SUBSTITUTING DRIED FOR FRESH HERBS

This Persian recipe for the frittata-like Kuku Sabzi can be made with fresh (ideally) but also dried herbs.

Q: “We now live at the border of Wyoming and Nebraska, 50 miles from the nearest grocery store. We don’t keep much beyond the staples that we need to normally get by. Telling us the amount of dry herbs (such as basil or parsley) to replace fresh herbs would be appreciated.” Charles L.

A: Dried herbs are more potent than fresh, as you know; a helpful ratio to use is 1:3, that is 1 teaspoon (or measure) of dried to every 3 of fresh. So, 1 teaspoon dried basil = 1 tablespoon (or three teaspoons chopped fresh basil), for herbs such as thyme, parsley, rosemary, and the like.