Naʿnaʿ Mukhallal (Pickled Mint)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- fresh mint
- aromatic spice blend
- celery leaves
- garlic
- good vinegar
- saffron
Instructions
- Strip large-leaved fresh mint from its stems, wash, and dry in the shade.
- Dust with a good aromatic spice blend (afāwīh); optionally add celery leaves and peeled garlic cloves.
- Pack into a glass jar, cover with good vinegar, and tint with a little saffron.
- Leave until the leaves absorb the vinegar's sourness and its sharpness softens, then use.