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 flavours, the 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.
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
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...
Dukka - Capture the
Pickling Spice For
A Collection of Dry Rub