read more posts by

Maryam Sinaiee

Persian Minty Wine Vinegar Syrup (Sekanjabin)

Every Iranian family is sure to have their own minty wine vinegar syrup (sekanjabin) recipe. This simple syrup is incredibly versatile but probably the most common way of using it is as a dip for tender green leaves of romaine lettuce. Sounds strange? Food from other cultures can often sound strange. I remember the first time I saw a recipe for prosciutto-wrapped melon. I couldn’t have imagined eating melons and ham together even in my wildest dreams. Same with bacon-wrapped prunes. But guess what? I tried both and I fell in love with the sweet-savoury flavour combination.

Small bowls of sekanjabin and tender, pale green lettuce hearts on beautiful trays is a childhood memory associated with spring in my mind. It reminds me of my blue-eyed grandma. She would put the syrup in small bowls and pile trays with the tenderest romaine lettuce hearts. We would dip the crunchy leaves in the sticky syrup and try to stuff them in our mouths before it fell all over our clothes.

If made with red wine vinegar and caramelised sugar the syrup will be gorgeous deep red colour.

At other times, especially in summer she would dilute the syrup with cold water to make a summer cooler (sharbat). She would serve the sharbat in tall glasses over grated cucumbers and ice cubes with long spoons to get every shred of the delicious syrup-soaked cucumber. Sekanjabin sharbat is supposed to have a cooling effect on the body and ward off the heat. Summers are quite long and can get really hot in most parts of Iran and it’s important to keep cool and hydrated at all times.

sharbat-sekanjabin-khiyar-recipe
Hydrating, refreshing and good for the body sekanjabin cooler with cucumbers (sharbat-e sekanjabin ba khiyar). This one has the added goodness of saffron too!

Lettuce with sekanjabin was and still is a snack for Iranians. Sadly our younger generation, like in the rest of the world, will now snack on nutrition-poor stuff because those things are cool and grazing on healthy lettuce leaves and a syrup their grannies made is not. I know there’s sugar in the syrup but the amount of sugar one gets from a snack like this is not even comparable to what there is in a single chocolate bar or most cakes and cookies. I now sometimes serve it as a starter salad with roasts but that’s not traditional.

lettuce-salad-with-sekanjabin-recipe
How about dressing lettuce hearts and walnuts with sekanjabin and serving it as a salad?

Sekanjabin means “vinegar and honey” in Persian language and that’s how it was made when honey was the only available sweetener. The vinegar and honey syrup was used medicinally in ancient times. Romans called it oxymel and the Iranian polymath Avicenna wrote a whole book on its virtues in the 11th century. Some people will still make it with honey rather than sugar. I like to make my sekanjabin with caramelised sugar because the combination of honey and vinegar tastes somehow medicinal to me and I love the flavour of caramel. I eat quite healthy most of the time so I guess it won’t hurt to be a little indulgent with sugar sometimes.

My friend Hamid uses sekanjabin in his delicious Chicken and Apple Khoresht (stew). He makes it with regular sekanjabin (no caramelisation). It’s a sweet and sour chicken stew and so good with rice. The flavour sekanjabin imparts to the stew is simply fabulous.

Now for the recipe: You can make this with white or red wine vinegar but make sure you get the best quality you can. With red wine vinegar and caramelised sugar you’ll get a deep red colour while white wine vinegar and regular sugar syrup will make a light gold sekanjabin. This recipe will make a small bowl of sekanjabin, just enough to make you wonder why you didn’t double or triple the amounts!

 

Ingredients:

  • 200g sugar
  • 250ml boiling water
  • 30g mint leaves, washed
  • 3-4 tbsp white/red wine vinegar (depending on the strength of your vinegar)
  1. Put the sugar in a small saucepan over medium heat and let it melt and brown a little without stirring. Remove from the heat as soon as the sugar is melted and golden. Add the boiling water carefully because it may spatter. Stir to dissolve the sugar. Cook gently until the syrup is slightly thick and lightly coats the back of a spoon. If using the syrup to dip lettuce leaves make it thick enough to cling to the leaves. For making sharbat it’s not necessary to thicken the syrup.
  2. Put the mint leaves in the syrup and add the vinegar. Stir and cover with a lid. Let stand until the syrup is completely cool. Remove the mint leaves. Use as a dip for lettuce leaves or dilute with cold water to your liking and pour over shredded or grated cucumber to make a sharbat. Serve the sharbat with lots of ice and a sprig of mint. Enjoy!

Iranian-Style Chicken & Potato Salad (Olivier Salad)

Happy Nowrouz and Spring Equinox! May this new cycle of life bring Peace to the world and happiness, health and prosperity to you all! I know I’ve been missing in action since February but here I am again with a delicious olovieh salad recipe which I hope you will make and enjoy this spring. 

Salad olovieh is our version of the Russian salad also known as Olivier salad. Many countries have a version of this salad created in 1860s by Belgian Lucien Olivier, the chef of the Hermitage, one of Moscow’s grandest restaurants, and so does Iran. The Iranian version, like all of the other versions of Olivier’s grand creation, isn’t even remotely similar to the original. The salad served as the Hermitage included smoked duck, crayfish, veal tongue, grouse and even caviar.

olivier-salad-recipe
Ingredients for the Iranian version of Olivier salad.

The first time I had this delicious salad was at a birthday party when I was about ten years old. For some reason it has become a standard children’s birthday party dish but it’s very popular with grown-ups too. You are likely to find olovieh salad on almost every buffet table and very often on picnic spreads. One can almost say it has been naturalised on Iranian soil but the history of olovieh salad in Iran is probably just a little over sixty or seventy years long.  

olivier-salad-recipe
This recipe for the Iranian version of the Russian salad (aka Olivier salad) includes chicken.

Sālād olovieh sounds like a very old-fashioned dish, and it is, but it’s really moreish and versatile. You can serve it at brunch or for a BBQ party or as sandwich filling. I think using herby, slightly tart fermented cucumber pickles is what makes the salad taste much fresher than a regular mayonnaise-based potato salad. Use shop-bought Iranian khiyar shoor or any Middle-Eastern, Turkish or Polish whole cucumber/gherkin pickles made without sugar. Polish cucumber pickles are the best. And do shred the chicken breast instead of chopping it because shredded chicken gives a very nice texture to the salad. 

Ingredients

Serves 4-6

  • 1 rotisserie chicken breast, skinned and shredded
  • 2 medium baking potatoes
  • 1 medium carrot
  • 150g pickled cucumbers, preferably Iranian
  • 2 hard-boiled eggs
  • 100g cooked peas
  • 5 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice or ½ tbsp white wine vinegar
  • White pepper
  1. Boil the potatoes (in their jackets) and the carrot in salted water. Allow to cool completely.
  2. Peel and dice or grate the potatoes. Dice the carrot, pickles and eggs. Mix well with the shredded chicken and peas.
  3. Mix the mayonnaise with the lemon juice or vinegar and white pepper and pour over the chopped ingredients. Mix well. Add more mayonnaise or some olive oil if the salad looks too dry.
  4. Chill in the fridge for at least two hours. Serve piled in a bowl or on a lettuce-lined plate and decorate with more mayonnaise, peas or pickles if you wish. Enjoy!

Puff Pastry Hearts with Rosewater & Vanilla Chantilly Cream (shirini tar khamei)

Wondering what dessert to make on Valentines Day? How about giving a try to this fail-safe puff pastry dessert recipe if your sweetheart likes light pastries like I do. It’s incredibly easy to make if you use shop-bought puff pastry.

I don’t have a very sweet tooth. Once in a while I may crave something sweet but usually it’s a light cake with no icing, or pastry with light cream and fruit. This one is just the perfect one for me. It smells faintly of rosewater and vanilla and is light as air.

These puff pastry hearts taste like pastries from confectionary shops in Tehran where I lived for many years. But here I am now, living in a small English town and loving it very much. I do miss my friends and family and a few other things including the fabulous pastries, though.

napoleon-pastry
Mille-feuille is French in origin, of course. It has evolved into this cream-filled pastry in Iran. We call it Napoleon.

A lot of the pastries and cakes sold in Iranian pastry shops are of western origin. Our traditional sweets are quite different. Think baklava for instance or shortbreads flavoured with cardamom and rosewater or saffron marzipan diamonds. Both types are popular.

When I lived in Iran we had fresh pastries at the office almost every day. If nobody had got engaged or done something that merited buying pastries we’d just create an excuse for celebration and send the office man to the near-by confectionary shop for cream puffs or napoleons. Then there would be tea, coffee, laughter and quite a lot of fun. Oh, good old days…

shirini-tar-recipe
Same recipe, different shape. For some of these I used sweet short crust pastry but the ones with puff pastry were better.

Anyways, if I’ve tempted you to try my easy puff pastry dessert recipe all you really need to do is take a trip to your local supermarket, buy a sheet of puff pastry, a bottle of rosewater and a pot of heavy cream. I’d buy a punnet of raspberries or strawberries to serve along these too. If you don’t have vanilla paste (or extract) and icing sugar throw those on the list too.

I have made these many times before except that this time I made them heart-shaped because I happened to have a heart-shaped cutter. Don’t fret if you don’t have one. The pastry will taste the same in whatever shape you cut it!

Before I forget, use the regular setting of the oven. Baking puff-pastry in fan-assisted mode is disastrous. I did that once and the air blew all the layers of the pastry over! Instead of well-risen puff pastry I ended up with layers of pastry spread all over the baking sheet.

puff-pastry-recipeYou can use any cutter but heart-shaped pastries are perfect for Valentines Day.

I use rosewater in the chantilly cream for these pastries because it tastes and smells lovely. If you don’t like rosewater or can’t find it use only vanilla. That works really well too.

puff-pastry-recipesPrick the top with a fork.

Depending on the size of your cutter you can get about 15 small or 10 larger pastries from one sheet of shop-bought puff pastry. Size doesn’t really matter. Make them as big or as small as you like.

Ingredients:

  • 1 sheet of puff pastry (all butter or lighter version, up to you to decide), at room temperature
  • 200ml whipping cream or double cream, chilled in the fridge
  • 1-2 tbsp rosewater (not extract or essence. Both are overpowering)
  • 6 tbsp icing sugar, sifted (or according to taste)
  • 1/2 tsp vanilla paste or extract or beans from 1/2 vanilla pod
  • Rose petals or dried rose buds to decorate

Method:

  1. Preheat the oven to 220C/425F (normal mode- do not use fan-assisted).
  2. Fold the pastry sheet in half and very lightly press with the palms of your hand to stick the layers together. Use a sharp cutter to cut shapes or use a knife to cut the pastry in equal-sized squares.
  3. Transfer the pastry shapes to a baking sheet lined with baking paper. Bake for 12-18 minutes or until they are well-risen and golden. Remove from the oven and let cool completely.
  4. Put the cream in a bowl and add the rosewater and vanilla. If using double cream add a couple of spoonfuls of milk too. Stir to combine. Beat with a hand mixer or whisk until almost stiff peaks form.  Add sifted icing sugar by spoonfuls and beat on low speed very briefly to incorporate the sugar. Don’t overbeat or you may get sweet butter.
  5. Separate each pastry heart into two layers. Since you started with two layers of pastry this should be quite easy. Use a piping bag to fill the pastries with the whipped cream. Lightly dust with more icing sugar and decorate with a fresh rose petal or a dried rose bud. These pastries keep for a day in a tightly covered dish in the fridge.
  6. Have a wonderful Valentines day!