Loomi

Loomi, also spelled loomi or limoo amani in some contexts, refers to dried limes or lemons used as a souring agent in Middle Eastern and Persian Gulf cuisines. The fruit is typically small and unripe at harvest and is salted before drying. The drying process concentrates the fruit’s sourness and deepens the rind’s flavor, producing a wrinkled, dark-green to brown, very sour product. Loomi can be sold as whole fruits, in halves or cracked pieces, and is also available ground into powder.

The name limoo amani is often used in Iranian markets to describe dried lime from Oman, though loomi is widely exported and sold under various regional names. In culinary use, loomi is added to stews, soups, and sauces to impart a distinctive tang. In Iranian cuisine, dried lime features in khoresh dishes such as ghormeh sabzi, where the fruit is typically added during simmering to release its juice and perfume the sauce. Gulf and Iraqi recipes also incorporate loomi into fish stews, tomato-based sauces, and rice dishes. The lime is usually added whole or pierced to help release its flavor, and it may be rehydrated before use or ground to extract more of its essence.

Storage and availability: Loomi is commonly found in Middle Eastern grocery stores and online. It should be stored in a cool, dry place in an airtight container; when kept properly, it can retain flavor for several months to years. Substitutes include lemon juice or tamarind, but these do not perfectly replicate the depth of loomi’s aroma.