Persian Spice Blend: Advieh

http://www.MelJoulwan.com/2013/11/11/persian-spice-blend-advieh/

 

I’m always super excited when I learn about new spice blends — or, more accurately, spice blends that are new to me, because most of my favorite spice concoctions have been mixed together in kitchens for centuries.

On a lazy trip to the Savory Spice Shop, I picked up some dried rose petals from Pakistan, solely because they looked girly — like jewelry for the kitchen. I had no idea what I was going to do with them, but they were so pretty and seemed so exotic, I needed to have them! But then they languished in my spice cabinet, forlorn and nearly forgotten, until they were liberated by this recipe for advieh from MyPersianKitchen.com.

Advieh is a spice blend used primarily in Persian cooking, and it shows up a lot in traditional rice and chicken dishes. As expected, every cook makes her own blend, but most recipes include cinnamon, cardamom, cloves, cumin, and rose petals. Some recipes also add turmeric, ginger, coriander, saffron, nutmeg, black pepper, or mace.

I mixed up a batch using the spices I perceive as sweeter and skipped the ones with bite like ginger and black pepper. This version of advieh tastes like what would happen if pumpkin pie spice time-traveled back to Persia to find itself, then returned home a changed person, er… spice.

I’ve been keeping the jar on my countertop so I remember to use it, and so far, I’ve sprinkled it on cooked lamb, cauliflower rice, spaghetti squash, and sweet potatoes. The rose petals make it seem both exotic and feminine to me — but the taste is hearty enough for tough guys, tough girls, tough kids, and everyone in between.

It’s ideal for this time of year: spicy, sweet, warm, and comforting.

 

advieh

Advieh

Prep 1 minute | Makes 1 1/2 tablespoons | Whole30 compliant

Ingredients:
  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground coriander

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground rose petals (available from Savory Spice Shop)

  • 1/2 teaspoon ground cumin

Directions:
Print this recipe
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Comments

  • Lydia says:

    “This version of advieh tastes like what would happen if pumpkin pie spice time-traveled back to Persia to find itself, then returned home a changed person”

    That sounds AMAZING

  • Kris says:

    I finally (fully) switched to paleo and your cookbook is making that sooooooo easy. I’m so glad I found your cookbooks. Thank you!!!!! I’m a practicing clinical herbalist and just wanted to share that roses actually pair well with mint in tea. i wonder if that would translate in lamb? And also wanted to ask if you have ever looked into dried stinging nettle to up the nutrient level when needed? I add it to sooo many dishes because it just tastes green. There are so many benefits to this nutritious herb. Just wanted to pass that along.
    Kris

    • Mel says:

      Congratulations on joining the Paleo Club! YAY! Really glad my recipes helped you make the transition.

      I think this spice blend + mint + lamb would be amazingly good. I’m roasting a leg of lamb today — I’m going to try it!

  • Kajsa says:

    Oh, that sounds good! I’ll look for organic rose petals when I make this (I’ve seen them in the spice section of our local co-op) to be sure the roses weren’t sprayed with agricultural chemicals.

    I’m really enjoying your blog! Thanks. 🙂

  • Birte Harley says:

    Dear Mel, I just finished taking a class on the Silk Road..We are having a party and I am bringing some cookies. The recipe calls for adding Advieh/ Does that sound unusual to you? After reading the ingredients in the mix I was wondering about the taste of it in cookies.
    Thanks for any response..
    Birte H.