A heady blend of Persian spices to sprinkle over savory rice, rub over meats, or add to stews. It is good on Persian rice pudding too. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book.


  • 2 tbsp dried rose petals
  • 2 tbsp cardamom seeds
  • 1 tbsp cumin seeds
  • 2 tbsp ground cinnamon
  • 2 tbsp ground ginger

How to make

  1. Ground the whole spices and combine with the cinnamon and ginger

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