Dive into the enchanting flavours of Persian cuisine with the fragrant and flavour-bursting spice blend known as Advieh.
Hey everyone, how’s it going?
So I want to be up front about this recipe for Advieh (read: kick ass Persian spice blend): I don’t have a recipe for you.
Which sounds strange, I know, so let me be clear: I do not have a recipe for Advieh on this post, or on anywhere on the Thyme to Mango Blog. But, I do have a recipe for Persian spice blend awesomeness in my free ebook “Herb and Spice Blends” which you can get right now but simply signing up to the Thyme to Mango newsletter. You can do this by
- your attention over to the left →→→ side of your screen where you will see a spot to enter your name and email address
- head on down to the end of this post ↓↓↓ where you will find a similar name and address entering situation,
- or, if you need a little more information and/ or convincing that you want/ need this ebook then head on over to THIS PAGE which tells you a little more and, once again, another opportunity to sign up to the newsletter
… and then – within a few seconds – my kick-ass recipe book will be zooming into your inbox for you to enjoy!
Whilst testing and sampling recipes for my ebook I had the chance to work with ingredients I had never worked with before. Like Sichuan pepper (used to make my “Sichuan 9 Spice” and Shichimi Nogarashi – both of which can be found in the ebook), and annatto seeds (I used them to make Achiote Paste – aka Ricardo Rojo – which was so good I had to post it here on Thyme to Mango).
And when it came to making Advieh, I was introduced to rose petals. I’ve seen rose petals mentioned in recipes before but, up until recently, I had never used them in cooking. If I’m completely honest I thought they were just a gimmick a “hey this recipe has rose petals in it” type deal where the concept of uniqueness took precedence over flavour
But I was wrong!
Rose petals, as soft and delicate as they are, pack a decent flavour punch into a meal: a sweet, floral flavour that is really hard to describe. It’s subtle and discreet but you can certainly notice it when it’s not there. And seeing as I’m finding it so hard to describe it to you, I’m urging you to get yourself the ebook, make the advieh spice blend and experience the kick-ass foodie awesomeness that is rose petals for your self.
So I will stop talking now and let you get on with your day (once you’ve signed up to Thyme to Mango’s newsletter and received the ebook that is, lol)
Oh, and if you’re looking for a kick-ass recipe in which to use Advieh, check out this Khoresh Fesenjān – a Persian stew with a walnut and pomegranate sauce!
Until next time foodies,