Dried Lemons

Dried lemons—often called black lemons, loomi, or noomi basra—are whole lemons that have been boiled in saltwater and then sun-dried until hard and dark. They are a popular ingredient in Middle Eastern, Persian, and Gulf cuisines.

🌿 What Are Dried Lemons?

• Fresh lemons that are boiled and dried in the sun

• Turn dark brown or black with a leathery texture

• Intensely sour, tangy, and slightly smoky flavor

🍽️ Culinary Uses:

• Used whole or crushed to flavor stews, soups, rice dishes, and tagines

• Adds a unique citrusy, tangy, and slightly fermented note

• Common in dishes like Persian Ghormeh Sabzi, Middle Eastern stews, and Moroccan tagines

• Can be ground into powder and used as a spice

Flavor & Aroma:

• Tart and sour with a deep, fermented citrus flavor

• Slight smokiness and bitterness from the drying process

• Adds complexity and brightness to slow-cooked dishes

How to Use:

• Pierce or crush the dried lemon before adding to dishes to release flavor

• Remove whole dried lemons before serving if desired

• Can also be soaked in water to soften before use