Sabrina Ghayour's Persiana Spice Blend, created by Sabrina, blended by Steenbergs. The very same blend that adorns the cover of Sabrina’s now iconic debut cookbook Persiana.
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Sabrina' Persiana Spice Blend (rose petals, sumac, lime powder, cumin, coriander, cinnamon, garlic powder, cayenne)
This blend is the very same blend that adorns the cover of Sabrina’s now iconic debut cookbook Persiana, released in 2014, and was originally created for one Sabrina’s signature dishes from the book, the slow-roasted spice-perfumed lamb. This is a really wonderful and fragrant blend of spices that are perfect for roasted meats, grills, root vegetables and squashes but also great with game, poultry and oily fish and seafood too.
~Sabrina Says~
Useful butter compound to add when frying/roasting white meat, seafood, game and vegetables
Take a standard 250g block of salted butter and leave out until room temperature is reached. Then add 2 tablespoons of spice blend to the butter block and mix well until evenly combined. You may wish to add the zest of an unwaxed orange, lime or lemon too, to give the spice butter a zesty citrus finish. On a piece of parchment paper, add the butter and shape, as best you can, into a sausage shape and roll the paper securely over, then twist the edges (like a sweet wrapper) as tightly as you can and either refrigerate or portion up and freeze.
To use with roasted meats/vegetables, add in for the final 10 minutes of cooking, or stuff under the skin of a chicken from beginning of cooking.
When pan-frying meat, chicken or fish, add the butter in when you’ve cooked your meat on one side and have turned the meat over, then baste the meat generously with the spice butter and serve.
For soups, stews and pie fillings
Simply add the spice when softening your onions, cook for a couple of minutes and follow with your chosen ingredients! Such a wonderfully aromatic way to give your favourite home recipes, a different and interesting twist.