Plain Saline
Ingredients
| Ingredient | Amount |
|---|---|
| fine sea salt | 10 g |
| water | 90 g |
Equipment: kitchen scale, jar, glass dropper bottle.
About this preparation
Iranians season sour things with salt: green plums dipped in salt, wild rhubarb eaten with a pinch, salted alucheh at Darband. Salt makes sourness taste brighter and fruit taste fruitier. In cocktails, a few drops of salt solution do the same, softening bitterness and lifting flavor without any salty taste.
This is a 10% solution by weight, measured by the drop.
How to make it
- Weigh the salt and water into a jar.
- Shake until fully dissolved.
- Pour into a dropper bottle and label with the date.
Yield and storage
- Makes about 100 ml.
- Keeps about 3 months (provisional).
Tips and troubleshooting
- Always use the same dropper so the drops stay consistent.
- Felt, not tasted: if you can taste salt in the drink, use fewer drops.
- Use plain sea salt without anti-caking agents for a clear solution.
Different concepts of this preparation
1. Plain saline
The recipe above. The house standard.
2. Persian Gulf sea salt
Use sea salt from the Persian Gulf coast or another flaky sea salt for a mineral, oceanic note. Fitting for Hormuz Breeze.
3. Golpar saline
Steep ½ teaspoon ground golpar (Persian hogweed) in the warm solution for 10 minutes and filter. The aromatic, tangy seasoning Iranians sprinkle on pomegranate seeds and sour fruit.
Allergen note
No common allergens.
Development notes
- Status: draft, not yet taste-tested.
- Confirm drop counts in each drink.