Baharat
10m prep 0s cook 10m ready
About ⅓ cup Use baharat as a rub for meats and fish, or as an ingredient in pilafs, couscous, or other grain or lentil dishes.
Ingredients
- Two 2 ½- to 3-inch cinnamon sticks
- 1 nutmeg
- 4 green cardamom pods
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons black peppercorns
- (2 teaspoons dried rose petals)
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- (1 teaspoon dried mint)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Two 2 ½- to 3-inch cinnamon sticks
- 1 nutmeg
- 4 green cardamom pods
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons black peppercorns
- (2 teaspoons dried rose petals)
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries
- (1 teaspoon dried mint)
Let's Cook
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Step 1.
Place inside a thin, folded kitchen towel and break into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; 1 nutmeg
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Step 2.
Transfer to a spice grinder. Crack open by pounding with the side of a knife: 4 green cardamom pods
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Step 3.
Collect the seeds within, and discard the pods. Add to the grinder along with: 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons black peppercorns; (2 teaspoons dried rose petals); 1 teaspoon whole cloves; 1 teaspoon allspice berries; (1 teaspoon dried mint)
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Step 4.
Grind into a fine powder.
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