Gulf Baharat
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
- As for classic baharat, typically with a notably heavier proportion of dried rose petal and loomi (dried lime) powder than Levantine baharat, reflecting Gulf cuisine's Persian-influenced flavour profile
Method
- Toast whole spices, cool, grind to a fine powder.
- Standard toast-then-grind method.
Origin: Gulf states (Saudi Arabia, UAE, Bahrain, Kuwait, Qatar).
Use: Central to Gulf rice dishes and meat preparations, notably kabsa and machboos.
Classic Dishes: Kabsa; machboos; various Gulf rice-and-meat dishes.
Storage: Keeps 2-3 months sealed and dark.
Variations: The rose and dried lime additions are the clearest distinguishing feature versus the more purely warming-spice-focused Levantine baharat.
Substitutions: Entry 44 plus a pinch of ground dried lime and rose petal.
- Black pepper — 2 tbsp
- Coriander seed — 2 tbsp
- Cumin — 1 tbsp
- Cassia/cinnamon — 1 tbsp
- Cloves — 1 tbsp
- Paprika — 1 tbsp
- Nutmeg — 1 tsp
- Cardamom — 1 tsp
- As for classic baharat, typically with a notably heavier proportion of dried rose petal and loomi (dried lime) powder than Levantine baharat, reflecting Gulf cuisine's Persian-influenced flavour profile
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