About Mint
Mint (Mentha species) has been cultivated in Persia for thousands of years. Both fresh and dried forms are essential to Persian cooking, each with distinct uses.
Persian Mint Varieties
Spearmint (نعناع)
- •Most common in Persian cooking
- •Sweeter, less intense
- •Preferred for most dishes
Peppermint (نعناع فلفلی)
- •Stronger menthol flavor
- •Used primarily in tea
- •More medicinal
Fresh vs Dried
| Fresh | Dried |
|---|---|
| Bright, green flavor | Concentrated, earthier |
| Garnishes, drinks | Fried toppings, stews |
| Delicate | Intense |
Both forms are essential — they're not interchangeable.
Key Uses
Kashk-e Bademjan
Dried mint fried in oil until fragrant, drizzled over the eggplant dip. The signature garnish.
Doogh
Fresh or dried mint flavors this yogurt drink — Iran's beloved summer refreshment.
Ash Toppings
Fried dried mint in oil adds aromatic finish to thick soups.
With Yogurt
Fresh mint stirred into mast-o-khiar (cucumber yogurt).
Fried Mint (نعناع داغ)
A common Persian garnish technique:
- •Heat oil or butter
- •Add dried mint
- •Fry briefly until fragrant (10-15 seconds)
- •Drizzle over dishes immediately
Caution: Burns easily — watch carefully.
Medicinal Uses
Traditional Persian medicine uses mint for:
- •Digestive aid after meals
- •Cooling the body in summer
- •Headache relief
Storage
Fresh: Stems in water, covered loosely, refrigerated — up to a week. Dried: Airtight container, cool and dark — up to a year.
Tips
- •Don't overcook fresh mint — loses brightness
- •Dried mint needs fat to release flavor
- •Grow your own — extremely easy