Quinoa salad with dried Iranian lime

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

I recently started using a new addictive substance – the small dried limes (or lemons) that appear widely in Iranian cooking. They add a fantastic sharpness and unique perfumed aroma to stews and marinades. For long-cooked wet dishes you just throw one in, lightly perforated, and it will impart its flavour to the whole dish. Here, though, I use it in powdered form. Unfortunately this is not simple to achieve because the limes are rock hard. If you have a spice grinder you should be fine; ho