Limoo Amani (Persian Dried Limes) is a traditional Iranian recipe for a classic method of drying limes for use as a spice or flavouring. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Dried Limes (Limoo Amani).
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The unique, woody, earthy, and musky flavour of Persian dried limes (limoo amani) is used in Iranian stews like khoresh gheymeh and ghormeh sabzi. For this recipe you will need an ice bath to hand as you want to stop the limes from cooking further after blanching them.
Ingredients:
12 Persian limes (or more)
Method:
Bring a pan of water to a boil. Add the limes and blanch for 60 seconds (make sure they are in the water for no more than 70 seconds as you don't want to cook the limes).
Drain the limes and immediately plunge into an ice bath to prevent any further cooking. Leave for at least 2 minutes in the ice bath then dry the limes with a clean tea towel.
Arrange the limes, well separated, on a rack either in your oven or in a dehydrator. Traditionally they are dried outside in the sun, but this requires a hot but arid environment.
for oven drying, set the oven to a low temperature (eg 65°C in a fan oven) and dry until the lemons are dark brown and hollow, or continue until almost black. It takes between 2 and 5 days depending on the method used.
It will take about 4 days in a dehydrator and up to 3 weeks if drying outside in the sun.
Store in an air-tight container at room temperature, where they will last for many months. If not fully dehydrated, they will not last anywhere near as long.
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