Persian Spice Mix (Advieh)

This is a versatile version of a centuries old art - blending spices.
Recipes vary from region to region, person to person. If possible, grinding up fresh spice is ideal but pre-ground is also fine.
Try to grind only what you need and store any excess in an airtight glass jar.
1 tablespoon cumin
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon black pepper
1 teaspoon coriander
1/2 teaspoon cloves
Other spices such as dried limes, rose petals, nutmeg, turmeric, star anise, ginger or clili flakes can be added.
Experiment with your advieh on all types of meat or vegetables:
- Sprinkle on your food with salt prior to grilling
- Mix into buttermilk or yoghurt and coat meat to marinate from 1 - 36 hours
- Mix into oil to form a paste and coat meat or vegetables prior to grilling
- Add to orange juice and finely chopped onion and marinate pretty much anything
Use 2 - 3 teaspoons of mix per 500g of meat or vegetables, or according to taste
Remember to add your preferred level of salt when marinating or basting your food before grilling. Advieh always enjoys the company of salt.
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