Persian Dried Herbs Guide: Ghormeh Sabzi, Aush, Kookoo & More
Persian cooking leans heavily on fresh and dried herbs — so much so that many classic dishes are named for their herb blend. This guide covers the pre-mixed dried herb blends behind Persian stews and rice dishes, the individual herbs sold on their own, and a few traditional dried herbs used for tea and old customs rather than cooking.
Persian Herb Blends for Cooking
These are pre-mixed dried herb blends, each formulated for one specific classic dish — no chopping or guessing proportions.
Ghormeh Sabzi Herb
A blend of parsley, cilantro, chives, and fenugreek leaf, dried and mixed specifically for ghormeh sabzi, Iran’s national herb stew. Shop ghormeh sabzi herb.
Aush Herb
The herb blend for aush (ash) — Persian noodle and bean soups like ash reshteh — with a mix suited to a heartier, herb-forward broth. Shop aush herb.
Kookoo Herb
The blend behind kuku sabzi, the Persian herb frittata — a fine-cut mix designed to bind well with egg. Shop kookoo herb.
Polo Herb
A blend for herbed rice (sabzi polo) — traditionally served with fish, especially around Nowruz. Shop polo herb.
Individual Dried Herbs
Sold on their own for recipes that call for just one herb, or for cooks who prefer to build their own blend.
Fenugreek Herb (Shanbalileh)
Dried fenugreek leaf, the herb that gives ghormeh sabzi its distinctive slightly bitter, aromatic edge. Shop fenugreek herb.
Leek Herb (Tareh)
Dried leek greens, used in ash reshteh and other herb-forward soups for a mild, oniony depth. Shop leek herb.
Mint Herb (Nana)
Dried mint, a staple garnish and flavoring — sprinkled over soups, mixed into yogurt dips, or steeped for tea. Shop mint herb.
Dill Herb (Shevid)
Dried dill, best known for baghala ghatogh (fava bean and dill stew) and dill rice. Shop dill herb.
Traditional Herbs for Tea & Custom
Not cooking herbs — these are dried plants used in Persian households for tea, aromatic infusions, and long-standing customs.
Esfand (Peganum Harmala)
اسفند — Wild rue seeds, traditionally burned as incense in Persian households as a custom believed to ward off the evil eye (nazar), especially at gatherings or a new home. Not used in cooking. Shop esfand (peganum harmala).
Khakshir (Flixweed)
خاکشیر — Tiny flixweed seeds, traditionally soaked and mixed with water, sugar, and rose water or lime to make a cooling drink, especially in hot weather. Shop khakshir (flixweed).
Golgavzaban (Borage)
گل گاوزبان — Dried borage flowers, steeped into a calming herbal tea often reached for to help with sleep and stress. Shop golgavzaban (borage).
Dried Orange Blossom
Dried orange blossom petals, steeped for a fragrant floral tea — a milder, more delicate alternative to rose petal tea. Shop dried orange blossom.
Frequently Asked Questions
What’s the difference between ghormeh sabzi herb and aush herb?
Both are pre-mixed dried herb blends, but each is formulated for a different dish — ghormeh sabzi herb (parsley, cilantro, chives, fenugreek) for the classic herb stew, and aush herb for heartier noodle and bean soups like ash reshteh.
What is esfand used for?
Esfand (wild rue seeds) is traditionally burned as incense in Persian households, a custom believed to ward off the evil eye. It’s not a cooking ingredient.
How do you use khakshir (flixweed seeds)?
Soak the seeds in water until they swell and turn gel-like, then mix with sugar and rose water or lime juice for a traditional cooling summer drink.
Can I substitute one Persian herb blend for another?
Not really — each blend is proportioned for its specific dish. Using kookoo herb in ghormeh sabzi, for example, will give a noticeably different flavor and texture than the dish traditionally has.
Shop All Persian Herbs
Browse the complete range of authentic Persian herbs and herb blends at Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop the full Persian herbs collection.
