Middle East

Persian Dried Lime

Citrus aurantiifolia, whole fruit sun-dried until hard and dark. Also (from Dried Lime): Citrus aurantiifolia, whole fruit sun-dried.

Whole fruit.

Part Used

Whole dried fruit (black lime), pierced or cracked; also sold ground as loomi powder.

Form

Limu amani / limoo amani (Persian).

Iran, and by extension Iraq and the Gulf states. Also (from Dried Lime): Iran, Iraq, Gulf states.

Intensely sour, musty-tart, with a fermented citrus depth distinct from fresh lime.

Souring agent simmered whole in stews, or ground and used as a spice.

Khoresh (Persian stews); ghormeh sabzi; ash-e reshteh; Gulf-style machboos/kabsa spicing.

Saffron, cinnamon, turmeric, split peas and lentils.

Add whole, pierced, early in a long simmer; ground loomi can be stirred in at any stage.

Whole dried limes keep well over a year in a dry container.

Fresh lime juice plus lime zest approximates the sourness but loses the fermented depth.

Advieh (some formulations).