The word advieh means “spice” in Farsi. It derives from the Arabic word for medicine. In Persian cuisine, advieh refers to a spice in general or to a spice mix that Iranians make in their homes or buy ready-made to use at home. A cousin to Garam Masala, Advieh is not a standard mix but can have many variations, including even just one or two spices. Typical spices include turmeric, cardamom, cumin, caraway, cinnamon, and coriander seed, ground to a powder. Saffron and Isphahan rose petals might be used for fragrance, and pistachios might be added for nuttiness. Star anise, angelica leaves, black pepper, ginger, cloves, sesame, and dried lime are other possibilities.
The combination used in advieh will depend on the cook’s intention for the spice mix and the level of flavor and pungency desired. 1Shaida, Margaret. The Legendary Cuisine of Persia. United Kingdom, Grub Street Publishing, 2018.,2Basan, Ghillie. Middle Eastern Kitchen. United States, Hippocrene Books, Incorporated, 2006.
- Advieh polow (polo) is the most common and versatile type of mix. It is used in “polows” or rice pilafs. Typical ingredients are cinnamon, cumin, cardamom, ginger, cloves, and rose petals.
- Advieh berenj means “rice spice.” This mix is typically a fragrant mixture of cinnamon, cumin, cardamom, ginger, cloves, and rose petals. Saffron may be added. Advieh polo is also used for rice but is a more versatile mix.
- Advieh khoresh (korehsht) means “stew spice.” Typical ingredients are coriander, cumin, black pepper, cardamom, dried lime, cinnamon, rose, clove, and nutmeg. Dried preserved limes might also be included. This is a more intense mix used for stews but also useful for kababs and many other dishes where a more intense flavor is desired.
- Advieh torshi is a mix for making pickles. Typical ingredients include coriander, angelica, cumin, ginger, anise seeds, cinnamon, shah jeera, nigella seeds, celery seeds, turmeric, cardamom, pepper, red pepper, savory, cilantro and tarragon.
- Advieh ash is a mix used for thick Persian soups called “ash.” Coriander, cumin, black pepper, fenugreek leaves, nutmeg, cinnamon, and some dried garlic cloves are typical ingredients.
Endless variations are possible for any of these mixes and it is not possible to name a specific mix that always defines advieh, so all the descriptions are general and describe ingredients that may typically be found.
Although advieh spices mixes can be much more delicate, comparisons to Indian garam masala are natural. After all, Garam Masala is derived from the Persian garm meaning “hot” and masaleh meaning “ingredients.” Although chiles are not used, advieh mixes with black pepper, more cumin, coriander, and turmeric plus the addition of cloves may resemble a hearty Indian mix.
Unlike in the West, advieh and other mixes in Persian cooking are still a matter of individual taste and the specific requirements of the dish. Some cooks may have a few standard mixes depending on whether they want to delicate fragrance, a hearty and heavily spiced meal, or just a little something to sprinkle on mutton and “cut” the muttony taste. Commercial mixes have been introduced but are not as widely used as they might be elsewhere. 1Shaida, Margaret. The Legendary Cuisine of Persia. United Kingdom, Grub Street Publishing, 2018.
While it is difficult to construct any “standard” advieh recipes, Margaret Shaida includes a few suggestions in her book The Legendary Cuisine of Persian.
Hearty Advieh for Day-to-Day Use (similar to Garam Masala)
1 oz cumin seed
1/2 oz caraway
1/2 oz cardamom
1/2 oz black pepper
1/2 oz cloves
2 1/2 oz cinnamon
2 1/2 oz coriander seed
1 1/2 oz turmeric powder
Delicate Advieh Mix from the Central Provinces
1 1/2 oz coridaner seed
1 /2 oz cinnamon
1 oz cardamom seed
1/2 oz black pepper
1/2 oz cumin
1/2 oz nutmeg
Advieh for Adding Fragrance to Rice (similar to Advieh berenj)
2 oz pistachio nuts
1 oz cinnamon
1/2 oz cardamom seed
1/2 oz dried rose petals
20 pistils saffron
2 oz sugar (for sweet rice)
