Inside the squash is a rice and meat stuffing, seasoned with a Persian spice mix called advieh, an aromatic blend typically made with cinnamon, cumin, cardamom, ginger, cloves, and rose bud flower ...

Mix all the spices for the advieh blend together in a small bowl. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften, ...

Through the bar and into the dining room at Advieh, Gareth Stewart's new restaurant at the InterContinental Auckland. Photo / Supplied. Kina butter, pistachio butter, brown butter yoghurt - pass ...

Add the onions, the advieh and some salt and cook for 10 minutes over low heat. Add enough water to almost cover the meat. Cover with a lid and stew for 1½ to 2 hours over low heat, ...

“Sweet and sour” chicken often brings a saucy Chinese-American dish to mind, but in Iranian cooking, it refers to what goes inside a bird, not on top of it.

Advieh Restaurant by Gareth Stewart. In 2020 the Commercial Bay retail and hospitality area opened, connecting the east and west – almost.

This week Tony Astle ate at Advieh, a restaurant in the new InterContinental Hotel in Auckland. With ‘Advieh’ being Persian for spice, the menu boasts a fusion of Middle Eastern, Mediterranean ...

Advieh reaches further than the expansive restaurant, with the spices and Stewart’s touch influencing the Club Intercontinental lounge (set to open in June 2024) and the in-room menu too. “This was ...

When lockdown resumed in Melbourne, Gene Kapaufs, the owner of new Yarraville cafe Advi’s Falafels, was prepared.. Kapaufs, who’s also behind nearby Middle Eastern restaurant Advieh in Seddon, had ...