Isfahani Seven-Spice Advieh

Advieh-ye Esfahani

Preparation info
  • Makes

    1¾ cups

    • Difficulty


    • Ready in

      20 min

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

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.


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


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!