Name: Advieh
Total time: 10 min
Yield: Makes about ⅓ cup
Cuisine: Middle Eastern
Ingredients: 1 (3-inch) cinnamon stick, broken into pieces; 1 tablespoon cumin seeds, toasted; 1 teaspoon green cardamom pods; 1/2 teaspoon black peppercorns; 1/4 ounce (½ cup) dried rosebuds, stems removed; 1/2 teaspoon flake sea salt, such as Maldon

Why This Recipe Works

This warm, aromatic spice mix is a staple in Persian cooking. We combined earthy cumin and cardamom to form the base of this blend. We added cinnamon for a hint of sweetness and dried rosebuds for a subtle floral aroma.

Before You Begin

Be sure to use food-grade dried rosebuds.

Instructions

Grind cinnamon stick in spice grinder until finely ground, about 30 seconds. Add cumin, cardamom, and peppercorns and grind until coarsely ground, about 15 seconds. Add rosebuds and pulse until coarsely ground and pieces of petal are no larger than ⅛ inch, about 5 pulses. Transfer to small bowl and stir in salt.

how to use

Sprinkle over rice or vegetables; stir into stews or braises; sub for cinnamon in baked goods