Cuisine is all about warm, heady spices and subtle sweet notes. This recipe calls for “advieh”
a Persian spice blend. This spice blend can be purchased from the grocery or you can make it
yourself. The primary spices are cumin, cinnamon, coriander and cardamom. Advieh might
also contain turmeric, rose petal, black pepper, ground clove and nutmeg. I purchased a
blend to make life easier. This recipe is quite easy to make and very flavorful. The original
recipe calls for brown rice. I like to substitute Royal Basmati rice. The recipe is for two people.

Ingredients:
• 4 oz carrots peeled, chopped ¼” thick diagonally
• 1/8 oz parsley chopped with stems
• 2 small/medium yellow onions thinly sliced, divided
• 2 cloves chopped garlic
• ½ cup Royal Basmati rice (make per directions with one chicken bouillon cube, 1 c. water, and 1 TBS butter)
• 12 oz ground beef
• 2 tsp of advieh spice mix
• ¼ cup dry white wine (if you would not drink it, don’t cook with it)
• 1 TBS butter
• 1 handful slivered almonds
• 2 handfuls dried cranberries
• Olive Oil
Directions: Add one TBS of olive oil to a large frying pan over medium/high heat. Once oil is shimmering, add half of the onions and sauté for 4-5 minutes until translucent. Add the chopped Garlic and sauté for another minute. Add the ground beef, advieh, ½ tsp. salt and ground black pepper to taste. Allow the ground beef to brown about 5 minutes. Stir in the wine and bring to a boil. Allow the wine to reduce to half of the volume. Transfer the mix to a bowl and wipe the pan.
Add the butter to the same pan over medium high heat once the butter is foaming add the almonds with a pinch of salt. Fry the almonds until golden brown. Be careful this happens fast and they are easy to burn. It will only take about a minute or two. Remove the almonds with a slotted spoon. In the same pan now add the carrots, remaining onions, and sauté for 5-6 minutes until softened. Stir in the cranberries, half the parsley, salt and pepper to taste. Add the ground beef mixture back to the pan and combine.
For plating, divide the rice and ground beef like the picture, then add the almonds and remaining
parsley as garnish. I hope you enjoy this recipe as much as I do!