cumin seeds

Pilau rice is so easy to make and a great recipe for adding a powerful flavour to your rice. Perfect served with chicken, lamb or beef spiced

Pilau rice

1tbsp ghee or oil

onion,

cardamom pods

cloves

turmeric

basmati rice

bay leaves

cinnamon sticks, broken

This takeaway favourite couldn't be easier to make at home. Pull together a pilau rice with just a few storecupboard ingredients

A warming seasonal dish with a fusion of flavours, perfect for winter evenings

Butternut squash casserole

olive oil

onion,sliced

garliccloves, crushed

paprika

sweet potato,cubed

red pepper,deseeded and chopped

butternut squash(about 550 grams/1lb 4 ounces), peeled and chopped

can chopped tomato

red wine

vegetable stock

bulgur wheat

spoonfuls Greek yogurt

cheddarcheese

In a large pan, heat the olive oil, then cook onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins.

Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed.

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker

Spiced carrot & lentil soup

tsp cumin seeds

chilli flakes

carrots,washed

split red lentils

1l hot vegetable stock(from a cube is fine)

milliliters milk(to make it dairy-free, see 'try' below)

plain yogurtand naan bread, to serve

Heat a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.

Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">stick blender</a> or in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> until smooth (or leave it chunky if you prefer).

Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

These carrots made with homemade harissa make the perfect side for meat, chicken, fish, or egg dishes.

Harissa Spiked Carrots

caraway seeds

coriander seeds

garlic

red peppers

chiles,

red fresno chiles

extra virgin olive oil,

lemon juice lemon

salt

black pepper

carrots

Kosher salt

We're willing to bet you've never had chicken wings or baklava like this before!

Toss and bake baklava chicken wings

coriander

tbs cumin seeds, toasted

tsp ground cinnamon

garlic cloves, bruised

(175 grams) honey

chicken winglets (wings with tips removed, halved at the knuckle)

(110 grams) smoked almonds

(110 grams) shelled pistachios

(40 grams) walnuts

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This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Indian spiced greens

vegetable oil

tsp cumin seed

mustard seed

green chillies

fresh root ginger

shredded greens, such as kale, Brussels sprouts, or any other

lemon

½ tsp ground coriander

tbsp unsweetened desiccated coconut

Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.

Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

In Arabic, the term “baharat” simply means “spices” and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and Doaa Elkady of <a href="http://www.spicetreeorganics.com/">Spice Tree Organics</a>, reflects the women’s Egyptian ancestry, highlighting a combination of musky cumin and floral, citrusy coriander that’s been sweetened with an aromatic mix of cinnamon, cardamom and clove, and spiked with black pepper and bay leaf. Unlike some other baharat blends, this version doesn’t call for first toasting the spices, giving it a subtle but distinct brightness. Use it in meatballs and pilafs, in marinade and sauces for grilled meats and fish, and in rice dishes.

Baharat Blend

black peppercorns

cinnamon sticks,

green cardamom pods

whole allspice berries

whole cloves

nutmeg (2 grams)

Place all the ingredients in a spice grinder, clean coffee grinder, or mortar and pestle, and grind until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

bag small new potatoes

paneer cheese,

red onions

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.

Savory Spiced Carrot Cake

all-purpose flour

white cornmeal

white sesame seeds

cayenne

baking powder

baking soda

buttermilk

eggs, beaten

feta cheese, crumbled

unsalted butter, butter

black mustard seeds

crème fraîche

Cilantro sprigs,

black sesame

red pepper,

Position a rack in the middle of the oven and heat to 425 degrees.

In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.

In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.

Add buttermilk mixture to dry ingredients and beat well to make a thick batter.

Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it’s O.K. if butter browns a little.

Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.

Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)

To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.

This recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, comes from Malika Ameen, a cookbook author whose Pakistani-American family in Chicago makes infinite variations on fruit chaat in the summer. You could swap out the watermelon for a mix of what's in season, whether it's stone fruit, berries or cubed apple and pear. It's an ideal dish to break the fast during Ramadan, full of flavor and hydrating, and quick to put together.

Watermelon Chaat

watermelon,

sweet paprika

amchur powder (dried green mango)

cayenne pepper (a generous pinch if you like heat)

fine sea salt

orange, clementine

jalapeño pepper

mint

Place cubed watermelon in a wide platter with sides or in a large baking or serving dish and spread into a single layer.

In a small pan, toast whole cumin seeds on medium heat for 3 minutes, until fragrant. Remove and coarsely grind with a mortar and pestle. (You can also grind in a spice grinder, but be sure not to grind to a fine powder as the coarse grains of the spice add a wonderful texture.)

Transfer cumin to a small bowl and add all remaining spices and salt. Add citrus juice, jalapeño and mint and mix well. Pour dressing over cubed watermelon and mix to coat. Cover with plastic wrap and let marinate for 1 to 6 hours. Serve chilled the same day.

Gorgeous sticky tomatoes and zingy pickle add a wonderful brightness to this dish, but the super-tender, melt-in-your-mouth lamb is the real star of the show. Delicately spiced and cooked so slowly it falls right off the bone, then shredded into homemade flatbreads, this one’s definitely a winner.

Spiced lamb flatbreads

1.4 kg lamb shoulder bone

fennel seeds

saffron

white pepper

½ a bunch of fresh thyme (15 grams)

rosemary

orange

g unsalted butter (at room temperature)

tomatoes

flour

cos lettuce

pomegranate

rose harissa

½ a bunch of fresh mint (15 grams)

150 ml Greek yoghurt

red wine vinegar

½ a medium red cabbage

½ a bunch of fresh flat-leaf parsley (15 grams)

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Smoky Eggplant Spread

eggplants,

Salt

tahini paste

lemon juice

garlic cloves, mashed to a paste

cumin seed, toasted until fragrant and coarsely ground

parsley

Pita or other flatbread,

Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.

Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh — a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.

Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.

Just before serving, stir together cumin and olive oil, and spoon over the mixture’s surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.

Almost-Spit-Roasted Moroccan Lamb

unsalted butter, softened

cumin seeds, lightly toasted and finely ground

pimentón

Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.

Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.

Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.

Vibrant and bursting with flavour, this curry is perfect for those cold winter nights at home.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Top 34 cumin seeds recipes from across the web

The most viewed cumin seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pilau rice

Butternut squash casserole

Spiced carrot & lentil soup

Harissa Spiked Carrots

Toss and bake baklava chicken wings

Indian spiced greens

Baharat Blend

Tikka skewers

Savory Spiced Carrot Cake

Watermelon Chaat

Spiced lamb flatbreads

Smoky Eggplant Spread

Almost-Spit-Roasted Moroccan Lamb

Chicken, tomato and coconut milk cu...

Spicy Indian rice

Eggplant kasundi warm rice salad

Salmon durban curry

Spicy lamb rib tortillas

Gajjara Kosambari (Carrot Salad)

Confit duck

Cilantro-Cumin Dip

Paneer with broccoli & sesame

Beetroot rissoles

Goila Butter Chicken

Grilled Zucchini and Feta Toasts

Warm White Bean and Shrimp Salad Wi...

Spicy roasted parsnip soup

Challaw (Cardamom and Cumin Basmati...

How To Make Shane Lyons's Magic Dus...

Spiced parsnip soup

Bavette steak with mole marinade

Pea and halloumi fritters with char...

Carrot & cumin salad

Yellow Fish Curry with Cumin Rice

Top 34 cumin seeds recipes from across the web

The most viewed cumin seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pilau rice

Butternut squash casserole

Spiced carrot & lentil soup

Harissa Spiked Carrots

Toss and bake baklava chicken wings

Indian spiced greens

Baharat Blend

Tikka skewers

Savory Spiced Carrot Cake

Watermelon Chaat

Spiced lamb flatbreads

Smoky Eggplant Spread

Almost-Spit-Roasted Moroccan Lamb

Chicken, tomato and coconut milk cu...

Spicy Indian rice

Eggplant kasundi warm rice salad

Salmon durban curry

Spicy lamb rib tortillas

Gajjara Kosambari (Carrot Salad)

Confit duck

Cilantro-Cumin Dip

Paneer with broccoli & sesame

Beetroot rissoles

Goila Butter Chicken

Grilled Zucchini and Feta Toasts

Warm White Bean and Shrimp Salad Wi...

Spicy roasted parsnip soup

Challaw (Cardamom and Cumin Basmati...

How To Make Shane Lyons's Magic Dus...

Spiced parsnip soup

Bavette steak with mole marinade

Pea and halloumi fritters with char...

Carrot & cumin salad

Yellow Fish Curry with Cumin Rice

The most viewed cumin seeds recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine