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)

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

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp black cardamom pods
1 tbsp black peppercorns
2 tsp ginger powder
1 whole nutmeg
1 x 3 inch piece cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Grate 2 teaspoons worth of nutmeg
  • Break up the cinnamon stick and remove the seeds from the black cardamom. Discard the husks (see cardamom note below)
  • Grind the cinnamon pieces and cardamom seeds along with the peppercorns and cumin and coriander seeds
  • Once ground, sieve into a bowl
  • Finally, add the ginger powder and grated 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 cumin, coriander and peppercorns before grinding to release more flavours.

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

Cardamom note: I've started simply grinding the whole pods as removing the seeds can be a bit fiddly and time consuming. As long as you sieve the ground pods this doesn't seem to cause any problems.

Ingredient Note:
 For the best flavoursthe recipe above 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 of cumin seeds equals about 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.


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

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