Najmieh Batmanglij

Kermani Pastry Advieh

Advieh-ye Shirini-e Kermani//Komaj Advieh

Preparation info
  • Makes

    ¾ 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

This is a specifically Kermani pastry spice mix. It is renouned for its use in Sprouted Wheat Flour Pie/nan-e komaj

Ingredients

  • 2 tablespoons anise or fennel seeds
  • 2 tablespoons whole cloves
  • 2

Method

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