Advieh Khoresh (Persian Fish Stew Blend) is a traditional Iranian recipe for a classic aromatic spice blend typically used as a flavouring for meats and stews. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Stew Spice Blend (Advieh Khoresh).
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Though often presented as a single spice mixture (see the recipe for advieh, Persian advieh is actually a family of related spice blends, each intended for a specific culinary purpose.
This recipe is for Advieh Khoresh the spice blend typically used for meats and stews and dishes based on pulses.
Ingredients:
4 tbsp ground coriander
2 tbsp dried rose petals
1 tbsp ground cinnamon
1 tbsp dried limes (seeds removed and ground)
4 tsp ground cumin
2 tsp ground cardamom (white or green)
2 tsp ground black pepper
2 tsp angelica seeds (gol-par)
½ tsp cloves or star anise
⅛ tsp freshly-grated nutmeg
Method:
For a more aromatic spice blend, individually toast the whole spices in a small, dry, non-stick pan, for about 90 seconds, or until aromatic (stir constantly during this time and make sure the spices to not burn or your spice blend will be aromatic. As each spice is toasted turn out onto a plate and allow to cool before grinding. Do not toast the rose petals, but add to the spice grinder with the other whole spices.
Combine all the whole spices in a spice grinder and render to a powder. Now add the ground spices to the spice grinder and pulse to blend. Spoon the ground spices into a jar and secure an air-tight lid.
Store in a cool, dark, cupboard where the spice will keep for up to 3 months.
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