Sadaf Sabzi Ghormeh- Ghormeh Sabzi Dried Herbs Mix - Persian Spices for Cooking and Food Seasoning- Natural Herb Mix - Kosher - 2 Oz Can

Good stuff!!

Delicious! Great for soups. Great for Mid East dishes.

Will order again.

I used this for the dried fenugreek but also used my own fresh parsley, dill, flat leaf parsley, spinach, & of course dried limes.

This is super easy to make if you're especially lazy like me and it's hard to tell the difference from fresh herbs.Here's what I do:- Dump 1 full container of the herbs (and dried limes if you desire) into a bowl with lukewarm water and let it sit. Make sure it sits for at least 10 minutes if not longer. It'll expand, so use a large bowl!- In a pot (also you'll need a lid later), add some avocado oil, 1-2 tablespoons of maple syrup, and 1 onion. Cook at medium to medium-high until brown- Once onions are brown add in some light turmeric (less than a teaspoon), about 1 teaspoon of salt or garlic salt, and 1 tablespoon of garlic (I used refrigerated squeeze garlic lol)- Add about 1/4 cup of lime or lemon juice (or more if you want it sour) and sprinkle in some dried-dill (optional)- Stir so the ingredients mix with the browned onions and let them fry for a few minutes- Dump the dehydrated herbs in a strainer and rinse them a little bit with warm water then shake the strainer so the herbs loosen up- Add the herbs into the pot, mix with the onions and let it fry for about 2-3 minutes. You want it cooked enough to where you can easily smell the herbs and it smells good, but you don't want to burn the herbs!- All the above steps should be done at medium to medium-high temperature by the way- Remove the pot off the stove for several minutes so it cools down and the oil has settled. CAREFULLY (remember you have oil in there!) add enough water to fully submerge everything. You want enough water to evaporate so that there's a thick consistency and very slightly soupy, but you don't want soup!- Bring the water to a boil at medium to medium-high temperature.- Add in beans (I use 1 can of kidney beans)- Add less than a 1/4 cup of milk (too much will ruin it, so be careful)- Put the lid on top of the pot. Maintain a slight boil for about 1 hour.It should be ready in about 45 min to 1 hour, but check on it and stir every 10 minutes. Make sure there's enough water throughout, if not, add slightly more. Remember, you don't want it to be soup!

Herbs in this container are among the best follow the instructions, and you will never be disappointed in using this product

However, I just learned about the competing brand that is less than half the price and quality is very comparable. The subtle difference does not justify the %60 higher cost.

The container holds the right portion for one serving. Soak, drain, fry, and cook for a couple of hours while enjoying the incredible aroma of this traditional Persian dish filling your house.