# Anyone cook with black lime
**URL:** https://boards.straightdope.com/t/anyone-cook-with-black-lime/1004271
**Category:** Cafe Society
**Tags:** food-cooking
**Created:** [July 15, 2024, 2:00pm UTC](https://boards.straightdope.com/t/anyone-cook-with-black-lime/1004271 "2024-07-15T14:00:20Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@DSeid](https://boards.straightdope.com/u/DSeid)
#### Post date: [July 15, 2024, 2:00pm UTC](https://boards.straightdope.com/t/anyone-cook-with-black-lime/1004271/1 "2024-07-15T14:00:20Z")
I just got some ground black lime I ordered for a salmon recipe that intrigued us in the NYT. Haven’t made it yet but the container has much more than I’ll need for the one dish.
Anyone use this stuff regularly?
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### Author:  [@Cervaise](https://boards.straightdope.com/u/Cervaise)
#### Post date: [July 15, 2024, 2:46pm UTC](https://boards.straightdope.com/t/anyone-cook-with-black-lime/1004271/2 "2024-07-15T14:46:47Z")
Dried lime is a standard ingredient in Persian cooking. We have a big bag of them in the pantry for when my wife cooks, or when I cook one of her country’s dishes. We don’t grind them, though. We just pop the whole dried lime in the stew, let it slow-cook for a few hours, and then pull them out (or if we have diners experienced with Persian food, leave them in and let folks eat around them).
If you want to try an all-time classic Persian dish where the scent and flavor of dried lime is prominent, start with this.
> **[Ghormeh Sabzi Recipe (Persian Herb Stew) | Little Spice Jar](https://littlespicejar.com/ghormeh-sabzi/)**
>
> Ghormeh Sabzi is a Persian herb stew with dried limes, herbs, and spinach, simmered in a pot with chunks of tender beef and red kidney beans.
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### Author:  [@DSeid](https://boards.straightdope.com/u/DSeid)
#### Post date: [July 15, 2024, 3:01pm UTC](https://boards.straightdope.com/t/anyone-cook-with-black-lime/1004271/3 "2024-07-15T15:01:40Z")
Oh that sounds great!