Advieh is a blend of spices used in Persian cooking
Persians (Iranians) have been making some dishes for centuries and therefore have had a long time to perfect blends of spices and ingredients. Advieh is a common blend of spices that differs among regions and families but usually includes some combination of cumin, nutmeg, cardamom, coriander and rose petals. However, a number of other herbs and spices are also used in Persian cuisine.
Mint
Peppermint and spearmint bring a fresh flavor to many Mediterranean dishes. Mint is a perennial plant that grows in almost any soil and spreads by way of creeping underground stems. The harvested leaves are used fresh or dried. Peppermint is found in candy and dessert recipes, while spearmint is used in the sauces accompanying many meat and vegetable dishes. Doogh, a common beverage in Persia, is made from a blend of yogurt, water and dried mint.
Basil
Basil is an extremely versatile herb and is the basis for making pesto. In Iran, basil is usually eaten raw in a platter of fresh herbs (sabzi khordan) or used in making classic meat kabobs. The traditional Persian way of using herbs like basil is to make them a substantial part of the meal itself rather than just sprinkling them over the dish.
Coriander
Coriander comes from the seeds of the plant Coriandrum sitivum, a plant in the parsley family. It has a distinct taste and is used in poultry, meat, and vegetable dishes. Sabzi polow (herbed rice) is prepared with a blend of parsley, dill, coriander and fenugreek simmered together with rice. Coriander has a scent like fresh oranges and it is sometimes added to cookie and cake recipes.
Cumin
Cumin is often paired with other spices in long-simmering dishes like stews and sauces. Cumin is found in Persian poultry and meat dishes, where its strong aroma adds a distinct flavor. If Persian cuisine seems a little intimidating, you might try making kuku, a kind of egg dish much like a frittata that is seasoned with a blend of cumin, cinnamon, parsley, and cilantro. This simple dish is wonderful in the summer and delicious when served with bread and a salad.
Saffron
Native to the Mediterranean region, spicy, pungent saffron is used in many Persian meat dishes. Saffron is an expensive spice because of the laborious process of harvesting the stigmas of the crocus flowers from which it is derived. Each flower produces three stigmas or threads used for cooking. It takes between 70,000 and 200,000 flowers to produce one pound of saffron. Chicken kebabs (jujeh kababs) can be marinated in saffron, lime juice, garlic, onions and orange zest. A recipe for saffron ice cream (bastani-e gol-o bolbol) may be found in the book "New Food of Life" by culinary expert Najmieh Batmanglij; see the Resources section.
Cloves
The clove is dried flower bud of the clove evergreen tree. While cloves are often used to spice Mediterranean baked goods, in Iran they are added to rice dishes as well. The bud is used either whole or ground. Cloves have a warm, rich, spicy aroma that blends well with fruit. Persian rice (albalu polow) is made with sour cherries, butter, cloves and nutmeg.
Tags: blend spices, meat dishes, meat vegetable, meat vegetable dishes, Persian cuisine