Herbal distillate
Aragh Kakuti
عرق کاکوتی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 10 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Herbal distillate
- Where it is eaten
- Eaten across Iran
- Serving
- 30 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- kakuti 10 g dried
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean the fresh herb or flower and place it with water in a traditional still or suitable distillation vessel.
Heat gently to produce steam and collect the aromatic distillate.
Cool completely, bottle in a clean container, and dilute with water or sharbat for serving.
Cook's notes
Traditional herbal distillates are often concentrated; dilute them with water for drinking and use moderate amounts. Store the bottle away from heat and direct light.
Background
This beverage is consumed in multiple parts of Iran and is commonly connected with hospitality, season, climate, or traditions of using local herbs and ingredients.
Nutrition
| Energy | 0 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 0.5 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0409 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran