I’ve been meaning to try out Eman’s kabuli rice recipe for a while now, but that dish requires Saudi spice or baharat, which I didn’t have on hand nor can easily get at stores. Finally got around to making it over the New Year’s Day long weekend.
I only toasted the spices for about 5 minutes, because I noticed my cumin seeds were getting really brown. I wonder if it would be better if I toasted it for a full 10 minutes as suggested. My spices were a bit lumpy after grinding, and I wonder if it was because I didn’t dry the grinder jar well enough, or if it was because there was still some moisture in the spices. In any case, I stored this in my freezer to make sure it keeps longer.
Can’t wait to try out the kabuli rice.
Eman’s Saudi Spice Mix
- 2 tablespoons coriander seeds (biji ketumbar)
- 1 tablespoon cinnamon pieces
- 1 tablespoon cardamon pods
- 1 tablespoon cumin (jintan putih)
- 1 teaspoon whole cloves (cengkih)
- 1 dried lemon, seeds removed, broken into pieces
- 1 teaspoon turmeric powder
Heat a pan on the stove over medium high heat. Add all the spices except the turmeric powder to the pan. Roast the spices, always stirring, until all moisture has evaporated and fragrant, 10 to 15 minutes.
Remove from heat and let cool completely.
Add the roasted spices to your spice grinder. Grind the spices into fine, smooth grounds.
Add the turmeric powder and stir until thoroughly combined.
Store in an airtight container.