Proper shorbat adas contains an abundance of an unforgettable ingredient, Persian dried limes, aka Limu Omani. These are limes briefly blanched in salt water, and then fermented/dried in the hot sun. You'll find them as golf-ball sized citrus bombs that will add a unique flavor to your meals. A staple of such Persian favorites as gormeh sabzi, this Ottolenghi favorite ingredient will turn your staple middle Eastern dishes into something unforgettable. There are two kinds, the smoked (black) and the unsmoked (yellow) kind. I wrote this soup with the yellow kind in mind, and if you use the black kind, you may end up adjusting acidity at the end to taste by adding lime juice.

Share: