Persianspicedbutter Recipes

PERSIAN SPICE MIX

Persian Spice Mix image

Also known as advieh, this aromatic blend comes from Persian cuisine. It's fragrant, a little sweet, and gently warming. It is delicious mixed with sugar and sprinkled over baked goods, donuts, and rice pudding or added to dried fruits that are cooking into jam. It straddles the sweet and savory world because it's also great for flavoring rice pilaf with toasted nuts, lentil soup, lamb meatballs, braised chicken, or vegetable stew. It's a blend that is shared by chefs and pastry chefs. Use it to make Persian-Style Carrots and Black-Eyed Peas.

Provided by Ana Sortun

Categories Spice Cinnamon Cardamom Coriander Pepper Nutmeg

Yield Makes about 1/3 cup

Number Of Ingredients 6

Ingredients

1/4 cup dried organic rose petals (available online)
1/4 cup ground cinnamon
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground coriander

Steps:

Pass the rose petals through a medium-mesh sieve into a small mixing bowl to remove any bits of stem and to grind them into a fine powder. Add the cinnamon, pepper, cardamom, nutmeg, and coriander and stir to blend. Store in an airtight container out of direct sunlight for up to 3 months.

PERSIAN SPICED BUTTER

Persian Spiced Butter image

Butter with a beautiful Persian accent. Wonderful on baked winter squash and other veggies, roast chicken or in a tagine. *Dried rose petals are available at Middle Eastern markets and kalustyans.com

Provided by Annacia * @Annacia

Categories Spreads

Number Of Ingredients 11

Ingredients

1/2 cup(s) unsalted butter, room temperature
1 tablespoon(s) crushed dried rose petals (optional)
1 teaspoon(s) finely grated lime zest
1 tablespoon(s) fresh lime juice
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground coriander
1/4 teaspoon(s) freshly grated nutmeg
1/4 teaspoon(s) fresh ground black pepper
1/4 teaspoon(s) ground cardamom
1/4 teaspoon(s) ground cumin
- kosher salt, to taste

Steps:

Mix all ingredients except salt in a small bowl until lime juice is incorporated.
Season with salt. Cover and keep in a cool place.
DO AHEAD:
Spiced butter can be made 1 week ahead. Roll into logs, wrap in parchment paper, and refrigerate for up to 2 weeks or freeze for up to 3 months.

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