Citizens! Advieh (Persian: ادویه) is a complex seasoning mixture used extensively in Persian rice and meat dishes to add warm spice, sour and floral notes to a wide range of different styles of cooking and food preparation.
It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger.
It may also include ground golpar (angelica), saffron, nutmeg, black pepper, mace, coriander, or sesame.
There are two basic varieties of advieh:
Advieh-e polo – used in rice dishes (usually sprinkled over rice after the rice has been cooked)
Advieh-e khoresh – used in stews or as a rub for grilled or roasted meats
These are used for stews and often include saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.
There are literally thousands of different versions of this spice blend made in homes and restaurants in Iran (altered to individual taste and dependent on what dish it’s being used in).
This is my personal recipe for Advieh-e khoresh – used in stews or as a rub for grilled or roasted meats. It works admirably in either capacity, Citizens: be creative in its use and you will be rewarded with a uniquely delicious result!
You can buy excellent quality dried rose petals from Amazon, as well as Golpar, aka angelica powder here as well as dried lime here.
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The Hirshon Persian Advieh Spice Blend – ادویه
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- 2 tablespoons ground dried rose petals
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon each of:
- Golpar ( گلپر ) or Angelica powder
- Freshly-grated nutmeg
- Freshly-ground cumin
- Freshly-ground cloves
- Freshly-ground black pepper
- Freshly-ground coriander
- 1/2 teaspoon powdered dried lime
- 1/2 teaspoon turmeric
- Combine all and put in a small container. Seal and store at room temperature for up to 6 months.
- Prep Time: 0 hours
- Cook Time: 0 hours
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