Persian Spice Rub Recipe | Abel & Cole

Persian Spice Rub

Cooking time
Serves4 people
Persian Spice Rub

Keep up a jar of this fragrant spice mix in your cupboard and you can add a dash of Middle Eastern magic to kebabs, burgers, meatballs, stews, soups, roasts - anything and everything, in fact!


  • 2 tsp cumin seeds
  • 4 tsp sesame seeds
  • 8 cardamom pods
  • 1 tsp black peppercorns
  • 2 tsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp turmeric
  • Sea salt

Cardamom, cumin, coriander, cinnamon - these are a few of our favourite flavours. They're all present and correct in this simple spice mix. Use it to make our Persian Spiced Kabobs Koobideh recipe Prep: 15 mins | Cook: 5 mins | Makes: 6 tbsp

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1. Tip 4 tsp sesame seeds into a dry frying pan. Toast for a few mins till they’re browned and oily. Scrape them into a pestle and mortar.
2. Tip 2 tsp cumin seeds into the pan and toast for a few mins till they pop in the pan. Add the to the sesame seeds. Crush 8 cardamom pods and shake the black seeds into the pestle and mortar. Add 1 tsp black peppercorns. Grind them all together to make a fine powder
3. Add 2 tsp each ground coriander and cinnamon and 1 tsp turmeric. Stir in a pinch of salt. Store in a clean, airtight jar. Use within 1 month.
4. This spice rub is great with lamb and chicken, and you can stir it into minced beef or lamb to make kebabs or meatballs.
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