Sabzi ingredients for Persian recipes

In this post you will find a list of all the sabzi or Persian herbs (in farsi and english) you will need for each dish. You will find the recipes for these dishes in the ‘recipe’ section.

The sabzi should all be stemmed and roughly chopped. Use fresh herbs when possible but it’s fine to use a mixture of both fresh and dried sabzi. Always use the same measure of each unless otherwise stated. Herbs can bought fresh when in season, be prepared and then frozen for use later.

For more information about the different herbs used in Persian cooking follow this link

Khoresht e Ghormeh Sabzi: 

• 1 bunch of spinach or esfenaj
• 1 bunch of coriander or gheshniz
• 1 bunch of dill or shivid
• 1 bunch of parsley or jafari
• 1 bunch of fennugreek or shanbalileh
• 1 bunch of leek chives or tareh

Sabzi Polou:

• 1 bunch of leek chives or tareh
• 1 bunch of dill weed or shivid

Khoresht e Karafs:

• 1 bunch of mint or nanar
• 1 bunch of parsley or jafari

Aash e Reshte:

• 1 bunch of  parsley or jafari
• 1 bunch of spinach or esfenaj
• 1 bunch of corriander or gheshniz
• 1 bunch of leek chives or tareh
• 1 bunch of dill weed or shivid

Sabzi Kukoo:

• 1 cup of sweet basil or reyhan
• 1 cup of parsley or jafari
• 1 cup of leek chives or tareh
• 1 cup of dill weed or shivid
• 1 cup of corriander or gheshniz
• 2 cups of spinach or esfenaj