Advieh For Stew Single Use Only

I really for the longest wanted to try some Persian food and never got around to it. There is a Persian restuarant named Reza’s  on Clark St. here in Chicago.  Then I desided to look up recipes so I can learn how to make some of these dishes.  I am going to start with this spice blend for single use only that would make a marvolous pot of stew.

In a mortar and pestle I put 1 pinch each of angelica herb  which is an optional ingredient that I bought from Amazon. It is hard to get elsewhere.  Add 1 tiny pinch of dried crushed rose pettles or substiture for rose essence.  The dried rose pettles I got from a store selling Mexican grocieries, international markets or  Amazon which is kind of a last ditch.

Add 1 pinch each of caraway seeds, coriander seeds, cumin seeds black peppercorns, 1 each of a broken piece of star anise, a broken piece of cinnamon stick, green and black cardamom, grate some nutmeg that equals to a pinch.  These can be found at any Pakistani and Indian grocery store.  Grind in to a powder.  Add ground lemon peel which you can do this yourself by taking lemon rind washing them after you juice lemons  like if you want to make sherbat or lemonade.  Grind this in a food processor then put in a zib baggie and store it in your freezer.  This will keep a while.   Just use as much as you need later.

You can use this or dried Persian lime which can be bought from any store selling Middle Eastern groceries or buy from again Amazon.  You do not need a lot is break off a tiny piece and put it in the mortar and pestle along with  1 pinch each  of turmeric and red chili powder and mix.  Set this aside to make  the stew from the next recipe.