I first saw cooked dried limes in a spinach dish at a Persian restaurant.
They were great. So I got a large bag of aging limes at a cheap produce shop
for $1. Left them in a warm dry spot for a few months until completely dry.
Made a thick ham and bean soup with a few cut up dried limes thrown in.
After a few hours of cooking the peels get tender. This added wonderful tart
bits of flavor to the soup. I highly recommend in bean dishes. If you see a
bag of old limes in the discount bin, be sure to dry and try.

-Kent