Dried lemons have a special taste normally used in Persian and Arabian cuisine. They are made by boiling ripe limes in saltwater, and then sun drying until the insides turn black. The outside color varies from tan to black. In this recipe, I don't have the pure dried lemon so I used the home dried lemon. In this recipe, I used the half-dried lemon (homemade) as I don't have the fully dried. So you can use lemon juice as an alternative.