Dried limes are another well-kept secret. They can be used to add a sour flavour to dishes such as soups and stews, by adding them whole and piercing them before they are put in. After stewing, they become soft and bursting with flavour. In fact, they are an integral part of what is thought of as Iran’s national dish, a herb stew called ghormeh sabzi. Take a look at our easy recipe.
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