Crunchy, nutty, and savory, roasted watermelon seeds are one of those snacks that instantly transports me back to childhood. Their crunchy shells and nutty flavor make them incredibly satisfying to snack on, whether simply salted or seasoned with fragrant angelica powder. This beloved snack will be found in most Middle Eastern households.
In my family, roasted watermelon seeds were always part of the spread on the coffee table, alongside squash seeds and other snacks to enjoy throughout the day. I can’t make them often, but when seeded watermelons show up at the farmers market, I save every seed I can for this nostalgic seasonal treat.
🍉 Collect some seeds over a couple days
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Collect seeds from a few watermelons over a day or two and store them in an airtight container in the refrigerator until you’re ready to roast. Once you’ve gathered enough, rinse, dry, and toast them all at once for the best results.
☕️ Coffee table snacks & drink pairings
Watermelon seeds are rarely served alone. They are part of a Persian coffee table spread that includes roasted nuts, fresh fruit, something sweet, and plenty of tea or a cool beverage to sip.
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Watermelon Tokhmeh (Roasted Seeds)
Instructions
- Rinse and dry the seeds. Toss with salt (and optionally golpar). Spread evenly on a baking sheet.
- If your seeds are dry: Bake at 350°F (175°C) for 12-18 minutes. If your seeds are wet: Bake at 300°F (150°C) for 20-30 minutes.Either way, stir or shake the pan once halfway through. They're done when the shells are dry, crisp, and lightly golden in spots.
