Lettuce with Mint Syrup

This is eaten as a dish all on its own in hot weather in Iran. It is incredibly refreshing. Traditionally, romaine lettuce is used, but I happily substitute the more readily available cos, the leaves of which are great for dipping. Even iceberg will do.

The syrup featured here, sekanjabin, is quite versatile – I add it to all sorts of dishes (desserts). It was devised originally as a shabat (sherbet), a cordial to have over ice in the summer,