ZVIA'S AFGHAN SPICE RUB
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Provided by Molly O'Neill
Categories easy, condiments, dips and spreads
Time 5m
Yield About one-third cup
Number Of Ingredients 5
Steps:
- Grind all ingredients together with a mortar and pestle or spice grinder. Store in an airtight container.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 15 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 42 milligrams, Sugar 1 gram, TransFat 0 grams
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Rama Mrisho
[email protected]I was so excited to try this spice rub, but I was disappointed. The flavor was bland and it didn't add any excitement to my dish.
Ridg Main
[email protected]This spice rub is a game-changer! It's so easy to use and makes any dish taste amazing. I love that it's not too spicy, so it's perfect for everyone.
Satya Nand
[email protected]I've tried many different spice rubs, but this one is by far the best. It's so flavorful and versatile. I've used it on chicken, beef, and pork, and it's always delicious.
Michelle Morgan
[email protected]This spice rub is amazing! I used it on chicken and it was so flavorful and juicy. The spices are perfectly balanced and give the chicken a delicious Afghan flavor. I will definitely be using this rub again and again.