{"id":1651,"date":"2019-11-13T08:24:53","date_gmt":"2019-11-13T08:24:53","guid":{"rendered":"http:\/\/peykmagazine.com\/en\/?p=1651"},"modified":"2019-11-13T08:24:57","modified_gmt":"2019-11-13T08:24:57","slug":"hamadani-seven-spice-advieh","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2019\/11\/13\/hamadani-seven-spice-advieh\/","title":{"rendered":"Hamadani Seven-Spice Advieh"},"content":{"rendered":"<p class=\"p1\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1633 alignleft\" src=\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2019\/11\/Spices.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2019\/11\/Spices.jpg 800w, http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2019\/11\/Spices-515x343.jpg 515w, http:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2019\/11\/Spices-768x512.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\u201c<b>Hamadan\/<\/b>Ahmatan\/Ecbatana all are various spellings through time for the same town, which literally means <i>the gathering place.<\/i> Hamadan is one of the oldest and coldest cities in Iran.<span class=\"Apple-converted-space\">\u00a0 <\/span>It was the capital of the Median Empire and the summer residence of the Achaemenids 2,500 years ago.<span class=\"Apple-converted-space\">\u00a0 <\/span>Located in the western side of Iran by the Zagros mountain range, Hamadan cuisine is quite distinctive, perhaps because of its long winters.<span class=\"Apple-converted-space\">\u00a0 <\/span>Cooks there use less fresh ingredients and more of the dried and preserved forms.<span class=\"Apple-converted-space\">\u00a0 <\/span>The region is renowned for making the best pickles and preserves, using traditions that have been passed down over many centuries.\u201d<\/p>\n<p class=\"p1\"><b>Hamadani Seven-Spice Advieh<\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>Makes 1 \u00bd cups\/150g<\/p>\n<p class=\"p1\">1 Tbsp. red pepper flakes; 2 Tbsp. whole cloves; 4 Tbsp. black cumin seeds; 4 Tbsp. coriander seeds; two 4in\/10cm cinnamon sticks, broken into pieces to make grinding easier; 4 Tbsp. green cardamom pods; 4 Tbsp. ginger powder.<span class=\"Apple-converted-space\">\u00a0 <\/span>Grind spices separately in a spice grinder; transfer each spice to a mixing bowl as you grind them, then add the ginger powder in and mix well.<span class=\"Apple-converted-space\">\u00a0 <\/span>Transfer into an air-tight glass jar and keep in a cool place.<\/p>\n<p class=\"p1\"><b>Carrot + Bulgur Ash<\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>Ash-halim-o-havij-e Hamadan (Vegan)<\/p>\n<p class=\"p1\">Serves 6-8 <span class=\"Apple-converted-space\">\u00a0 \u00a0 <\/span>Prep: 20 minutes + soaking of legumes overnight Cooking: 2 \u00bd hours<\/p>\n<p class=\"p1\"><b>Legumes soaked overnight and drained<\/b>:<span class=\"Apple-converted-space\">\u00a0 <\/span>1 cup\/200g brown lentil; 1\/8 cup\/25g kidney beans; 1\/8 cup\/25g chickpeas<\/p>\n<p class=\"p1\"><b>Broth:<\/b><span class=\"Apple-converted-space\">\u00a0 <\/span>1\/4 cup\/200g oil or ghee; 2 onions, peeled and thinly sliced; 1 Tbsp. fine sea salt; 1 tsp. freshly ground pepper; 1 tsp. turmeric; 2 tsp. Hamadani seven-spice advieh (see above); 1 \u00bd cup\/270g bulgur; 1lb\/450g carrots (about 6 medium), peeled and diced into 1\/2in\/12 mm cubes; 2 cups broth or water; 1 cup liquid kashk or almond milk<\/p>\n<p class=\"p1\"><b>Garnish:<\/b><span class=\"Apple-converted-space\">\u00a0 <\/span>2 Tbsp. oil\/ghee; 10 cloves garlic, peeled and grated; 1 tsp. turmeric; 2 Tbsp. dried mint flakes<\/p>\n<p class=\"p1\">Bulgur is the hulled kernels (berries) of wheat which are steamed, dried, and cracked.<span class=\"Apple-converted-space\">\u00a0 <\/span>Bulgur was a staple of the Iranian diet before rice took over in the fifteenth century.<span class=\"Apple-converted-space\">\u00a0 <\/span>Traditionally, the ash is made with meat, but here we have the vegetarian\/vegan version by using water instead and almond milk in place of kashk.<\/p>\n<p class=\"p1\"><b>To Cook the Ash:<\/b><\/p>\n<p class=\"p3\">Heat 2 Tbsp. oil in a large laminated cast-iron pot over medium heat and saut\u00e9 the onions until golden medium brown.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the salt, pepper, turmeric, advieh, legumes, bulgur, and carrots.<span class=\"Apple-converted-space\">\u00a0 <\/span>Saut\u00e9 for 1 minute.<\/p>\n<p class=\"p3\">Add the broth and bring to a boil.<span class=\"Apple-converted-space\">\u00a0 <\/span>Cover and simmer over medium heat for 1 \u00bd hours, stirring occasionally until the beans and carrots are tender.<\/p>\n<p class=\"p3\">Add \u00be cup of the kashk to the ash.<span class=\"Apple-converted-space\">\u00a0 <\/span>Use a handheld mixer to partially puree the ash.<span class=\"Apple-converted-space\">\u00a0 <\/span>Adjust seasoning to taste, cover, and keep warm.<\/p>\n<p class=\"p3\">To Cook the Garnish:<span class=\"Apple-converted-space\">\u00a0 <\/span>heat 2 Tbsp. oil in the skillet until hot, add the garlic, and saut\u00e9 until golden brown.<span class=\"Apple-converted-space\">\u00a0 <\/span>Add the turmeric and stir-fry for 1 minute.<span class=\"Apple-converted-space\">\u00a0 <\/span>Remove from heat and add the crushed mint flakes, stir well, and set aside.<\/p>\n<p class=\"p3\">Just before serving, transfer the ash to a bowl and garnish with the mint and garlic mixture and the remaining kashk.<span class=\"Apple-converted-space\">\u00a0 <\/span>Serve with bread and fresh herbs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cHamadan\/Ahmatan\/Ecbatana all are various spellings through time for the same town, which literally means the gathering place. Hamadan is one of the oldest and coldest cities in Iran.\u00a0 It was the capital of the Median Empire and the summer residence of the Achaemenids 2,500 years ago.\u00a0 Located in the western side of Iran by the<\/p>\n","protected":false},"author":2,"featured_media":1652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-1651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hamadani Seven-Spice Advieh - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peykmagazine.com\/en\/2019\/11\/13\/hamadani-seven-spice-advieh\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hamadani Seven-Spice Advieh - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"\u201cHamadan\/Ahmatan\/Ecbatana all are various spellings through time for the same town, which literally means the gathering place. 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