Sweet-and-Sour Mint Dressing (Sekanjabin)
- Makes1/2 cup
- Cook Time10 minutes
- Active time plus cooling1 hour cooling
- 1
French vinaigrette may be the dressing we know best, but step out of Europe and choices multiply. We were introduced to one of the simplest, most appealing dressings by Yasmin Khan, author of “The Saffron Tales.” The ancient Iranian dressing sekanjabin is a blend of cider vinegar, honey (or sugar) and mint concentrated into a syrup. Traditionally, it's used straight as a dressing or diluted in drinks; we loved it on cold roasted vegetables (see recipes below). Unfiltered cider vinegars worked very well in this recipe.
In a small saucepan over medium heat, combine ½ cup vinegar, the honey and salt. Simmer until large bubbles appear and mixture reduces to about ½ cup, about 7 minutes. Off heat, add the mint, pushing it into the syrup. Let cool to room temperature. Strain into a bowl, pressing the solids. Stir in the remaining vinegar. Cool. Refrigerate for up to 1 month.
