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Persian-Inspired Spiced Salt

Persian-Inspired Spiced Salt

  • Makes
    About ¼ Cups
  • Cook Time
    5 minutes

This blend is loosely based on the Persian spice mix called advieh. Add it to a brothy soup just before serving, sprinkle it on grilled eggplant or zucchini, dust it onto yogurt and serve with warmed flatbread, or use it as as a garnish for a cucumber and tomato salad.

Ingredients
  • 1

    tablespoon kosher salt

  • 2½

    teaspoons dried mint

  • 2

    teaspoons cumin seeds, toasted and crushed

  • 1¼

    teaspoons ground black pepper

  • ¾

    teaspoon ground cardamom

In a small bowl, combine all ingredients. Stir together or rub with your fingers until well mixed.

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