Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Nam Ngav, a chicken soup with whole preserved lemon. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. Lemon Pickle is a standard accompaniment to curd rice, which is often the last course in South Indian Cuisine.