Mandi Spice

Mandi Spice is the Middle Eastern blend used to season Mandi, the Yemeni rice-and-meat dish. It is warm, earthy and slightly sweet, with a scent that leans towards cardamom and clove rather than heat, and just a touch of chili at the end.

Coriander adds mild citrus notes and cardamom a sweet, aromatic warmth. Nutmeg and cloves bring rich, spicy depth, bay leaves a subtle herbal edge, black pepper a gentle heat, cinnamon a soft sweetness and cumin an earthy, smoky base.

How to use it

It suits lamb and chicken above all, and also rice, stews and broth-based dishes where the spices have time to bloom slowly. Use about two tablespoons for a kilo of meat, or a heaped tablespoon stirred through rice for four. The technique tip: for Mandi itself, rub the blend into the meat with a little oil and leave it for at least an hour, then cook the rice in the strained broth so the whole pot carries the same flavour. Toasting the blend briefly in the fat at the base of the pot deepens the cumin and clove.

Details

Also known as

Bahar al Mandi (بهار المندي), Mandi Seasoning, Mandi Spice Blend