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Advieh

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Title: Advieh  
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Subject: Khoresh, Baharat, Spice, Iranian cuisine, Iraqi cuisine
Collection: Herb and Spice Mixtures, Iranian Cuisine, Iraqi Cuisine
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Advieh

Closeup of a bowl of advieh-e polo, as displayed in an Iranian spice shop (before mixing)

Advieh or adwiya (Persian: ادویه‎) is a spice mixture used in Persian cuisine and Mesopotamian cuisine.[1] It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame.

There are two basic varieties of advieh:

  • Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)
  • Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats

Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.

Jewish varieties

Advieh-e halegh is used in the preparation of halegh also known as charoset in other Jewish communities.

Notes

  1. ^ Davidson, Alan (September 21, 2006). The Oxford Companion to Food. Oxford University Press. 
A spice shop at the bazaar in Esfahan, Iran, with a large metal bowl of advieh-e polo visible on the far right (with a glass jar of the same mixture above)

See also

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