Typically used in stews, dried limes impart an inimitable tang and musky flavour to the dish. Although lime juice is often
cited as a substitute, it pales slightly in comparison to dried limes. Lime juice can achieve the sourness required in a dish
but cannot impart that musky flavour, so use dried limes as far as possible. Some recipes call for ground dried lime, which is
more similar to lime juice than its whole cousin because its musky flavour, while still present, is also weakened.
Dried roses make a flavourful garnish. While they
can be pungent if you bite into one, the dish is often
pleasantly infused with a faint aroma of roses.
Pulses play a prominent role in Middle Eastern cooking
and dried split peas, in particular, are best-loved in
Khoresh-e Gheymeh (Split Pea Stew). The split peas have
a pleasant nutty flavour, and unlike beans, they do not
take very long to cook.
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