Sekanjabin is a traditional Persian syrup made from vinegar, honey or sugar, and fresh mint, often served over ice with grated cucumber as a cooling summer drink. With roots in medieval medicine, the ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Cold days, long nights and clumsy coats: winter does not offer much to recommend it. It does, however, bring back ...

A popular feature on many Persian New Year tables, these honey, almond and saffron caramels are a speciality from Iran’s Isfahan region, known for its honey production. Often used to add an aromatic ...

What you're going to love about Honey has everything to do with the food and absolutely nothing to do with the atmosphere. It's a nondescript little room on a Parramatta side street and if you've ...

On balmy summer days, you’ll often see Persians sip from condensed glasses filled with a cordial stuffed with shredded cucumber and bundles of mint. The refreshment is made from an ancient syrup known ...