Noumi Basra (in Iraq) or Oman Lemons (in Iran)

These small, brown, dried limes which give a sharp musty flavour to Iranian and Iraqi soups and stews can now be bought whole or ground in some Indian and Oriental stores, but you can make them yourself by letting fresh limes dry out. It takes several months for them to be completely dry and hard and very dark brown inside. The time depends on the weather. It is best to put them out in the sun to begin with and leaving them on radiators also helps. They are ready when they sound hollow when you tap them on the table. You may use them whole – pierced with a fork when the skin softens with cooking, or cracked open with a hammer or a pestle and mortar, in which case people who are specially fond of them may like to have them in their serving. Otherwise you may add them in ground form. One lime is usually enough for a stew for 6.