COOK LIKE A LOCAL
Located on the south-east of the Arabian Peninsula, Oman is nestled in between Iran, India, Pakistan and the East African coast. Being surrounded by such culturally diverse countries and looking out onto the Indian Ocean, Oman’s maritime history has brought us the warm spices of India, such as chillies, cinnamon, turmeric and ginger. Migration from Iran has brought us the essence of colour, as well as sweet and tart flavours from saffron, roses, pomegranates and figs.
Oman’s home-grown ingredients are dried limes, also known as black limes or loomi, and dates. Much of our cooking incorporates dried limes, as the practice of drying ingredients to preserve in hot and arid conditions is vital. Dried limes mostly play a role in slow cooking and in dishes where they have time to release their pungent citrus
