I just got some ground black lime I ordered for a salmon recipe that intrigued us in the NYT. Haven’t made it yet but the container has much more than I’ll need for the one dish.
Anyone use this stuff regularly?
Dried lime is a standard ingredient in Persian cooking. We have a big bag of them in the pantry for when my wife cooks, or when I cook one of her country’s dishes. We don’t grind them, though. We just pop the whole dried lime in the stew, let it slow-cook for a few hours, and then pull them out (or if we have diners experienced with Persian food, leave them in and let folks eat around them).
If you want to try an all-time classic Persian dish where the scent and flavor of dried lime is prominent, start with this.
Oh that sounds great!