DRIED PERSIAN LIMES RECIPES

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.

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.