Persian House Rub 2

Ingredients

• 2 tbspground cumin
• 2 tbsppaprika
• 1 tbspground coriander
• 1 tspblack pepper
• 1 tbspfine sea salt

Method

1. Begin by setting a small, dry skillet over medium heat. Add 2 tablespoons of ground cumin, 2 tablespoons of paprika, 1 tablespoon of ground coriander, and 1 teaspoon of black pepper to the skillet. Stir the spices continuously with a wooden spoon to prevent burning. Toast them until they release a rich, aromatic fragrance, which should take about 2 to 3 minutes. Be cautious not to let the spices smoke, as this can lead to bitterness.
2. Once the spices are fragrant, immediately transfer them to a cool plate or bowl to stop the cooking process. Allow the spices to cool completely to room temperature. This cooling step is crucial to ensure that they do not clump together when combined with the salt.
3. After the spices have cooled, combine them with 1 tablespoon of fine sea salt in a spice grinder or a mortar and pestle. Grind or mix them until you achieve a uniform blend, ensuring the salt is evenly distributed throughout the spices. This even distribution will ensure consistent flavor when the rub is used.
4. Transfer the blended spices to an airtight container, such as a glass jar with a tight-fitting lid. Store the container in a cool, dark place, away from direct sunlight, to preserve the rub's potency and aroma.
5. For optimal flavor, use the Persian House Rub 2 within a few months. The blend will enhance the taste of meats, vegetables, and grains with its warm, earthy notes typical of Persian cuisine.