Help me make dried limes for Persian/Iranian cooking at home.
August 18, 2009 8:56 AM Subscribe
How can I make dried limes at home for Persian/Iranian cooking?
posted by ViolaGrinder to food & drink (12 answers total) 8 users marked this as a favorite
I enjoyed authentic Persian cuisine over the weekend, and found its flavors slyly seductive. Even though the dishes contained ingredients familiar to anyone who's cooked Lebanese, Turkish, or Indian cuisines (and probably many other "Middle Eastern" foods), these flavor combinations seemed novel and exciting (and occasionally a little challenging).
One standout ingredient that I don't recall seeing in the markets I frequent here in Chicago: dried limes. I greedily hoarded the pieces in my Qormeh sabzi!
In my neighborhood, "Persian" limes go as cheap as 10 for a dollar, so rather than buying dried ones from the internet or trekking all over town to find them in a market, I thought I'd try to dry my own. This way I'd have a nice supply and could experiment incorporating them into Persian dishes, as well as my own improvised dishes.
The one recipe I found says to boil limes (it doesn't specify whole or cut) in salted water for 5 minutes, then sun-dry. While this sounds great for the arid parts of Iran, this won't probably work well in humid, late-summer Chicago--I worry they will either mold or be set upon by insects before dehydration occurs.
Anyone out there have a technique the home cook can use (without fancy equipment) to make dried limes suitable for Persian cooking? Can I dry them in a very low (200 degree) oven, for example?
I know I can probably find these things somewhere in Chicago but I consider myself a capable DIY cook even for "exotic" foods--I find it more fun and satisfying.
Any other tips, tricks, or excellent web resources for Persian/Iranian cooking for the (Midwestern) American cook welcomed too.