published Mar 26, 2021, updated Jun 24, 2024 Advieh is a warm and aromatic blend of Middle Eastern seasonings — we in North America might find them foreign, but they are exceedingly common in Southwestern Asia. Bitter on its own, the flavors of this blend truly bloom once they’re added to a dish. I’m often asked what is advieh? For me, advieh is a spice blend rich in floral notes that come from dried rose petals, sweetness from cinnamon and clove and warm flavors from cumin, black pepper and more. Consider it Persia’s “garam masala.” The Persian spices in advieh will be familiar to anyone with a love for Middle Eastern cuisine. Tangy, refreshing mast o khiar is lightly flavored with floral rose petals, and the warm and fragrant cloves, nutmeg, and cinnamon are all found in kabsa, Saudi Arabia’s national dish. Then there’s the cumin, coriander, cardamom, and turmeric that are ever-present in kebabs, falafel, shawarma, and an almost endless list of savory, mouthwatering dishes. Suffice it to say that this advieh recipe will serve you well in creating recipe after delicious recipe. To use your new advieh blend right away, check out my recipes for sabzi polo or crispy tahdig!
Recommended Tools
Spice Grinder – Even if you use only ground spices to prepare this advieh recipe, a spice grinder will help to break down the dried rose petals. You can use a spice grinder specifically made for this purpose, a coffee bean grinder, or an old-fashioned mortar and pestle. Storage Container – I prefer to store my homemade spice blends in glass containers that don’t hold onto colors or scents. Save some money by saving and cleaning the jar from storebought seasoning!
Storing
It’s crucial to store your spice blend in an airtight container. The placement of the container is important as well — out of direct sunlight and away from the hottest places in your kitchen, such as the stove or oven. A cool, dry, and ideally dark place is perfect for storage. (Be sure to check the recipe card for a full list of ingredients and quantities)
Dried Rose Petals – Of all the Persian spices in advieh, this ingredient is least likely to be currently sitting in your spice cabinet! It’s easy enough to find, and you can even use rose petals from your own garden as long as they’re food-grade and dried. Cumin – Much of the warmth here comes from cumin. As it is one of the more prominent spices in this recipe, try not to substitute it with another. Cinnamon – Sweet and earthy cinnamon is the second-most abundant spice in our blend. Coriander – The dried seeds of the herb cilantro. Often paired with cumin, it is earthy, tart, and floral. Cardamom – A spice in the ginger family with a peppery, warm flavor. Allspice is the best substitute. Turmeric – This golden seasoning is sweet, ginger-like, and bitter. Saffron, though uncommon, is a good substitute, and you could also use more cumin in its place. Black Pepper – For a touch of heat. Use more or less per your own preferences. Clove – This strong, aromatic spice is sweet and bitter all at once. Allspice is a good substitute for this seasoning as well. Nutmeg – Woody and earthy, nutmeg adds an appetizing aroma to this blend.
Stored properly, advieh will be just as bright and potent for 4 months. After that, it will gradually become stale and dull. Not unsafe, mind you — just less flavorful and effective. Love this recipe? Share it with the world on Pinterest.
