Yemen Rub

READY IN: 14mins
Recipe by krolek

from eipcurious. Good on vegetables and meats. Good as part of a gift basket if labelled and put in an attractive jar or tin.

Top Review by COOKGIRl

I also decreased the cardamom significantly because if I had used that amount it would have completely overpowered the mixture. I dry roasted (not sautèed-sautèed means to fry in hot oil) in a cast iron skillet on medium-low heat for about 6 minutes then ground the spices in a coffee mill. This was tested in "baby burgers" which consisted of one pound grass fed local beef, 1/3 cup finely minced onion and about 2 teaspoons of the Yemen rub. Next time I would add more Yemen rub. Served with roasted root vegetables (carrots, beets, parsnips), Persian rice and Recipe #499870. Made for Culinary Trip to Yemen.


  1. Saute, stirring often, all ingredients except salt and turmeric over medium-high until cumin seeds have darkened somewhat.
  2. Transfer sauted ingredients to grinder, powerful food processor or mortar and pestle.
  3. Grind spices.
  4. Store at room temperature up to one month.

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