Persian Lime / Limu Omani, whole

Persian lime is a must-have in every kitchen. Their concentrated lime aroma, sweet and slightly fermented, is primarily concentrated on the outer skins and seeds due to their preservation. In Middle Eastern cuisine, USimplySeason Persian Lime "Omani Limu" is used whole, sliced, or ground. They add sour notes to soups, stews, and long-cooked dishes without losing their acidic characteristics.

How to release the flavor:

• Whole Lime- Pierce, crack or crush and drop it into boiling liquid. The liquid will soften the flesh and release the tart and citrus notes. Squeeze the lime at the end of cooking to brighten stews and add a bit of zest.

Recipe Ideas:

• FRUIT SALAD – Swap lemon juice for ground dried lime in syrup for a fruit salad
• FISH – Add ground dried lime to a fish curry or over grilled sea bass
• GRAINS – Flavor rice dishes and pilafs, or sprinkle over quinoa or bulgur wheat tabbouleh salad
• CHICKEN - Pierce a dried whole lime and place it in the cavity of a chicken before roasting, or add to the poaching broth for chicken, along with turmeric, saffron, and onion
• VEGETABLES - Add a whole lime to the base of chickpea and vegetable stew, after softening onions, carrots, and garlic