Middle Eastern Spice Rub

When spice mixtures are discussed, the intricate and varied masalas of India always seem to get the most attention. They are indeed wonderful, but if you walk into any Persian market, you will realize that the cooks of the Middle East are also serious devotees of the craft. This recipe is a variation on a mixture called baharat, which is used in the Middle East as an all purpose spicer-upper. To facilitate its use as a dry rub, I have increased the paprika a bit. This mixture is great as a rub on grilled or roasted chicken and will give the bird a crisp, flavorful crust.

2 tablespoons crushed coriander seeds
2 tablespoons crushed cumin seeds
1/4 cup paprika
1 tablespoon cayenne pepper
1 tablespoon ground allspice
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves

Combine all the ingredients in a nonstick saute pan and heat over medium heat for 2 to 3 minutes, stirring constantly with a wooden spoon. The heat will bring out flavors of the individual spices and blend them together. This mixture will maintain its potency for about 6 weeks if stored in an airtight container in a cool, dark place. Makes about 1 cup.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby