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
16 g (2 tbsp) cumin seeds
7 g [4 in (10 cm)] cinnamon sticks, broken into pieces
12 g (2 tbsp) green cardamom pods
4 g (¼ cup) dried rose petals
7 g [4 in (10 cm)] cinnamon sticks, broken into pieces
12 g (2 tbsp) green cardamom pods
4 g (¼ cup) dried rose petals
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. Nush-e joon!
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
