Dried Limes Persian Limoo Amani Recipes

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DRIED LIMES | PERSIAN LIMOO AMANI



Dried Limes | Persian Limoo Amani image

Not only in Iranian culture even in Arabic culture, dried lime has different usages. Across the Arab States of the Persian Gulf, they are used cooked with fish, whereas in Iraq, they are added to almost all dishes and used for stuffing, as well. If you want to cook Iranian dishes like Ghorme sabzi or Gheimeh you'll need this recipe. Come along with us to learn this flavor together.

Provided by PersianGood Team

Categories     basic cooked ingredients for dishes

Number Of Ingredients 3

1 kilo lime
1 glass vinegar
Salt (as much as required)

Steps:

  • Wash the limes and put them on the plate, bowl or basket. Once they are dried, sprinkle them with some salt. Let them stay lie that for a day. After one day, wash them with cold water.
  • Pour some water on a pot and add a glass vinegar to it. Place it on stove and turn on the heat. When the pot starts boiling add the limes to the pot. Let the limes boil in the pot for ten seconds. Then pick them up and wash them with cold water.
  • Put the limes into the pot again but this time let them boil for a minute. Then pick them up again but this time don't wash them with water, just put them in a strainer.
  • When the limes are cold, make small holes on them. You can use a toothpick to pierce the limes. Then put limes on a piece of dark or black fabric, black or dark fabric absorbs more sunlight and eventually the limes will be dried faster. Let them dry for ten days.
  • After ten days, put the limes in the basket and put the basket in a shadow (indirect sunlight). Keep them in the basket for some days. They should be dried completely, until they are crunchy.

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