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Persian Kebab Rub

Serves about 1/2 cup Spice Mix vegan, Spice Mixes, kebab

Persian Kebab Rub

The Persian kebab rub is a quintessential seasoning blend that enhances the flavors of koobideh and other grilled meats. This aromatic mix is deeply rooted in Persian culinary traditions, often used during festive occasions and family gatherings where grilling takes center stage. The dry rub is a staple in Persian households, celebrated for its ability to transform simple cuts of meat into succulent, flavorful dishes.

Expect a vibrant medley of flavors with each bite. Sumac brings a tangy brightness, while turmeric adds earthy depth. Onion and garlic powders lend a savory aroma, balanced by the subtle heat of black pepper and the clarity of fine sea salt. This rub creates a harmonious balance that elevates the natural taste of the meat, making it an essential component in Persian grilling.

Ingredients

  • 2 tbspsumac
  • 1 tbspturmeric
  • 1 tbsponion powder
  • 1 tbspgarlic powder
  • 1 tbspfine sea salt
  • 1 tspblack pepper

Method

  1. In a small, dry skillet, combine 2 tablespoons of sumac, 1 tablespoon of turmeric, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1 tablespoon of fine sea salt, and 1 teaspoon of black pepper. Place the skillet over medium-low heat.
  2. Stir the spices continuously with a wooden spoon to ensure even toasting. You will know the spices are ready when the sumac releases a tangy, lemon-like aroma and the turmeric deepens in color, which should take about 3 to 5 minutes.
  3. Once the spices are fragrant, remove the skillet from the heat. Transfer the spice mixture to a large plate or a shallow bowl to cool completely. This prevents any residual heat from altering the spices' flavors.
  4. After the spices have cooled, use a spice grinder or a mortar and pestle to grind them into a uniform powder. If you don't have these tools, simply mix the spices thoroughly with a spoon until evenly combined.
  5. Transfer the blended spices into an airtight container, such as a glass jar with a tight-fitting lid. Ensure the container is clean and dry to prevent any moisture from affecting the rub's quality.
  6. Store the container in a cool, dark place, such as a pantry or cupboard, to preserve the rub's aroma and potency. Avoid exposure to light and heat, which can degrade the spices over time.
  7. For the best aroma and flavor, use the Persian Kebab Rub within a few months. This seasoning is perfect for enhancing the taste of koobideh and other grilled meats.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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