Go Back
Persian Advieh spice blend in a glass jar.
Print

Persian Advieh Spice Blend Recipe

Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes

Materials

  • 1 g Black Pepper
  • 5 g Caraway Seeds
  • 9 g Green Cardamom 
  • 18 g Cinnamon Quill
  • 5 g Cloves
  • 5 g Coriander Seeds
  • 19 g Cumin Seeds
  • 4 g Ginger Powde
  • 5 g Dried Lemon (Loomi)
  • 5 g Nutmeg
  • 5 g Paprika
  • 9 g Rose Petals 
  • 1 g Saffron Threads 
  • 9 g Turmeric Powder

Instructions

  • 1. Measure and Dry-Roast Whole Seeds: 3 minutes.
    In a wide, dry skillet over medium-low heat, gentlytoast the caraway, coriander, and cumin for 1 – 2 minutes. Shake the pan constantly. Removethem the moment they turn aromatic.
  • 2. Cool Completely: 5 minutes.
    Spread the toasted spices onto a flat plate. Do not grind them while warm, as the heat will trapmoisture in your grinder, turning the mix into a paste.
  • 3. The First Grind: 5 minutes.
    Break the cinnamon quill intosmall shards. Add them, along with your cooled seeds, the cloves, and cardamom, into ahigh-speed spice grinder. Pulse until it becomes a fine, uniform powder.
  • 4. The Delicate Fold-In: 2 minute.
    Transfer the ground powder to a bowl. Hand-whisk inthe pre-ground powders: turmeric, paprika, ginger, nutmeg, loomi, black pepper and the delicate saffron and crumbled rose petals. Hand-mixing preserves the delicate oils of the saffron and rose.

Notes

Store properly: Transfer your homemade Advieh into an airtight glass jar and store it in a cool, dark place. It will stay fresh and aromatic for up to 6months.