Potato khoresh (Khoresh-e qeymeh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 342) by Najmieh Batmanglij

  • turmeric
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  • ground dried Persian limes
    Black lime (also known as dried lime, loomi, lumi, loomi basra, omani, amani and black lemon) is a spice used in Middle Eastern dishes. It is made by boiling fresh limes in salt water and sun drying until the insides turn black. The outside color varies from tan to black. It is sold whole or ground. [Wikipedia] Buy Now
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  • Serves : 6

  • EYB Comments

    Part of the suggested Spring and Funeral Wake Menus on P615. Can use lamb, veal or beef stewing meat, or boneless skinless chicken thighs for stewing meat. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Spring and Funeral Wake Menus on P615. Can use lamb, veal or beef stewing meat, or boneless skinless chicken thighs for stewing meat. See recipe for variations.

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