The Science of Spice

Middle East 27

Signature

Saffron, sumac, rose

Iran’s famous burnt-red

saffron strands – never

powder – give seafood

and poultry a rich, slightly

bitter flavour and rice dishes

their vibrant amber colour.

Supporting

Dried lime, barberry, angelica,

cinnamon, cumin, ginger,

turmeric, garlic

Iranian cuisine owes its fruity

tang to its dried fruits and

sour, citrusy spices, with a

rich baseline of fragrant and

earthy cinnamon, cumin,

and ginger. Turmeric is used

to colour and add a musky

depth to savoury dishes.

Supplementary

Fenugreek leaves, curry powder,

paprika, tamarind

The subtle bitterness and

warmth of fenugreek leaves

and drier spices balance the

sweetness and sour flavours

of Iran’s fresh ingredients.

sa

ffron

rose

SPICE

PALETTE

LOCAL SPICE BLEND

Advieh

A heady blend of Persian

spices to sprinkle over

savoury rice, rub over meats,

or add to stews. It is good on

Persian rice pudding, too.

2 tbsp dried rose petals

2 tbsp cardamom seeds

1 tbsp cumin seeds

2 tbsp ground cinnamon

2 tbsp ground ginger

Grind the whole spices and combine

with the cinnamon and ginger.

Iran’s spice palette and cuisine are as rich and exciting

as its history. In this sprawling intersection between

east and west – the centre of the Persian Empire and

the Silk Road, invaded by Greeks, Arabs, Turks,

Mongols, and Uzbeks – you’ll find caviar and Chinese

noodles, smoked fish and hot-and-sour prawns, and a

natural larder brimming with pistachios, pomegranates,

mint, walnuts, and the prized Iranian saffron, grown in

the northeast. Stews and pilafs are underpinned by

Iran’s sweet-and-sour spices – sumac, dried limes,

barberries, and tamarind – while fragrant rose petals

give spice mixes and sweets a hint of the exotic.

IRAN

Floral | Musky | Sour

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