| Prep Time: 15 mins
| Cook Time: 25 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
Dried Persian Lime (known as Limu Omani in Farsi), is a spice made from limes that are boiled in salt water and dried in the sun until rock hard before being crushed into granules. While dried lime is a staple of Persian and Middle Eastern cuisine, it's not yet mainstream in North America. Wonderfully fragrant, dried Persian lime radiates a concentrated citrus aroma alongside a more complex muskiness that makes you want to add this spice to everything from tacos to soups. In our Persian Lime-Poached Cod recipe, the dried lime imbues the stew with a more complex level of flavor than lemon or lime juice alone.
This dish is sure to sweep away the winter chill with a sunshine bright citrus flavor and bring smiles to your dinner table. Delicate cod is poached in an aromatic sauce made bright with layers of flavor from the dried lime and aromatics. For a meaty, authentic alternative, try our Persian Beef and Bean stew (Ghormeh Sabzi) recipe. Or, sprinkle dried lime in soups, stews, lentils, beans, casseroles, meat dishes and salads for a unique twist. More alternatives are below.
3 cloves garlic
1 piece ginger (1.5 inch), peeled and roughly sliced
1 cup fresh cilantro leaves, loosely packed
1 jalapeno, de-seeded (optional for heat)
1 tsp ground turmeric (optional)
1.5 tsp sea salt
1/4 tsp freshly ground black pepper
Poached Cod stew
2 Tbsp butter
1 medium onion, chopped
2.5 cups vegetable broth
1 tomato, diced
1 lime, juiced + more wedges for garnish
1 Tbsp Piquant Post Dried Persian Lime
1.5 lbs cod filets
¼ cup cilantro leaves, stems removed, for garnish
Cooked Basmati Rice for side dish (optional)
Add ½ tsp salt to the cod fillets ~15 minutes before placing in the stew to best bring out the flavors in the fish
Aromatics, a combination of spices, herbs or vegetables, are used to form the foundation of flavor in many dishes. Here, we heat the aromatics with butter to allow the aromas and flavors to release from the spices and create depth of flavor.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Combine the aromatics to form a mix: Using a food processor, pulse garlic, ginger, cilantro and jalapeno, until finely chopped. Mix in turmeric, salt, and pepper.
Next, make the stew. Heat butter in a medium pan over Med-High heat. Add onions, stir fry for 3-4 minutes, add aromatic mix, and stir fry for another minute, until fragrant.
Add 2.5 cups of broth and bring to a boil. Add tomato, lime juice, and Piquant Post Dried Persian Lime. Simmer for 10 minutes.
Reduce heat to Med-Low. Gently add the fish to the pan and nestle so that filets are mostly covered by the sauce. Cover and simmer until fish is cooked through, about 10-12 minutes. Serve over basmati rice and garnish with cilantro leaves and lime wedges.
For less heat, use half the jalapeno, or remove altogether. For more heat, keep the seeds!
Instead of cod, use your favorite white fish or shrimp! For shrimp, simmer only about 2-3 minutes.
For vegans and vegetarians, add cubed firm tofu or double up on the garbanzo beans.
Alternatively, try our recipe for Iran’s quintessential dish, Gormeh Sabzi, a lovely Beef and Bean stew.
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