1 cup (96 g) cumin seeds
- Heat a heavy, shallow pan over
medium heat. - Add the cumin and roast for about 3
minutes, shaking constantly. This is
essentially like dry roasting pine nuts.
The key here is to never step away, to
ensure the seeds don’t burn. - Once the seeds are reddish brown,
transfer them to a cold plate and let them
cool for about 15 minutes. If they burn
(and it’s OK—I’ve been there many
times) discard them and start again.
Again, I can’t emphasize enough that you
need to stand right there as they roast.
Three minutes goes by surprisingly fast.