Name: Five-Spice Rub
Ingredients: 0.5 teaspoon fennel seeds; 0.5 teaspoon aniseed; 0.5 teaspoon coriander seeds; 0.5 teaspoon cumin seeds; 0.5 teaspoon dill seeds; 1 cup olive oil

Yield:

1 cup

Ingredients

½ teaspoon fennel seeds
½ teaspoon aniseed
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon dill seeds
1 cup olive oil

Directions

In a small dry skillet, toast the spices over moderately low heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and finely grind. Transfer to a bowl; stir in the oil.

Serve With

Pork, chicken: marinate 6 to 9 hours. Any firm white-fleshed fish: 2 to 3 hours.