
Dried Limes
Originally from Oman, tart, citrusy, sweet, funky, dried limes (limu Omani) are a staple of Middle Eastern and Iranian cooking. Poke a few holes in 1 (or a few) and drop into soups, stews or braising liquids when you are done, squeeze the juices into the pot and discard. Or grind into a powder and use in rice dishes, in marinades and rubs for poultry, meat and seafood, and in salads, bean and lentil dishes.