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.
Recipe by Lior Lev Sercarz from The Spice Companion
Makes about 1/3 cup/31 grams
2 pieces/10 grams black Omani limes, ground
2 pieces/10 grams white Omani limes, ground
3 Tablespoons/3 grams dried tarragon leaves, ground
2 Tablespoons/5 grams dried dill, ground
1 teaspoon/3 grams fennel seeds, toasted and ground
1. Weigh (preferable) or measure out the spices individually.
2. Toast the fennel in a skillet over medium heat. Stir constantly and stop when the fennel smells fragrant. Remove to a cool bowl.
3. Grind all spices together in a dedicated spice grinder. We like this one.
4. Store in an airtight container.