Advieh revisited ~

I made a new batch of advieh today. Should be enough to keep me going until autumn 🙂 Keep it in a dark, cool space in an air tight container to help keep it fresh.

Javaneh's Kitchen ~ Persian cuisine

If you ask anyone who has never eaten Persian food before they always imagine  that it’s  heavily spiced, a lot like Indian food! And then they’re always surprised to learn it isn’t!

Persian cooking  is made with a delicate balance of sweet and sour, hot and cold and the flavours are subtle and memorable. Quite unlike most other middle eastern food, Persian cuisine has a flavour all of its own. Often we take a recipe and ‘Persianise’ it, like Spaghetti ! We add what we think it lacks to create a better balance, or a taste that we prefer.

The ingredients of Persian food are largely the same ingredients that food all over the world is made from  and yet when we  add spice to a recipe,  it literally transforms it.  In Persian cooking we use fruits, herbs, flowers and ground roots to create a delicate aroma and a rich…

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4 thoughts on “Advieh revisited ~

  1. khaste nabashid!

    I am writing on behalf of Persian Food Culture in Britain, which is a project of Iranian Association ( We are interviewing a number of Iranians about the Persian food. We also would like to interview you. Please let us know how we can contact you. We look forward to hearing from you. You can contact us by email or telephone 020 8741 2304.

    We look forward to hearing from you.

    Kind regards

  2. Thank you for this interesting guide to Advieh. I love to cook Persian food, and I live in the Middle-East. I was wondering if you could tell me the Arabic name for Angelica? I believe in Farsi it is Gol-Par. Love your blog with its beautiful photos and delicious recipes. Can you recommend some authentic Persian cookbooks that are available in English? Thanks!

    1. Hi and thanks for your comment.I dont know the arabic word im afraid. I cant help with that and one of the better cook books are written by Najmieh Batmanglij and I personally like her book ‘The New Food for Life’. This is moslty traditional. 🙂

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