What is Advieh?
Advieh (ادویه) simply means "spice" in Farsi, but it refers specifically to Persian spice blends. Unlike Indian garam masala or Moroccan ras el hanout, advieh is floral, warm, and subtle.
There are two main types:
- •Advieh polo — for rice dishes, lighter and more aromatic
- •Advieh khoresh — for stews, deeper and warmer
Every family has their own proportions. These recipes are starting points.
Advieh Polo (Rice Blend)
Fragrant and delicate. Used in pilafs, tahdig, and rice dishes.
Ingredients
| Spice | Amount | Notes |
|---|---|---|
| Rose petals (dried) | 2 tbsp | The signature ingredient |
| Cardamom (green) | 1 tbsp | Seeds only, no pods |
| Cinnamon | 1 tsp | Ceylon preferred |
| Cumin | 1 tsp | Toasted |
| Coriander | 1 tsp | Toasted |
Method
- •Toast cumin and coriander seeds until fragrant
- •Cool completely
- •Remove cardamom seeds from pods
- •Grind all spices to fine powder
- •Add rose petals last, pulse briefly (keeps some texture)
- •Mix thoroughly
Yield: About ¼ cup Use: 1-2 teaspoons per 2 cups rice
Advieh Khoresh (Stew Blend)
Deeper, warmer, with more complexity. Used in khoresh, soups, and meat dishes.
Ingredients
| Spice | Amount | Notes |
|---|---|---|
| Cinnamon | 2 tsp | Ceylon or cassia |
| Cardamom | 1 tbsp | Seeds only |
| Cumin | 1 tbsp | Toasted |
| Coriander | 1 tbsp | Toasted |
| Black pepper | 1 tsp | Freshly ground |
| Turmeric | 1 tsp | For color |
| Nutmeg | ½ tsp | Freshly grated |
| Ginger (dried) | ½ tsp | Optional |
| Cloves | ¼ tsp | Go easy — very strong |
Method
- •Toast cumin and coriander seeds
- •Cool completely
- •Combine all spices
- •Grind to fine powder
- •Sift if desired for silky texture
Yield: About ⅓ cup Use: 1-2 teaspoons per stew
Regional Variations
Shirazi Advieh
More lime and rose, less cumin. Light and citrusy.
Isfahani Advieh
Heavy on saffron and cardamom. Luxurious and expensive.
Tabriz Advieh
More black pepper and less sweet spices. Savory and sharp.
Balancing Your Blend
Too floral? Add more cumin or coriander Too warm/sweet? Reduce cinnamon, add pepper Too sharp? Add rose petals or cardamom Not aromatic enough? Toast spices longer, use fresher ingredients
Storage
- •Store in airtight glass jar
- •Keep in cool, dark place
- •Best used within 6-8 weeks
- •Label with date and type
Common Mistakes
| Mistake | Result | Fix |
|---|---|---|
| Using stale spices | Flat, dusty flavor | Start with fresh whole spices |
| Too much clove | Overpowering, medicinal | ¼ tsp max |
| Skipping rose petals | Missing Persian character | Essential for advieh polo |
| Over-toasting | Bitter notes | Light toast only |
| Not labeling | Confusion later | Always date your blends |
Pro Tips
- •Make small batches — freshness matters more than convenience
- •Toast and grind same day — or within a few days
- •Adjust to your taste — these are starting points, not rules
- •Smell as you go — your nose knows balance
- •Gift it — homemade advieh makes a wonderful present in a nice jar