Spiced Preserved Lemons with Coriander and Cumin
Tangy, aromatic preserved lemons infused with toasted coriander and cumin seeds, dried Thai chilies, and olive oil. Made by fermenting lemon slices with coarse salt and sugar for three weeks, developing complex flavor perfect for North African and Middle Eastern cuisines. A pantry staple for brightening tagines, grain bowls, and braises.
Ingredients
- 5 yellow juicy lemons, washed and sliced into 1/¾" thick slices
- ¾ cup coarse saltsea salt1:1salt
finer grain, may pack differently
- ½ cup sugar
- 2 dried Thai chili pepper or dry Sudanese Shatacayenne pepper or red pepper flakes1/2 tsp per chiliheat
more uniform heat distribution
- 2 tablespoon whole coriander seeds
- 2 tablespoon whole cumin seeds
- 2 tablespoon olive oil
Instructions
- 1
Wash lemons and slice into 1/¾" thick slices.
- 2
Combine lemon slices, coarse salt, sugar, dried chilies, coriander seeds, and cumin seeds in a large bowl.
- 3
Cover with plastic wrap and set aside in a cool, dark place for 3 days.
- 4
Transfer entire contents including liquids into a jar.
- 5
Add olive oil and seal well.
- 6
Set aside for 3 weeks, occasionally shaking the jar to distribute seasonings.
Tips
Shake jar weekly to ensure even salt and spice distribution and prevent settling.
Use fully preserved lemons after 3 weeks; flavor deepens further with age up to several months.
Reserve liquid that accumulates as a flavorful condiment for dressings and braising liquids.
Good to Know
Sealed jar at room temperature in a cool, dark place up to 6 months. Refrigeration extends shelf life to 1 year.
Prepare up to 3 weeks ahead; flavor develops during fermentation. Use after 3-week cure minimum.
Chop and add to tagines, couscous, grain bowls, and braises. Use flesh and rind. Rinse before use to reduce salt if desired.
Common Mistakes
Skip the 3-day initial bowl cure to avoid uneven salt dissolution and texture.
Store in warm locations to avoid slow fermentation and mold development.
Forget to submerge lemons under accumulated liquid to prevent surface oxidation and spoilage.
Substitutions
sweeter variety, reduces tartness
more uniform heat distribution