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.