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sometimes called black limes or limu omani, dried limes are commonly used to flavor soups and stews, rice, and fish dishes in Iran and the Persian Gulf region. They’re made by treating whole limes with salt and letting them dry in the sun for several weeks, so they turn a dusty brownish black and take on an earthy, fermented quality. Retaining their sourness and fragrance, they gain a pungency that adds acidity and complexity to dishes. Unlike fresh lime, that acidity doesn’t dissipate as it cooks.
To use, you can either poke a few holes in a whole dried lime and drop it into your cooking pot or grate dried lime into a powder with a rasp. At Zahav, we get amazing specimens from Lior Lev Sercarz. Dried limes are not expensive and are widely available in Middle Eastern markets and online. Although you can buy powdered dried lime, it’s already lost much potency. Better to buy the whole fruit and grate it as you need it. (See Resources.)