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Limoo Amani (Persian Dried Limes)
Limoo Amani (Persian Dried Limes) is a traditional Iranian recipe for a the classic method of making dried limes as a flavouring. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Dried Limes (Limoo Amani).
prep time
15 minutes
cook time
5 minutes
Total Time:
20 minutes
Additional Time:
(+12 days drying)
Makes:
8–12
Rating: 
Tags : Iran Recipes
Dried limes are an important flavouring in many Iranian (Persian) dishes as well as in Arabic cookery. This is the recipe that allows you to make these simply at home.
Ingredients:
1kg limes
100ml vinegar
Salt as much as required
Method:
Wash the limes thoroughly, dry with a kitchen cloth then arrange them on a plate, or in bowl or basket. Place in the sun every day and once they are dried, sprinkle them with some salt.
Set aside for a day in the sun, then wash them with cold water.
Put 1.5l water in a pan. Add the vinegar then place over high heat. When the liquid starts to boil add the limes. Cook for 10 seconds then remove with tongs or a slotted spoon and transfer to a colander then wash with cold water.
Keep the pan on the heat and one the limes have been washed return them to a pan and boil them for 1 minutes. At the end of this time return them to the colander (but do not wash).
Allow the limes to cool completely and when cold use a toothpick to pierce the limes several times.
Arrange the limes on a tray lined with black or dark fabric (the cloth helps heat the limes evenly) then place in the sun every day for 10 days.
After ten days, put the limes in a basket and set in shadow (indirect sunlight). Keep them in the basket for some days. By then end of this time they should have dried completely, and be crunchy both inside and out.
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