How it's used
Used in herb lentils, kuku sabzi, and pickles.
Feathery, aromatic fresh herb with a mild anise note.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in herb lentils, kuku sabzi, and pickles.
Contains a small amount of vitamin C, useful alongside iron-rich legumes in the same dish.
Try it in the kitchen
Boiled-then-smashed potatoes roasted until crackling crisp with white beans, served over a mustard-dill yogurt dressing with pickles, red onion and pumpkin seed crunch.
Open recipeBuffalo-glazed roasted cauliflower and chickpeas over green lentils, quinoa and wilted kale, with sweet dates, toasted walnuts and a cool cashew ranch dressing.
Open recipeFour substantial turmeric-batter-and-panko tofu cutlets, sliced and fanned over deeply herbed dried-lime lentils with a creamy lemon-tahini finish.
Open recipeA plant-based take on the beloved Persian herb frittata, packed with fresh herbs, barberries, and walnuts โ the plan's most folate-dense meal.
Open recipeA warm mantฤฑ pasta salad with massaged kale and orange segments, dressed in a Georgian-style ground walnut dressing with dill and a touch of pomegranate molasses.
Open recipeTender ruby beetroot gnocchi, gently poached then seared on one side, over a silky lemony hemp and white-bean cream.
Open recipeNutrition notebook
Calories
44kcal
Protein
3.5g
Carbs
4.9g
Fat
1.1g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.