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Lettuce and sekanjabin which is popular on Sizdah Be-dar

Sekanjabin (Persian: سکنجبین‎), one of the oldest Iranian drinks, is made of honey and vinegar. Sekanjabin is usually served in summer. It is sometimes seasoned with mint.[1]


Sekanjabin is a compound of سرکه serke "vinegar" and انگبین angabin "honey", transmitted through Arabic سِكَنْجَبِين (which explains the change of /g/ to /dʒ/).


Honey sekanjabin[edit]


  • 1 1/3 cup honey
  • 1 cup water
  • 2/3 cup white vinegar

Method: Simmered and mixed with mint, cucumbers, and lime as in the sugary recipe below. The foam is skimmed off while cooking.

Sugary sekanjebin[edit]


  • 2 cups sugar
  • 2 cups water
  • 1/2 cup white vinegar
  • A small bunch of fresh mint, washed
  • 2 small seedless cucumbers, washed, peeled and shredded
  • Lime rind (optional)


  • In a heavy-bottom pot combine sugar and water. Place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10–15 minutes.
  • Add 1/2 cup of vinegar and simmer for 25–30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.
  • In the last minute or two add a few fresh mint leaves to the syrup.
  • Remove from heat and put it into refrigerator. Remove the mint.
  • The syrup is then mixed with ice water, shredded cucumber, and lime.

Serve with lots of crisp and fresh lettuce on the side.[2] Wine vinegar, particularly some flavoured wine vinegars (e.g. peach), can be substituted for the white vinegar. A little bit of rose or orange water can also be added.

See also[edit]


  1. ^ fa:سکنجبین
  2. ^ Azita. "Turmeric & Saffron: Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink".