Persian Spice Mix Recipe - (Advieh)

This is a very versatile spice mix. You can use it in almost everything Persian, Turkish and why not try it other recipes. It is full of flavour and fragrant. We should have all the spices that you need to make this Spice Mix and it is easy to make.

You can also use ready powdered spices or prepare the whole spices and ground them using a coffee grinder or food processor or pestle and mortar (we have both versions - ground or whole). If you use whole dried roses, separate the petals from the stems. And only use the petals.

Once you have ground the spices the mix them in a bowl and there you have it. You may also decide not to mix them and layer them in a jar in a decorative manner. Don't worry just shake the jar and all the spices will mix!

Ingredients

4 tablespoons ground dried rose petals
4 tablespoons cinnamon
2 teaspoons ground cardamom
1 teaspoons ground black pepper
2 teaspoons ground golpar
2 teaspoons ground nutmeg
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
2 teaspoons Persian lime powder (limu-omani)
4 tbsp The Cherry Tree Hot Garlic Pickle
2 teaspoons turmeric powder
250g Basmati Rice
Pinch of pepper
1 small red onion
A small handful of flat leaf parsley
1 ready-rolled puff pastry sheet (about 35x24cm)
40g butter

Instructions

Once you have ground the spices the mix them in a bowl and there you have it. You may also decide not to mix them and layer them in a jar in a decorative manner. Don't worry just shake the jar and all the spices will mix!
Cook for 15-20 minutes until soft.
Sauté the poussin in the hot oil in a pan for a few minutes, add water (about 600ml) and allow the chicken to simmer gently, covered, over low heat for about 30 minutes. Please make sure there's enough water for the duration that it is simmering.
In a new pan (make sure it is not too samll) add some vegetable oil (three table spoons) and heat for 1 minute. Add half the half cooked rice to the pan and add half the content of the sautéd poussin on top of the rice.
Pour the rest of the half cooked rice on top of the poussin and then add the rest of the sautéd poussin on top of the rice.
Cook on a low heat for about 35 minutes until the rice is nice and tender.