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    You are in: Home / Recipes / Afghani Meat and Fish Spice Rub Recipe
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    Afghani Meat and Fish Spice Rub

    Afghani Meat and Fish Spice Rub. Photo by momaphet

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    threeovens's Note:

    This combination is good on any fish or any meat of your choosing. It was developed by an Afghan street vendor in NYC, Zvia. He rubs the blend all over beef, pork, or chicken 2 hours before grilling. He also likes it on tuna, swordfish, bluefish, and bass. It will give you a blackened effect. It is also delicious stirred into rice or soup.

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    1. 1
      Use a mortar and pestle to grind all the ingredients together, or use a spice grinder.
    2. 2
      Store in an airtight container.

    Ratings & Reviews:

    • on May 30, 2013


      This is a delicious spice rub! I Made it as written except for reducing the quantity and grinding coriander seed. I used it on shrimp, sprinkling it on generously then letting it sit for about 30 minutes. I sautéed the shrimp in butter and olive oil, then after they were cooked removed the shrimp and added garlic, lemon juice and little more spice and butter, I cooked this down and pour it over the shrimp and served it with brown rice. The spice had lots of flavor and the coriander was very complimentary to the lemon juice. I can't wait to try this on other proteins! <br/>Made for "My Food Odyssey" Afghanistan

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Afghani Meat and Fish Spice Rub

    Serving Size: 1 (69 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 647.2
    Calories from Fat 204
    Total Fat 22.6 g
    Saturated Fat 3.4 g
    Cholesterol 0.0 mg
    Sodium 130.7 mg
    Total Carbohydrate 121.5 g
    Dietary Fiber 45.8 g
    Sugars 3.0 g
    Protein 24.8 g

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