From “Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond” © 2025 by Tevletz Barhany-John. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Korarima — an Ethiopian spice related to cardamom — is a defining flavor in my food: its complex, nutty, floral quality perks up so many dishes. When you first purchase korarima, it will most likely come in little seeds that you need to grind into a powder to use in my recipes. Here is how I get the most flavor out of these tiny seeds. You can use as many or as few seeds as you have; vary the pan size accordingly.
1. Warm a medium nonstick pan over medium heat.
2. Add the korarima seeds and roast until shiny and fragrant, 2-3 minutes.
3. Transfer to a plate or bowl and let cool completely.
4. Transfer to a mortar and pestle or spice grinder and grind into a powder.
5. Transfer to an airtight container.
Store at room temperature for up to 3 months.
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