- 3 tablespoons coriander seeds
- 3 tablespoons dried dill
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 1/2 teaspoons celery seeds
- 1 1/2 Turkish bay leaves or 3/4 California
- Equipment: an electric coffee/spice grinder
- Toast coriander in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade or two darker, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.