Senjed Syrup (Oleaster)
شربت سنجد
dried peardatemealy sweetness
draft — not yet taste-tested Ingredients
| Ingredient | Amount |
|---|---|
| dried senjed (oleaster), pitted | 100 g |
| water | 250 ml |
| white sugar | 150 g |
| fresh lemon juice | 1 tsp |
Equipment: small saucepan, potato masher or spoon, fine sieve and cloth, clean bottle.
About this syrup
Senjed is the dried fruit of the oleaster tree, small, reddish, mealy and sweet, tasting of dried pear and dates. It sits on the Nowruz table as one of the seven s items, for love. Outside Iran it is found in Iranian grocers in spring; the syrup captures its soft, old-fashioned sweetness for the one drink of the year that needs it.
How to make it
- Simmer the pitted senjed in the water, covered, for 15 minutes until soft.
- Mash well, then press through a sieve lined with cloth; discard the skins.
- Return the liquid to the pan with the sugar and warm until dissolved. Add the lemon juice. Cool and bottle.
Yield and storage
- About 280 ml.
- Refrigerate up to 3 weeks.
Tips and troubleshooting
- Senjed is mealy; expect a cloudy syrup. Strain twice if you want it clearer.
- No senjed? Reduce 100 ml pear juice by half and add 50 ml date syrup (P13) for a close stand-in.
- It is gentle; dose at 15–20 ml.
Different concepts of this syrup
1. Classic senjed syrup
The recipe above.
2. Senjed and cardamom
Add 3 cracked pods to the simmer.
3. Pear-date stand-in
See the tips: for when the real thing is out of season.
4. Beyond cocktails
Over yogurt with walnuts, or in warm milk.
Allergen note
No common allergens.
Development notes
- Status: draft recipe, not yet taste-tested.
- First proposed formula; measure your own yield and adjust.