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 peppercorns
2 tsp ginger powder
1 whole nutmeg
7-8 black cardamom pods (or green cardamom pods)
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 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 recently 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.
For this recipe you can use any cardamom you have to hand. I used black/brown which is a bit more potent than green but either will suffice.
Ingredient Note: For the best flavours, the 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.
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