Small limes are boiled in salt brine and left to dry in the sun until they're rock hard. Dried limes are a staple of Iranian cooking. Once you’ve used them, whole and powdered dried lime will become a pantry staple!
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A relative newcomer to American cuisine, the citrusy, berry-like, bracingly tart flower is an old hand with Middle Eastern flavors, and more chefs and cooks and restaurants are embracing it with excitement.
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