Here is a very easy and useful spice mix that is pretty much the base for Persian cooking or many Moroccan dishes. The smell is devine! Makes your food deliciously fragrant. Usually added to the food at the first stage of softening onions. It’s perfect with lamb. No surprise here, since in Iran lamb is the most common and widely used meat.
I have taken the recipe from (the kindle version of) this lovely book called Saraban . There is also a wordpress blog of this book . I find these kind of cookery books fascinating. If only I could do the same travels and experience the same things….mmmm.
- 1 tsp ground dried rose (optional) – I don’t have any. A couple of drops of rose water towards the end will do me the trick
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cardamom – ( Cardamom in pods are widely available- you can ground it yourself )
- 1/2 tsp ground fresh black pepper
- 1/2 tsp ground nutmeg
Thanks for looking and come back soon.