Baharat Seasoning Recipes

BAHARAT (MIDDLE EASTERN SPICE MIX)

Steps:

• Add all the whole spices to a heavy-based wok or pan (ie. all spices except paprika).
• Stir on medium heat for precisely 5 minutes.
• Add to a spice grinder along with paprika.
• Grind to a powder.
• Store in Airtight Jars.

BAHARAT SPICE MIX

Steps:

• Combine all the ingredients and stir to combine.
• Store in an airtight container for up to 6 weeks.

BAHARAT

Steps:

• Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

BAHARAT SPICE BLEND

Steps:

• Collect the spices. I don't recommend any extras such as paprika, or turmeric as that will change the flavor and you'll end up with a different spice blend. You can either collect ground spices and just mix them, or as I did, collect whole spices and toast them then grind them.
• To toast the spices, put them in a dry hot skillet and toast for 4-5 minutes. I use a wooden spoon and mix so they don't get burnt. They will be really fragrant once toasted.
• Alternatively, put the spices on a cookie sheet and bake at 180°C (360°F) for 5 minutes.
• Once the spices are toasted, grind them using a pestle and mortar or an electric grinder.
• Store in a sealed container for up to 1 year.

BAHARAT SPICE BLEND

Steps:

• Combine all the ingredients together till well mixed.
• Store in an airtight jar and keep away from direct sunlight.

BAHARAT CHICKEN AND RICE

Steps:

• Mix paprika, black pepper, cumin, coriander, loomi, sumac, cinnamon, cloves, nutmeg, green cardamom, and black cardamom together to make baharat spice mixture. Set baharat blend aside.
• Combine cilantro, 2 tablespoons olive oil, and lemon juice in a resealable plastic bag. Add 1 tablespoon baharat blend. Add chicken pieces, seal, and shake. Marinate in the refrigerator at least 4 hours.
• Meanwhile, place rice in a large bowl and cover with fresh water. Soak at least 1 hour. Rinse and drain and return to the bowl. Add cashews, almonds, raising, and pistachios. Stir in 1 tablespoon baharat blend. Mix well and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Heat 2 teaspoons olive oil in a Dutch oven or tagine over medium heat. Add shallot and cook until translucent, 1 to 3 minutes. Turn off heat. Add rice mixture and toss to coat.
• Remove cilantro from the bag with the chicken. Pour marinated chicken on top of the rice in the Dutch oven; reserve bag. Pour broth into the bag and shake gently; pour over the chicken and rice. Cover Dutch oven.
• Bake in the preheated oven until rice is soft and chicken is no longer pink in the center and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEBANESE 7 SPICE BLEND (SABAA BAHARAT)

Steps:

• Bloom the spices in a large, dry (no oil) skillet. To do this, break up the cinnamon into smaller pieces and then add all the whole spices to a pan over medium heat and stir constantly until the spices begin to "pop" and smell fragrant (3-5 minutes).Alternatively, you can spread the spices across a baking tray and bake in a preheated oven for 5-7 minutes at 360ºF/180ºC.
• Transfer them to a bowl to cool down slightly.
• Transfer the spice mixture to either an electric coffee/spice grinder OR a high-speed blender (though a larger batch will be needed to work in a blender). Grind into a powder.For a machine-free alternative, you can use a mortar and pestle to manually grind the spices into a powder consistency.
• Sieve the mixture for a fine powder. If you have enough larger pieces remaining, you can re-grind them once more.
• Transfer the spice blend to an airtight glass container. It can help to use a funnel.

BAHARAT SEASONING

Steps:

• Using pestle or blunt end of wooden spoon, mash all ingredients and 1 tablespoon freshly ground black pepper in mortar or small bowl 2 to 3 minutes. DO AHEAD: Can be made 1 week ahead. Cover and chill.

ONE-POT BAHARAT CHICKEN AND RICE

Steps:

• First make the spice mix if you aren't able to buy it in a store. To make the whole spice mix: Grind the whole spices using a spice mill or coffee grinder. You'll likely need to do this in several batches.) Place freshly ground spices in a small bowl and stir in the paprika and nutmeg.
• To make the spice mix with pre-ground spices, mix all of the spices together in a small ball until thoroughly combined. Taadaa that's it!
• To make the chicken dinner, place a rack in the center of the oven and preheat oven to 375 degrees F.
• Season both sides of the chicken liberally with salt, pepper and smoked paprika. Place a large shallow skillet (with a tight fitting lid) over medium-high heat with the olive oil. Once hot, add in half of the chicken in a single layer. Cook until browned on both sides, about 3 to 4 minutes per side. The chicken doesn't have to be fully cooked, we're just looking to brown it at this point. It will continue to cook in the oven. Transfer the browned chicken to a plate and brown the rest.
• Once the all the chicken has browned, add the onion and garlic to the skillet and cook until softened, about 3 to 5 minutes. Season with salt and fresh cracked black pepper. Stir in the tomato paste and cook until deep red in color, about 1 minute. Add the spices and stir until fragrant. Add the rice and bay leaves and cook for another minute or so to develop the rice's flavor. Stir in the wine or beer and cook until almost evaporated completely, making sure to scrape up the browned bits on the bottom of the skillet. Stir in the chicken stock and bring up to a simmer. Nestle in the chicken and any juices that may have collected on the plate.
• Cover and transfer to the oven to bake for 25 minutes. Remove from the oven and allow to rest with the lid on for 10 minutes. Remove the lid, sprinkle with parsley and serve warm.