I’ve been trying to dry some limes Persian-style. I’m not Persian, and the my Persian friend didn’t really know anything about creating them, only using them.
For details, I’ve blogged about it a few times:
But the short story is that I put them in the sun for months, and now I have some limes now that are dry. But the problem is, according to my Persian friend, they should be dark and rock hard, not pliable at all. The limes I dried turned out somewhat pliable like raisins and very light colored. Did I miss a step, or do I have to dry them further in the oven?
Oh yes, I forgot to mention that there is a reason I didn’t put it in this thread, I thought this was a more specific thread that could perhaps benefit from having the word “Persian” in the title in case there are any knowledgable Iranians among us. I thought it unlikely anyone in that thread might know this very specific question.
Oh no, not another Persian-Style Death Lime thread!
It sounds like you are saying in your first link that you weren’t using the correct variety of lime. That could definitely affect the outcome of your experiment!
True, but I did eventually dry it with the correct variety of limes. See the 2nd post. So I think it’s not the variety of limes, if Mexican limes are equivalent to Persian limes. Even if they aren’t completely equivalent, it seems like more of a technique problem then a lime problem.
Are Persian dried limes like Moroccan preserved lemons? Paula Wolfert’s cookbook has a method for those, maybe it works for limes? Use 5 lemons and 1/4 cup salt (more if desired). Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on exposed fruit, reshape the fruit. Place 1 Tbsp salt in bottom of Mason jar, pack in the lemons, adding salt between layers. Press the lemons down. Let ripen in a warm place, shaking jar each day to distribute salt and juice. Let ripen 30 days. To use, rinse lemons.