Limu-omani are low-acid limes that are salted and dried. A standard in Persian cooking, they add an earthy flavor to stews and meats. Dried Persian limes are available in many specialty cooking shops, but they are easy and inexpensive to make at home.
Things You'll Need
6 to 8 Persian limes (Citrus latifolia)
1 cup salt
6 cups water
Drying rack or oven
Dissolve salt in boiling water. Add the Persian limes and boil for five minutes.
Remove limes from boiling water and rinse them with warm water.
Place on a drying rack and let dry in the sun for one week, or until the limes feel hard and hollow. If the weather is not cooperative, place the limes in the oven at 100 degrees Fahrenheit for 45 hours.
Turn the limes to allow each side equal access to the light source. Dried Persian limes should be completely brittle, dry and hard. If there is any moisture left, they can become moldy.
When you are ready to cook with dried Persian limes, knock two together to break them open, and then grind them into a powder.