Iranians use a unique blend of spices in their cooking.
While the ancient spice trade in Asia hasn't garnered nearly the influence it had centuries ago, Middle Eastern people are still feeling the influence of the years-old practice in their cuisine. From Indian influences to their own Persian background, spice used in Iranian cooking can vary greatly from pricey and sought after to everyday Western options.
Advieh
Similar to what Western culture would refer to as "allspice," advieh is a mixture of several different seasonings that Iranians use regularly in cooking. Advieh generally contains cinnamon, nutmeg, cardamom, cumin, and rose petals. Typical uses for this seasoning are in rice, bean, and chicken dishes.
Saffron
Perhaps Iran's most well-known and most expensive choice of spice is saffron. It is used in rice, potato, and even dessert dishes like ice cream, cookies, and cakes. It's a spice native to the Middle East and is widely known as the most expensive spice in the world by weight.
Other Spices
In Iranian cuisine, several other more common spices are used in dishes as well. Ash soup, for example, is a common dish that is served in households in Iran. Spices used for this soup include barley, mint, parsley, saffron, and pepper. Kababs, which are also quite popular in the country, can be seasoned a variety of different ways. The chelo kabab, for one, is seasoned with sumac. Even drinks are seasoned specifically - doogh, a yogurt drink common to the country, is seasoned with mint.
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