Persians share an affinity for sourness that is uncanny and unmatched. Just as many dishes of India revel in the alluring heat of spice, the many cultures of the Persian Gulf call for the tart ...

Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, food culture research, and as an avid traveler, she joins Travel + Leisure ...

Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, distinctive tangy and earthy flavor. The Los Angeles-based company Sadaf carries them, ...

Key limes look so different from Persian limes that some folks don't even recognize them as limes. One taste, however, and there is no doubt. I was reminded of those tropical treasures recently while ...

Dried Persian limes come in two shades—black and a sort of walnut-y tan—and are traditionally dropped whole into Persian stews and soups to add a hint of citrus and the singular funk that only ...

Star anise adds a toasty licorice-like sweetness to this salt, grounded with cinnamon. Sour ground black lime — made from dried limes, a commonly used component in Persian cuisine — adds a bracing ...

Boost your culinary repertoire with this tangy ingredient. Photo by Sarah Crowder / Food Styling by Chandra Ram Black limes, also known as dried limes or black lemons, are often used in Middle Eastern ...