Ingredients: |
Ingredients: The Persian meat spice is a blend of different spices and is used in many beef, lamb, poultry and some vegetarian dishes. It adds a rich flavor to different recipes without being hot. Most of the curry powders that are sold at the stores have some of these ingredients and each brand tastes slightly different and you will have to experiment and see which one you like best. The following Original Meat Spice Blend & Meat Spice Blend II are very similar, with the exception of some additional warm spices in the Spice Blend II. When a recipe calls for meat spice, I will specify which blend would better complement it.
Original Meat Spice Blend:
Yield: About 1/3 cup
2 TBSP ground turmeric
3 tsp ground cumin
1 tsp Bay leaf, crushed
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground coriander
1 tsp garlic powder
1 tsp ground ginger
1 tsp paprika
Meat Spice Blend (II)
2 TBSP ground turmeric
3 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp Bay leaf, crushed
1 tsp ground black pepper
1 tsp chili powder
1 tsp ground coriander
1 tsp garlic powder
1 tsp ground ginger
1 tsp paprika
3/4 tsp ground cardamom
1/4 tsp ground cloves
To make ground bay leaf: Place the crushed bay leaves in a small food processor and process for about 2 minute, or until very fine.
Add the rest of the spices and process for an extra 30 seconds. Place the spice blend in an airtight jar and store in a cool, dark place. Most of the spices have a longer shelf life if you refrigerate them.
Persian Rice spice (Advieh Berenj):
The Persian rice spice is a blend of 5 spices with the main ingredient being the dried rose petal powder. This spice is used in several recipes such as, Kuku Sabzi, Tahchin e Morgh, Tahchin e Mahicheh, Loobia Polo, and Adas Polo. You may find dried rose petals “gole sorkh” in most Middle Eastern supermarkets. It is the dried blossoms of a special species of wild rose that grows in Iran and is used for culinary purpose. However if you have a hard time finding it, no worries, the spice blend still tastes wonderful without this ingredient. I have cooked my Aromatic Rice with a spice blend combining cinnamon, cumin, nutmeg and cardamom, using the same amounts as in this recipe and it turns out really delicious and fragrant.
Persian Rice Spice:
Yield: 3/4 cup
4 TBSP ground cinnamon
2 TBSP ground cumin
1 tsp ground nutmeg
1 tsp ground cardamom
6 TBSP powdered rose petals (optional)
Mix all the spices in a small bowl, use a whisk to blend well. Place in a small airtight jar and store in the refrigerator.
Spice Blend for Seafood:
Yield: 3/4 cup
5 tsp coarsely crushed dried oregano leaves
2 tsp kosher salt
2 tsp chili powder
2 tsp black pepper
1 tsp ground cumin
1 tsp crushed red pepper flakes
1 tsp celery salt
1 tsp garlic granules
1 tsp onion powder
Add all the ingredients to a bowl and mix with a fork to blend. Store in an airtight container. I use this spice blend in my Blackened Salmon recipe.
CHILI SPICE BLEND:
Yield: 8 1/4 tsp
2 tsp smoked paprika
2 tsp dried oregano leaves, crushed
1 tsp dried basil leaves, crushed
2 tsp ground cumin
1 tsp ancho chile pepper powder
¼ tsp chipotle chile pepper powder
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This recipe for Persian Spice Blends is from