Advieh Polow (Persian Rice Spice Blend) is a traditional Iranian recipe for a classic aromatic spice blend typically used for rice dishes. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Rice Spice Blend (Advieh Polow).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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 Polow (also known as Advieh Berenj) the spice blend typically used for rice dishes, most notably pilaus and birianis (as the names suggest).
Ingredients:
4 tbsp dried rose petals
2 tbsp ground cinnamon
2 tbsp ground cumin
1 tbsp green cardamom
1 tsp cloves or 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.
)
