Advieh

Longtime followers of this blog may (or may not) remember a dish that I prepared 11 years ago -- Advieh-e Spiced Chicken Kebabs. That dish was my attempt to use an iconic spice mix from Iran in one of my favorite preparations, namely, kebabs. In that effort, I talked about the spice mix. I also ended my post by noting one truly special ingredient: dried rose petals. At the time, I did not have that ingredient and I decided to substitute a few drops of rose water. Improvisation that worked, but it was not truly Advieh. 

Time has passed and I now have dried rose petals among the many herbs and spices at my disposal. So, it was time to return to Advieh, to prepare it properly and to learn more about its place in Persian cuisine. 

Although no one has been able to trace the history of advieh to its origin, the use of this spice mix, or one very similar to it, can be found in recipes that can be dated as far back as 2,000 years ago. It should be noted that the history of the spice trade routes dates back as far as 1,000 B.C.E. One of the routes of the spice trace wound its way through what is now northern Iran. That trade route most likely provided the cinnamon, coriander, nutmeg, and cardamom used to prepare advieh. Over time, this spice mix has become what one described as a "cornerstone" or a "bridge" for Persian cuisine. 

As for the ingredients used to prepare advieh, there is no one definitive recipe. Like most recipes, there are variations that have developed over time and with different cooks. I tried to find a typical advieh recipe that includes the most commonly used ingredients. Each ingredient has a purpose: cinnamon, for its "sweet warmth"; cardamom, for its "minty undertones"; cumin, which adds earthiness; coriander, which supplies citrus notes; nutmeg, which gives a "spicy sweetness"; and, of course, rose petals, which provide a floral scent to the mix. Other recipes may add ingredients such as black pepper, cardamom or even saffron. 

I used this spice mix to prepare some roasted halibut for my beautiful Angel. Fortunately, because I had rose petals, she was able to experience advieh as it truly should be made. She loved the dish very much; and, I have some leftover mix to use on something more traditional, like chicken kebabs.

ADVIEH

Recipe from Meljoulwan

Ingredients:

• 1 teaspoon ground cinnamon
• 1 geaspoon ground coriander
• 1 teaspoon grond nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon ground rose petals
• 1/2 teaspoon ground cumin

Instructions:

Combine all of the spices in a small bowl and mix well. 

PEACE.