Name: Candied Orange Peel (Pust-e porteqal-e shirin)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Makes 3 jars (½ pint/240ml each)
Cuisine: Iranian
Ingredients: 4 large oranges or bitter oranges, narenj (2 cups/200 g orange peel); 4 tablespoons lime juice; 2 cups (480 ml) water; 2 cups (400 g) sugar

Preparation info

Makes
3 jars

Difficulty
Easy
Ready in
1 hr 40

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 large oranges or bitter oranges, narenj (2 cups/200 g orange peel)

Method

Line a sheet pan with parchment paper. Scrub and wash the oranges. Peel the oranges, leaving the pith on them. Save the fruit for a fruit salad. Cut the orange peels into thin (¼-in/5mm) slivers.
To remove the bitterness from the orange peel slivers, place them in a large saucepan and cover with water. Bring to a boil, reduce heat, cook for 10 minutes over medi