Candied saffron–orange peel

Candied saffron–orange peel

Moraba-ye khalal naranj

By
From
Saraban
Makes
300 ml
Photographer
Mark Roper

Citrus fruit breathe their warm perfume into all kinds of sweet and savoury Persian dishes. The zest is mainly used dried: sour-orange peel is the most popular, and it is available from the bazaar and in spice shops, but is easy to dry out yourself at home.

This recipe for candied citrus peel is for use as a gorgeous sticky garnish. The saffron intensifies the golden-amber hue and adds its own subtle layer of flavour. Seville oranges are best, but you can use any oranges or citrus fruit you like. Use to garnish all sorts of creamy desserts and ice-creams or add a few strands to cake or biscuit doughs for a sweet citrus scent.

Ingredients

Quantity Ingredient
4 oranges
250ml water
150g sugar
2 tablespoons Saffron liquid

Method

  1. Peel the oranges, removing as much white pith as you can from the peelings – this is the zest. Cut the zest into julienne strips, then put these into a small, non-reactive saucepan and cover with boiling water. Return to a boil and blanch for 20 seconds, then drain and repeat twice more to remove any bitterness.
  2. Combine the 250 ml water and sugar in a heavy-based saucepan over a low heat, stirring until the sugar has dissolved, then increase the heat and bring to a boil. Add the blanched orange zest and saffron liquid and cook at a gentle simmer for 30 minutes, until the zest is soft and translucent.
  3. Spoon into a sterilised jar, then seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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