Advieh close up

Persian Spice Blend

Origin: Iran

Flavour: Warm, floral, nutty, savory, spicy, balanced.

Variations: Advieh berenj or Advieh polo, Advieh ash, Advieh khoresh, Advieh torshi, Advieh mahi.

Uses: Soup, pickles, stew, fish and seafood, meat, chicken, pulses and legumes, vegetables.

*Ingredient note: Advieh = spice

Each Advieh blend is unique and ingredient variations are created for each specific blend. The fun in creating Advieh blends is that they are always different from person to person. Some families create a specific blend that is passed down through generations.

If you do not have time to create your own intricate blend, this Advieh will enhance your Persian inspired recipes with authentic ingredients that have been crafted with expertise.

Ingredients: Pistachios, cardamom, cinnamon, cumin, clove, saffron, rose petals, nutmeg, mace, turmeric, mint, cilantro, black pepper, angelica (golpar), fenugreek, ginger, dried lime, garlic powder, red pepper flakes, tarragon, savory, celery seed, anise seed, nigella seed, oregano, bay leaf, coriander, sesame seed, pine nuts.


Advieh berenj or Advieh polo

This particular blend is used when making rice dishes, Persian inspired frittata, pilaf, adas polo.

Flavour: Delicate and warm, floral.

Ingredients: Cardamom, cumin, cinnamon, rose petals *Damascene roses are used in Persian recipes that require dried roses. If you cannot find this specific ingredient, use any other edible rose as a substitute.

Optional ingredients: Black pepper, dried lime, nutmeg or mace, turmeric, clove.

Dishes: Persian rice, jeweled Persian rice.

Advieh ash

This blend is prominent when creating Persian soups.

Flavour: a middle ground for flavour intensity between the delicate blend of Advieh berenj and the stronger blend of Advieh khoresht.

Ingredients: Fenugreek leaves, cinnamon, nutmeg or mace, clove, cumin, black pepper, coriander.

Dishes: Ash e reshteh (Persian soup with noodles and beans), adasi (Persian inspired lentil soup), Persian vegetable soup, ash e anar (Iranian inspired pomegranate soup).

Advieh khoresh

This particular blend is used for stews and it can also be used as an all purpose spice blend when creating Persian dishes.

Flavour: Warm, strong, earthy and sweet.

Ingredients: Cardamom, coriander, turmeric, black pepper, angelica, star anise, cinnamon, nutmeg, clove, rose petals, dried lime, mace, cumin.

Optional ingredients: Saffron, tarragon, dill.

Dishes: Khoresh-e ghormeh sabzi (Persian inspired lamb stew with beans and herbs), khoresh bademjan (Persian eggplant stew), Iranian inspired vegetable stew, khoresh fesenjan (Persian stew with pomegranate and walnuts).

Advieh torshi

This blend is primarily used for pickling.

Flavour: Garlicky, fresh and savoury.

Ingredients: Ground cinnamon, nigella seed, fennel seed, angelica, black pepper, nutmeg or mace, savory, cumin, cilantro, mint, turmeric, cardamom, ginger, red pepper flakes, tarragon, coriander, caraway, parsley, celery seed.

Dishes: Torshi (Persian vegetable pickle), torshi liteh (Persian pickled herbs and mixed vegetables with tomato sauce, ghalieh mahi (fish stew).

Advieh mahi

This particular spice blend is used for fish and seafood.

Flavour: Citrusy, warm, fresh and savoury.

Ingredients: Fenugreek leaf, turmeric, cumin, coriander, black pepper, salt, red pepper flakes, garlic powder, onion powder.

Dishes: Ghalieh mahi (Persian tamarind fish stew), meygoo polo (Persian inspired shrimp and rice), sabzi polo ba mahi (Persian celebration herb rice with fish).

Advieh close up