Khakshir

Ingredients

Seeds

• 4 tablespoonskhakshir seeds
• seeds of London rocket
• cold water, for rinsing

The drink

• 1.5 litrescold water
• 6 tablespoonssugar
• or 5 tablespoons rose syrup
• 2 tablespoonsrosewater
• juice of 1 lime, optional

To serve

• plenty of ice
• tall glasses
• a long spoon
• in the summer heat

Directions

1. Juice bars sell it as a remedy for heat. The whole drink becomes soft and slippery. Soak them properly and drink plenty of water. That belongs to a hot and cold system of foods.
2. Put the seeds into a fine sieve. Rinse them under cold running water. Rub them gently with your fingers. The seeds start swelling as soon as they are wet.
3. Rinse them quickly rather than leaving them. Work fast at the rinsing stage. Some people pick them over dry instead. Spread them on a tray to check them. Pick out any stones or plant debris.
4. Put the rinsed seeds in a large jug. Pour on about half the cold water. Stir them well to separate them. Clumps do not hydrate evenly at all. Stir them several times in the first minutes. That keeps them separate as they swell. Let them stand for at least twenty minutes. Half an hour is better still if possible.
5. Add the sugar to the swollen seeds. Stir it until it dissolves completely. Plain sugar keeps it clear and colourless. Stir the rosewater through the jug. Add the rosewater a little at a time. Too much makes the drink taste soapy.
6. Add it gradually and taste as you go. Add the rest of the cold water. Stir it all through thoroughly. Adjust the sweetness to your taste.
7. Add lime juice if you want it sharper. Refrigerate the jug for an hour. Fill tall glasses with ice cubes. Stir the jug before every pour. The seeds settle to the bottom otherwise. Pour the cold drink over the ice. The seeds do not come up through a straw. Make it fresh each time where you can.

Technique

• The seeds have a mucilaginous coat that absorbs water and swells enormously, leaving each seed in a clear jelly capsule; that texture is the point of the drink, and it works the same way as basil seed drinks, chia in water and falooda.
• These seeds swell to many times their size and must be fully hydrated before drinking, since dry or barely soaked mucilaginous seeds can swell in the throat and are a genuine choking hazard; soak them properly and drink plenty of water alongside.
• The seeds start swelling the moment they are wet, so rinse them quickly rather than leaving them in the sieve; once swollen they will not drain, and many people pick them over dry on a tray instead to avoid the problem entirely.

Substitutions

• Basil seeds or chia give the same texture where khakshir is unavailable.
• Rose syrup in place of sugar sweetens and colours it at once.

Variations

• Juice bars often colour it pink with rose syrup.
• Some people add lime juice to sharpen it.
• It is made plain, with rosewater, or with saffron in some places.

History

The seeds of London rocket swell into a gel; sold at juice bars as a summer remedy for heat.

Frequently asked questions

What is Khakshir?

Khakshir is a drink from Iran: tiny seeds soaked in iced water with sugar or rosewater, drunk as coolant. The seeds of London rocket swell into a gel; sold at juice bars as a summer remedy for heat.

How long does Khakshir take to make?

Khakshir takes 10 minutes plus soaking of preparation and no cooking at all. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Khakshir?

Yes, within limits. Basil seeds or chia give the same texture where khakshir is unavailable. Rose syrup in place of sugar sweetens and colours it at once.

What is the most important thing to get right in Khakshir?

Juice bars sell it as a remedy for heat. The whole drink becomes soft and slippery. Soak them properly and drink plenty of water. That belongs to a hot and cold system of foods.