Watermelon Skin Preserve

Name: Watermelon Skin Preserve (Moraba-ye pust-e hendevaneh)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Makes 2 jars (½ pint/240ml each)
Cuisine: Iranian
Ingredients: ¼ cup/40 g pickling lime; 1 large watermelon (2 pounds/900g white flesh); ¼ cup/60 ml rose water; 2 tablespoons fresh lime juice; Seeds of 5 cardamom pods; 5 cups/1 kg sugar; 3 cups/720 ml water; 8 cups/1.9 l water

Moraba-ye pust-e hendevaneh

Preparation info

Makes
2 jars

Difficulty
Easy
Ready in
1 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 large watermelon (2 pounds/900g white flesh)
¼ cup/40 g pickling lime

Asia
Iran
Preserve
Vegan
Gluten-free
Southeast Asia

Method

Cut the watermelon into 4 equal quarters. Remove the red parts—enjoy eating them. Use a knife and then a peeler to cut off a thin layer of the shiny green rind and discard it, keeping the white flesh (about 2 pounds). Place the white watermelon flesh on a flat surface. Stamp out shapes using your favorite cookie cutters or cu