Advieh

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Advieh (Persian ادویه) is a spice mixture used in Iranian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include cardamom, cloves, cinnamon, rose petals or rose buds, cumin, and ginger. It may also include ground angelica, saffron, nutmeg, black pepper, mace, coriander, or sesame.

There are two basic varieties of advieh:

  • Advieh-e-polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
  • Advieh-e-khoresh - used in stews or as a rub for grilled or roasted meats

Advieh used for stews often contains saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.

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Herb and spice mixtures

Adjika | Advieh | Berbere | Bouquet garni | Buknu | Cajun King | Chaat masala | Chaunk | Chermoula | Chili powder | Curry powder | Djahe | Fines herbes | Five-spice powder | Garam masala | Garlic salt | Harissa | Herbes de Provence | Khmeli suneli | Lawry's and Adolph's | Masala | Masuman | Mixed spice | Niter kibbeh | Old Bay Seasoning | Panch phoron | Quatre épices | Ras el hanout | Recado rojo | Shake 'N' Bake | Shichimi | Spice mix | Tajín | Tandoori masala | Tony Chachere's | Za'atar
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