Start with Builders
Every great dish starts with a Builder base — garlic, onion, cumin, coriander. These go in first with fat and heat. Without them, everything feels thin.
One lead spice per dish
Never stack two very high impact spices. Clove (4), cayenne (5), saffron (4) — each wants to lead. Pick one and let everything else support it.
Brighteners always go last
Sumac, mint, dill, amchur — these are the finishing touches. Add them off heat or right at the end. Heat destroys the volatile acids that make them work.