Bergamot preserves (Moraba-ye baderang) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 670) by Najmieh Batmanglij

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

    Can substitute dried bergamots for fresh, lime juice for powdered citric acid. Bergamots require at least 5 hours soaking before cooking, and cooked bergamots require 24 hours sitting before canning.

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