Persian Rice Spice translates to, ‘advieh berenj.’ This advieh is a blend of five warm spices: cardamom, cinnamon, cumin, nutmeg, and dried rose petals. This spice blend adds a unique depth of flavor to the steamed white rice to create the Aromatic Rice that I serve with my Khoresh gheymeh, Loobia Polo ba havij, Kalam Polo, Adas Polo, and Zereshk Polo. This spice is not exclusively used for rice, I use it in several other recipes. Some dishes that you might want to try are: Kuku Bademjan, KuKu Sabzi, and of course my Tahchin. You will be able to find most of these spices in their ground form at Middle Eastern or Indian spice shops. I usually use a small coffee grinder to grind my own cardamom pods, whole; there is no need to remove the outer skin as some recipes imply.
Cardamom “hel” is a ½ x ¼ inch spindle shaped pod, that is papery green or brown on the outside. There are small black seeds inside each pod. This aromatic spice is used in its powder form in many pastries and also in the Persian rice spice; 10 pods yield about 1 ½ tsp of ground cardamom. To make cardamom tea, add 4-5 whole pods to the tea pot along with the black tea leaves and brew as usual. Cardamom has antiseptic properties that when chewed promotes fresh breath. It is worth mentioning that there is also a black cardamom, or Indian cardamom, that is significantly larger than the green or brown cardamom and measures about 1 ½ x ½ inches. The black cardamom has a somewhat smoky flavor with much larger seeds and is used in savory dishes. A couple of these pods will be enough to add a wonderful flavor to steamed cumin rice and some sauces; remember to discard the pod when serving the dish.
Cinnamon “darchin” is a universal spice that is used in the ground form in a lot of Persian sweets and many savory recipes. It is one of the ingredients in the Persian rice spice. The cinnamon bark is brewed with Persian tea to make the cinnamon tea. Add a few cinnamon barks to your hot cider and enjoy the taste and aroma. It is believed that cinnamon is an antioxidant that improves insulin sensitivity and also lowers cholesterol and triglycerides. So go ahead and sprinkle it on your favorite breakfast cereal, ice cream, rice pudding or even on your buttered toast.
Cumin “zireh” is used as whole seeds, and in powder form, in different cuisines such as Persian, Indian, Northern African and Latin American. Toasting the seeds on low heat enhances the flavor. I find this spice to be incredibly exotic; it has a very distinctive warm, smoky spicy flavor; it is not hot though. Cumin adds a unique flavor to any specific recipe, whether it is in rice, chilies, dips, or hummus. In its powder form cumin is one of the main ingredients in the Persian rice spice, yet the whole seed does wonders for the cumin rice when combined with the black cardamom pod. It is also used in pickled vegetables torshi.
Nutmeg “joz é hendi, or joz e booia” is another universally known and loved warm spice with an almost sweet flavor, that is used in sweet and savory dishes. Nutmeg is best used in small amounts to add just the right flavor to a recipe. The dried whole nutmeg can be up to an inch in length; it is a hard, oval shaped dark brown/gray seed with somewhat rough exterior. This spice may be grated with fine graters at home, but it is also sold in spice shops in its powder form. Nutmeg is used in eggnog, and it adds a very nice flavor to bechamel sauce.
Rose Petals ‘gol é sorkh’: The rose that is used in Persian cooking is from a species of the wild rose (Damask rose, or Gol Mohammadi) that grows only in certain areas of Iran. The other species of the rose family are not used for culinary purposes in Iran. Rose is harvested in the spring and is sold fresh for a short while in the spice bazaar; it is used to make rose jam and it tastes amazing. Later in the season you can only find the dried rose to purchase. The dried rose petals are ground into powder and used as a spice. It is added to savory dishes such as Dolmeh Barg, to add a delicate fragrant flavor. It also creates a beautiful color contrast when sprinkled sparingly over desserts and pastries.
The Persian rice spice is a valuable addition to your collection of spices, and you will enjoy the versatility of this blend. The dried rose petals add a very unique fragrance to this blend and you may purchase them in most Persian and Middle Eastern markets as dried buds, petals, or in powder form. If you have a hard time finding it, go ahead and make this blend without it; you will still love how wonderful this rice spice is. I have tested this by making my Aromatic Rice using a mixture without the dried rose petals and it turns out very tasty and fragrant.
- 6 TBSP powdered rose petals, available in Persian markets (may leave out if unable to find in your area)
- 4 TBSP ground cinnamon
- 2 TBSP ground cumin
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- Mix all the spices in a small bowl, use a whisk to blend well. Place in a small airtight jar and store in the refrigerator.
Do you have a recommendation to order the rose petal spice on-line that is acceptable for cooking? Appreciate your thoughts or links.
Thanks, Keith
Hi Keith; I have never tried any of the online dried rose petals myself, but I have found this link for you that you may check out: https://www.etsy.com/listing/573159516/bulgarian-rosa-damascena-dry-petals?ref=listing-shop-header-1
The color of the rose shown on this site is the same as what I get from Iran, which is a culinary rose called, Gol e Mohammadi (Damask Rose). The rosebuds that have a deep red color are ornamental and are not suitable for culinary use. I would really like to hear back from you if you try any of the online products.
Do you grind the rose petals in a coffee maker also?
No Maryam jan; a regular food processor usually does a beautiful job if the petals are nice and dry.
Thank you for your time and the your wonderful recipes?
You’re the best I love following your recipes??
Merci Nahid jan for your comment and your support. It is a pleasure to know that you’re enjoying my recipes! Thanks for writing to me and please keep in touch. Have a great weekend 🙂
Thank you for sharing, I shall think of you everytime I prepare this!
My pleasure, Christine! Your heartfelt words are truly appreciated my dear! Please keep in touch 🙂
Dear Homa,
thanks for sharing this wonderful recipe. As I want to make this rice spice as a gift for my father I wonder if you could write the name of the spice in Farsi so I can use it for my selfmade label. Your help is very much appreciated.
Thanks and greetings from Germany!
Pascale
My pleasure dear Pascale! Here it is: ادویه پلو
Your dad is a lucky fellow 🙂
Let me know if you have any questions. Please keep in touch.
خانم خانمها، با درود،
میگم این کوفته تبریزیها را تنها تنها نخوریدها! یک کمیش را هم برای ما بذارید!!
درود خسرو عزیز صورت تهیه شو تکمیل نوشتم که همه بتونن درست کنن . امیدوارم بپزین و لذت ببرین . هر سوالی داشتین بهم خبر بدین. ممنون از کامنت شما.
Khale Homa, dorood! Khoob hasti? Omidvaram halet khoob bashe 🙂
I am a big fan of Persian food and I think your dastpokht is just awesome! I really love this advieh for polow but I do not have gol mohammadi in my country. The only type of dried gole sorkh for cooking that is available in where I live is of the dark pink variety, which I regularly buy from a South Indian spice shop to make my own garam masala (the name for advieh in various Indian languages) for curries and biryani (the Indian versions of khoresh ba polow), as well as for chai masala (another type of Indian advieh, which is used only in tea). Since you mentioned that other types of roses are not used in Persian cooking, I will heed your advice and leave out the gole sorkh every time I make this advieh.
Thank you so much for this lovely recipe! I look forward to use this advieh on my favourite – loobia polow – and I will let you know how it turned out. Kheyli mamnoon! 🙂
All my good wishes,
a non-Iranian fan
Drood Azizam; It’s wonderful to hear from a Persian food fan, especially one who loves my dastpokht 😉 If you’re happy with the flavor and fragrance of the rose that you add to your other spices, you should go ahead and try it in this blend too.
I make my own chai masala blend and add couple of rosebuds to the brew 🙂 I really appreciate your kind words and would love to read your comments on my other recipes that you try, please keep in touch!
This was so easy and incredibly delicious to make! I was wondering if you have any recommendations of Persian dishes to make for a potluck with non-persians. There’s just way too many amazing recipes on your website!
Hi Sanam jan; Happy to hear that you’re enjoying my recipes. As for potluck parties; I have noticed that Salad Olivieh, Borani Esfenaj, Kashke Bademjan, Kuku Sabzi, Kuku Bademjan, Kotlet, and Potato Dill Salad are easy to transport, taste great warm or cold, and are always a hit with Persian and non-Persian friends. Have fun 🙂
Salam and greetings from Norway, i found your wonderful site when looking for persian recipies. I an Married to an iranien man and have two great sons❤️
Are you not writing new recipies? Or updating your blog? I would love if you could upate with new content.
Lots of regards
Salam Silje,
Welcome to my blog and thanks for your support! I appreciate your interest; I have been working on a project that once completed will be shared with everyone! I have been very busy on social media promoting the numerous recipes that are posted on my blog. I share techniques and cooking tips with those interested in learning Persian food through Instagram stories. I know you’ll find many favorite recipes here that will keep you busy for a long time 😉 Meanwhile let me know if I can answer any questions.
Also please join me on Facebook https://www.facebook.com/persianmama/
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https://www.instagram.com/persianmamablog/ for all the fun!
You might find my FB group, Cook, Bake & Share
https://www.facebook.com/groups/222664971630882/?source_id=324786274344537 a great place for sharing pictures of your food and exchange of recipes and ideas with almost 2000 other members. My regards to your family, please keep in touch.
Hello and thank you for all the wonderful recipes. I was introduced to Persian food through a friend when I lived in DC and fell in love with the flavors. Can’t wait to try your recipes!
I want make the rice spice mix but unsure if the rose petals are measured before or after grinding. Do I put them in food processor first then measure?
TYIA!
Hi Lori, welcome to my blog 🙂 They should be grinded, then measured.
Hello Homa. Thank you for your wonderful recipes! I have 2 questions:
1. When grinding cardamom do I grind the husk along with the seeds?
2. In your Fereni recipe is it okay to use Japanese sweet rice flour which I have on hand (Mochiko brand).
Hi Dani, I’m happy that you’re enjoying my recipes
1. The whole pod, husk and seeds can be ground to a fine powder
2. I am not familiar with the sweet rice flour, but if it has a thickening property like every other rice, it should work in fereni too.
Happy cooking 🙂
Hello, I hope you’re fine. I love your website, your recipes, and all the knowledge that you share. Thank you so much. I was wondering if you could help me I’m trying to find out the exact name of the rose bush that comes from Iran with the rose petals are used in culinary dishes specifically in advieh. I’m not sure if I’ll be able to find this type of Rose but this is one of my goals I’d love to grow it if I can. Please give me any information you might have on this rose bush or any other rose bush that is very similar and that you would use yourself in Persian cooking. Thanks again.
Hi Michele, thanks so much for your thoughtful comment. The culinary rose that is used in the Persian cuisine is called Gol-e Mohammadi in Farsi. It is Damask Rose ‘rosa damascena’ in English. I would not use any other rose for cooking. I wish you luck and hope that you will let me know when you harvest your first rose 😉 Take care and keep in touch
I’d like to know how to brown the bottom of the rice
Hi Alison, here is a post that you might find helpful for making the steamed rice: https://persianmama.com/persian-steamed-rice-with-tahdig/
You will find a variety of tahdig options in the above post.
For the plain rice tahdig, heat oil/butter in the bottom of your pan, mix some of the rice with ground powdered saffron (or just leave saffron out) and 1 tbsp water. Add this to the hot oil and press it down evenly. Then add the rest of the rice on top and steam as instructed in the above post.
I wanted to tell you how enjoyable and impressive I am finding your blog to be. Not only are your recipes great but also very beautiful to look at. It’s a pure delight to see your photographs and read your knowledgeable introductions in relation to Persian food and its fascinating ingredients. For me, it is a pleasure to encounter so much visual beauty and emotional generosity all the same time.
With much admiration,
Malgorzata Dault
Hello and thank you dear friend for your thoughtful comment! It makes me happy to hear that you are enjoying my work. Have a great week and please keep in touch
Hello. I hope this email finds you well. I am cooking from a cookbook of home cooking from the various regions of Iran. One recipe calls for chochaq. I found that the latin name is Eryngium caucasicum Trautv, and it is grown as a cultivated vegetable in northern Iran. It may be a type of sea holly. One Google entry suggests spinach as a replacement. Do you have a common name for this plant or a source or a suggestion for a substitution? Thank you.
Hi Sharon, I have not found chochaq or khalvash anywhere except the Caspian sea area in Iran. Some of the recipes from this region suggest replacing either of these herbs with a mixture of cilantro and mint. I hope this helps
Where do you buy your saffron? Which brand? Is it genrally OK if you just buy saffron that is from Iran? Amazon has some, but not sure how good it is. 15 dollars for 2 grams
I always buy the Sahar Khiz brand from Iran. I have never tried the saffron from Amazon, so I can’t really comment on it. Please take care 🙂