Advieh
By America's Test KitchenPublished on January 6, 2020
Time
10 minutes
Yield
Makes about ⅓ cup
Ingredients
1 (3-inch) cinnamon stick, broken into pieces1 tablespoon cumin seeds, toasted1 teaspoon green cardamom pods ½ teaspoon black peppercorns ¼ ounce (½ cup) dried rosebuds, stems removed½ teaspoon flake sea salt, such as Maldon
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.
- Sprinkle over rice or vegetables; stir into stews or braises; sub for cinnamon in baked goods
how to use
Time
10 minutesYield
Makes about ⅓ cupIngredients
1 (3-inch) cinnamon stick, broken into pieces
1 tablespoon cumin seeds, toasted
1 teaspoon green cardamom pods
½ teaspoon black peppercorns
¼ ounce (½ cup) dried rosebuds, stems removed
½ teaspoon flake sea salt, such as Maldon
Ingredients
1 (3-inch) cinnamon stick, broken into pieces
1 tablespoon cumin seeds, toasted
1 teaspoon green cardamom pods
½ teaspoon black peppercorns
¼ ounce (½ cup) dried rosebuds, stems removed
½ teaspoon flake sea salt, such as Maldon
Ingredients
1 (3-inch) cinnamon stick, broken into pieces
1 tablespoon cumin seeds, toasted
1 teaspoon green cardamom pods
½ teaspoon black peppercorns
¼ ounce (½ cup) dried rosebuds, stems removed
½ 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.
- Sprinkle over rice or vegetables; stir into stews or braises; sub for cinnamon in baked goods
how to use
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