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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
3 tablespoons coriander seeds |
3 tablespoons dried dill |
1 tablespoon dried oregano |
1 tablespoon kosher salt |
1 1/2 teaspoons celery seeds |
1 1/2 turkish bay leaves or 3/4 california |
Directions:
1. Toast coriander in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade or two darker, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
2. Cooks' note: Spice rub keeps in a sealed container in a cool, dark place 6 months.
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