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Heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan.
Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store in an airtight container in cool, dry place up to 1 month.
I add a handful of fresh chopped parsley, lemon zest and a little olive oil. Then I put it on fresh fish or chicken. Amazing!
Carolee Christopher | December 04, 2016 |
Nice can't wait to make a rub on a rack of lamb!!!
Jesus Mazon | October 30, 2015 |