Advieh-ye Azari from Cooking in Iran: Regional Recipes and Kitchen Secrets
ادویه آذری
By Tan Can Cook
Modified and Adapted from Najmieh Batmanglij
Modified and Adapted from Najmieh Batmanglij
Azari Three-Spice Advieh
Ingredients
19.50 g (4 × 4 in) cinnamon sticks, broken up
50 g (¼ cup) cumin seeds
8 g (½ cup) dried rose petals
50 g (¼ cup) cumin seeds
8 g (½ cup) dried rose petals
Method
Grind the ingredients in a spice grinder, then transfer the ground spices to an airtight container and store in a cool place and away from light.
Advieh-ye Azari from Cooking in Iran: Regional Recipes and Kitchen Secrets
Masaleh-ye Gusht from Cooking in Iran: Regional Recipes and Kitchen Secrets
مصالح گوشت / ادویه گوشت بلوچی
By Tan Can Cook
Adapted and Modified from Najmieh Batmanglij
Adapted and Modified from Najmieh Batmanglij
Baluchi Meat Advieh
Ingredients
12.75 g (2 tbsp) green cardamom pods
10.00 g (8″) cinnamon sticks
4 g (10) Indian bay leaves
9 g (2 tbsp) coriander seeds
20 g (2 tbsp) black peppercorns
17.00 g (2 tbsp) caraway seeds [Carum carvi]
6.50 g (1 tbsp) cloves
13.00 g (2 tbsp) dry ginger
6.50 g (1½) nutmeg
10.00 g (8″) cinnamon sticks
4 g (10) Indian bay leaves
9 g (2 tbsp) coriander seeds
20 g (2 tbsp) black peppercorns
17.00 g (2 tbsp) caraway seeds [Carum carvi]
6.50 g (1 tbsp) cloves
13.00 g (2 tbsp) dry ginger
6.50 g (1½) nutmeg
Method
Grind the whole spices, each separately, in a spice grinder.
Transfer them to a small bowl as you grind them, add the ready ground spices and use a spoon to mix well.
Transfer them to a small bowl as you grind them, add the ready ground spices and use a spoon to mix well.
Transfer to an airtight glass jar, label, and keep in a cool place to use as needed.
Masaleh-ye Gusht from Cooking in Iran: Regional Recipes and Kitchen Secrets
Masaleh-ye Gusht from Cooking in Iran: Regional Recipes and Kitchen Secrets
Masaleh-ye Gusht from Cooking in Iran: Regional Recipes and Kitchen Secrets
Advieh-ye Qeymeh Nesar from Cooking in Iran: Regional Recipes and Kitchen Secrets
ادویه قیمه نثار
By Tan Can Cook
Adapted and Modified from Najmieh Batmanglij
Adapted and Modified from Najmieh Batmanglij
Qazvini Four-Spice Advieh
Ingredients
32 g (4 tbsp) cumin seeds
14.75 g (2 × 4 in / 10 cm) cinnamon sticks, broken into pieces
24 g (4 tbsp) green cardamom pods
15 g (½ cup) gol mohammadi (گل محمدی) [Rosa × damascena]
14.75 g (2 × 4 in / 10 cm) cinnamon sticks, broken into pieces
24 g (4 tbsp) green cardamom pods
15 g (½ cup) gol mohammadi (گل محمدی) [Rosa × damascena]
Method
Grind the cumin seeds, cinnamon sticks, cardamom pods, and rose petals, each separately, in a spice grinder.
Transfer them to a small mixing bowl as you grind them and mix well.
Transfer to an airtight glass jar, add a label and date, and keep in a cool place to use as needed.
Advieh-ye Qeymeh Nesar from Cooking in Iran: Regional Recipes and Kitchen Secrets
Advieh-ye Qeymeh Nesar from Cooking in Iran: Regional Recipes and Kitchen Secrets
