Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Monday, February 3, 2014

Grilled Shrimp with Lime Powder and Cilantro Sauce

My new favorite cookbook is The New Persian Kitchen by Louisa Shafia. It’s a compilation of traditional Persian dishes with a twist to include healthier ingredients and a focus on keeping things quick and simple. Of course this recipe is only ‘quick and simple’ if you happen to have dried limes hanging around which I’m assuming most people don’t. (And no…dried limes are not just regular limes that have been “aging” in the back of your refrigerator since your last cocktail party.)

 I happen to have some left over from making Gormeh Sabzi a while back. They sell them at Kalustyan’s among other places here in NYC but you can also get them on amazon like everything else in this world.

 Anyways, they seem random but they are so amazing that it’s worth having them around. They seem to have good shelf life because when I ground mine into a powder, they were still incredibly fragrant.
This is all to say that you should a) buy dried limes and b) make this easy and awesome shrimp dish.
and the c) figure out how to travel to Iran. If this quote doesn’t convince you, I don’t know what will.

“If travel is most rewarding when it surprises, then Iran might be the most rewarding destination on Earth. If you fancy traveling somewhere neither East nor West, and exotic and fascinating, read on…” – Andrew Burke, Lonely Planet Writer

You can get the Lonely Planet guide book on Amazon when you buy your dried limes!

No comments:

Post a Comment