Dried citrus peel

Dried citrus peel

Khalal-e naranj

By
From
Saraban
Photographer
Mark Roper

Dried orange peel is used extensively in Persian cooking and it’s readily available from spice bazaars all around Iran. Traditionally the sour orange – naranj – is used for drying, but this particular variety is hard to find in other countries. Seville oranges or mandarins are a good approximation to the flavour, but you can also use the dried peel of sweet oranges with equal success, and tangelo is another favourite. Sweet oranges are available all year round, so for the freshest flavour we recommend drying in small batches. And you can really dry the peel anyway you like – in the oven, on a sunny windowsill and so on.

Ingredients

Quantity Ingredient
seville or sweet oranges

Method

  1. Preheat the oven to 120°C.
  2. Use a vegetable peeler to remove the peel from the fruit as thinly as possible. Try to remove only the brightly coloured zest, without too much white pith attached. Use a sharp knife to carefully slice away any pith that lingers, then cut the strips into 10 cm lengths.
  3. Dry in the oven for 15–20 minutes and store in an airtight container.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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