Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Persian Rice Spice Blend (Advieh Berenj)
 
Persian dishes are full of aromatic, floral notes from spices, fruits, fresh herbs, nuts, flowers. There are spice blends for every occasion. Here is one variation of advieh berenj to season your Persian-inspired  rice dishes (polow).  While traditionally used to season rice, advieh berenj can lend Persian pizazz to other whole grains and pilafs. Just heavenly.
 
For the most potent aroma, flavor, and nutritional punch, grind whole spices fresh before you make your dish. The essential oils in spices will degrade before long once they are ground.
 
Prep time 10 minutes
Makes about 1/3 cup
 
1 ½ tablespoons food-grade rose petals
1 tablespoon Ceylon (true) cinnamon from 1 5-inch quill
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon green cardamom seeds
½ teaspoon nutmeg, freshly grated
¼ teaspoon cloves
¼ teaspoon white peppercorns
 
Combine the petals and spices in the bowl of a coffee or spice grinder and grind into a powder, grinding in batches if necessary.  Use soon after, storing any excess in a lidded spice jar in the fridge or a cool, dark cupboard.