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!
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