Posted in desserts

Candied orange slices

I  have posted previously candied orange peel recipe and today I make  candied orange slices which are so delicious  and worth trying.

3 oranges, sliced into round
2 Tbsp orange juice
2 cups water
2 cups sugar


Bring the water to a boil and add orange slices. Boil for 1 minute, then remove orange slices from the boiled water in a bowl with ice water, until cooled, then drain them.
Pour 2 cups water, 2 cups sugar and 2 Tbsp orange juice in a pot. Heat until sugar dissolves. Turn heat to the medium and add orange slices into the sugar syrup. Simmer 60 minutes.
Once orange slices are ready, place slices on a rack or tray and allow cooling and drying overnight. Next day, sprinkle sugar all over the orange slices or dip in melted chocolate.


پرتقال شکری یا آب نباتی

تهیه ی میوه های شکری یا کریستالی از قرن چهاردهم باب بوده و میوه هایی همچون پرتقال- خرما- کشمش- زنجبیل بیشتر طرفدار داشته اند. در این روش پوست میوه هایی مثل پرتقال – لیمو یا گریپ فروت با جوشانده شدن در شربت شکر به صورت کریستالی در آمده و میتوان برا ی چند ماه این دسر های خوشمزه را حفظ و صرف نمود.

مواد لازم

سه پرتقال حلقه شده ی نازک

دو ق غ آب پرتقال

دو پیمانه آب

دو پیمانه شکر

طرز تهیه
آب را در یک قابلمه بجوش آورید. و حقله های برش داده شده ی پرتقال را داخل آب بریزید. برای 1 دقیقه آن را بجوشانید. سپس برش های پرتقال را از آب جوش خارج کرده و داخل کاسه ای با آب و تکه های یخ قرار دهید تا خنک شوند . سپس پرتقال ها را داخل آبکش بریزید.
در یک قابلمه 2 پیمانه آب – 2 پیمانه شکر و 2 ق غ آب پرتقال را ریخته و زمانیکه شکر در آب حل شد- پرتقال ها را داخل شربت ریخته و اجازه دهید برای 1 ساعت روی حرارت متوسط پخته شود.
پس از یکساعت – برش های پرتقا ل را به آرامی از داخل شربت خارج و دانه دانه روی سینی چیده و بگذارید برای 7-6 ساعت بماند. پس از این مدت روی پرتقال ها شکر پاشیده و یا در شکلات آب شده قرار دهید.
نوش جان



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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