We’ve long seen how families used to dry mint at home, and we still remember every step of the process: how they would wash it, let the water drain, and then leave it out in the sun or shade to dry slowly. After that, they’d grind it and separate the stems. Now, dried mint is conveniently available, clean, fresh, and ready to use.
Dried mint can be added to dishes like cutlet and kuku to bring a refreshing minty flavor, in whatever amount you prefer. You can mix it with other herbs, for example, to include it in sabzi polow or add it to stews. In celery stew, mint is an essential ingredient; though its quantity is smaller than the other herbs, its presence is important and impactful.
Dried mint is also great in stuffed grape leaves (dolmeh), and a dolmeh infused with the taste of mint doesn’t even need praise, it speaks for itself!
AbDoogh khiar mixture (limited summer edition)
falafel-spice
Roasted watermelon seed (mahbobi)
Dried onion
Rose Distillate
Roasted watermelon seed (salted)
Sun-dried apricots
Green cardamom
Curry Powder
Jam cookies
Thyme
Oregano
Shahani-Rosinen
Chicken and fish spice
weißer Pfefferkern
Fenchelsamen
Paprika
Pul Biber
Getrocknete schwarze Limettenscheiben
Dried fig
Potato spice
semi-prepared Tahdig mix
Brown raisins(poloi)
Dried orange
Schwarzkümmel(Nigella seeds)
Basloq
Stew spice( Khoreshti )
Dried peach






