A classic finishing oil in Persian cuisine, mint oil is a simple and quick way to add a touch of brightness to your dishes. Whether you drizzle it over Ash-e Jo or Ash Anar, this oil lends a fresh flavor pop to complement the hearty warmth of these Persian soups.

Two small jars of different colored oil stacked on top of each other next to a sprig of mint.

🌟This mint oil is not an essential oil.

This mint oil is not the same as mint or peppermint essential oil! Essential oils are too concentrated for use in food. Instead, this oil is a simple infusion of mint into oil.

🧾 Ingredients in This Recipe

A small bowl of oil next to a pile of dried mint.
  • Dried mint – if you can’t find dried mint, you can use peppermint or spearmint tea or tea bags. If using the tea bags, be sure to cut the bag open and use the contents only.
  • Olive oil – adds a savory depth that complements the mint without overpowering it, making it an ideal choice for Persian recipes that feature finishing mint oil. Alternatively, you can use a neutral oil, such as canola or vegetable oil, for a milder flavor.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

  • Olive oil in a small saucepan.
    Slowly heat 1/4 cup of oil over medium heat until it just starts to shimmer.
  • Olive oil and dried mint in a small saucepan.
    Remove from heat and add the dried mint. Steep for 5-10 minutes.
  • Metal strainer with olive oil and dried mint.
    Use a fine-mesh strainer to remove all the dried mint.
  • Small jar with olive oil topped with a metal strainer.
    Store in a sealed jar at room temperature.

⭐️ Olive Oil or Neutral Oil ⭐️

You can use any oil, and I have found that the olive oil

Two small jars of different colored oil stacked on top of each other.

✨ More Must-Make Persian Recipes

Anyone with a curiosity about Persian cuisine will love these hearty dishes. Remember to use your fresh mint oil on your Persian soups!

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Two small jars of different colored oil stacked on top of each other next to a sprig of mint.

Mint Oil

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A classic finishing oil in Persian cuisine, mint oil is a simple and quick way to add a touch of brightness to your dishes. 
Author: Candice Walker
Print Recipe Save
Prep Time 0 minutes
Cook Time 5 minutes
Steeping Time 5 minutes
Total Time 10 minutes
Servings: 12 teaspoons
Course: Condiment
Cuisine: Persian
Calories: 40

Ingredients

  • ¼ cup olive oil or flavorless oil for a milder flavor
  • 1 teaspoon dried mint

Equipment

  • fine mesh strainer or cheesecloth

Instructions

  1. Slowly heat 1/4 cup of oil over medium heat until it just starts to shimmer.
  2. Remove from heat and add the dried mint. Steep for 5-10 minutes.
  3. Use a fine-mesh strainer to remove all the dried mint.
  4. Let it cool completely and store in a sealed jar at room temperature.

Notes

Whether you drizzle it over Ash-e Jo or Ash Anar, this oil lends a fresh flavor pop to complement the hearty warmth of these Persian soups.

Nutrition

Calories40kcalCarbohydrates0.02gProtein0.01gFat5gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium0.2mgPotassium1mgFiber0.01gVitamin A4IUCalcium1mgIron0.1mg

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