Garlic: Four cloves of garlic may seem like lots of garlic, but this recipe creates a large batch of hearty stew with gentle savoury garlic notes. Pour the soaked poppy seed mixture into a mortar and crush for a minute to break up some of the seeds.

Pour the oil into a large saute pan for which you have a lid, and put on a medium-high heat. Once hot, add the spices, garlic and three-quarters of a teaspoon of salt, and fry for three to four minutes, stirring often, until the garlic starts to brown and the spices are aromatic. Add the cauliflower and any leaves, and cook, stirring continuously, for two minutes, until the cauliflower is coated in the spices. Stir in the coconut cream and poppy seeds, turn down the heat to medium, cover the pan and cook for four minutes, until the cauliflower is starting to soften.Wash limes well. Even if using organic, you should soak and wash all limes to remove any residue and wax on the skins. While the recommended temperature for fruit is 135°F/57°C, limes often darken during the drying phase as the sugars brown from the heat. Dropping the temperature can help prevent that, though you do have to add a little more time to the drying process. Showing the difference in temperature drying for lemons and limes. This image is a little contrast heavy, as the natural colors are lighter for the lowest temperature in real life. I use a combination of sun and oven drying, making use of any residual heat from dinner or the day's baking. And I always turn the oven off before going to bed or leaving the house. This way it takes me roughly 3 days. While the greens are cooking, drain the rice, then tip into a medium saucepan for which you have a lid. Pour over 580ml boiling water, a teaspoon and a quarter of salt and half the butter. Put the pan on a medium-high heat, bring to a boil, then turn the heat to low, cover tightly with foil and a lid, and leave to cook for 15 minutes. Turn off the heat and leave the rice to sit, still covered, for 10 minutes. Remove the lid and foil, add the remaining butter and sprinkle with the saffron water. Leave to sit for another 10 minutes or so, then transfer to a shallow serving bowl. Don’t overmix the rice; you want white as well as yellow grains. Alternatively, cook the aubergine stew according to the recipe. And store the finished stew in an airtight container in the fridge for up to three days. Gently reheat it before serving.

Dried limes are also referred to as ‘limu Omani’ (‘Omani’ because it was first developed on Oman) and are an essential flavouring ingredient in the cuisines of Iran, Iraq, and other Gulf States. They were originally obtained in this region by leaving the limes to dry on the trees instead of harvesting them. Of course, I didn't want to throw them out, I just hate wasting food. Instead, I stored the dehydrated lime and lemon slices in a jar and promptly forgot all about them. Surely I'm not the only one who does that, or am I? The only thing you will need to make this recipe is, drumroll, please... LIMES!!! However, you can use lemons if you'd like. Smaller lemons and limes are more ideal and take less time to dry. 🧐 Why This Recipe Works

Thanks to their nutrient profile, eating limes could provide a range of health benefits. These may include: Put the celery, cucumber, green pepper, onion, herbs and half the coriander seeds in a large bowl and mix to combine. Olive oil: The recipe calls for six tablespoons of oil. It may feel like a lot, but it gives the aubergine flesh a luscious texture. I use extra virgin olive oil.

Once the water is boiling and your ice bath is ready, add the limes to the boiling water for 60 to 90 seconds. Do not exceed 90 seconds. Immediately chill to stop the cooking process The very pretty slices are great for drinks and decoration, but for them to be really versatile I needed them to be in a different form – so I whizzed up a handful in my food processor. The first thing I made was a cake (no surprises there), then I put together this brief list of uses for ground up dried limes (and other dried citrus) that I came up with in just a few moments – First make the whipped fenugreek. Put the ground fenugreek and 250ml boiling water in a small bowl and leaving to soak for at least two hours, or overnight. Pour out and discard the liquid, leaving the spongy fenugreek in the bowl. Add a tablespoon of water and use a small whisk to whip the fenugreek until it’s pale and resembles mayonnaise – about 10 minutes by hand. Tip into a food processor, add the chilli, spring onion, coriander, lemon juice, a quarter-teaspoon of salt and three more tablespoons of water, and pulse until smooth, scraping down the sides as you go.Puddings – make a homemade lemon delicious pudding that much more lemony with ground dried lemons, or use ground dried citrus to spark up creamy rice puddings Limes are generally thought to be safe for most people. However, if you have a citrus allergy, it will be best to avoid eating limes or using them on your skin. 14 Just note that the lentils may take longer to cook if you add them directly to the tomato sauce (instead of cooking them separately in water). Sour and aromatic, like concentrated fresh limes, but beyond the obvious citrus flavour, dried limes present funky, fermented notes rendering it a complexity that cannot be found in its bright green former selves.

There are certain things in life that are to be experienced in its' pristine originality. And ghormeh sabzi is one of them. Thisclassic recipeinvolves the cooking down of a combination of herbs into a uniquely fragrant mixture. Heat the oil in a large saucepan on a medium-high heat. Add the onion and cook, stirring occasionally, for about four minutes, or until softened. Add the garlic, ginger, tomato paste and hawaij spice mix, and cook for 30 seconds more, or until fragrant. Step 4: Fill the rest of the cup with boiling water and sweeten with your favorite sweetener. 🩺 Noomi Basra Benefits

From the book: Plenty More

Spices: I use a combination of ground cumin, turmeric and cinnamon. These earthy spices are ubiquitous in Persian cuisine and bring warm comforting flavours to the stew, but you can substitute what you prefer. Spread the rice on a large platter, top with the browned onions and then the prawns, and serve warm. Onions: Normal onions, sliced very thinly, will do just fine. But you can always use red onion or shallots if that is what you have. In a lidded pot big enough to hold all the shanks, fry the leek in the remaining oil on a medium heat, stirring all the time, until translucent in the middle and coloured around the edges. Add the remaining teaspoon of turmeric and some salt and pepper, fry, stirring, for a minute more, then add the browned shanks and the dried limes, and pour in enough hot water just to cover. Bring to a boil, then turn down the heat, cover the pan and leave to cook for 90 minutes. Soak in a 50/50 solution of water and vinegar for about 15 minutes. Scrub with baking soda if you feel it necessary. Step Two