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4 Serves
82 Mins
Measure out the individual spices for the Advieh blend and use a mortar and pestle to grind them into a fine, aromatic powder.
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IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
52 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
42 mg / 1,250 mgPotassium
102 mg / 4,700 mgSodium
145 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering.
Add the prepared Advieh spice blend to the hot oil, stirring constantly to toast the spices and release their essential oils without burning them.
Incorporate the filling ingredients, such as diced vegetables or proteins, into the pot and stir to coat them thoroughly with the spiced oil.
Season the mixture with salt and pepper to taste, then cover and simmer on low heat to allow the flavors to meld and the ingredients to cook through.
37
g10
g61
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Algerian23
g24
g37
g
Greek