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.
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
How to Make It
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.