Advieh-e Khoresh
The Quirky Foodster Team
About 1/2 cup
Servings
Ingredients
- A more robust
- black-pepper- and turmeric-forward formulation than advieh-e polo
- suited to standing up to long-simmered meat and vegetable stews
Method
- Toast the whole spices thoroughly, cool, grind.
- More thorough toasting than the lighter polo version, given the blend's role in long-cooked dishes where deeper spice notes are wanted.
Origin: Iran — the specific stew (khoresh) sub-variant of advieh.
Use: Added early in the cooking of Persian khoresh (stew) preparations.
Classic Dishes: Ghormeh sabzi; fesenjan; various other khoresh stews.
Storage: Keeps 2-3 months sealed and dark.
Variations: Persian cooking distinguishes polo (rice) blends from khoresh (stew) blends — a spice blend’s toasting depth and composition should match its cooking context (brief rice-steaming versus long stew-simmering).
Substitutions: General advieh as a substitute.
- A more robust
- black-pepper- and turmeric-forward formulation than advieh-e polo
- suited to standing up to long-simmered meat and vegetable stews
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