Torshi limoo (Lime Pickle)

The small, round and bright green limes are originally from south west Asia. In Persian cuisine, dried limes are used in plenty of dishes. Here is a recipe for fresh lime pickles with a vibrant taste that make a perfect side dish for most Persian dishes specially the ones with beef.

Serves 2 Cups
Prep time


  • 10
  • 1 Tablespoon
  • 1 Teaspoon
    red pepper
  • lemon juice


  1. Wash and slice the limes into thin layers just like the image below.

  2. Place the limes in a jar. Add salt and pepper. Then add lemon juice until the jar is full. Close the lid of the jar tightly so the air can not reach the limes.

  3. Keep the jar in a cool place and do not open the lid for 30 days. After 30 days the lime pickles are ready to serve.


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