Four Ways to Use Dried Limes

Limu omani (also traditionally known as dried limes, black limes, or Omani limes) are a workhorse in Middle Eastern cuisine, adding their fermented complexity to many of the region's soups and stews, including abgoosht. Here are a few ways the Cook's Illustrated editors suggest using them.

Enliven Seafood

The zest of dried limes can add a burst of flavor and aroma to fish and shrimp. Use a rasp-style grater to distribute the desired amount over the finished dish.

Flavor Black Tea

Dried limes are often steeped on their own in water to make a fragrant tea, but they can also enhance black teas such as English breakfast. Use a mortar and pestle to break one dried lime into large pieces. Bring 4 cups of water and the lime pieces to a boil, reduce the heat to low, cover, and simmer for 5 minutes. Off the heat, add four black tea bags and steep for 4 minutes. Serve, adding honey to taste, if desired.

Make Dried Lime Sherbet

To embellish the tartness of classic citrus sherbet with a musty, earthy complexity, simmer five cracked dried limes in 2 cups of water for 30 minutes. Strain, and then whisk in 1 cup of sugar, ½ cup of heavy cream, 2 tablespoons of corn syrup, 2 tablespoons of mezcal (optional), and a pinch of xanthan gum (0.1 grams). Chill the mixture in the refrigerator, and then freeze it in an ice cream maker.