Israel’s multiethnic environment has introduced us to many examples of baharat (spice blends used in cooking throughout the Middle East and North Africa). While the base ingredients in this Persian mix are ubiquitous in all baharat, only Persian cuisine includes dried rose petals, which impart a light, sweet, floral accent to any grilled meat or fish.
Learn more about the history of Jewish Persian food and find additional recipes.
Ingredients
2 Tablespoons cinnamon
2 Tablespoons ground cardamom
2 Tablespoons dried rose petals (available from Middle Eastern markets or online)
1 Tablespoon ground cumin
Directions
- Grind the ingredients in a coffee grinder or spice mill until almost all the roses are finely ground.
- Place the ground spices in an airtight jar in your refrigerator for up to 2 weeks or freeze indefinitely in an airtight container until ready to use.
- Add 1 Tablespoon of this mixture to 1 pound of ground beef or ground bison to make grilled kabobs or burgers. Alternatively, mix 1 Tablespoon advieh to 1 Tablespoon olive oil and rub on the outside of fish fillets before grilling.
Additional Notes
- When using dried spices as a rub on poultry, fish, or meat, always lightly salt your food first and then combine the spice with a little oil. The rub will then adhere to the food, flavoring it well.
