dried limes

Yottam Ottelenghi uses them regularly... Here's a link to a recent interview of his in Bon Appetit that discusses them: http://www.bonappetit.com/people/chefs/article/yotam-ottolenghi-dried-limes

Here is an article about dried limes and a few recipes: http://www.nytimes.com/2010/06/02/dining/02power.html?_r=0

As Nancy says, check some Persian cookbooks for more recipes. I discovered them several years ago and usually have some on hand now.

a characteristic ingredient of Persian cooking. Use in soups & stews as a seasoning, but don't discard after cooking - cut up and eat the softened bits. Louisa Shafia (a guest editor here) has recipes online. Also used in Indian cooking - curries & the like. Last, I think you can reconstitute them and make lime chutney.