Sekanjibeen Cucumber and Pomegranate Salad


My dad talks about growing up in Iran, eating fresh romaine he picked himself, that he would dip in Sekanjibeen…a syrup/dressing of vinegar and mint sweetened with sugar.  This was a prized treat and he and his friends would fight for the center pieces of the romaine… those pieces were the ultimate treat to dip in the sweetened syrup.


This was not a special snack for me growing up.  In no world did the Chicago suburban me get excited for romaine wedges.  I was more like where’s the deep dish pizza and ice cream.  I love Sekanjibeen now and used it below in a different format.  You have that same syrup/dressing tossed with cucumber and pomegranate seeds.  So simple and refreshing, a perfect addition to your dinner plate to cut through the rice and fish I served this alongside.  It turned out so delicious… maybe there’s hope for getting American kids excited on an Iranian kid level about Sekanjibeen dipped veggies.

You’ll need:

  • 2 english cucumbers
  • 1/3 cup pomegranate seeds
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • Big pinch salt
  • 40 ml apple cider vinegar (a little less than 0.25 cup)
  • 2 tablespoons minced fresh mint, plus extra leaves for garnish

To Make:

  1. Slice cucumbers lengthwise. Scoop out the seeds and cut on a bias.
  2. Whisk together honey, olive oil, vinegar, mint and salt. Taste for seasoning, you want to taste the sweetness.
  3. Toss cucumbers and pomegranate seeds with the dressing. Garnish with reserved mint.

Inspired by TheSaffronTales

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