Najmieh Batmanglij

Azari Three-Spice Advieh

Advieh-ye Azari

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Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets
Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Spice mixes in Iran are generally called “advieh” from the Arabic for “medicine”. I use this simple three-spice advieh for the wonderful aroma it imparts to both braises and rice dishes. I’ve adapted it from one suggested by Nosratallah Tarighi’s mom, a wonderful cook from Tabriz.

Ingredients

  • 4 x 4 in cinnamon sticks, broken up
  • ¼ cup/50 g cumin seeds

Method

  1. Grind the cinnamon sticks, cumin seeds, and rose petals, each separately, in a spice grinder.
  2. Transfer them to a small bowl as you grind them and mix well.
  3. Transfer to an airtight glass jar and keep in a cool place to use as needed. Nush-e joon!