Advieh – a blend of spices for Persian Cooking

by My Persian Kitchen on January 30, 2009


So this post is for Mely who left a comment wanting to know how to make advieh. Sorry it took me a while but this turned out to be quite the research. I have always purchase Advieh from the Persian Stores.  I will be honest, in the past I contemplated the idea of making my own, but that never happened.  Interestingly, while Advieh is used a lot in Persian food no one seems to know the ratios, or the exact ingredients used for that matter.  I finally found a recipe for it in The New Food for Life, but to be honest it lacks a couple of key ingredients.


So after some  research and experimenting which included using the Sous Chef to sniff and taste my advieh verses the purchased one, I have the recipe.  The rise petals may be left out if you don’t have them.


1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground rose petals

1 teaspoon ground cardamom

1/2 teaspoon ground cumin

Mix together and keep in an airtight container.

Now, let me warn you about something. You may be tempted to taste this blend of spices because it is going to smell really good.  Do your self a favor, DON”T! It is not going to taste good, as a matte of fact it is bitter.  Let me tell ya, it was not fun tasting it over and over.  I had to keep on drinking water in between.

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{ 35 comments… read them below or add one }

Mely January 31, 2009 at 8:01 am


Thanks a lot for the edvieh, it comes right on time, I usually cook once a week in order to have homecook meals during a hectic week. And today is cooking day. The recipe of Lamb seems like it will taste even better after some days. My lamb meat is ready to be amused with all this flavors and my husband, too.

Again, thank you for your help. I will sure stop by again and comment on the final results.

Have a great weekend!

Persian Kitchen January 31, 2009 at 8:43 am

You are very welcome! I can’t wait to hear about your cooking session.

Yes, this dish is still going to taste even better the next day because it will allow for the flavors to blend in even more.

manju February 20, 2009 at 8:32 am

Thank you for posting this recipe — it could not be more timely as I am running out of advieh and have not found a local source to buy more! I can’t wait to explore your site more. We love Persian cuisine, and grills and khoreshes are beloved favorites in our home.

The photos of you and your sous chef are priceless — seems like he was really destined to be a sous chef from early on! ; )

Persian Kitchen February 20, 2009 at 12:36 pm

Dear Manju,

thank you for your kind words. I am glad you have found the website and hope you will visit regularly. I have recently received another version of Advieh from my mom and will be posting it soon.

Indeed, the Sous Chef’s picture is priceless. I borrowed it from my mother in law from his childhood album and took it in to make a copy. I framed it and it is currently hanging in our kitchen! I could have not picked any other picture to post for him but that one!!

Phil March 12, 2009 at 9:12 am

Dear Persian Kitchen,

I was talking online with a friend in Iran who said she was going to have kotlet for supper. She told me about it, and I said it sounded delicious. She linked me to a recipe that sounded easy enough until I got to the advieh spice. As everyone who asks you about this has discovered, the recipes are many and various. Yours seems the simplest, especially when you say one doesn’t need the rose petals. However, my friend says her mother makes advieh with only salt, black pepper, and turmeric. But she didn’t give me the measurements. Sigh. Do you think the salt/pepper/turmeric mixture will work with kotlet, or should I use your recipe (minus the rose petals) and not tell my friend.

Maninas November 7, 2009 at 2:51 pm

We made our own advieh when we did our Persian feast. I loved it.

I like the sound of your version. I’ll try that too.

Mary January 20, 2010 at 4:12 am

This post comes late but yesterday I went to gather my ingredients to make the Zereshk Polow and the Advieh. I was able to find rose petals at our natural food store in the bulk herbs section. This was in the herbals and medicinals rather than the spices. I hope this helps some of you. I can’t wait to try this! I’m so glad a friend showed me this blog.

Shirley Heartley February 6, 2010 at 5:53 pm

I must say you give us genuine, and quality information for bloggers! Good job. P.S. You have a very good template. Where did you find it?

My Persian Kitchen February 6, 2010 at 8:14 pm

It’s a free wordpress theme:

jonathan kandell May 16, 2010 at 8:41 pm

Can you be so kind as to say how this spice blend is used? Is it a main ingredient or something one adds a dash at the end for aromatics? Is it like an Iranian “garam massala”?

My Persian Kitchen May 16, 2010 at 9:29 pm

Jonathan, yes, Advieh is similar to Garam Massala or the Chinese five spice. If you go through the stew (khoresht) and Rice (polow) recipes on my blog you will get a better idea of how we use advieh in our dishes. Basically, we use advieh to add flavor to our rice and stews. I hope this helps!

Carla June 15, 2010 at 9:13 am

I discovered your site when I did a search for recipes for Mast-o-Khiar. It is wonderful and the photos are so helpful. I was wondering what brand/type of store-bought advieh you use. We do have Persian stores in my area and would like to purchase it.
Many thanks!!

My Persian Kitchen June 15, 2010 at 12:39 pm

Carla, I used Sadaf until I started making my own. :)

Jaz November 23, 2010 at 3:14 pm

I was so excited to raid my mom’s pantry and find everything listed above, even ground cardamom seed AND a jar of unground cardamom seeds. So I tried to be ambitious and grind my own in the mortar….but that got old in about five minutes. I proceeded to follow the recipe to a tee… minus one little thing. I just straight up threw the rose petals in the mixture without grinding them. Is that a complete avideh sin? Any suggestions…should I just try all over again from scratch? or maybe try grinding EVERYTHING in the mortar? or maybe sift out the rose petals then grind them? Or will my future little kooftehs be ambitious and be able to take on whole rose petals?

A worried fan,

My Persian Kitchen November 23, 2010 at 6:01 pm

Jaz, advieh is always all ground. But if you want to be rebel and jazz things up, give it a try and how it all comes out!!!!!!!!!!!!!

Sjarog.namavar January 25, 2011 at 3:00 pm

Thanks so much sanam jan,you gave this blog and I have learnd a lots of things I didnt know. To me the identity of adviehe is solved, I go to collect them with a little dare of experiment. Thanks again, sjarog.

UmmBinat January 30, 2011 at 7:00 pm

Salam alaikum, I modified this to be halal and I also didn’t have rose petals on hand so I had to omit them this time. I changed the nutmeg which is an intoxicant, and intoxicant’s in any quantity are haram to less fresh allspice. I used this in your, Zereshk Polow ~ Rice with Barberries which was perfect masha Allah (Praise be to God).

Donna March 6, 2011 at 12:18 pm

Tell me about rose petals. Can I harvest and dry rose petals from the garden? Or are these a specific kind of rose petals?

My Persian Kitchen March 6, 2011 at 5:52 pm

Donna, these roses are small and pink. You can harvest and dry rose petals from your garden, however, you have to make sure that they are the edible kind. :)

Alisa July 18, 2011 at 2:24 am

Have you found a place online in the U.S. to buy advieh? This recipe looks wonderful, but it’s probably most realistic for me (someone who has yet to try Persian cooking) to find it pre-made. Thanks!

eyton shalom November 28, 2011 at 5:46 pm

salam again, sanam jan,

two things

first, i am surprised that advieh recipe is not handed down within families, like in india. back home was advieh purchased ready made from some master advieh-walahs who guarded their recipes zealously?

2nd. moroccan food, which, like persian, treasures the use of the sour and sweet tastes, uses something very similar called ras-al-hanout, which also has rose petal! i use it for shorbat ads.


Cheryl February 2, 2012 at 7:59 am

I’m Cheryl, the author of the blog I was composing a post on ‘Garam Masala’ for my blog. On browsing about spice blends similar to Garam masala, I bumped into your blog. I educated myself about the lovely persian blend ‘advieh’. If you permit I would like to link this post of yours to the term ‘advieh’ used in my post,so as to bring more exposure to readers/visitors who make their own spice blend. Thanks,

Karen March 20, 2012 at 11:59 am

I love your site. Married to a Persian man for 30 years and I would love to make something different, and I found it here. I have had my Mother in Law teach me the basics but you have somethings I have not seen. I love the step by step instructions and the pictures. I will be making a batch of the advieh today. Thank you and Happy Norouze!

Aliya April 12, 2012 at 4:25 am

I wished your classes were in London, wonderful blog and having photos of the stages of preparation is such a help. Thanks Aliya

Sharon April 8, 2013 at 1:25 pm

Thanks for the tips on this polo. I always put the dates into the rice chopped up of course. This time i’m going to stream them on top of the polo. I was never told out the advieh spices. We can all buy rose petal fr the persian store. They are very inexpensive n you get a lot. The web site may sell rose petals.

Parisa June 13, 2013 at 2:27 am

Salam Sanam jan,
I’ve used a few recipes from your website and I’ve loved all of them. This advieh though was the one that became really handy! I’ve never found advieh here in Melbourne and I always used Moroccan seasoning or just plain turmeric. I used your combination since last week and it’s so nice without overpowering the dish. I’m making a large batch from now on :d
Thank you!!

My Persian Kitchen June 14, 2013 at 10:55 am

Parisa, so glad to hear!!!

Robert August 4, 2013 at 10:45 am

Thanks for the advieh recipe. I have been talking Persian cooking with an Iranian client and she gave me some Iranian saffron to use. The best I have come across. There is a local market that carries many mixed spices, but thought it best to make my own. Just need to find rose pedals. Cheers and happy cooking!

Margaret August 13, 2013 at 9:28 am

Can I use rose water instead of rose petals? I have all the other ingredients except rose petals. If so, how much would I need to add to the above ingredients ? (i.e. 1 teasp ea cinnamon, nutmeg etc).

My Persian Kitchen August 14, 2013 at 7:25 am

Margaret, this is a dry spice so you can omit the rose petals if you don’t have them. I would not use rose water…

nasim November 2, 2013 at 1:45 pm

im an iranian.and i know all if you want you can ask me.

Ingrid Mayer October 16, 2014 at 8:24 am

I do love your link a lot. It introduced me into’modern ” persian kitchen.
What you’re missing in your advieh is sardtchubee.but then I had a Cook from esphahan & they do have slightly different typ of spices than the tehrani.but dare tchubee gives the dish a certain tang that’s so very different to the hungarian style of dolmahs.
Anyway. Thx for sharing all those yummy recipes. Greetings from vienna/Austria/Europe😉😘salamat bashin😉

Daniel Chitsaz November 28, 2014 at 10:48 am

I’d like to point 2 things out per my research regarding the ingredients listed:

1) Persian Advieh also has a strong dose of tumeric. In fact, that might be the key difference with a garam masala, or a larger ratio of tumeric compared to a “curry powder”

2) Another ingredient that makes our Advieh unique is the addition of “Golpar”. Golpar ads a sharp, distinct savory flavor to the mix.

3) Another point regarding the distinctions between Advieh and a typical indian or British masala is the absence of mace and/or nutmeg, which traditionally were not included in Advieh. This may not be necessary true nowadays

ChannonD December 8, 2014 at 11:11 am

I read above that one shouldn’t use rose water since this is a dry spice mix. My original thought when reading the recipe was “what if I added some rose water when cooking with this mix?” What do you think? Any idea how much would lend the aroma without overpowering the dish?

Thanks again!

My Persian Kitchen December 18, 2014 at 8:35 am

Channon, you can certainly do that.

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