Qazvin Offering

Flavor profile

Warm and floral. Turmeric and coriander lay the ground, cardamom and cinnamon bring the warmth, and Damask rose and saffron carry the finish — the rose petals flecked pink through the gold. No salt, so you season the pot yourself.

How to use

Built for gheymeh nesar, the jeweled rice Qazvin brings out for weddings and for guests it actually likes: stir it into the stew as the onions soften and let it bloom in the fat before the liquid goes in. After that, any rice or stew that deserves a celebration. Taste as you go — chouiya.

The spices had to earn the jar

This is the version I cooked at Persian Kitchen NYC for years before it earned a name of its own. A working recipe, adjusted over a lot of dinners, only then put into a jar. A beautiful jar does not get a free pass — dinner still has to taste good.

Artwork by Atieh Sohrabi

The jar wears an original painting by Atieh Sohrabi — Tehran-born, now in New York — whose work dresses all three Persian blends in The Bazaar. Amber glass, gold lid, made to refill and keep.

Ingredients and practical information

Ingredients: turmeric, ground coriander, ground cumin, ground cardamom, Damask rose powder, ground cinnamon, black pepper, nutmeg, saffron.

Net weight: 72 g (2.54 oz) · Salt-free · Blended and packed in small batches in Manhattan · Ships within New York State.

Other Persian blends

The Grand Koofteh — the herbal, rose-and-saffron seasoning for Tabriz's famous meatball.
Warm Spice Torshi — the pickling mix for a proper Persian table.

Build a Persian gift box

Three recipes. Three paintings. A very good-looking dinner plan.
Everyone brings wine. Bring spices. →