Dried Lime Tea Recipes

DRIED LIME TEA

Steps:

• Break the dried limes into several pieces. (You can use a mortar and pestle or put them in a sandwich bag and smack them with a hammer.) Combine 4 cups water and the lime pieces in a small saucepan, bring to a boil over high heat, then reduce heat to medium-low and simmer for 4 minutes.
• Remove from heat and strain through cheesecloth or a coffee filter. Discard the solids. Add the sugar to the tea and stir until dissolved. Drink hot or cool to room temperature and then refrigerate.

DRIED LIMES | PERSIAN LIMOO AMANI

Steps:

• Wash the limes and put them on the plate, bowl or basket. Once they are dried, sprinkle them with some salt. Let them stay lie that for a day. After one day, wash them with cold water.
• Pour some water on a pot and add a glass vinegar to it. Place it on stove and turn on the heat. When the pot starts boiling add the limes to the pot. Let the limes boil in the pot for ten seconds. Then pick them up and wash them with cold water.
• Put the limes into the pot again but this time let them boil for a minute. Then pick them up again but this time don't wash them with water, just put them in a strainer.
• When the limes are cold, make small holes on them. You can use a toothpick to pierce the limes. Then put limes on a piece of dark or black fabric, black or dark fabric absorbs more sunlight and eventually the limes will be dried faster. Let them dry for ten days.
• After ten days, put the limes in the basket and put the basket in a shadow (indirect sunlight). Keep them in the basket for some days. They should be dried completely, until they are crunchy.

LOOMI TEA

Steps:

• Crush limes with a pestle in a mortar until the pieces resemble small stones.
• Combine water and crushed lime in a saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer for 5 minutes.
• Strain into 4 tea cups and sweeten with honey as desired. Serve hot or cold

CHICKEN STEW WITH DRIED LIMES

Steps:

• Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
• Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
• Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
• Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
• Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.