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!
Battle on – The GeneralissimoPrint
Citizens, please note that I can no longer afford to absorb the nearly $1000 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?