About Dried Mulberries
Dried mulberries (Morus species) have been enjoyed in Persia for millennia. Both white and black mulberries are dried, though white mulberries (toot sefid) are more common in Persian cuisine due to their intense sweetness.
Varieties
White Mulberries (توت سفید)
- •Extremely sweet, honey-like
- •Lighter color when dried
- •Most common in Persian cooking
Black Mulberries (توت سیاه)
- •More tart, berry-like
- •Darker, richer flavor
- •Less commonly dried
Traditional Uses
In Ajil
A key component of Persian trail mix, paired with nuts, seeds, and other dried fruits.
With Tea
Eaten alongside tea as a natural sweetener — take a bite, then sip tea.
As Medicine
Traditional Persian medicine uses dried mulberries for energy and digestive health.
Nutritional Value
Dried mulberries are notably nutritious:
- •High in iron
- •Good source of vitamin C
- •Contains resveratrol
- •Natural energy source
How to Select
Look for:
- •Plump, not shriveled berries
- •Sweet aroma
- •No added sugar (check labels)
- •Light tan to golden color (white variety)
Storage
Store in airtight container in cool, dry place. Refrigerate in hot weather. Keeps for 6-12 months. Freeze for longer storage.
Tips
- •Rinse before eating: May have dust
- •Check for stems: Occasionally present
- •Natural sugar: Very sweet, use sparingly in cooking