Advieh literally means spice in Persian. This is my take on a Persian spice blend that has roses and cinnamon as its two top flavours – really interesting and subtle flavours which also smells divine when heated.
Advieh is traditionally used in rice dishes, on chicken, omelettes, grilled and roast vegetables, as well as lamb and other meats.
It works really well when rubbed onto lamb before roasting – not only does it make the lamb taste amazing and really adds and highlights the natural nuances and sweetness in the lamb’s flavour, but it also makes your kitchen smell fantastic.
Sprinkle this on some crispy roasted potatoes and they combine perfectly.
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