Advieh

Meaning ‘medicines’ in Arabic, advieh is a traditional Iranian spice blend. As Margaret Shaida explains in The Legendary Cuisine of Persia, Iranian cooks will make up different blends depending on the delicacy or robustness of the dish, or the food and mood of the occasion. The ingredients also depend on the region.

The spices used in the Persian Gulf are similar to those in an Indian garam masala, reflecting trade between the two countries. However, an Iranian recipe would never include chillies or ginger; black pepper is the sole provider of heat. A typical blend for hearty dishes contains 5 parts each cinnamon and coriander seeds, 3 parts ground turmeric, 2 parts cumin seed and 1 part each black peppercorns, cloves, caraway and cardamom seeds. Some cooks add dried lime powder for extra tartness.