How To Use Dried Lime in Your Cooking

Dried limes, known as Omani limes, are not a mainstream ingredient in America which is such a shame because this is the secret to flavoring and transforming your dishes without much effort. It’s a simple ingredient, produced by briefly boiling small limes in salt brine, and then laid out in the sun to dry over the course of several weeks. When the limes have dried, it’s dark brown in colour, crinkly, hard and feels hollow. But it is a powerful ingredient, pleasantly sour with citrusy notes.

Dried lime is used extensively in the Middle East and South Asia. They are often added to soups and stews. You simply wash them, pierce a couple of holes with fork or knife, and drop a couple or more of them into any dish that is going to cook low and slow. The holes will give way for cooking liquid to liven up, the which in turn will liven up the dish.

These citrus flavor bombs can work well with almost anything, but I love its match with lamb, beef or chicken cooked in a herbed stew. Adding these limes is the perfect way to achieve that nice sourness and brightness that is a classic pairing with anything green. So next time you’re slow cooking add a couple of these dried limes, and when served, squeeze the lime with the back of your spoon to release the juices. You can buy the dried limes here or at any local Middle Eastern or Indian store.

Photo taken on my iPhone.