Advieh Mahi (Persian Fish Spice Blend) is a traditional Iranian recipe for a classic aromatic spice blend typically used as a flavouring for fish and fish dishes. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Fish Spice Blend (Advieh Mahi).
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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 ahi the spice blend typically used for fish.
Ingredients:
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garlic powder
½ tbsp turmeric
½ tbsp ground black pepper
½ tbsp chilli flakes
2 tsp salt
1 tsp dried fenugreek leaves (methi)
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.
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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