Yemeni Spice Rub Recipe
- 1/3 cup caraway seeds (generous 1 ounce)
- 1/3 cup cumin seeds (about 1 ounce)
- 3 tablespoons cardamom seeds (about 1/2 ounce)
- 1 tablespoon whole black peppercorns
- 4 whole cloves
- 3 tablespoons coarse kosher salt
- 3 tablespoons ground turmeric
- Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
