This recipe is called “Parsi garam masala” in
Hindi
Parsis migrated to India from Iran, and their version of the garam masala goes perfectly with meat dishes
Yield: Approximately 1½ cups
Ingredients:
¼ cup ground black peppercorns
¼ cup ground cinnamon
¼ cup ground cumin
⅓ cup ground green cardamom seeds
2 tablespoons ground cloves
3 tablespoons ground star anis
Directions:
In a moderate-sized cast-iron or non-stick skillet, mix and roast all the spices, stirring and swaying the pan over
moderate heat until heated through, approximately two minutes.
Allow to cool, then put inside an airtight vessel and place the vessel in a cool, dark place, for approximately thirty days at room temperature or approximately one year in a fridge.
