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Inspired by the popularity of the dishes at Delbar, Bibi will serve an abbreviated menu of kabob platters, rice bowls, salads, and sandwiches. Draft cocktails will be available, too.
Purists insist there is no substitute for the distinctively acidic flavor of the ping pong ball-sized, yellow-skinned Key lime, but since I rarely see them at the supermarket I routinely use the more commonplace Persian limes instead for making the classic custard pie. I prefer the fresh taste to that of bottled, especially with a good dose of grated zest mixed in. To crank up the flavor even more, I bake it in a crust made of gingersnaps and pecans instead of graham crackers. It’s so easy and refreshing and everyone loves it, whichever lime variety you use. – Susan Puckett