Sekanjebin (Persian mint syrup)

Something for both children and adults! In Iran, we are careful about what we eat in winter, spring, etc. When spring came, it was customary to offer salad (Romaine salad) with accessories. One of the accessories for the Romaine salad was just mint syrup. The other was a mixture of white wine vinegar and Angelika.

Roman salad leaves were served with the syrup, you take a leaf and fold it several times to make it like a little dolma – then dip it into an individual small bowl of syrup or a mixture of vinegar and Angelika before eating it. The mint syrup is also mixed with water in large glasses of ice and small diced cucumber, incredibly refreshing. Some grate the cucumber on the rough side of the grater, some dice the cucumber, do what is easiest for you. Also, serve long spoons with the drink so your guests can eat the cucumber.

The syrup contains a lot of sugar, but you do not have to take much to make it taste good (1 part syrup with 9 parts water approx.), Mix and taste to suit your taste. Faithful to my traditions I made mint syrup today. The mint syrup drink is a real favorite here at home, I am also kindly asked to make some for my sons’ comrades; that’s a great feedback 😊


Provides 1-liter syrup.

4 1/2 dl water
13 dl sugar
3 1/4 dl white wine vinegar of very good quality
10 stalks of mint


  1. Wash the mint stalks properly. I pour water into the sink and let the stalks lay there for a while, pick up and let all water drain off.
  2. Let the water boil.
  3. Add the sugar, stir until the sugar has been incorporated into the water.
  4. Boil and simmer for about 5 minutes.
  5. Add the vinegar and let it all boil again. Lower the heat and let it simmer for another 20 – 25 minutes.
  6. Remove the pan from the stove and add the mint stalks and let it cool with the lid on. Let the mint lie in the syrup for 24 hours in order for the syrup to take some taste from the mint.
  7. Pick up the mint and squeeze out all the juice.
  8. Sift the juice and pour on clean bottles.

Do not have to be stored in the fridge. Long shelf life.

Vinegar mixture:

Vinegar Mixture: Pour some white wine vinegar into a small bowl – add one to two teaspoons Angelika and mix well. Pour mint syrup into a small bowl and serve them with slices of Romaine salad. Fold the salad leaves like dolma and dip in your preference.


Great way to get someone with a vegetable phobia to eat salad maybe? At the back: white wine vinegar mixed with ground Angelika. The bowl in front: undiluted mint syrup. Make little dolmas of lettuce leaves and dip.

The syrup can be used as a dip with romaine salad or you can mix  1 part syrup with 9 parts water, ice, and diced cucumber. It is so refreshing.

Ground Angelika together with white wine vinegar gives a good taste to the Romaine salad.


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