So this post is for Mely who left a comment wanting to know how to make advieh. Sorry it took me a while but this turned out to be quite the research. I have always purchase Advieh from the Persian Stores. I will be honest, in the past I contemplated the idea of making my own, but that never happened. Interestingly, while Advieh is used a lot in Persian food no one seems to know the ratios, or the exact ingredients used for that matter. I finally found a recipe for it in The New Food for Life, but to be honest it lacks a couple of key ingredients.
So after some research and experimenting which included using the Sous Chef to sniff and taste my advieh verses the purchased one, I have the recipe. The rise petals may be left out if you don’t have them.
Ingredients
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground rose petals
1 teaspoon ground cardamom
1/2 teaspoon ground cumin
Mix together and keep in an airtight container.
Now, let me warn you about something. You may be tempted to taste this blend of spices because it is going to smell really good. Do your self a favor, DON”T! It is not going to taste good, as a matte of fact it is bitter. Let me tell ya, it was not fun tasting it over and over. I had to keep on drinking water in between.
Hello,
Thanks a lot for the edvieh, it comes right on time, I usually cook once a week in order to have homecook meals during a hectic week. And today is cooking day. The recipe of Lamb seems like it will taste even better after some days. My lamb meat is ready to be amused with all this flavors and my husband, too.
Again, thank you for your help. I will sure stop by again and comment on the final results.
Have a great weekend!
You are very welcome! I can’t wait to hear about your cooking session.
Yes, this dish is still going to taste even better the next day because it will allow for the flavors to blend in even more.
Thank you for posting this recipe — it could not be more timely as I am running out of advieh and have not found a local source to buy more! I can’t wait to explore your site more. We love Persian cuisine, and grills and khoreshes are beloved favorites in our home.
The photos of you and your sous chef are priceless — seems like he was really destined to be a sous chef from early on! ; )
Dear Manju,
thank you for your kind words. I am glad you have found the website and hope you will visit regularly. I have recently received another version of Advieh from my mom and will be posting it soon.
Indeed, the Sous Chef’s picture is priceless. I borrowed it from my mother in law from his childhood album and took it in to make a copy. I framed it and it is currently hanging in our kitchen! I could have not picked any other picture to post for him but that one!!
Dear Persian Kitchen,
I was talking online with a friend in Iran who said she was going to have kotlet for supper. She told me about it, and I said it sounded delicious. She linked me to a recipe that sounded easy enough until I got to the advieh spice. As everyone who asks you about this has discovered, the recipes are many and various. Yours seems the simplest, especially when you say one doesn’t need the rose petals. However, my friend says her mother makes advieh with only salt, black pepper, and turmeric. But she didn’t give me the measurements. Sigh. Do you think the salt/pepper/turmeric mixture will work with kotlet, or should I use your recipe (minus the rose petals) and not tell my friend.