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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Preserved Lemons

This classic Moroccan condiment brings lemony zing to lamb and poultry dishes. We've added saffron for earthy flavor and beautiful golden-orange color. Pack in a wide-mouth glass pint container, and attach this recipe suggestion to the gift: For subtle lemon-saffron flavor, stir 2 chopped preserved lemon slices into 2 cups cooked basmati rice.

Cooking Light DECEMBER 2003

  • Yield: 1 cup (serving size: 1 tablespoon)

Ingredients

  • 1 tablespoon kosher salt
  • 1/2 teaspoon saffron threads, crushed
  • 2 cups thinly sliced lemon (about 3 lemons)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil

Preparation

Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days.

After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard cup, or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container.

Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.

Nutritional Information

Amount per serving
  • Calories: 11
  • Calories from fat: 74%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 353mg
  • Calcium: 2mg
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Preserved Lemons recipe

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