Bitter Orange Juice
آب نارنج
sourbitter-orangearomaticless sweet than orange
draft — not yet taste-tested Ingredients
| Ingredient | Amount |
|---|---|
| fresh bitter oranges (narenj, also sold as Seville oranges) | 1–2 fruit |
Equipment: citrus juicer, fine sieve, jug or ice-cube tray.
About this preparation
The narenj tree gives Iran two treasures: its spring blossom, bahar narenj, and its sour, fragrant winter fruit. In Mazandaran and Gilan, bitter-orange juice is squeezed over grilled fish, kebab and rice, and mixed into sour dishes; in Shiraz, the trees line the streets. The juice tastes like orange crossed with lime, with a pleasant bitter edge.
How to make it
- Cut the fruit in half and squeeze gently; pressing hard pulls bitterness from the pith.
- Strain through a fine sieve to remove the many seeds.
- Use the same day, or freeze in 20 ml cubes.
Yield and storage
- About 40–60 ml per fruit.
- Refrigerate and use the same day, or freeze up to 3 months (provisional).
Tips and troubleshooting
- Season: fresh bitter oranges appear from about December to March, sold as Seville or sour oranges. Freeze cubes in season to use all year.
- Bottled ab-narenj is sold at Persian grocers; check that it is pure and unsalted.
- No bitter oranges? Mix equal parts fresh orange juice and fresh lime juice, and record it as a substitute.
- Very sour: acidity varies fruit to fruit. Taste before adding the lime in Mazandaran Grove.
Different concepts of this preparation
1. Fresh narenj juice
The recipe above. The house standard.
2. Frozen narenj cubes
Squeeze a batch in winter and freeze in portions, as many Iranian households do.
3. Orange-and-lime substitute
Equal parts fresh orange and lime juice. Close in balance, without the bitter aroma.
Allergen note
No common allergens. Bitter orange can interact with some medicines in the same way as grapefruit; if in doubt, ask a pharmacist.
Development notes
- Status: draft; record acidity and source; test the substitute side by side.