What it means
شوید (shevid) is dill, a tall feathery herb with a distinctive sharp and slightly anise-like aroma. The word’s ultimate origin is uncertain: Wiktionary lists cognates in Hebrew (שֶׁבֶת), Armenian, and Arabic (شِبِثّ), but no Middle Persian ancestor has been documented in major reference sources. This points to an ancient word shared across neighbouring language families rather than a straightforward Persian coinage or a clear Arabic borrowing. In everyday Persian, shevid appears in herb bundles alongside parsley, fenugreek leaves, and chives. A closely related concept is the broader word سبزی (sabzi), which refers to fresh herbs as a category.
How to use it
- شوید تازه میخوای؟ (shevid-e taze mikhai?) “Do you want fresh dill?”
- این پلو با شوید و باقالی درست شده. (in polo ba shevid o baghali dorost shode.) “This rice is made with dill and fava beans.”
- یه دسته شوید از بازار بخر. (ye daste shevid az bazar bekhar.) “Buy a bunch of dill from the market.”
- شوید رو خرد کن بریز تو تخممرغ. (shevid ro khord kon beriz tu tokhm-morgh.) “Chop the dill and mix it into the eggs.”
Cultural note
Shevid ba baghali polo, rice with dill and fava beans, is one of the most beloved dishes in Iranian cuisine and is traditionally served with lamb shank at celebrations including Nowruz. Fresh herbs hold a central place at the Iranian table: the platter of kuku sabzi and the New Year spread called sofreh haft-sin both reflect a culture in which greenery signals life and abundance. Dill is also used in pickles (torshi) and in some regional stews across Iran.