Advieh, with its warm and lightly sweet flavor, is perfect for a Persian style stew or roasted leg of lamb. This traditional rice  dish highlights the blends savory and floral flavors.


  • 2 cups basmati rice
  • 4 quarts water
  • 2 teaspoons salt
  • ½ white onion
  • 4 tablespoons plain yogurt
  • 4 tablespoons butter
  • 3 tablespoons neutral oil
  • 2 teaspoons SKORDO Advieh


  1. Slice your onion.
  2. Rinse your rice, at least 5 times or until water runs clear.
  3. Preheat a large skillet over medium heat.
  4. Put a large pot of water on to boil. 
  5. Add your onion and neutral oil to the skillet, cooking until softened.
  6. Cook rice until al-dente, about 6-8 minutes. Drain into sieve or fine colander and rinse with cool water to stop the cooking. 
  7. Add SKORDO Advieh, salt, and 1 cup of water to the onions. Mix well and remove from heat.
  8. Remove 1 cup of rice, combine it with the yogurt and onion mixture. 
  9. Preheat a large skillet over medium heat, then add oil and butter.
  10. Once melted, add the yogurt rice and spread it evenly. Pile the remaining rice on top, mounding it gently towards the center.
  11. Using the handle of a wooden spoon, poke 5 or 6 holes down to the bottom of the pot, to allow steam to escape. This allows a crust to form as opposed to moisture being trapped.
  12. Make a paper lid by cutting a round of parchment and resting atop the rice. 
  13. Continue cooking rice about 15-20 minutes, peeking to see the crust turning golden. 
  14. Once golden color starts forming, lower the heat and cook for another 15 minutes.
  15. Now brace yourself, you won't know how you did until you dump it out. 
  16. Gently run a spatula along the edges of the pan. Take a deep breath, and flip it onto a platter or cutting board.
  17. If it cracks, then crack it more to make it look intentional. Serve immediately.
April 29, 2021

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