I have long been a fan of making my own spice blends. They add such regional flair to dishes. For instance, I can roast chicken with Chinese Five Spice and get a completely different character than roasting chicken with Garam Masala or Za'atar. You can read more about some other DIY Spice Blends I've made and how I use them.
So, when I was researching recipes for our upcoming #EattheWorld virtual trip to Georgia (as in the country, not the state), I was excited to read about Khmeli Suneli. Khmeli Suneli sounded like a complex, aromatic spice blend that was warm, nutty, grassy, and bitter all at the same time. I had to make it!
Like most spice blends, it seems the proportions and even the spices vary from cook to cook. Some versions I saw included marigold petals, cinnamon, and mint. I went with a more simplified combination and definitely should have blended more because I used it in three different dishes and it was gone. Next time I'll try to add some cloves, too.
- 1 T coriander seeds
- 1 T dill seeds
- 1 T ground fenugreek
- 1 t dried savory
- 1/2 t black peppercorns
Place all ingredients in a spice blender; I have a dedicated coffee grinder that I use for this purpose. Pulse until well-combined and a uniform powder. Store in an airtight container until ready to use.
You'll see this spice blend in my upcoming recipe posts for Ispanakhis Pkhali, Charkhlis Mkhali, and Chicken Satsivi. All three of those were on this plate...