Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, distinctive tangy and earthy flavor. The Los Angeles-based company Sadaf carries them, ...

Shuffle the pages of Najmieh Batmanglij’s massive cookbook “Cooking in Iran: Regional Recipes and Kitchen Secrets” — a 700-plus-page compendium of the cuisine of Iran that she has mastered over the ...

Dried Persian limes come in two shades—black and a sort of walnut-y tan—and are traditionally dropped whole into Persian stews and soups to add a hint of citrus and the singular funk that only ...

Use saffron, dried limes, rosewater, walnuts, and plenty of fresh herbs for a Persian menu that's bursting with bright flavor. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

Boost your culinary repertoire with this tangy ingredient. Photo by Sarah Crowder / Food Styling by Chandra Ram Black limes, also known as dried limes or black lemons, are often used in Middle Eastern ...

The elaborate pilafs, roasts and other celebratory dishes of the Middle East often take time that home cooks don’t have. But they still can provide ample fodder for inspiration. One such dish is ...

Persians share an affinity for sourness that is uncanny and unmatched. Just as many dishes of India revel in the alluring heat of spice, the many cultures of the Persian Gulf call for the tart ...

Add Yahoo as a preferred source to see more of our stories on Google. Love any of these recipes? Tap "Save" to add them to MyRecipes, your new, free recipe box for Food & Wine. Though this recipe can ...