Persian 7 Spice Blend, also known as advieh, is a staple spice blend in Iranian cuisine. This salt-free mixture of fragrant spices achieves the equivalent of umami or garam masala. You will find this spice blend used in rice dishes, rice-stuffed dishes like dolmeh, and on meats like kabob and shawarma.
You will find different combinations of spices depending on an individual's preference – mine includes cumin, cinnamon, coriander, allspice, black pepper, rose, and cardamom.
Use my recipe below to make a batch of this advieh that you can use time and time again!
Why this Recipe Works
Having a ready-made spice mix on hand makes it so much easier to add great flavor into your recipes without having to measure out the spices each time. It saves you time and adds a ton of flavor to simple recipes.
Making your own spice blend is a great way to keep the blend filler-free and use quality spices.
This combination of spices works by pairing and balancing complementary flavors – it is mild and warm without being too spicy. A sweet spice like cardamom, and a hot spice like cinnamon are great matches for the woody black pepper and earthy cumin.
Ingredients & Substitutions
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Cinnamon - it has a warming, strong flavor and pungent aroma
Cardamom - usually found in their black or green pod form or in a ground form, cardamom is an intense, sweet spice. You can use is already ground or grind up the seeds in the pods yourself.
Allspice - this spice comes from grinding dried berries that taste like a combination of nutmeg and cloves. You can substitute all spice with nutmeg or cloves.
Rose petals - dried rose petals add a very slight floral aroma
Black pepper - you can use ground black pepper or grind up whole peppercorns
How to Make this Recipe
Start by gathering and measuring out all of your 7 spices. If you're using ground spices, simply mix all the ingredients together.
If you are using any non-ground (whole) spices, you need to grind them up into a powder form first using a pestle and mortar or a spice grinder before measuring.
Grind each spice in a circular motion with the pestle until it reaches a powdered form.
Once all the ingredients are measured out, simply mix all the spices together until incorporated. Store the advieh in an airtight jar or container.
Advieh Spice FAQs
You will find different combinations of spices depending on individual people's preference – this recipe includes cumin, cinnamon, coriander, allspice, black pepper, rose, and cardamom.
For every teaspoon of advieh use ⅓ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon pepper, and a pinch of cardamom.
You can measure in tablespoons or teaspoons depending on the amount of 7 spice you want to make.
Absolutely, but not by trying the dry spice mix as it is! It won't taste good if you do it this way. You should use it in a recipe or as a dry rub for meat, and over time adjust the recipe to suit your own taste.
Store your spices in an airtight container in a cool, dark place like a cupboard or your pantry.
A pestle and mortar is used to grind spices down to a powder, or to grind sauces and dips like guacamole or pesto. The mortar is the bowl, and the pestle is the long, heavy implement that you use to grind.
Continue expanding your knowledge of Persian Cuisine with these recipes and cooking tips.
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Persian 7 Spice Blend
- Mortar and Pestle optional
- 3 tablespoon cumin
- 2 tablespoon cinnamon
- 2 tablespoon coriander
- 1 tablespoon cardamom
- 1 tablespoon rose petals
- 1 tablespoon black pepper
- 1 tablespoon allspice OR ⅓ each cloves cinnamon, nutmeg
- If using non-ground spices, grind them up using a mortar and pestle or spice grinder before measuring. Then simply mix all the ingredients together.