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

The flavor is really delicious and tastes very close to homemade ghormeh sabzi. The herbs are aromatic, and make cooking much easier. My only complaint is that the price is quite high for the amount you get. Overall, great quality but a bit expensive.

Great product.

Yum. Makes cooking my favorite Persian meal easy.

Terrific product! Excellent quality!

It’s so good, but there’s really not a lot in the container.

Exactly as described, makes making ghormeh sabzi so much easier when living rurally and don’t have access to some of the ingredients.

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!

This produces the best ghormeh sabzi. I have to use 4 packages though. Unfortunately, the price keeps going up and up.

I love these herb mixes and use them regularly in my soups, sauces, and salads!

Just a little pricey.

trop cher !

Very disappointed to see how little is in a big can. Not what I expected. You cannot return the product so I had to keep it. Don't waste your money on this.