Limo Amani (dried lime), is an essential part in cooking Khoresht Ghormeh Sabzi and Gheymeh. In Iran people make a good hot drink, brewing Limo amani with Golggavzaban,which is a traditional natural remedy for heart diseases and stress. It’s a source of vitamin C. It is believed to lower the cholesterol and blood pressure and bring other health benefits.
How to use it:
Wash and break into small piece.I use a Nutcracker.
It can be pierced and used thoroughly.
This is my treasure of Limo Amani. I always have an eye on it ,not running out of that.
You may be interested in making Limo amani.
How to make?
I recall from years back home. When we had some extra Persian lime (limo tursh), sitting in fridge compartment for days, I would dry (dehydrate) them and make limo amani. The good point about that homemade product was; I knew the process was clean with no additive, also it was not store old. The job was too easy I would just lay a piece of cotton cloth or paper towel (this kind of fabric absorb moisture while it let the limes breathe) on a big stainless steel tray (a metal tray would become hot under sunlight and generate more heat for limes to dry)then I would place limes in one layer, 1 inch apart.
Simply I would transfer the tray to our balcony that had a full day sun (I would bring them back in at night). Of course it was summer and hot but I don’t think, temperature was ever more than 30 C. It would take 3-4 days for limes to dehydrate and fully dry. Once limes are dehydrated they feel light and hollow (they never were as dark brown as store bought ones). I knew limes are dry enough but, still wanted them safe and secure from getting moldy, so I would store them in a cloth bag for long term use.
This was my method to make limo amani and keeping extra limes from getting rotten. There is another way that I heard and read about somewhere that sounded reasonable, but I never tried. The instruction and what you will need is as followed:
- 6 t 8 Persian limes
- 1 cup salt
- 6 cups water
Dissolve salt in boiling water. Add the Persian limes and boil for five minutes. Drain and rinse with warm water. Place them on a drying rack and let them dry in the sun for one week, or until the limes feel hard and hollow. If the weather is not cooperative, place the limes in the oven at 100 degrees Fahrenheit for 45 hours.Turn the limes to allow each side equally access the heat. Dried Persian limes should be completely brittle, dry and hard.