About Dried Fenugreek
Dried fenugreek leaves (Trigonella foenum-graecum), called shanbalileh in Persian, are a cornerstone of Persian herb cookery. The drying process concentrates their distinctive bitter-sweet flavor, making them more potent than fresh.
Characteristics
- •Appearance: Small, crumbled green-brown leaves
- •Aroma: Strong, maple-like, slightly curry-like
- •Taste: Bitter initially, then sweet
The Ghormeh Sabzi Connection
No ghormeh sabzi is complete without dried fenugreek. It provides the dish's characteristic bitter note that balances the other herbs and creates complexity.
How to Use
In Stews
Add directly to the herb mixture when frying. The oil releases its aromatic compounds.
In Rice
Sprinkle into rice water or mix with herbs for sabzi polo.
Rehydrating
For some uses, soak briefly in warm water:
- •Cover with warm water for 10 minutes
- •Drain and squeeze dry
- •Add to dish
Amount Guide
- •Ghormeh sabzi: 2-3 tablespoons for 4 servings
- •Rice dishes: 1 tablespoon per 2 cups rice
- •Start small: Flavor is intense, easy to overdo
Tips
- •Fry well: Must be cooked in oil to mellow bitterness
- •Don't burn: Turns acrid if overcooked
- •Combine with other herbs: Rarely used alone
Storage
Store in airtight container in cool, dark place. Keeps for 1 year but best within 6 months. Aroma indicates freshness — should smell strongly aromatic.