Bizar a’shuwa blend comes from Oman, thanks to Philip Iddison, and is based on a recipe from Al Azaf, the Omani Cookbook by Lamees Abdullah Al Taie.
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp cardamom seeds
- 2 tsp ground hot chili powder
- 1⁄2 tsp ground turmeric
- 2–3 tbsp white vinegar
- 2 garlic cloves, crushed
Direction: grind the whole spices and blend with the chili and turmeric. Combine with enough vinegar and the garlic to make a stiff paste. Add to slow-cooked dishes or use as a rub for meat or chicken.