This strange, unattractive dried fruit is known as dried lime, they are intensely sour and effective at giving dishes a uniquely earthy acidity. They are especially popular in Iran, Iraq, Oman and the Persian Gulf, and they come whole or ground, black or white.
Crush a persian dried lime into a fine powder and the bright smell of a supercharged lemon peel suddenly fills the air.
Used in tagines, stews, soups, vegetables, seafood, poultry and meat dishes.
Pro-tip for crispy tofu; press or drain on a towel prior to cooking, then lightly coat the extra firm or firm tofu in cornstarch or potato starch or rice flour before frying.
