Sabzion/Phal Ko Sukhane Ka Tarika! How to Dehydrate Veggies/Fruit | Dr. Ibrahim

In today's video, Dr. Ibrahim explores the traditional way to dehydrate foods, particularly the Iranian method of drying fruits and vegetables. Iranians have been dehydrating food for centuries, using the sun's natural heat to dry their crops (sabjiyon ko kaise sukhaye).
They carefully arrange their produce on large trays and place them in sunny spots where the sun can work. Veggies like ginger, garlic, and pepper are also put in a pot filled with coarse sand and gravel. They are ignited from below until the moisture evaporates and the veggies become crisp. This ancient method of dehydrating food has numerous benefits beyond preserving food for more extended periods (sabjiyon ko sukhane ka tarika).
By dehydrating food, you remove the water content, which concentrates the nutrients, resulting in more nutritious, flavourful food. Drying food is also an excellent way to reduce waste and save money, as the process extends fruits and vegetables' shelf life.
Additionally, dried food is lightweight, easy to transport, and requires minimal storage space. This makes it a popular choice for hiking or camping enthusiasts. Dehydrating food has numerous benefits, from making nutritious snacks to preserving food for extended periods. The Iranian method of drying is a fascinating tradition worth exploring (sukhane ka tarika).
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Take advantage of the intense flavor that belongs to dried foods. By removing the water content, the flavor becomes more concentrated, which packs a nutritional punch and serves as a quick energy boost. Dehydrated foods are light on your wallet as well. Foods when dehydrated in abundance can be used for months on end, cutting down on grocery shop trips.
Dr. Ibrahim sheds light on this amazing feat, highlighting the simple and traditional method of preserving fruits and vegetables. This is for a delicious and healthy snack that would otherwise have gone to waste due to excess produce.
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