Advieh (Iranian Spice Mix) is a traditional Iranian recipe for a classic aromatic spice blend typically used for rice but also used as a meat rub and a flavouring for stews. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Iranian Spice Mix (Advieh).
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This recipe is probably more American (or at least Persian-American) than authentically Persian as Advieh is really not a single spice blend but a family of related spice blends, each intended for a specific culinary purpose. I think it’s closest to Advieh Khoresh and adapted to be more meat friendly. It’s also crossed with a little curry spice with the addition of dried fenugreek leaves (methi) which is used in some Advieh blends but not all.
This is a classic Iranian spice blend, for which there are many variations around the country. Originally used to flavour rice dishes, advieh has evolved into a more general-purpose spice blend often used as a rub for meat or as a flavour enhancer for stews and soups.
Ingredients:
1 tbsp damask rose petals
1/2 tsp ground cinnamon
1/2 tsp black pepper
1 tsp caraway seeds
1 tsp angelica seeds
1 tsp ground limoo amani (dried limes rendered to a powder in a spice grinder)
1/4 tsp white cardamon
1 tsp black cardamon
1 tsp green cardamon
1 tsp star anise
1 tsp coriander seeds
1 tsp turmeric
1 tsp dried fenugreek leaves (methi)
Method:
Combine the whole spices in a spice grinder. Render to a fine powder then pass through a fine-meshed sieve into a bowl.
Stir in the powdered spices to combine then spoon into a jar. Seal with an air-tight lid and store in a cool, dark, cupboard.
The spice blend will stay good for about 2 months.
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