They don’t look like much.
In fact, they’re pretty ugly, even with good lighting and a flattering background. (I did the best I could.) But these wizened little knobs of dried fruit pack amazing flavor. They’re Persian dried limes (or Limoo Omani), common in the cuisine of Iran, Iraq and Northern India, but still rare in Western kitchens. Their flavor and aroma are very hard to describe — dusky and a little musty, but still invigoratingly tart. I’ve often seen them at Middle Eastern groceries, but an article about this ingredient in the New York Times piqued my interest, so last week I picked up a package at the incomparable Kalustyan’s market in New York. (They’re also available at their excellent online store at www.kalustyans.com).
Traditionally Limoo Omani are used to flavor soups, stews and rice dishes, and I’m experimenting with some recipes that use them to flavor grilled meat and fish. More on that later. When I first inhaled the aroma of dried lime, though, my thoughts turned to a refreshing summer cocktail (which, come to think of it, may say more about me than dried limes). Limoo Omani are also traditionally used to make a tea, so I started with that. I experimented combining the tea with various spirits and fruit juices –including, at the suggestion of the Times, dark rum, with mostly unsatisfactory results.
In the end, one of the simplest formulations was the winner. It has just three ingredients — a concentrated rendition of the tea, fresh orange juice and gin. The flavor is complex and interesting, but still balanced, refreshing and delicious. I got best results with Hendrick’s gin, the wonderful Scottish spirit flavored with cucumber and rose petals. More traditional dry gins worked well too, but if yours has a prominent juniper flavor, you might want to use half vodka in this drink.
One unintended advantage of this recipe is the relatively low amount of alcohol, which, I think, is handy on thirsty summer evenings when one is inclined to have more than one drink. Give it a try. You’ve never tasted anything quite like it.
Recipe
2 ounces strong dried lime tea (recipe below)
1 ounce gin (preferably Hendricks)
1 ounce fresh squeezed orange juice (strained)
Combine all ingredients in a shaker full of ice. Shake well and serve in a cocktail glass garnished with a strip of orange zest.
Strong Dried Lime Tea
Ingredients
2 dried limes (Limoo Omani)
2 cups water
1/4 cup sugar
Instructions
1. Crush two dried limes in a mortar and pestle (or put them in a ziplock bag and smash them with a rolling pin or a hammer).
2. Drop the lime pieces into a small saucepan with two cups of water. Bring to the boil and then simmer for about 5 minutes.
3. Strain the lime pieces out of the liquid using cheese cloth, a coffee filter or a thin dish towel such as a flour sack towel.
4. Discard the lime pieces and stir 1/4 cup granulated sugar into the hot liquid. Cool before using.
Dried lime tea is also delicious on its own as an exotic iced tea alternative. Just dilute the strong tea with an additional 2 cups of water and serve over ice. Or, if you’re making the tea to drink straight, start with 4 cups of water.
