Enliven rice or wheat berries by cooking them in chicken or vegetable stock seasoned with this blend, or sprinkle it on celery root before roasting.
Ingredients
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2 pieces/10 grams black Omani limes, ground
2 pieces/10 grams white Omani limes, ground
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3 Tablespoons/3 grams dried tarragon leaves, ground
2 Tablespoons/5 grams dried dill, ground
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1 teaspoon/3 grams fennel seeds, toasted and ground
Directions
Weigh (preferable) or measure out the spices individually.
Toast the fennel in a skillet over medium heat. Stir constantly and stop when the fennel smells fragrant. Remove to a cool bowl.
Grind all spices together in a dedicated spice grinder. We like this one.
Store in an airtight container.
