Moroccan Ras el Hannout

1. 1

   In a small skillet over medium-low heat, toast the cumin seeds for 2 minutes, until fragrant.

2. 2

   Place the seeds in a spice grinder and cool completely.

3. 3

   Add the saffron to the spice grinder and grind with the cumin seeds.

4. 4

   Remove the saffron and cumin mixture to a small mixing bowl and combine with the remaining spices.

* Per serving · 4 servings · Values may vary.

No additional tips available.