Fish with Loomi and Pomegranate Glaze

A specialty of Iran, Iraq, and the Arab Gulf States where they are known as limoo omani, noomi basra, and loomi respectively, loomi(dried limes) are a common ingredient in many of these countries dishes. Loomi are commonly used in stews and many fish dishes of the Gulf States where they add a tart, citrusy flavor to these foods.Sometimes they are ground to a powder and they are added to soups and stuffings.Loomi are sold in the spice section of most Middle Eastern markets or if there isn't one in your city you can try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather has to be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown,feel light, and sound hollow inside.Loomi will keep for about a year in a cool, dark place.If your pressed for time,you may substitute grated lime zest for recipes that require loomi.Below is a recipe using this exotic ingrdient.

6 Servings

Ingredients:

1 Tbsp. salt

1 Tbsp. ground allspice

1 tsp. ground cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillet

4 Tbsp. olive oil

2 small onion, finely chopped

3 loomi or 1 Tbsp. of fresh lime juice

5 garlic cloves, mashed

2 lbs. tomatoes, cut in slices

2 Tbsp. pomegranate syrup

4 oz. cilantro, finely chopped

1. Preheat oven to 4ooF.


2. Combine salt, allspice , cumin, and red pepper in a small bowl.Stir to combine.Rub mixture allover fish.


3. Oil baking dish and arrange onions on bottom.Lay fish on top and add loomi to top of fish.Spread garlic allover tomatoe slices and add the slices to top of fish.


4. Combine pomegranate syrup with 1 cup of water and stir and add the to this liquid to fish.Scatter cilantro allover dish.


5. Bake for 55 minutes.Serve with Basmati rice.