Visiting a halal market in Berkeley, I was looking for Persian dried limes. The store lady led me to the shelf and pointed. Wrapped in clear plastic bags, the limes were small, brown and hard to the touch. I wondered what these little shriveled things could do for me.
My experimental urge drove me to these limes. I saw the ingredient mentioned in several Persian recipes. Back at home I chopped up the vegetables and herbs and threw them all into a pot. The limes, when I pierced them with a knife, gave off drops of juice and fragrance. They too went into the pot . Slow fire. Always slow. It has a way to draw out the flavors.
After an hour I’m drinking the soup and writing my blog. The aroma and the sweet taste of vegetables and lime flavored broth overwhelm all other thoughts and senses. A success! But more than that, the body is gratefully nourished.
Photo by Robyn Lee.
