Advieh-khoresh

Advieh khoresh(t) is a spice blend used in stews in Iran. Adviehs – such as advieh berenj (for rice) and this advieh khoresh – are classic Persian spice blends.

This mixture will soon be discontinued from our range!

In most parts of Iran, the term khoresh or khoresht refers to a stew, although in Sassanian, the language predecessor of Persian, the word means sauce. You will search in vain for the term in cookbooks from before the seventeenth century. Stews were at that time ghaliyeh called, Arabic for stew. This name is still used on the Persian Gulf coast for stewed fish dishes; elsewhere the term khoresh is used, with or without a 't'.

Khoresh is served on steamed rice, just like goulash or hachee, or eaten with bread. By definition, a khoresh is thickened, but without the use of flour. One of the most famous khoresh dishes is khoresh-e-beh, a stew of lamb and quince. Many khoresh recipes use fruits, such as unripe plums, unripe (sour) grapes or verjus, pomegranate, citrus fruits, and even rhubarb.

In The legendary cuisine of Persia Margaret Shaida gives the following classic recipe for this mixture:

• coriander seeds
• cinnamon
• turmeric
• cumin seeds
• caraway seeds
  
• green cardamom
  
• black pepper
• clove and
• nutmeg
  

Scent and taste

Advieh khoresh is warm and spicy. Ours is enriched with celery, lime leaf, and star anise.

Features:

• mixture contains: cinnamon, black pepper, caraway seeds, celery, lime leaf, green cardamom, nutmeg, star anise, coriander seed and turmeric.
• contains no preservatives, sugar, or salt,
• origin: Persian cuisine (Iran, Iraq)
  

Assortment

• available in glass jars (60 grams) and stand-up pouches (250 grams)
• glarger quantities than shown on request

Save

• batch number SK620436
  
• best before April 2028 (04-2028)