Preserved Lemons

Preserved Lemons Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

1 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 11
Caloriesfromfat 74 %
Fat 0.9 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 353 mg
Calcium 2 mg

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.

Note:

December 2003
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