Advieh is a mixed-Iranian spice just like gram masala or curry in Indian cuisine. We have lots of different kinds of advieh in herbal shops: stew advieh, rice advieh, chicken and fish advieh.
Stew advieh is comprised of black pepper, cinnamon, turmeric coriander seed and cumin. Depending on which herbal shop you buy your advieh from, the mix can be slightly different as sometimes herbalists can get more creative with the sack of their spices.
Stew advieh, as its name certifies, is used in stews. The mix is often added either when stir-frying the meat or at the last stage. Adding advieh at the last stage, the aroma is preserved better in the stew and you end up having a lighter stew as advieh can darken the stew a little bit.
Depending on what stew you are making, the advieh can vary as well. For example, you can't use the same advieh for ghorme sabzi as you use for gheimeh. The variation of advieh is enormous thus it is best to ask the herbalist what you are intending to cook.
In Persian cuisine, mixed rice dishes have a special place on our tables. Rice advieh is used to add a pleasant aroma to the rice mix and make it more memorable. One of those mixed rice dishes is rice with green beans and meatballs (loobiya polo). Rice advieh is often a mix of cinnamon, cumin, ground rose petal, ground ginger and nutmeg. Rather than relying on salt and pepper, Iranians love the addition of advieh to their dishes. It is a simple and easily accessible spice in one jar instead of going through your spice jars and adding one spoon of each of them.
The combination of earth cumin, floral rose petals and warm cinnamon infuses the rice and stew with extra aroma and tasty complexity that is present in every bite.