Tameshk

The story

In late summer the roadsides of Mazandaran and Gilan turn purple with tameshk, wild blackberries, sold in paper cones by children at the edge of the Hyrcanian forest, and every garden plot has a row of reyhan, the purple-leaved Persian basil with its clove-and-anise smell. The two were made for each other. Muddle them with honey, the Caspian’s other crop, add lime and aragh, shake, and pour the lot over crushed ice. Forest fruit, the purple leaf and honey: nothing else.

Method

1. Muddle the blackberries and basil gently with the honey syrup in a shaker.
2. Add the aragh and lime juice and shake with ice for 10 seconds.
3. Strain over crushed ice in a rocks glass, or dump the whole shaker in.
4. A blackberry and a crown of basil on top, and a straw.

How it tastes

Juicy dark fruit and clove-scented basil, honey underneath, lime keeping it bright, aragh’s raisin warmth in the finish. Purple to the rim.

Persian taste: torsh-shirin (sweet-sour)

Pair it with

• Food: Baghali ghatogh, the Gilan fava and dill stew, with smoked rice; or a feta and basil sandwich.
• Sweet: Blackberries and honey over thick yogurt.
• Snack: Fresh walnuts

Variations

Raspberry

When blackberries are gone; add 5 ml more honey syrup.

Dirty

Dump the whole shaker, fruit and leaves, over the ice, the Caspian way.

Fizz

Top with 40 ml soda in a highball.

Balancing tips

• Muddle gently; crushed basil goes bitter.
• Fresh berries only; frozen ones give colour but little flavour.
• Green basil works if purple is scarce; use 8 leaves.

Allergens

• No common allergens.
• Contains alcohol. Please drink responsibly.

Development notes

• Status: original recipe draft v0.1, not yet taste-tested.
• Test honey syrup at 15 and 20 ml.
• Try a pinch of golpar.