Bahārāt is the Arabic word for spices and is a spice blend used in Arab, Iranian and Turkish cuisine. I came across a bottle a while back and got it as a gift for someone. (They never received it as I decided to keep it for myself and loved adding it to my cooking). When I ran out a few weeks ago I did a bit of reading and decided to make my own version.
I am using it a lot at the moment as it so versatile and tasty. Great added to an ostrich bolognese, adding flavour to meatballs and sprinkled over roast veggies or potatoes before roasting. It also works really well with pulses or grains. Some versions have dried rose petals added to the mix which I’m sure must be quite incredible.
I think it is a welcome and exotic addition to the pantry.
- 2 tablespoons ground black pepper
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 & 1/2 tablespoons dried mint
- 1 tablespoon ground coriander
- 1 tablespoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon ground cardamom
- Mix all the ingredients and store in a seal-able bottle
- Makes about half a cup