Ingredients
To buy
- aragh-e nana, from an Iranian herb shop
To distil at home
- 1 kgfresh mint, leaves and stems
- 3 litreswater
- a still, or a large pot with a domed lid
- a heatproof bowl that fits inside
- ice, for the lid
Used in
- doogh, salted yoghurt drink
- plain water, by the spoonful
- sharbat, sweet cordials
Directions
- Use ordinary spearmint rather than peppermint. The mint should be fresh and fragrant. Wash it thoroughly in cold water. Shake it dry well in a colander. Chop it roughly with a sharp knife. Setting up the pot still takes a few minutes.
- Put the chopped mint in a large pot. Pour in all of the measured water. Set a small heatproof bowl in the middle. It should sit above the water level.
- Stand it on a heatproof trivet if needed. The domed lid should curve downward. Set the pot over a very low heat. Bring the pot up to a bare simmer. Do not let it boil hard at all.
- Pile ice onto the upturned lid. The cold lid condenses the rising steam. Let it run for about two hours. Check the bowl occasionally as it runs.
- Lift the lid as little as possible. Turn the heat off and let it cool a little. Lift the lid carefully away from you.
- Lift the bowl out carefully with tongs. It should hold a few hundred millilitres. Pour it into a clean sterilised bottle. Keep it in a cool dark cupboard. It keeps for about six months.
- Discard it if it turns cloudy or smells off. Add a spoonful to a glass of doogh. Add a spoonful to plain cold water. Use it to flavour sharbat and cordials. Add a little to rice or to stews at the end. Use it sparingly, since it is aromatic and strong.
Technique
- Iranian attari shops sell dozens of araghs, including rose, willow, chicory, fennel and camomile, each with a traditional use.
- The classification of foods and herbs as hot or cold belongs to a longstanding humoral system rather than to modern medicine.
Substitutions
- Bought aragh-e nana from an Iranian shop is far easier and more reliable than distilling at home.
- A strong infusion of fresh mint gives flavour but is not a distillate and behaves differently.
Variations
- Aragh-e bidmeshk, willow flower water, is another common Iranian distillate.
- Rosewater is the most widely used arag of all.
- Blends of several distillates are sold for particular traditional purposes.
History
One of dozens of herbal distillates sold in Iranian herb shops, each prescribed by traditional humoral medicine.
Frequently asked questions
What is Aragh-e nana?
Aragh-e nana is a drink from Iran: distilled mint water drunk for the stomach, alone or stirred into doogh. One of dozens of herbal distillates sold in Iranian herb shops, each prescribed by traditional humoral medicine.
How long does Aragh-e nana take to make?
Aragh-e nana takes 30 minutes of preparation and 2 hours of cooking. The recipe makes about 500 ml. It is rated hard to make.
What can I substitute in Aragh-e nana?
Yes, within limits. Bought aragh-e nana from an Iranian shop is far easier and more reliable than distilling at home. A strong infusion of fresh mint gives flavour but is not a distillate and behaves differently.
What is the most important thing to get right in Aragh-e nana?
Use ordinary spearmint rather than peppermint. The mint should be fresh and fragrant. Wash it thoroughly in cold water. Shake it dry well in a colander. Chop it roughly with a sharp knife. Setting up the pot still takes a few minutes.
