Best Advieh Recipes

ADVIEH - PERSIAN SPICE MIX

Steps:

• Combine all ingredients and store in an air-tight container.

ADVIEH

Steps:

• Whizz the rose petals in the spice grinder until they become a fine powder.
• Mix all ingredients together.
• Store in a sealed, airtight jar.
• Before use, shake the jar to blend contents. Enjoy this unique blend in vegetable stews and pulse dishes.

BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
• Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes.
• Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds.
• Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds.
• eturn lamb shanks to Dutch oven, add 1 cup water and cover.
• Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
• Serve alongside saffron rice and mast-o-khiar and enjoy!

BRAISED LAMB SHANKS WITH ROSEWATER & ADVIEH

Steps:

• Brown lamb shanks: 1. Preheat oven to 325 degrees Fahrenheit. 2. Heat 3 tbsp oil over medium-high heat in large Dutch oven. Pat lamb shanks dry of excess liquid with towel. Generously salt & pepper shanks. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside. Layer aromatics: 3. Add remaining 3 tbsp oil over medium-high heat. Add onions, until translucent, about 5 minutes. 4. Add garlic, stir until raw aroma disappears, about 2 minutes. Add RawSpiceBar's Advieh Khoresh Spices & stir, about 30 seconds. 5. Add honey, rosewater, orange zest, 2 tsp salt, 1/2 tsp pepper and stir, another 30 seconds. 6. Return lamb shanks to Dutch oven, add 1 cup water and cover. Braise: 7. Transfer Dutch oven to oven and bake for 2 hours. Rotate lamb shanks and re-cover pot. Continue baking until lamb is falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve. 8. Serve alongside saffron rice and mast-o-khiar and enjoy!

DRY ROSE PETALS FOR COOKING, ADVIEH, (OR CRAFTS)

Steps:

• Rose petals are edible, but you want to make sure your bush has not been sprayed with chemicals. I prefer to pick the wild roses that grow in my area, as they have that strong, classical rose scent. Garden varieties that also have the classical rose scent are good options, too, especially if you grow them in your own garden organically.
• Ideal picking time is after the dew has dried, but before strong sun is causing them to fade. This late morning time is usually when they are most fragrant.
• Pluck the petals. Many advise not washing them because the water can cause them to brown in traditional drying methods that take longer, because the water causes them to begin to rot. If the petals are a bright color (they don't show bruises like white petals), I wash them in a colander anyways, to make sure to get rid of all the tiny bugs.
• Pat the petals dry with paper towels. Place in a single layer on a large baking sheet. Place in the middle rack of your oven. Turn your oven on to "preheat" and after one to two minutes turn off. Set a timer so you don't over heat them! You want the actual temperature to be about just under 100 degrees F. Leave for a while, then check on them. If the oven has cooled, and the petals are not completely crispy feeling, repeat procedure. I usually do this about 3-4 times. After the last time, I remove the petals before the oven has cooled. You want to put them in an air tight container while they are still crispy from being heated, because if you live in a humid place, letting them sit when they have cooled will cause them to absorb some moisture again, which may allow them to mold while stored. Store them away from sunlight, so they don't fade.
• Use in cooking, potpourri, or grind to a powder & use in this Persian spice mix: http://mypersiankitchen.com/advieh---a-blend-of-spices-for-persian-cooking/ (If the link doesn't work, you can type advieh into the search bar on the mypersiankitchen.com blog. Or, it simply is a mix of 1 tsp each of ground: cinnamon, nutmeg, dry rose petals, and cardamom, with 1/2 tsp. of ground cumin.)
• Here is recipe to try if you have rose petals waiting to be used! http://www.epicurious.com/recipes/food/views/Persian-Stuffed-Dumpling-Squash-with-Rose-Petals-363448