Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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. Attach this recipe suggestion to the gift: For subtle lemon-saffron flavor, stir 2 chopped preserved lemon slices into 2 cups cooked basmati rice.
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
Directions[]
- 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 remaining lemon slices and salt mixture.
- Cover and let stand at room temperature 3 days.
- After 3 days, press lemon slices down with a spoon.
- Pour 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.
Yield: 1 cup (serving size: 1 tablespoon)