Slow-Roast Lamb with Advieh & Fragrant Rice

There is poetry to the ingredients in Persian advieh: nutmeg, cinnamon, rose petals, cardamon, cumin, coriander, black pepper. You can almost taste the words. Advieh comes from the Farsi for ‘spice’ with roots in the Arabic word for ‘medicine’ (adwiyeh), revealing the intertwined history between spices and health. The mix has many variations; the blend here combines sweet fragrance with a little earthiness lending a subtle, aromatic opulence to the lamb.