Shirini Polo

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

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  • 90–120 g (3–4 oz) candied tangerine or orange peel
  • Sugar
  • 1


To prepare the candied peel: use peel with as much of the white pith removed as possible. Slice it into thin strips and make a note of the weight. Simmer without sugar in about ½ teacup water until soft. Then add sugar equal to the original weight and cook until the water is reduced and the strips of peel are sweet. Bitter peel is particularly good prepared in this manner. (The candied peel ava