DRIED LIME RECIPES
CHICKEN STEW WITH DRIED LIMES RECIPE - NYT COOKING
Provided by John Willoughby
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
- Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
- Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
- Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
- Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.
Nutrition Facts : @context http//schema.org, Calories 592, UnsaturatedFatContent 26 grams, CarbohydrateContent 32 grams, FatContent 38 grams, FiberContent 6 grams, ProteinContent 36 grams, SaturatedFatContent 9 grams, SodiumContent 1416 milligrams, SugarContent 5 grams, TransFatContent 0 grams
PERSIAN STEW WITH DRIED LIME - RECIPE | SPICE TREKKERS
Dried limes and rose petals – ingredients typical to Iranian cuisine – add a unique fragrance to the sauce that accompanies this dish. Even if the stew is delicious as-is, matchstick fried potatoes are usually added and make for an excellent garnish, as far as we’re concerned.
Provided by SPICETREKKERS.COM
Number Of Ingredients 16
Steps:
- 1. Place the dried limes in a small bowl and pour enough boiling water to cover the limes. Cover and set aside. This step will soften the limes and help liberate their perfume. 2. Heat a large pan on medium. Roughly chop the onions and sauté lightly in the oil. Stir occasionally. Incorporate the turmeric and mix until the onions turn yellow. 3. Add the meat and cook for 5 to 7 minutes, mixing occasionally. Add the garlic and split peas. 4. Meanwhile, place the tomatoes and tomato paste in a food processor and liquefy. Pour into a pot and cook 5 minutes more. 5. Discard the lime soaking water and puncture the limes, using a fork, to avoid any splattering during cooking. Add the limes to the pan. 6. Salt and pepper. Add the saffron and bay leaves. Add enough water to barely cover everything. Bring to a boil. 7. Reduce the heat. Let simmer 1 hour or a little longer until the meat is tender. Cover halfway through cooking, once the sauce begins to thicken. 8. Turn off the heat then incorporate the ground rose petals. Let rest at least 15 minutes before serving. 9. Meanwhile, peel the potatoes and cut them into 3/16-inch matchsticks. 10. Heat oil in a small pan on medium and add the matchsticks once the oil is hot, but not smoking. Cook, stirring occasionally until they are golden (5 minutes). Remove, using a skimmer and place on a paper towel. 11. Remove the limes. Serve the stew garnished with potato matchsticks.
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DRIED LIME TEA RECIPE - NYT COOKING
Slightly funky, a little bit sour, and very aromatic, an infusion of dried limes is a good alternative to iced tea in the summer.
From cooking.nytimes.com
Reviews 5
Cuisine middle eastern
Calories 117 per serving
From cooking.nytimes.com
Reviews 5
Cuisine middle eastern
Calories 117 per serving
- Remove from heat and strain through cheesecloth or a coffee filter. Discard the solids. Add the sugar to the tea and stir until dissolved. Drink hot or cool to room temperature and then refrigerate.
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CANDIED LIME SLICES RECIPE - FOOD.COM
Right after joining RZ, I tried & was not able to find a recipe for candied limes, but Chef Neta kindly helped me find this 1 at the Food Network website. Twice since then questions have come up about candied limes, so I thot I would post the recipe. I modified the prep slightly to make it easier & more clear. I use the slices mainly to garnish lime-based beverages, desserts or baked goods, but also cut in sml pieces to add color & flavor to trail mix or add as a sml item to add variety & color to gift baskets. There are prob many more uses that have not occurred to me. Time does not include the drying time.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 57 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 57 per serving
- Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. I freeze these when I make a batch & then just take out what I need to use.
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PERSIAN STEW WITH DRIED LIME - RECIPE | SPICE TREKKERS
Place the dried limes in a small bowl and pour enough boiling water to cover the limes. Cover and set aside. This step will soften the limes and help liberate their perfume. 2. Heat a large pan on medium. Roughly chop the onions and sauté lightly in the oil. Stir occasionally. Incorporate the turmeric and mix until the onions turn yellow. 3
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YOTAM OTTOLENGHI ON WHY YOU SHOULD BE COOKING WITH DRIED LIMES
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Feb 05, 2019 · Black limes are a dried lime that is used often in Middle Eastern and Persian cooking to add sourness and round out flavors. You can use black limes in all sorts of recipes to incorporate a different type of acidic flavor, like regular roasted chicken dishes, soups, and even cocktails. Making black limes does take […]
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