About Dried Limes
Called limoo amani (Omani lime) or limoo Basra in Persian, these are small limes that have been boiled in salt water and sun-dried until hard and hollow. The drying process concentrates their flavor and adds unique fermented notes.
Varieties
Black Dried Limes
- •Darker color from longer drying
- •More intense, slightly bitter flavor
- •Best for robust meat stews
Light Brown Dried Limes
- •Lighter, more citrusy flavor
- •Less bitter than black variety
- •Good for fish dishes and lighter stews
How to Use
Whole
Pierce with a fork or knife before adding to stews. This allows the flavor to release during cooking. Remove before serving or warn diners — the whole limes are intensely sour.
Ground
Grind to a powder for:
- •Spice rubs for kebabs
- •Finishing powder for rice
- •Adding to dips and sauces
Preparation Tips
- •Always pierce whole limes before cooking
- •Add early in cooking for deeper flavor infusion
- •For less intensity, remove after 30 minutes
- •The inside flesh can be eaten — it's tangy and delicious
Storage
Store in an airtight container in a cool, dark place. They keep for up to a year. Ground dried lime loses potency faster — grind as needed.