I bought a bag of dried lemons for a Persian chicken dish I made last week (which was delicious), and now I'm wondering what to do with the rest of the bag. Any suggestions?
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Was the dish Khoresht Gheymeh? That's one of my favorites!
The stew Ghormeh Sabzi uses them too -- here's a recipe: http://elrascooking.blogspot.com/2012/01/khoreh-e-ghormeh-sabzi-iranian-beef.html
You can also simmer them in water to make a really delicious tea.
It was Khoresht Karafs, and the flavor was great. I'll have to try the Ghormeh Sabzi, and the tea sounds great too. Thanks.
Margie is a trusted home cook immersed in German foodways.
Look through Persian cookboks for more ideas. Dried lemons and limes are frequently called for in Persian dishes.
Check out this link on Chowhound for more ideas: http://chowhound.chow.com/topics/506784