Persian Advieh is as essential to the Persian kitchen as Garam Masala is to Indian cuisine and Ras el Hanout is to Moroccan. If you ask anyone who has never eaten Persian food before they always imagine that it’s heavily spiced, a lot like Indian food! And then they’re always surprised to learn it isn’t! Persian cooking is made with a delicate balance of sweet and sour, and the flavors are subtle and memorable.
Quite unlike most other Middle Eastern food, Persian cuisine has a flavor all of its own. The ingredients of Persian food are largely the same ingredients that food all over the world is made from, and yet when Persian spice is added to a recipe, it literally transforms it.
Persian cooking uses fruits, herbs, flowers and ground roots to create a delicate aroma and a rich flavor. Each spice has a purpose and is helpful in maintaining a healthy mind, body and soul.
Although similar to Garam Masala, the emphasis in Advieh is less on hot, and more on flavor. Sprinkle Advieh on grilled and braised meats, add a pinch to sautéed vegetables and salad dressings, or stir it into basmati rice for a Persian rice pudding.
Cinnamon, turmeric, ginger, cumin, caraway, coriander, cloves, cardamom