Persian Spice Mix: Advieh

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
published Oct 1, 2013
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As the weather grows cooler and I delve into my spice cupboard more frequently, one of my go-to spice mixes is advieh. This warm, aromatic blend comes from Persian cuisine, and it can be used in all kinds of rice dishes, meats, vegetables, and more.

Advieh is comparable to a mild garam masala — fragrant, a little sweet, and gently warming rather than spicy. It’s also quite versatile and can be used in rice pilafs, grilled or roasted vegetables, meat or bean stews, and rice puddings. I love sprinkling it on roasted winter squash or adding a pinch to an omelette or frittata.

Although the particular combination of spices varies by region, advieh typically includes ingredients like dried rose petals or buds, cardamom, cinnamon, and cumin, all ground to a fine powder. Some recipes also include black pepper, caraway, cloves, coriander, dried lime, ginger, nutmeg, pistachio, saffron, or turmeric.

Look for advieh at Iranian grocery stores, or make your own. Najmieh Batmanglij has recipes in her A Taste of Persia and Food of Life cookbooks, and My Persian Kitchen has a recipe online.

(Image: Emily Ho)

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Ingredient
Middle Eastern
Seasonings