In Georgian cooking, Khmeli Suneli is a spice mix that can be used as a dry rub or as an enhancement to soups and stews. It is essentially a curry, since it’s just a mix of spices. You can choose to use all dried ingredients, or include some fresh, if you have it or it’s in season.
I used this in a mixed braise with lamb and short ribs (expect a post about that soon). But it would also be great mixed with some olive oil and bread crumbs as an herb crust on chicken or fish. Or sprinkle in a heaping tablespoon once you’ve sweated down some onions as a base for soup.
It’s fragrant, beautiful stuff, with forgiving measurements.
Persephone’s Khmeli Suneli
Mix equal parts dried of (I used a tablespoon each):
Whole fenugreek seeds