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Wok eggs, fried rice and hot Dry Noodles.
This blend is loosely based on the Persian spice mix called advieh. Add it to a brothy soup just before serving, sprinkle it on grilled eggplant or zucchini, dust it onto yogurt and serve with warmed flatbread, or use it as as a garnish for a cucumber and tomato salad.
tablespoon kosher salt
teaspoons dried mint
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