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Gourmet Sleuth

Loomi

Other names: leimoon Basra, leimoon aswad, leimoon omani

[LOOM-ee] To make loomi ripe limes are boiled in salt water then sun-dried until the flesh turns dark in color. The resulting spice, called loomi, is often used to impart a distinctive citrus aroma and a sour tang to and meat and legume dishes. In Iran powdered loomi is also used to flavor basmati rice. Dried limes are available in whole or powdered form.
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Recipes

Chicken and Spiced Rice with Toasted Nuts (Djeaj ma Riz Haswi (djeaj ma riz hush-wee)
The literal translation of this dish is “chicken with rice stuffing.” However, most people prepare it this way. The spiced rice is simmered in chicken broth to draw out the individual flavors. Toasted
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