Iranian dried lemons, also known as “limoo amani” or “black limes,” are a unique and versatile ingredient commonly used in Middle Eastern cuisine. These dried lemons are highly valued for their distinctive flavor, which adds a tangy and slightly bitter taste to a variety of dishes.
The method of drying Iranian dried lemons
The process of drying Iranian lemon, which is also called “Amani lemon” or “black lime”, is relatively simple and usually includes the following steps:
Choosing fresh lemons: Start by choosing small, thin-skinned lemons that are ripe but still firm. It is important to use limes that are free of any signs of decay or damage.
Boiling the limes: Rinse the limes thoroughly under cold water to remove any dirt or debris. Then boil a pot of water and add a lot of salt to it. The salt helps preserve the limes and adds flavor during the drying process. When the water comes to a boil, carefully add the limes and let them cook for about 5-10 minutes.
Drain and dry: after boiling, remove the lemons from the pot with a slotted spoon and place them on a clean towel or wire mesh to drain and cool a little. When they are cool enough, dry them gently with a towel to remove excess moisture.
Prick or cut: Using a sharp knife or fork, carefully prick or cut each lime several times. This step helps facilitate the drying process by allowing moisture to escape from the limes as they dry.
Sun drying: The traditional method of drying Iranian lemons is to place them under direct sunlight. Arrange the pitted or cut limes on a clean tray or mesh drying rack, making sure there is room for air circulation between each lime. Place the tray in a sunny, well-ventilated area, such as a roof rack or outdoors.
Drying time: Depending on the weather conditions and the size of the limes, the drying process usually takes from a few days to a week. During this time, it is necessary to rotate the limes periodically to ensure uniform drying and prevent mold growth.
Check for dryness: To find out if the lemons are completely dry, press carefully on the skin. It should feel firm and crumbly, with no soft spots. In addition, the color of lemons darkens as they dry, turning from green to dark brown or black.
How to store: After the lemons are completely dry, let them cool completely before storing in a closed container. Store dried lemons in a cool, dry place away from direct sunlight. Iranian lemons that are properly dried and stored can last from several months to a year.