What to do with 50 dried Persian limes?

I just got a large bag of dried limes from Iran, and I'm looking for new uses. I like and make ghormeh sabzi, and I've used the limu omani to make tea. I supposed I could freeze them whole or grind and freeze, but I'd like to use my new stash to experiment with dishes I've never made before. An internet search is very easy; I'm looking for personal recommendations. Thanks!

I'd grind some of it and use it as a component of a BBQ rub or seasoning mix.

Limu omani are used in the Kurdish lemonade that impressed me so much at Babani's in Saint Paul. You can find recipes online but I'm not sure they're the same as Babani's. I didn't taste much orange blossom water, rose water or mint in theirs. I haven't yet tried making it at home.

Rene G wrote:

Babani's lemonade, made with fresh and dried lemons, is well worth trying. The dried lemons give it a slightly musty, pleasantly medicinal flavor. Another recipe I'll be playing with at home.

Are these limes available somewhere in Chicago? I would love to try them out. There's also a recipe in Ottolenghi's book "Plenty" for a quinoa salad that calls for them. It's a fantastic book, btw!

bon2mic wrote:Are these limes available somewhere in Chicago? I would love to try them out. There's also a recipe in Ottolenghi's book "Plenty" for a quinoa salad that calls for them. It's a fantastic book, btw!

I've bought them at Pars Persian Grovery: http://www.yelp.com/biz/pars-persian-store-chicago

Thanks! I'm going there today to pick some up.

Here is another recipe I plan to try from this Month's Saveur:
Emirati Shrimp & Rice Pilaf
http://www.saveur.com/article.jsp?ID=1000088623

Thanks, bon2mic, for bumping this thread and reminding me that I still have a lot of dried limes to use! I'd like to try the Saveur recipe, too. Since my original post, I've had the dried limes in various homemade Persian stews served to me--really nice. I just made some syrup with a few of the limes, thinking it could be used for cocktails or soda. It's quite musty though. I'll need to think more about how to mix it.

Eva Luna wrote:

bon2mic wrote:Are these limes available somewhere in Chicago? I would love to try them out. There's also a recipe in Ottolenghi's book "Plenty" for a quinoa salad that calls for them. It's a fantastic book, btw!

I've bought them at Pars Persian Grovery: http://www.yelp.com/biz/pars-persian-store-chicago

they're also available at peyvand, the little iranian store next door to Larsa's

Peyvand Foods
3720 Dempster Street, Skokie, IL
(847) 675-1909 ‎

There was a Splendid Table episode recently where a guest discussed his use of persian limes:

http://splendidtable.publicradio.org/listings/110716/

You can also buy them at Middle East Bakery and Grocery at Foster and Clark streets in Andersonville. They seem to be mixed together with dried lemons, though.