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A Persian delight!
These limes are harvested when ripe, boiled in salt water and then left to dry in the sun. Used in many Middle Eastern dishes, they have a great tart citrus taste. Perfect for a fish stew. They can be either crushed, ground or pierced and used whole, before being added to a dish.
Try grinding to fine powder and put it in your favourite rub, or just place whole (pierced) into the cavity of a chicken before roasting.