Preserved Lemons: the pantry staple you didn’t know you needed
Bright, tangy, complex, and deeply aromatic, preserved lemons are a traditional ingredient in North African and Middle Eastern cooking, but their usefulness stretches far beyond any single cuisine.
At first glance, they might seem intimidating: salt-packed, intensely fragrant. But once you learn how to use them, and how little you need to transform a meal, you may wonder how you ever cooked without them.
With the abundance of lemons at this time is year, it’s a perfect time to experiment.
What are Preserved Lemons?
Preserved lemons are whole lemons that have been cured in salt and their own juices over time, sometimes with spices like bay leaf, cinnamon, or peppercorns. The process softens the rind and mellows the sharpness of the lemon, creating a deep flavour that’s both bright and earthy. You can eat the rind and the flesh, although each part has a slightly different personality.
Preserving citrus like this is also a beautiful way to honour seasonal abundance and reduce food waste. If you’ve got a tree full of lemons or a generous neighbour, this is your solution. All it takes is salt, time, and a clean jar. Find my Preserved Lemons recipe.
But how to you use Preserved Lemons?
This is a really common question that I get asked all the time. The key with preserved lemons is moderation. Start with a small amount and adjust to taste. The rind is where most of the magic is, but the pulp is just as useful for adding body and tang to sauces and grains.
I thought I’d share a few ways with you.
#1. Toss them into grain bowls
Preserved lemon is the secret hero in this Quinoa Bowl. Chopped rind goes into the veggies, while the pulped flesh is stirred into the cooked quinoa to tie it all together. This trick works with any grain bowl: brown rice, couscous…or whatever you’ve got on hand.
#2. Blend into dressings & sauces
Swap out some of the vinegar in your dressing for preserved lemon pulp. It adds saltiness, acidity, and a subtle lemony perfume. Think: preserved lemon + olive oil + garlic + honey or maple syrup + a touch of dijon mustard.
Try drizzling this over roasted veggies, green salads, or even grilled tofu.
#3. Stir into hummus or dips
A spoonful of finely chopped preserved lemon in hummus adds a tangy brightness that cuts through the creaminess. It also works beautifully in baba ghanoush or even in a plain Greek yoghurt dip with herbs.
#4. Toss with roasted veggies
Toss roasted carrots, cauliflower, or pumpkin with chopped rind just before serving. It adds a delicious burst of flavour and pairs beautifully with warming spices like cumin, coriander, and cinnamon
#5. Fold into pasta or risotto
Think beyond lemon juice — finely mince a bit of rind and stir it into creamy pastas or risotto just before serving. It’s especially lovely with greens like spinach or silverbeet, mushrooms, or seafood.
#6. Tuck into sandwiches & wraps
A small sliver of preserved lemon can lift a simple sandwich to new heights. Try it in a veggie wrap with hummus and greens, or layered with grilled haloumi or roasted eggplant.
#7. Brighten up soups & stews
Right at the end of cooking, stir in some preserved lemon pulp to give depth and zing to lentil soup, minestrone, or a chickpea stew. It’s a great way to finish a dish without adding more salt.
#8. Mix into cooked grains & stir-fries
If you’re cooking a pot of lentils, beans, or even rice, adding a little preserved lemon toward the end of cooking or just after can lift the entire dish. It also helps balance the earthy notes in these ingredients.
#9. Marinades & rubs
Use chopped preserved lemon as part of a marinade for mushrooms, tofu, or veggies before grilling. Mix it with garlic, fresh herbs, olive oil, and maybe a little chilli. The result is layered, aromatic, and just the right kind of zingy.
#10. Boost your avocado toast
Next time you’re mashing avocado, mix in a little of the pulp or scatter finely chopped rind on top with some chilli flakes and microgreens. It’s a tiny twist that adds major flavour.
