These small, sun-dried limes are a pantry essential for adding complexity and balance to savoury dishes. Used whole, cracked, or ground, dried limes infuse broths, stews, and rice dishes with a rich citrus sharpness that is both sour and slightly bitter, lifting flavours in a way that fresh lime alone cannot. Popular in Persian, Iraqi and Gulf cuisines, they are valued for the unique earthy-sour aroma that develops during the drying process.

Greenfields Dried Limes are a convenient way to bring the authentic taste of the Middle East into your kitchen. Simply pierce and drop them into simmering soups, slow-cooked meats or fragrant rice pots, and let their distinctive tang transform the dish. For a modern twist, grind them into a powder and sprinkle over roasted vegetables, grilled seafood, or salads for a lively citrus kick.

10 Tasty Ideas

1. Add whole dried limes to Persian ghormeh sabzi stew.

2. Drop into a pot of lamb and lentil soup for authentic Gulf flavour.

3. Crush and use in biryani for a tangy depth.

4. Grind into a fine powder and dust over grilled chicken skewers.

5. Infuse into homemade stock or broth for a citrus lift.

6. Add to slow-cooked beef dishes for a rich, earthy sharpness.

7. Mix the powder into salad dressings for a vibrant twist.

8. Sprinkle over roasted aubergines with tahini for extra zing.

9. Enhance seafood marinades with dried lime powder.

10. Add to rice pilaf for a fragrant, zesty note.

Extra Tip
To release the most flavour, pierce whole dried limes before adding them to liquids, allowing their juices and oils to infuse fully.