Advieh (Persian: ادویه) is a spice mixture used extensively in Persian rice and meat dishes to add warm spice, sour and floral notes.
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, 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
Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.
There are literally thousands of different versions of Advieh 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!
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