Making Rob-e Aloocheh–Traditional Persian Plum Paste скачать в хорошем качестве

Making Rob-e Aloocheh–Traditional Persian Plum Paste

In this video, we take you through the traditional process of making homemade sour plum paste (rob-e aloocheh), using fresh green plums and no added ingredients. This recipe comes straight from rural life in Iran, where preserving seasonal fruits is still done the natural way. From washing and sorting to simmering and thickening, every step is done by hand with care and patience. At the end, we even make some fruit leather using the same paste! ⬇️ Watch the full process step-by-step: 🫙 Full Recipe Steps: 1. Wash the plums thoroughly. Remove any leaves, dirt, or damaged/rotten plums. 2. Cut each plum into 2 or 3 pieces. This helps them cook faster and makes it easier to spot any worms or bad parts to discard. 3. Transfer the plums into a large pot. No water or oil is needed—just the plums. 4. Turn on the heat and let the plums cook. Simmer for about 1 hour, or until they become soft and break apart. 5. Stir continuously throughout the process. This prevents the plums from sticking to the bottom and burning, especially as they thicken. 6. Be extra careful near the end. As the water evaporates and the mixture thickens, it’s more likely to burn. Keep stirring constantly. 7. Cook until the mixture becomes thick and paste-like. The thicker the paste, the less likely it is to develop mold during storage. 8. Let it cool completely before storing. Your homemade plum paste is ready!