Advieh - The Versatile Traditional Mix
Enjoyed Throughout the Middle East

Advieh (adwiya) is an easy-to-make traditional blend that is popular throughout the Middle East, particularly in Iranian and Iraqi cooking. It's often used as a dry rub or as a general seasoning for stews, soups, rice, lentil and bean dishes. (See the bottom of the page for other recipes)

Note: For the best flavoursthe recipe below uses a few whole spices. If you don't have them all to hand, simply swap with pre-ground powders and reduce the amount you use by roughly half. For example, 2 tablespoons cumin seeds equals about 1 tablespoon ground pre-cumin. Reduce any others you don't have whole by half as well.

Homemade Advieh Recipe

What You'll Need: (makes about 6-7 tablespoons)

3 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp black cardamom pods
1 tbsp black peppercorns
2 tsp ginger powder
2 tsp grated nutmeg
1 x 3 inch piece cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Break up the cinnamon and remove the seeds from the cardamom. Discard the husks
  • Grind the cinnamon and cardamom along with the peppercorns, cumin and coriander
  • Sieve into a bowl
  • Finally, add the ginger and nutmeg and combine thoroughly

Store your Iranian seasoning in an airtight jar out of direct sunlight. Use within 3 months before making more.

Note: If you have time, I do recommend dry toasting the whole ingredients before grinding to release more flavours.

For further info on toasting and grinding you can read more here. (Link opens in new window)

Here's a slideshow of how I made it...


Image Links to Other Blends You May Like to Try

Dukka - Capture the
Taste of Egypt With
This Nutty Blend

Pickling Spice For
Preserving
Fruit and
Veg the Traditional Way

A Collection of Dry Rub
Recipes For Sealing in
the Juices


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