Another staple in our kitchen, Advieh is an aromatic Persian spice mix, much like the Indian Garam Masala, and is used extensively in Persian cooking. Advieh tends to be more aromatic than “warm” compared to the garam masala.
Estimated reading time: 4 minutes
Advieh Recipe
And just like the garam masala, there are many, many recipes, not only depending on the cook and where he or she is from in Iran but also on the type of dishes used.
For eg, Advieh for polow (rice) tends to be simpler, fragrant and sometimes even a little sweet, especially when used in recipes like Morasa Polow (Persian Jewelled Rice).
Advieh for stews (khoresht) tends to be stronger in flavour and aroma and does quite often include Limoo Amani (Dried Limes) and Zafaran (Saffron). It doesn’t just stop there, you will/can also have different mixes for kababs, pickles, vegetables, etc. It really is a matter of taste.
I’ll give you 2 basic mixes here, one for rice with rose petals and one to use all across the board with meat or any stew recipes. Great for barbecues and meatballs!
As you get to know this spice mix, feel free to experiment, as you will see in my recipes, I use a tiny amount of nutmeg and star anise, for the simple reason that I am not a fan of either spice.
Other Spices used in Advieh
- Dried Chilli/Cayenne (Felfel Ghermez)
- Sumac (Somagh)
- Black Pepper (Felfel)
- Persian Angelica (Golpar)
- Cloves (Mikhak)
- Sesame Seeds
- Pine Nuts
- Pistachios
- Ginger Powder (Zangebil)
- Garlic Powder (Seer)
- Turmeric Powder (Zard Chubeh)
- Even Curry Powder
More Spice Mixes on LinsFood
More Persian Recipes on LinsFood
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Merci!
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Lin xx
Advieh (Persian Spice Mix)
Ingredients
Rice Advieh
- 2 tsp rose petals
- generous pinch of freshly grated nutmeg
- 1 cinnamon stick
- 1 tsp seeds of green cardamom
- 1 tsp cumin seeds
- quarter tsp white sugar
Basic Advieh
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp seeds of green cardamom
- ¼ Persian dried lime
- 1 small “petal” of star anise
- generous pinch of freshly grated ground nutmeg
- small pinch saffron
Instructions
- Break the cinnamon stick into little pieces. The smaller, the better for your mill.
- Place all the ingredients into a good coffee or spice mill and grind to a fine powder.
- Store in an airtight container as you would your regular spices.
What a beautiful picture! I’ve never tried making my own, not realising how easy it is. Thank you for all the explanations.
A pleasure, thank you.
I need to learn some more about cooking with spices like this. It sounds like a delicious combination of flavours!
This sounds like a really great mix. I just cam from your jewelled rice recipe that I’m so glad I found! You explain everything so well, I am going to try the rice and this advieh for the weekend. Thank you!
This is a good article. I will look out for this in my local stores. Can’t wait to try it in some rice. Thanks. Stay cool.
This is very interesting.. I am sure i can try this spice mix in my veg pulao recipe.. would taste good i am sure..will let u know once i try it:)
Thanks Shubha, I look forward to finding out how it goes!
I’ve not tried using middle eastern spices. I have used garam masala, though and enjoyed those flavors. Something new for me to try!
This sounds absolutely divine! We’re big fans of Middle Eastern flavours in our house. I’ll have to try this for my husband – he’ll love it!
Thanks for this exotic combination. Looking forward to putting it together myself!
I bet this smells amazing. I am drooling right now.