Persian Spiced Roasted Pumpkin Seeds (Tokhmeh Kadoo)
Toasted pumpkin seeds with traditional Persian spices.
Ingredients
- 1 cup Pumpkin Seeds
- 1 tbsp Vegetable Oil
- 1 tsp Salt
- 1/2 tsp Turmeric
- 1/4 tsp Cumin
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 165°C (160°C).
- 2Rinse pumpkin seeds and pat dry.
- 3In a bowl, toss pumpkin seeds with vegetable oil, salt, turmeric, cumin, and pepper.
- 4Spread pumpkin seeds in a single layer on a baking sheet.
- 5Roast for 15-20 minutes, or until golden brown and crispy, stirring occasionally.
- 6Let cool completely before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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