Najmieh Batmanglij

Qazvini Four-Spice Advieh

Advieh-ye Qeymeh Nesar

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Preparation info
  • Makes

    1½ cups

    • 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

I adapted this recipe—used especially in the renowned wedding dish Rice, Lamb, Rose Petals + Barberries/qeymeh nesar—from one by Pooya Alaedini’s aunt, who lives in Qazvin.

Ingredients

  • 4 tablespoons cumin seeds
  • 2 x 4 in/10 cm cinnamon sticks, broken into pi

Method

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