I’m whipping up some posts, my dears, I promise. Things have been busy. In the meantime, I’ll leave you with linkage to a New York Times article on dried limes, which we discussed here in some detail in the Lemon Saffron Chicken recipe.
Click here for the New York Times article on dried lemons (limes?)
Dried lemons is what we called them when I was growing up. To me, they weren’t exotic. They were every day. Just goes to show you how relative things can be when cooking (and in life).
The article is a fun, informative read. Enjoy, and I’ll see you back here soon!
Love these limon omani! I discovered them through my Persian friends in Los Angeles! Read the NY Times article (there’s also an article on Beirut in the same issue).
Good stuff in the NYTimes this week on our “neighborhoods.” Can’t wait to read the Beirut article.
I have been looking for these tangy morsels for long,still can’t find them in stores here.
Bummer that you can’t find them! But they’re available online.
I’ve never cooked with these. In Morocco. we use preserved lemons instead. Thank you for the informative article.
Love preserved lemons. To me, they’re slightly exotic 😉
I saw this recipe, looks really yummy. I’ve been itching to cook with them myself!
They ARE so special. You’ll love them!
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I love limo amani in any Iranian Khoresh.