LCBO Food & Drink Travel 2026

GLOBAL REMIX

Chicken & Rice Soup with Dried Persian Limes This soup draws its flavours from ghormeh sabzi , a slow-cooked stew that is widely considered to be the national dish of Iran. Dried Persian limes (also called black limes or Omani limes) and dried fenugreek can be found online or in Middle Eastern shops. You may notice two types of limes are available, black and brown—both work well here. 6 dried Persian limes 3 tbsp (45 mL) olive oil, plus more for serving 1 medium-size red onion, diced 6 garlic cloves, minced 2 tbsp (30 mL) dried fenugreek leaves 1 tsp (5 mL) turmeric 1 tsp (5 mL) black pepper Fine sea salt to taste 8 cups (2 L) chicken broth 3 cups (750 mL) shredded rotisserie chicken 1/2 cup (125 mL) long-grain rice, such as basmati 1 can (540 mL) red kidney beans, drained, rinsed 4 cups (1 L) roughly chopped spinach 1 bunch green onions, thinly sliced 1 cup (250 mL) roughly chopped parsley 1 cup (250 mL) roughly chopped cilantro 1 medium-size lemon, juiced 1. Prick limes with a fork or metal skewer to create several small holes. Set aside. 2. Heat oil in a large Dutch oven or pot over medium-high heat. Add onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, fenugreek, turmeric, pepper and salt. Cook

Dried Persian limes come in brown or black; both add an earthy tang, but black limes also impart a subtle smokiness to this soup.

WHAT TO SERVE Lyma Vinho Verde DOC LCBO 43765, $10.80 The herbaceous green flavours and citrus in the soup find ringing echoes in the bright, fruit-forward new style of this Portuguese Vinho Verde.

until fragrant, about 30 seconds. Add limes, broth, chicken, rice and beans. Bring to a boil then reduce heat to maintain a simmer. Cook, stirring occasionally, until rice is cooked, about 10 minutes. 3. Stir in spinach, green onions, parsley and cilantro. Cook, stirring occasionally, until greens are

wilted and onions have softened, about 3 minutes. Remove from heat and stir in lemon juice. Taste for seasoning. If more lime flavour is desired, gently squeeze limes against the side of the pot. Discard limes. To serve, divide soup between bowls. Drizzle with olive oil.

Serves 4

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