scant cup dried lime

Dried lime, known as loomi or black lime in Middle Eastern cuisine, is the dehydrated fruit of the Persian lime (Citrus latifolia) or key lime (Citrus aurantifolia). Traditionally produced in Iran and other Persian Gulf regions, limes are harvested at full maturity, then left to sun-dry for several weeks until they become hard and dark brown or nearly black, with a wrinkled exterior. The drying process concentrates the citric acid and creates a complex, slightly fermented flavor profile—earthy, tangy, and faintly smoky—distinct from fresh lime. The interior remains hollow with small seeds and dried flesh, and the ingredient is typically used whole or ground into powder.

The flavor becomes more mellow and complex than fresh lime, with subtle notes of tobacco and salt. Dried limes are particularly prevalent in Persian, Iraqi, and Gulf Arab cuisines, where they represent a fundamental souring agent in regional cooking.

Dried limes function as a souring agent and flavor enhancer throughout Middle Eastern and North African cuisines, particularly in Persian and Iraqi cooking. Whole limes are added to stews, rice dishes (such as tahdig), soups, and braised meats to impart a subtle, complex acidity without the sharp bite of fresh citrus. They may be pierced, crushed, or left intact depending on the desired intensity of flavor and whether the cook wishes to extract the essence or provide visual presentation. Ground dried lime powder is used as a finishing seasoning, dusted over rice, yogurt dishes, and grilled meats. The ingredient pairs exceptionally well with lamb, chicken, legumes, and aromatic spices like turmeric and saffron. Some cuisines use dried lime in beverages and cocktails for its distinctive musky-tart character.