I don't claim this to be authentic in any way, but it introduced me to the the flavours of advieh. Although it looks like garam masala, its not spicy at all - imparting a slight sweetness, I guess from the cinnamon.
I am looking forward to checking out some of my Middle Eastern Cookbooks for recipes that make the most of advieh, but this dish was fine and welcomed on a day like today when the rain has not stopped, its been a continuous drizzle making you feel like a soggy sock. Tucking into this Persian Stew made me a little radiant.
I served it with pickled chillies and couscous instead of rice for a change.
4 tablespoon oil
1 onion, minced
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon chill flakes
1 cauliflower, broken into bite size florets
1/2 teaspoon Advieh (See below)
1 tablespoon tomato paste
1 pint Vegetable stock
1 x 400g tinned chickpeas, drained and rinsed
Optional: 1 aubergines, sliced and cubed (roasted in the oven with 1 tablespoon oil, until golden and tender. Set aside to cool)
Heat the oil in a wide pot, add the onion until transluscent.
Add the turmeric, salt and chilli flakes and cook for a couple of minutes, before stirring in the cauliflower, cook for a around 10 minutes. Then stir in the advieh and tomato paste and vegetable stock. Bring to a boil, then turn heat to medium and allow to cook until the cauliflower is tender.
When the cauliflower is cooked, stir in the chickpeas (and aubergine if using)
Simmer for a few minutes before serving, taste and adjust seasoning if necessayr.
Adapted from a recipe by Andrea's Garden Cooking see here.