Persian-Style Nut Rub
Here is a variation on the zaatar spice mixture that is used in the Middle
East for a variety of culinary purposes. This version, like those of Saudi
Arabia and the Gulf States, features ground nuts. I've left out the sumac
(a sour, earthy-tasting spice that is quite difficult to find in the U.S.)
and have substituted fresh herbs for the dried thyme usually used in Middle
Eastern versions. I like the fresh herbs with nuts.
This rub is great for coating grilled fish or chicken; it creates a nice
seared crust with a unique nutty flavor.
1/4 cup sesame seeds
1/4 cup ground pistachios
2 tablespoons ground almonds
1/4 cup finely chopped fresh oregano
1 tablespoon ground allspice
Salt and freshly cracked black pepper to taste
Using a nonstick sauté pan, roast the sesame seeds, pistachios, and almonds
separately over medium heat, shaking the pan frequently to prevent burning,
until they are lightly browned, 4 to 5 minutes each.
When all the nuts are roasted, combine them with the remaining ingredients
and, using a coffee grinder or blender, process until fine, about the
consistency of coarse meal. Makes about 1 cup.
From: Big Flavors of the Hot Sun by Chris Schlesinger and John