Isfahani Seven-Spice Advieh

Name: Isfahani Seven-Spice Advieh (Advieh-ye Esfahani)
Prep time: 20 min
Total time: 20 min
Yield: Makes 1¾ cups/175 g
Cuisine: Iranian
Ingredients: ¼ cup/30 g turmeric powder; ¼ cup/6 g dried bay leaves, crushed; 4 x 4 in/10 cm cinnamon sticks, broken into pieces to make grinding easier; 2 tablespoons red pepper flakes; 2 tablespoons ground ginger; 2 tablespoons whole cloves; 2 tablespoons black pepper corns

Advieh-ye Esfahani

Preparation info

Makes
1¾ cups

Difficulty
Easy
Ready in
20 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I have adapted this spice mix from one by Shahin Solaymani, an excellent cook from Isfahan. I adapted many of the other recipes in this section from ones by Khanum-e Esfahanian.

Ingredients

¼ cup/6 g dried bay leaves, crushed
4 x 4 in/10

Asia
Iran
Isfahan
Spice Mix
Gluten-free
Vegan

Method

Grind the whole spices, each separately, in a spice grinder. Transfer them to a small bowl as you grind them, add the ginger and turmeric and use a spoon to mix well. Transfer to an airtight glass jar and keep in a cool place to use as needed. Nush-e joon!