Persia was the trade hub for the ancient world. Animals, textiles, metals, gems and foodstuffs all passed through its ports. Ancient Persia was quite the cosmopolitan empire with influences from India, Egypt, Syria and more.
The foods of Persia are exotic and reflect thousands of years of tradition. Pomegranates, pistachios, rose water and almond pastes are just a few of the flavors of Persia that we cherish today.
Jews have a long tempestuous history in Persia that dates back to biblical times. The books of Isaiah, Daniel, Ezra, Nehemiah, Chronicles and Esther contain references to Persia. Present day, Iran is home to only 8,500 Jews living in this Muslim-majority country.
Yet, the cuisines of Jews from Iran continues to flourish in many of the Sephardi Jewish communities around the world.
When I first started to dabble with Persian food, I thought, “Where has this food been all my life?”
Persian food has the same sensibility that I have with ingredients and how to handle them. The cuisine takes advantage of seasonal and fresh ingredients. There are no bags of frozen vegetables, over processed packaged products or jars of dusty dried herbs. This food scream fresh. The flavors are simple and elegant. I love it!
So let’s dig in just in time to prepare for your Purim feasts or just a fun Shabbat meal. Check out these recipes to bring the flavors of Persian into your home.
11 Jewish Persian Recipes You Will Want To Try
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ADVIEH POLOW/ADVIEH BERENJ (RICE/PILAF SPICE MIX)
▢4 tablespoons rose petals dried
▢2 tablespoons ground cinnamon
▢2 tablespoons ground cumin
▢1 tablespoon green cardamom
▢1 teaspoon cloves or nutmeg
Measure out the whole spices and grind them in your electric or nut grinder. You may also use a mortar and pestle.
Mix the dried herbs and other ground powders into the spice blend in the final step.
If you already have the ground form of the spices, you may simply combine the ground spices in the specified quantities and add the herbs.
For the advieh torshi you may add the seeds (anise, nigella, celery), dried herbs and red pepper flakes to the mix without grinding.
Toasting the whole spices is not typical for making advieh. But if you do, it will make the flavors a bit more intense.
Don’t toast the rose petals, saffron, angelica, dried limes or herbs.
Store spice mixes in glass spice jars.
you can easily make your own mix called advieh. There are many variations so feel free to make it your OWN!
mix equal parts cinnamon, coriander, cardamom, sesame seeds and cumin. A classic advieh has rose petals in it. I had a hard time finding organic dried rose petals so I added a drop of rosewater to the sauce and ended up with great flavor and aroma.
enjoy!
Many thanks for the “recipe”. Annette
What is a Persian spice mix? If it is not available, how can I make it on my own?
Thanks,
Gaby