Mulled Wine Persian Style

by My Persian Kitchen on December 18, 2012

A few years ago I was introduced to Mulled Wine and it was love at first sip. Now this was a bit of a big deal for me because I am not a frequent wine drinker, and second if I do drink wine, I prefer whites such as Sauvignon Blanc and/or Pinot Grigio.  But there was something about the perfect combination of warm red wine, spices and fruits that totally stimulated my taste buds. Fast forward to about a month ago when we went to my friends Allison and Erik’s place. Allison put me in charge of helping her make mulled wine. We used a premixed package of spices that she had and then overcame a few more challenges and in the end we made a mighty good mulled wine. This whole experience and subsequent posts on Pinterest inspired me to start experimenting to make a Persianized version of mulled wine.

I knew from the very beginning that my wine of choice had to be a fruity Shiraz wine. I feel a bit of resentment towards those who have changed the pronunciation of this wine to Syrah. I feel like they are taking away from the original place from which the grapes for this type of wine came from which is the city of Shiraz in Southern Iran. While at my local Trader Joe’s I was helped by one of the folks in the wine section who gave me a quick history of who is responsible for the name change. Apparently, the pronunciation changed at some point in the 1800s when the grapes were first brought to Australia.

Now, onto the recipe. I finally came up with a winning combination of flavors after a few tries. The best thing about this type of combination is that you don’t have to buy expensive wine. In fact, the one that I purchased was an inexpensive TJ’s brand named Costal.


2 cups pomegranate seeds
8 cardamom pods
6 cloves
1 orange
2 sticks cinnamon
2 cups apple cider
1/4 cup honey
1 bottle of fruity Shiraz wine

To a pot add pomegranate seeds, peel from orange pierced by cloves, lightly crushed cardamom pods, and cinnamon sticks.

Add apple cider, cover and bring to a gentle simmer. Add honey and continue to gently simmer for 10 minutes.

Add red wine, give it a gentle stir, cover and simmer on low for 10 minutes longer.  That’s pretty much it! Serve mulled wine in mugs or Persian tea cups. Enjoy! This recipe makes about 6 to 8 cups of mulled wine depending on the size of the cups in which they are served.

With Sabeh Yalda and the Holidays coming up this is great drink to serve to your guests!

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{ 11 comments… read them below or add one }

Ahu December 18, 2012 at 10:28 am

I love this – sounds so fragrant. I will be trying it this week! :)

Sogole December 18, 2012 at 12:52 pm


I’m very excited to try this recipe, thanks for sharing! I was just wondering if the wine loses some of its alcohol content upon heating.


My Persian Kitchen December 19, 2012 at 9:43 pm

Sogole, the wine just loses some of it alcohol content but not all.

Jessi December 29, 2012 at 8:59 am

Mulled wine is a tradition in my family, but I love the spin with pomegranate seeds. I might try this for New Year’s!

Jamie January 15, 2013 at 12:43 pm

Wow! NOM!

brian January 17, 2013 at 5:26 am

Just found your pages and I am enjoying the read ,I will try one of your recipes tomorrow
I want to tell you that here in Finland we also have mulled white wine and I prefer it to the red

Roya February 1, 2013 at 11:24 am

Apologies, but Syrah is the original name for the grape variety, originally in France. When Australia introduced the variety someone decided to re-name it to Shiraz. Granted, a bit of a dissapointment to us Iranians…..I don’t even know whether the syrah variety was used in Orumieh, our wine growing region.

Katayoun February 27, 2013 at 10:05 pm

Oh wow this is so interesting! Can’t wait to try it out! One question though do you serve it warm or at room temperature?
Thanks Sanam jaan

My Persian Kitchen March 13, 2013 at 1:12 pm

Katayoun, I like mine warm!

Alisa May 8, 2013 at 11:52 am

Hello, as long as it is very difficult to get a fruity wine in Tehran (I believe you know why), I used to make it from hand made cognac following the recipe with is relatively same as yours. We call it glintwein though. And honestly I’ve never think that this kind of receipts may come from Persian Cuisine, as long as you are not using the alcohol here too much. *I am not Iranian

My Persian Kitchen May 15, 2013 at 2:17 pm

Alisa, you are absolutely correct, wine is not readily accessible in Iran, nor is this a traditional Iranian recipe. In fact, I do say in the beginning of the post that this is my own Persianized version of the Western drink.

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