Lavashak Plum Leather

An Iranian-style sour plum leather dried in a controlled low oven and kept refrigerated.

Lavashak Plum Leather

Preparation: 25 min · Cooking: 6 hr 30 min · Total: 7 hr 20 min · 2 servings

Ingredients

Instructions

  1. Wash and pit sound fruit

    Weigh 500 g whole sound plums before removing stems and pits. Wash thoroughly; discard spoiled fruit. Do not grind pits or use drying to rescue rotten fruit. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

    Do not grind pits or use drying to rescue rotten fruit.

  2. Cook the plums soft

    Put pitted plums and 60 ml water in a saucepan over medium heat. Cook from 20 minutes until the fruit is fully soft, stirring to prevent scorching. Half uses 250 g fruit and 30 ml water; fourfold 2000 g and 240 ml.

    Half uses 250 g fruit and 30 ml water; fourfold 2000 g and 240 ml.

    Cook the plums soft: 1200 seconds

  3. Strain safely

    Let cool only enough to handle safely. Press through a fine sieve to remove skins; the resulting purée is derived from the weighed fruit, not another ingredient input.

    Press through a fine sieve to remove skins; the resulting purée is derived from the weighed fruit, not another ingredient input.

  4. Salt and reduce the purée

    Stir in 0.5 tsp salt and return purée to low heat. Simmer uncovered from 10 minutes until thick but spreadable; half uses 0.25 tsp salt and fourfold 2 tsp.

    Simmer uncovered from 10 minutes until thick but spreadable; half uses 0.25 tsp salt and fourfold 2 tsp.

  5. Prepare a rated drying setup

    Preheat a manufacturer-approved drying oven to 60°C, verified with an oven thermometer. Line suitable trays with food-contact silicone rated for this temperature and duration. Do not use generic cling film, wax paper or an improvised open oven door.

    Do not use generic cling film, wax paper or an improvised open oven door.

  6. Spread a uniformly thin layer

    Spread purée about 3 mm thick over as much tray area as needed. Increase tray area or batches for larger quantities, not thickness; a claimed sheet count is not a yield guarantee.

    Increase tray area or batches for larger quantities, not thickness; a claimed sheet count is not a yield guarantee.

  7. Dry until the centre is leathery

    Dry at 60°C and begin checks after 6 hours. Oven drying may take up to about 18 hours; follow appliance ventilation instructions and do not leave an unattended overnight cycle. The centre must be leathery, non-tacky and show no indentation when tested; dry edges alone are insufficient.

    The centre must be leathery, non-tacky and show no indentation when tested; dry edges alone are insufficient.

    Dry until the centre is leathery: 21600 seconds

  8. Cool, cut and refrigerate

    Peel the finished leather from the liner when safe, then cool fully before airtight packing. Cut into strips and refrigerate at 4°C or colder for up to 7 days. This exact salted-plum formula has no validated room-temperature shelf-life claim.

    This exact salted-plum formula has no validated room-temperature shelf-life claim.

Tips

Common mistakes

Substitutions

Storage

Cover and refrigerate at 4°C or colder; use within 7 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.

Reheating

Do not reheat; serve chilled using clean utensils.

About this recipe

An Iranian-style sour plum leather dried in a controlled low oven and kept refrigerated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.