Preserved Lemon Yogurt Sauce
It is very common in the Arab world to eat rice with cold yogurt. Most of our rice dishes are served with cold yogurt on the side, but I felt that the addition of preserved lemon and dill just kind of amped up the flavor.
Ingredients
- 1 cup (8 oz) Greek yogurt, preferably full fat
- 1/4 rind of a large preserved lemon * or 1 full rind of a miniature lemon, preferably organic
- Small handful of fresh dill
- Salt
Instructions
- In a mini food processor or blender, combine the yogurt, lemon rind, and dill and pulse until smooth and evenly combined.
- Taste for salt, this will depend on how salty the preserved lemons you used are, add a pinch more if necessary. Refrigerate until ready to use.
☞ TESTER TIP: The flavor of the sauce improves over time, so do make at least a few hours ahead of when you plan to use it. This lemon yogurt sauce can be made up to a day in advance.
Notes
*Is there a substitute for preserved lemons?
Unfortunately, no. It's been suggested that a load of lemon juice, zest, and salt can be swapped in but you'll miss the big flavors of the process. There's an inherently different flavor to lemons that have been left to their own devices in a jar of salt. They're slightly bitter, silkier in texture, and have a big umami hit that you just can't replicate. We can tell you, however, that Paula Wolfert has a pressure cooker-based solution that will infinitely speed up the process. Ta-da!Nutrition
Serving: 3tablespoons | Calories: 26kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 16mg | Fiber: 1g | Sugar: 1g