The flavours in this fish dish take me back to wandering the streets of Essouria on the coast of Morocco and smelling all the wonderful dishes
I make up around 2-3 cups of this mixture at a time and keep stored in an air tight container. There is no fixed formula, just use the nuts you like best. They are so versatile, adding that little extra crunch and spicy savoury taste to so many dishes, especially salads.
Spices used in this recipe
Heat a large frying pan to a moderate heat. Add all the spices and lightly toast for 2 min. Add the dried pomegranate seeds first. They are slightly sticky and the dry spices will coat them and prevent them sticking to the other seeds.
Add the remaining ingredients, stirring often and making sure not to burn the spices or seeds. This should only take a few minutes. Remove the seeds and spices from the pan and allow to cool before placing in an airtight container. They should last several weeks. If they do appear to go stale then simply lightly toast again before serving.