A key ingredient in Persian cooking, these sun-dried limes are also a popular souring agent throughout the Middle East. While the aromatic oils that scent fresh limes are quickly destroyed by the heat of cooking, the concentrated oils of Omani limes are robust enough to survive long cook times, imparting beautiful tart and lime-y flavors deeply into food. Use whole in soups or stews, grate like nutmeg as a garnish, or crush to add funky and bright citrus to meat rubs.