Drying vegetables is one of the effective and traditional methods for long-term preservation of them in Iranian cooking. With this method, you can preserve the fresh taste and aroma of vegetables even in the cold seasons of the year and always have vegetables ready to prepare all kinds of stews, soups, and ghee. Drying vegetables has been the focus of Iranian families for a long time due to its economic and long shelf life. In this article, we have reviewed the proper steps and methods for drying vegetables so that you can prepare the best quality dried vegetables.
Drying vegetables
Choosing the right vegetables for drying
To begin with, you need to choose vegetables that are fresh and healthy. Wilted greens or those with brown spots reduce the final quality. They are very suitable for drying vegetables such as parsley, coriander, dill, mint and leek. These vegetables are widely used in Iranian cooking. It is better that the vegetables you choose have fresh green leaves, because the initial freshness has a direct effect on the flavor of the dried vegetable.
Preparation of vegetables before drying
After picking, wash the vegetables thoroughly to remove any dirt and dirt. You can use several bowls of water to wash to make sure all the dust is gone. Then put them in a colander and let the excess water drain completely. To speed up the process, you can press the greens between two clean towels to dry. Lower humidity speeds up the drying process and prevents mold.
The traditional method of drying vegetables in the sun
Drying in the sun is one of the most common methods that does not require special equipment. Spread the vegetables on a clean, white cloth and place them in a place where direct sunlight shines. To prevent the accumulation of dust or insects, you can use a thin cloth over the vegetables. During the day, move the vegetables so that all parts dry evenly. This method is simple, natural and economical.
Shrink sensitive vegetables in the shade
Some vegetables such as basil, mint, and sweet are better dried in the shade because they are sensitive to direct sunlight. To do this, place the vegetables on a tray or cloth in a well-ventilated place but away from the sun. This method preserves the natural aroma and color of the vegetables. It also prevents them from becoming dark and of poor quality.
Home dryer
Using a dryer is one of the fast and hygienic ways to dry vegetables. Just chop the vegetables into small pieces and spread them on the trays of the machine. Adjust the temperature of the device according to the type of vegetable so that its moisture is completely removed. This method is very suitable for those who do not have enough time for traditional methods.
Drying vegetables in a home oven
If you don’t have a dryer, you can use an oven. Spread the vegetables on an oven tray with oil paper and set the oven to the lowest temperature. Leave the oven door slightly open to let the steam escape. Stir the vegetables every half hour until they dry evenly. This method is quick and practical, but you have to be careful not to burn the vegetables.
Key tips to preserve the color of dried vegetables
In order for your dried vegetables to retain their natural green color, before drying, you can put the vegetables in boiling water for a few seconds and then quickly put them in cold water. This helps stabilize the color and preserve the flavor. Be sure to let the greens dry completely before drying.
Store dried vegetables in suitable containers
After drying, store the vegetables in glass or plastic containers with tight lids. It is better to place the containers in a dry and cool place away from direct sunlight. Using plastic bags or vacuum containers can also increase the shelf life of vegetables.
The difference between drying vegetables and soup
For vegetable gourma, it is better to chop the vegetables more coarsely so that the flavor and aroma will be better released during cooking. But for soup and ghee, it is recommended to chop smaller so that the vegetable dissolves faster in the food and creates a uniform texture. The type of vegetable chopping has a great effect on the taste of food.
Preventing pests in dried vegetables
To prevent pests, put dried vegetables in the freezer for a few hours before storing. This will kill any insect or pest eggs left in the vegetables. You can also use salt as a natural substance to repel pests in the storage area.
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