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Persian-Inspired Spiced Salt
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.
About ¼
Cups
5 minutes
Ingredients
-
1
tablespoon kosher salt
-
2½
teaspoons dried mint
Try this on fried leftover pasta tossed with balsamic vinegar. Real good.