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Narrow Results You've Selected: Recipe Brine Saveur Middle Eastern Remove all Difficulty Easy (1) Main Ingredient Vegetables (3) Fruit (1) Course Condiments and Sauces (4) Side Dish (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Middle Eastern"; var omni_prop8 = "Topic:Recipe,Technique:Brine,Source:Saveur,Cuisine:Middle Eastern"; var omni_pageName="saveur:"+omni_prop12; 10/19/2012 Preserved Lemons As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes. Issue #150 02/21/2012 Torshi-e Kalam (Pickled Cabbage and Dill) These spicy cabbage pickles offset the richness of roasted meat. Issue #145 02/21/2012 Torsh-e Liteh (Eggplant and Herb Pickle) Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews. Issue #145 02/21/2012 Torshi-e Piaz (Red Onion and Herb Pickles) These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes. Issue #145