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8 cups
Easy
30 min
Published 2020
This recipe comes from Parvin Amin who uses her own special mixture of spices. When in Kerman, she goes to a communal stone mill, taking her own whole spices or choosing from those at the mill’s workshop. At the mill, the spices are ground to a powder and put in airtight glass jars while she waits. Here, I ‘ve used a spice grinder, which works well too.