Dried Limes (Limoo Amani)

Limoo amani are whole limes that are briefly blanched in salted water and then sun-dried until the fruit turns hard, light and brown to almost black inside. Drying transforms the sharp juice into a deep, smoky, sour-bitter flavour that sits at the heart of Iranian and Gulf cooking. The name means Omani lime, a nod to the old Gulf trade routes that made these limes famous across the region.

Pierce two or three limes and drop them into ghormeh sabzi, gheymeh or any slow-cooked gosht salan, or grind one to a powder and rub it over kebabs, fish and chicken tikka. Pakistani home cooks find them a handy substitute for tamarind and lemon in daal, karahi and pulao, adding a sourness that does not fade with long cooking. A pinch of ground limoo also lifts salads and chaat.

Why you'll love it

• Whole sun-dried limes with intense, smoky sourness
• Essential for ghormeh sabzi and Irani stews
• Adds tang to daal, karahi and rice without extra liquid
• Long shelf life; a little goes a long way

Storage & use

• Store in a dry, airtight jar away from light
• Pierce or crack before cooking; remove before serving