Ras el Hanout

also called ras al hanout · rass el hanout

The table

2 Tbs(12 g)coriander seedstoast in a dry skillet 3 minadd off the heatcool, grind finewhisk in
1 Tbs(6 g)cumin seeds
2 tspblack peppercorns
1 tspallspice berries
1 tspcloves
1 tspgreen cardamom pods
1(3-in piece, broken up)cinnamon stick
1 Tbs(petals only)dried rosebuds
2 tspground turmeric
2 tspground ginger
1/2 tspfreshly grated nutmeg
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1toast in a dry skillet 3 min

2add off the heat

goes in with what step 1 made

4whisk in

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.

  1. toast in a dry skillet 3 min

    3 minneeds you(read off the step)from the start

  2. add off the heat

    not timed3 min in

  3. cool, grind fine

    not timed3 min in

  4. whisk in

    not timed3 min in

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet · spice grinder

Goes with

See how it is written
>> title: Ras el Hanout
>> category: Spice Blends & Marinades
>> tags: moroccan, spice blend, toasted, pantry
>> counters: Shawarma Counter
>> aka: ras al hanout, rass el hanout
>> pairs-with: lamb-tagine
>> servings: 24
>> time: 20 min
>> step.1: toast in a dry skillet 3 min
>> step.2: add off the heat
>> step.3: cool, grind fine
>> step.4: whisk in

Toast @coriander seeds{2%Tbs}(12 g), @cumin seeds{1%Tbs}(6 g), @black peppercorns{2%tsp}, @allspice berries{1%tsp}, @cloves{1%tsp}, and @green cardamom pods{1%tsp} in a dry #skillet{} over medium heat until fragrant, about ~{3%min}.

Add @cinnamon stick{1}(3-in piece, broken up) and @dried rosebuds{1%Tbs}(petals only) to @&(~1)toasted spices{} off the heat.

Cool @&(~1)spices{} completely, then grind to a fine powder in a #spice grinder{}.

Whisk @ground turmeric{2%tsp}, @ground ginger{2%tsp}, and @freshly grated nutmeg{1/2%tsp} into @&(~1)powder{}.