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A2 noun #8,000 가장 일반적인 11분 분량

شوید

shivid 상위 8,000

연습하기 예시 노트와 팁 شوید 30초 만에

설명 شوید in your Level:

At the A1 level, you only need to know that شوید (Shovid) is a type of food, specifically a green herb. You should be able to recognize it in a grocery store or on a basic menu. You might use it in very simple sentences like 'I like dill' or 'This is dill.' The focus here is on basic identification and the fact that it is an ingredient in Iranian rice. Learners should practice the pronunciation: 'Sho-vid'. It is a common noun that doesn't change much. You will mostly see it paired with 'tāzeh' (fresh) or 'khoshk' (dried). Think of it as one of the 'colors' in the palette of Persian food. At this stage, don't worry about complex grammar; just associate the sound 'Shovid' with the image of green, feathery leaves. If you go to an Iranian house, they might serve you 'Shovid Polo' (Dill Rice), so knowing this word helps you understand what you are eating.

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At the A2 level, you can start using شوید in more descriptive ways and in the context of shopping and simple cooking. You should know how to ask for it at a market: 'Lotfan do dasteh shovid bedahid' (Please give me two bunches of dill). You can describe its taste or smell using basic adjectives like 'khosh-mazzeh' (delicious) or 'khosh-bu' (fragrant). You should also be aware of the dish 'Baghali Polo', which is the most famous use of this herb. At this level, you begin to understand the 'ezafe' construction: 'shovid-e tāzeh' (fresh dill). You might also learn the verb 'pak kardan' (to clean/prepare) in relation to herbs. This is a vital part of daily life in Iran. You can also start to distinguish it from other herbs like 'ja'fari' (parsley) or 'geshniz' (coriander). Knowing 'shovid' allows you to participate in basic conversations about food preferences and grocery lists.

At the B1 level, you can discuss the role of شوید in Persian culture and its health benefits. You should be able to follow a simple recipe that uses dill, understanding instructions like 'shovid rā rīz khord konid' (chop the dill finely). You can explain why dill is used in certain dishes, such as its ability to balance the 'coldness' of certain foods in traditional Persian nutritional theory (though dill itself is considered 'warm'). You should also be familiar with 'Aragh-e Shovid' (dill distillate) and its use for health purposes like lowering cholesterol. Your vocabulary expands to include terms like 'sāturi' (finely chopped) and 'nākhalesī' (impurities/stems to be removed). At this stage, you can have a conversation about your favorite Persian dishes and describe the specific aroma and flavor that dill brings to a meal. You are also more comfortable with the various forms of the herb (fresh, dried, frozen).

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At the B2 level, you can use شوید in more complex linguistic structures and discuss it in the context of Iranian traditions and regional variations. You might talk about how 'Sabzi Polo' with dill is a mandatory dish for the Persian New Year (Nowruz) and the symbolism behind it. You can distinguish between the quality of dill grown in different regions of Iran. Your understanding of 'Teb-e Sonnati' (Traditional Medicine) becomes more nuanced, allowing you to discuss the medicinal properties of dill seeds versus the leaves. You can use the word in hypothetical sentences: 'If I hadn't added enough dill, the rice wouldn't have been so fragrant.' You also start to recognize the word in literature or more formal cooking shows where chefs might use sophisticated verbs like 'mo'attar kardan' (to make fragrant) or 'tazyīn kardan' (to decorate) with dill. You understand the nuances of the 'herb culture' in Iran and how it differs from Western uses.

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At the C1 level, you have a deep appreciation for the linguistic and cultural nuances surrounding شوید. You can read complex culinary essays or historical texts that mention the herb's use throughout Persian history. You understand the etymology of the word and its variations in different Iranian dialects or related languages like Dari or Tajik. You can engage in detailed debates about the 'authentic' way to prepare dishes like 'Kuku-ye Shovid' and the precise ratio of herbs required. Your vocabulary includes very specific terms related to the plant's growth and harvest. You can also recognize metaphorical or idiomatic uses of herb-related language in Persian poetry or modern prose. At this level, 'shovid' is not just a vocabulary word; it's a window into the subtle layers of Persian identity, domesticity, and the historical continuity of Iranian cuisine. You can explain the chemical properties of dill's essential oils (like carvone) in Persian and how they contribute to its unique profile.

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At the C2 level, you possess a near-native mastery of the word شوید and its place in the vast Persian linguistic landscape. You can analyze the herb's mention in classical texts of Persian medicine (like those of Avicenna) and compare them with modern scientific findings, all in fluent Persian. You can write scholarly articles or high-level culinary critiques discussing the evolution of herb-based dishes in the Iranian plateau. You are comfortable with the most obscure regional synonyms or archaic forms of the word. You can use 'shovid' in sophisticated wordplay or puns that rely on its similarity to other words. Your understanding of the cultural 'weight' of the herb allows you to interpret its presence in art, cinema, and social rituals at an expert level. For you, the word evokes a complex web of sensory, historical, and social meanings that define the essence of the Persian-speaking world's relationship with nature and the kitchen.

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شوید 30초 만에

Shovid (شوید) means 'dill' in Persian and is a core aromatic herb in Iranian cuisine.
It is primarily used in rice dishes like Baghali Polo and Sabzi Polo, providing a fresh, citrusy aroma.
In traditional medicine, it is valued for aiding digestion and lowering blood fat levels.
It can be found in fresh, dried, or distilled (Aragh-e Shovid) forms across Iran.

The Persian word شوید (Shovid) refers to the aromatic herb known in English as dill. Botanically classified as Anethum graveolens, it is a staple in the Iranian kitchen, prized for its delicate, feathery green leaves and its distinct, pungent, and slightly citrusy aroma. Unlike in some Western cuisines where dill is primarily a pickling spice, in Persian culture, shovid is treated as a fundamental vegetable component, often used in massive quantities to define the character of iconic rice dishes and stews. When you walk through a traditional Iranian bazaar, the scent of fresh, damp dill often permeates the air near the vegetable stalls, where it is sold in large, vibrant green bundles.

Botanical Profile: Dill is an annual herb in the celery family Apiaceae. It features slender stems with alternate, finely divided, softly delicate leaves. The word شوید specifically denotes these leaves, though the seeds (تخم شوید) are also used in traditional medicine.

Iranians use شوید in several forms: fresh (تازه), dried (خشک), and occasionally frozen. Fresh dill is essential for the famous 'Sabzi Polo' (herb rice) served during Nowruz (Persian New Year). The process of preparing it is a communal ritual; families often sit together to 'clean' the herbs, removing the thick stems and finely chopping the feathery fronds. This act of preparation is as much a social event as it is a culinary necessity.

مادرم همیشه برای باقالی‌پلو از شوید تازه استفاده می‌کند.
(My mother always uses fresh dill for Baghali Polo.)

Beyond the kitchen, شوید holds a place in 'Teb-e Sonnati' (Traditional Persian Medicine). It is widely believed to help lower blood lipids and cholesterol. It is common to see Iranians drinking 'Aragh-e Shovid' (dill water or distillate) after a heavy, fatty meal to aid digestion and manage fat levels. This intersection of food and medicine makes the word ubiquitous in daily Persian life.

عرق شوید برای کاهش چربی خون بسیار مفید است.
(Dill distillate is very useful for reducing blood fat.)

Culinary Versatility: From the creamy 'Mast-o-Khiar' (yogurt and cucumber dip) to the hearty 'Kuku-ye Shovid', this herb provides a refreshing contrast to rich meats and grains. Its ability to pair perfectly with fava beans (baghali) is legendary in Persian gastronomy.

In a linguistic context, understanding شوید is vital for anyone navigating a Persian menu or grocery store. It is one of the first herb names students learn because of its distinct appearance and frequent appearance in common nouns. Whether you are ordering food in a restaurant or discussing health with an elder, the word شوید serves as a bridge into the heart of Persian domestic life.

آیا می‌توانید کمی شوید خشک از عطاری بخرید؟
(Can you buy some dried dill from the herbalist shop?)

Using the word شوید in a sentence is relatively straightforward as it functions as a standard noun. However, its usage often involves specific verbs related to cooking and preparation. For instance, the verb pak kardan (to clean) is almost always used with fresh dill, referring to the process of separating the leaves from the stalks. In a sentence: 'I am cleaning the dill' becomes Man dāram shovid pākh mikonam.

Quantification: When buying dill, use the counter 'dasteh' (bunch). For example: 'Se dasteh shovid' (three bunches of dill). If using dried dill, you might use 'ghāshogh' (spoon) or 'peymāneh' (cup).

In grammar, شوید can be the subject, object, or part of an ezafe construction. Because it ends in a consonant, the ezafe 'e' sound is added directly: shovid-e tāzeh (fresh dill). It is also frequently compounded with other words to create specific dish names. The most common is Shovid-Polo, where the herb and rice are conceptually joined into a single culinary entity.

ترکیب شوید و سیر بوی فوق‌العاده‌ای به غذا می‌دهد.
(The combination of dill and garlic gives a wonderful smell to the food.)

When discussing quantities in recipes, you will encounter the word sāturi (finely chopped). A recipe might say: 'Add two cups of finely chopped dill.' In Persian: Do peymāneh shovid-e sāturi shodeh ezāfeh konid. This level of specificity is common in Persian instructional language. Another common context is the 'Attari' or traditional pharmacy, where you might ask for 'Aragh-e Shovid' (dill distillate) or 'Tokhm-e Shovid' (dill seed).

برای این سالاد، شوید را خیلی ریز خرد کنید.
(For this salad, chop the dill very finely.)

Negation and Preference: If you don't like dill, you would say: Man shovid dūst nadāram. In a restaurant, to ask for a dish without it: Lotfan bedūn-e shovid bāshad (Please let it be without dill).

Finally, consider the poetic or descriptive use. Dill is often described as 'khosh-atr' (pleasant-smelling). A writer might describe a garden by mentioning the 'atr-e shovid-e tāzeh' (the scent of fresh dill) wafting through the kitchen window, evoking a sense of home and domestic warmth. This word is not just a label for a plant; it is a sensory trigger for many Iranians.

عطر شوید تمام فضای آشپزخانه را پر کرده بود.
(The scent of dill had filled the entire space of the kitchen.)

The word شوید is most frequently heard in three primary environments: the domestic kitchen, the traditional bazaar, and the restaurant. In the kitchen, it is the subject of constant discussion between family members: 'Is the dill chopped enough?' or 'Did you buy enough dill for the Sabzi Polo?' These conversations are the heartbeat of Iranian home life, where the quality and freshness of herbs are paramount.

The Bazaar (Bāzār): In the vegetable section (Sabzi-forūshi), you will hear vendors shouting the names of their herbs. They might cry out: 'Shovid-e tāzeh dārim!' (We have fresh dill!). Customers will haggle over the price of 'chand dasteh shovid' (a few bunches of dill), inspecting the leaves for any signs of yellowing.

Restaurants are another major venue for this word. When looking at a menu, you will see 'Baghali Polo bā Māhicheh' (Fava bean rice with lamb shank), which inherently contains a massive amount of dill. You might ask the waiter: 'Inside this rice, is there fresh dill or dried?' (Tū-ye in polo, shovid-e tāzeh hast yā khoshk?). This distinction is important for food connoisseurs who prefer the vibrant green color and superior aroma of the fresh variety.

در بازار تجریش، بوی شوید و ریحان همه جا می‌پیچد.
(In Tajrish bazaar, the smell of dill and basil twists everywhere.)

Traditional medicine shops, known as 'Attari', are places where شوید is discussed in a clinical or therapeutic sense. You might hear a customer asking for 'Aragh-e Shovid' to treat their high blood pressure or cholesterol. The herbalist might explain the benefits: 'Shovid barā-ye chabi-ye khūn khūbe' (Dill is good for blood fat). This usage highlights the herb's role in the Persian holistic health system.

گارسون گفت که امروز شوید پلو تمام شده است.
(The waiter said that the dill rice has run out today.)

Cooking Shows and Media: With the rise of Persian food bloggers and TV chefs, you'll hear 'shovid' in instructional videos. They emphasize techniques like 'sāturi kardan' (finely chopping) and how to dry it at home to maintain its green color.

Even in social gatherings, herbs are a topic. If a host serves a particularly fragrant rice, a guest might compliment them: 'Che shovid-e khosh-atri dārad!' (What fragrant dill it has!). This recognition of quality is a standard part of Persian etiquette and appreciation for the cook's effort in selecting the best ingredients.

آیا این شوید را خودتان در باغچه کاشته‌اید؟
(Did you plant this dill in the garden yourself?)

One of the most frequent mistakes for learners of Persian is confusing the noun شوید (Shovid) with certain forms of the verb shodan (to become). Specifically, the second-person plural imperative or subjunctive 'shavid' (بشوید - though usually spelled with a 'beh' prefix) can sound similar in rapid speech. However, in writing, the herb is simply شوید, and context usually makes the difference clear. You wouldn't eat a verb, nor would you 'become' an herb in a recipe!

Pronunciation Pitfalls: The 'v' sound (و) in Persian is labiodental, like the English 'v'. Some learners accidentally produce a 'w' sound (shoy-id), which is incorrect. The vowel before the 'v' is a short 'o' (like in 'go' but shorter) or 'e' depending on the dialect. Standard Persian is 'shovid'.

Another common error is misidentifying the herb in the market. To an untrained eye, شوید might look like rāziyāneh (fennel) because both have feathery leaves. However, fennel has a distinct anise/licorice scent that dill lacks. Mixing them up in a 'Baghali Polo' would drastically change the flavor profile of the dish. Always trust your nose: dill is sharp and fresh, while fennel is sweet and licorice-like.

اشتباه نکنید، این رازیانه است نه شوید.
(Don't make a mistake, this is fennel, not dill.)

Learners also struggle with the pluralization of herbs. In Persian, when you talk about herbs as a category or in a dish, you often use the singular form even if you mean a large quantity. Saying 'shovid-hā' (dills) sounds very unnatural. Instead, say 'meghdāri shovid' (some dill) or 'shovid-e ziyād' (a lot of dill). Using the plural suffix with herbs is a classic sign of a non-native speaker.

من مقدار زیادی شوید برای مهمانی خریدم.
(I bought a large amount of dill for the party.)

Spelling Confusion: In informal writing (like SMS), some might write 'شبت' (shabat) which is the Arabic-influenced variant, but in modern Iranian Persian, 'shovid' is the standard. Stick to 'shovid' to avoid sounding archaic or overly formal in the wrong context.

Lastly, don't confuse shovid-e khoshk (dried dill) with shovid-e tāzeh (fresh dill) in recipes. Dried dill is much more concentrated. Using a cup of dried dill when the recipe calls for a cup of fresh will ruin the dish. This isn't just a linguistic mistake; it's a culinary one that many beginners make because they don't know the Persian modifiers for 'fresh' and 'dried'.

اگر شوید تازه ندارید، از مقدار کمتری شوید خشک استفاده کنید.
(If you don't have fresh dill, use a smaller amount of dried dill.)

While شوید is unique in its flavor, it belongs to a family of herbs (sabzijāt) that are often used together or can sometimes be substituted in a pinch. Understanding the differences between these herbs is crucial for mastering Persian vocabulary and cooking. The most common related herbs are geshniz (coriander), ja'fari (parsley), and tareh (chives/leeks).

شوید (Dill) vs. گشنیز (Coriander): Dill has feathery, needle-like leaves and a sharp, citrusy scent. Coriander has broad, flat, lobed leaves and a more earthy, soapy aroma. They are rarely substitutes for each other in Persian rice dishes, as dill is the star of 'Shovid Polo' while coriander is a secondary player in 'Sabzi Polo'.
شوید (Dill) vs. رازیانه (Fennel): Visually, they are almost identical. However, fennel (rāziyāneh) is primarily used in Iran for its seeds or in medicinal teas, not as a fresh green herb in rice. Fennel has a strong licorice smell, whereas dill is more herbaceous and pungent.

In some regional dialects or older texts, you might encounter the word shabat (شبت). This is essentially the same plant, but shovid is the preferred modern term in Iran. If you are reading classical Persian medicine books, look for shabat. In everyday modern life, you will never need to use anything other than shovid.

در این دستور پخت، می‌توانید به جای شوید از کمی جعفری استفاده کنید، اما طعم آن عوض می‌شود.
(In this recipe, you can use some parsley instead of dill, but the taste will change.)

Another alternative when discussing dried herbs is 'Sabzi-ye Khoshk-e Mokhlūt' (mixed dried herbs). This mix often contains dill along with parsley and coriander. If a recipe calls for 'shovid', using the mix is a lazy but common alternative in diaspora kitchens. However, for the authentic flavor of dishes like 'Baghali Polo', pure شوید is non-negotiable.

من شوید را به گشنیز ترجیح می‌دهم چون عطر ملایم‌تری دارد.
(I prefer dill to coriander because it has a milder scent.)

Related Terms: - تخم شوید (Dill seed)
- عرق شوید (Dill distillate)
- شوید پلو (Dill rice)
- شوید خشک (Dried dill)

Finally, when shopping, you might see 'Anethum' on labels in international stores. This is the Latin name. In Persian stores, it will always be labeled in the beautiful Perso-Arabic script as شوید. Knowing this word opens up the world of 'Sabzi-Khoran' (herb-eating), a central pillar of the healthy and flavorful Iranian diet.

فروشنده گفت که شوید کوهی عطر بسیار قوی‌تری دارد.
(The seller said that mountain dill has a much stronger scent.)

How Formal Is It?

재미있는 사실

In ancient times, dill was used not just for food but as a symbol of protection. Some believed hanging a bunch of 'shovid' over a doorway could ward off evil spirits.

발음 가이드

UK /ʃɒ.vɪd/

US /ʃoʊ.vɪd/

The stress is typically on the second syllable: sho-VID.

라임이 맞는 단어

نوید (Navid) جوید (Javid) پرید (Parid) خرید (Kharid) رسید (Rasid) کشید (Kashid) شنید (Shanid) دوید (David)

자주 하는 실수

Pronouncing the 'v' as a 'w' (Shoy-id).
Using a long 'ee' in the first syllable (Shee-vid).
Swapping the 'o' and 'i' sounds.
Making it one syllable (Shvid).
Over-emphasizing the 'd' at the end.

난이도

독해 2/5

Easy to read as it follows standard phonetic rules.

쓰기 2/5

Simple characters with no complex connectors.

말하기 3/5

The 'v' sound can be tricky for some learners.

듣기 3/5

Can be confused with the verb 'shavid' in fast speech.

다음에 무엇을 배울까

선수 학습

سبزی (Herb) برنج (Rice) تازه (Fresh) خوشمزه (Delicious) بازار (Market)

다음에 배울 것

گشنیز (Coriander) جعفری (Parsley) باقالی (Fava bean) پلو (Cooked rice) عطاری (Herbalist)

고급

آنتی‌اکسیدان (Antioxidant) کلسترول (Cholesterol) تقطیر (Distillation) فیبر (Fiber) اسانس (Essential oil)

알아야 할 문법

Ezafe Construction

شویدِ تازه (shovid-e tāzeh) - The 'e' links the noun to the adjective.

Compound Nouns

شویدپلو (shovid-polo) - Two nouns joined to form a specific dish name.

Uncountable Nouns

شوید (shovid) - Usually treated as a mass noun like 'water' or 'rice'.

Imperative Verbs with Objects

شوید را بشوی (Wash the dill) - Using 'rā' for the direct object.

Adverbial Placement

شوید را ریز خرد کن (Chop the dill finely) - Adverb 'riz' before the verb.

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수준별 예문

این شوید است.

This is dill.

Basic 'Subject + Verb' structure.

شوید سبز است.

Dill is green.

Adjective usage.

من شوید دوست دارم.

I like dill.

Simple present tense.

شوید خوش‌بو است.

Dill is fragrant.

Compound adjective 'khosh-bu'.

این شوید تازه است؟

Is this dill fresh?

Simple question form.

مادرم شوید می‌خرد.

My mother buys dill.

Present continuous/habitual.

شوید در برنج است.

Dill is in the rice.

Preposition 'dar' (in).

یک دسته شوید، لطفا.

One bunch of dill, please.

Using 'dasteh' as a counter.

باید کمی شوید برای پلو بخریم.

We must buy some dill for the rice.

Modal verb 'bāyad' (must).

شوید را خوب بشویید.

Wash the dill well.

Imperative form.

آیا شوید خشک هم دارید؟

Do you also have dried dill?

Adjective 'khoshk' (dried).

شوید پلو با ماهی خیلی خوشمزه است.

Dill rice with fish is very delicious.

Compound noun 'Shovid-Polo'.

من همیشه شوید را ریز خرد می‌کنم.

I always chop the dill finely.

Adverbial use of 'riz' (finely).

این شویدها خیلی تازه نیستند.

These dills are not very fresh.

Plural marker '-hā' (rare but possible here).

قیمت یک کیلو شوید چند است؟

What is the price of one kilo of dill?

Asking for price.

شوید را با باقالی مخلوط کنید.

Mix the dill with fava beans.

Verb 'makhlūt kardan' (to mix).

شوید یکی از مهم‌ترین سبزی‌ها در آشپزی ایرانی است.

Dill is one of the most important herbs in Iranian cooking.

Superlative 'mohemm-tarin'.

اگر چربی خون دارید، عرق شوید بنوشید.

If you have blood fat (cholesterol), drink dill distillate.

Conditional sentence.

شوید تازه عطر بهتری نسبت به شوید خشک دارد.

Fresh dill has a better scent compared to dried dill.

Comparative 'behtar az'.

مادر بزرگم همیشه شوید را خودش خشک می‌کند.

My grandmother always dries the dill herself.

Reflexive 'khodash'.

برای تهیه این سس، شوید را با ماست ترکیب کنید.

To prepare this sauce, combine dill with yogurt.

Purpose clause with 'barāye'.

شوید پلو معمولاً با گوشت بره سرو می‌شود.

Dill rice is usually served with lamb meat.

Passive voice 'sarv mishavad'.

بوی شوید مرا به یاد خانه مادربزرگم می‌اندازد.

The smell of dill reminds me of my grandmother's house.

Idiomatic 'be yād andākhtan'.

در عطاری‌ها می‌توانید تخم شوید هم پیدا کنید.

In herbalist shops, you can also find dill seeds.

Potential 'mitavānid'.

شوید به دلیل خواص ضدعفونی‌کننده‌اش در طب سنتی شناخته شده است.

Dill is known in traditional medicine for its antiseptic properties.

Reasoning with 'be dalil-e'.

کاشت شوید در باغچه خانه کار بسیار آسانی است.

Planting dill in the home garden is a very easy task.

Gerund/Infinitive as subject.

مقدار شوید در سبزی پلو باید متناسب با سایر سبزی‌ها باشد.

The amount of dill in Sabzi Polo must be proportional to the other herbs.

Adjective 'motanāseb'.

برخی افراد به بوی تند شوید حساسیت دارند.

Some people are sensitive to the sharp smell of dill.

Noun 'hasāsiyat' (sensitivity).

شوید وحشی در دامنه‌های کوهستان‌های ایران به وفور یافت می‌شود.

Wild dill is found in abundance on the slopes of Iran's mountains.

Passive 'yāft mishavad'.

استفاده از شوید در غذاهای دریایی باعث از بین رفتن بوی زهم ماهی می‌شود.

Using dill in seafood causes the elimination of the fishy smell.

Complex noun phrase 'az beyn raftan'.

در برخی مناطق، از شوید برای طعم‌دار کردن ترشیجات استفاده می‌کنند.

In some regions, they use dill to flavor pickles.

Indefinite plural subject.

شوید حاوی مقادیر زیادی ویتامین ث و آنتی‌اکسیدان است.

Dill contains large amounts of Vitamin C and antioxidants.

Verb 'hāvi būdan' (to contain).

رایحه نافذ شوید در فضای بازار، نویدبخش رسیدن بهار است.

The penetrating aroma of dill in the bazaar space is a harbinger of spring's arrival.

Poetic vocabulary 'navid-bakhsh'.

تحقیقات اخیر تأثیر عصاره شوید را بر کاهش قند خون تأیید کرده‌اند.

Recent research has confirmed the effect of dill extract on lowering blood sugar.

Formal scientific register.

شوید در متون کهن پزشکی به عنوان دارویی برای تسکین دردهای گوارشی ذکر شده است.

Dill has been mentioned in ancient medical texts as a remedy for soothing digestive pains.

Passive 'zekr shodeh ast'.

ظرافت برگ‌های شوید، آن را به گزینه‌ای ایده‌آل برای تزیین دیس‌های غذا تبدیل کرده است.

The delicacy of dill leaves has turned it into an ideal choice for decorating food platters.

Abstract noun 'zarāfat'.

تفاوت میان شوید کوهی و پرورشی در غلظت اسانس‌های روغنی آن‌هاست.

The difference between wild and cultivated dill lies in the concentration of their essential oils.

Technical term 'esāns-hāye rowghani'.

برداشت شوید باید پیش از گلدهی گیاه صورت گیرد تا عطر آن حفظ شود.

The harvest of dill must take place before the plant flowers to preserve its scent.

Subjunctive 'hefz shavad'.

در فرهنگ عامه، شوید نمادی از برکت و سرسبزی سفره‌های ایرانی محسوب می‌شود.

In folklore, dill is considered a symbol of blessing and the greenness of Persian tables.

Passive 'mahsūb mishavad'.

تلفیق هوشمندانه شوید و سیر در آشپزی گیلان، سبک منحصر به فردی را ایجاد کرده است.

The clever integration of dill and garlic in Gilan's cuisine has created a unique style.

Sophisticated noun 'talfigh'.

واکاوی ریشه‌های اتیمولوژیک واژه 'شوید' ما را به دوران پهلوی و زبان‌های باستانی ایران می‌برد.

Analyzing the etymological roots of the word 'shovid' takes us to the Pahlavi era and ancient Iranian languages.

Highly academic verb 'vākāvi'.

شوید، این گیاه بی‌ادعا، در تار و پود هویت تغذیه‌ای ایرانیان تنیده شده است.

Dill, this unassuming plant, is woven into the fabric of the nutritional identity of Iranians.

Metaphorical 'tanideh shodeh'.

فراوانی ترپن‌ها در شوید، تبیین‌کننده ویژگی‌های فارماکولوژیک این گیاه در درمان بیماری‌هاست.

The abundance of terpenes in dill explains the pharmacological characteristics of this plant in treating diseases.

Scientific terminology 'tabyin-konandeh'.

تقابل میان سنت و مدرنیته در استفاده از شوید خشک به جای تازه، بحث‌های داغی را میان سرآشپزان برانگیخته است.

The contrast between tradition and modernity in using dried dill instead of fresh has sparked heated debates among chefs.

Abstract noun 'taghābol'.

شوید در بوطیقای آشپزی ایرانی، نقشی فراتر از یک چاشنی ساده و در واقع نقش یک رکن ساختاری را ایفا می‌کند.

In the poetics of Persian cooking, dill plays a role beyond a simple seasoning and, in fact, acts as a structural pillar.

Literary term 'butighā' (poetics).

استحصال اسانس از تخم شوید مستلزم فرآیندهای پیچیده تقطیر با بخار آب است.

Extracting essential oil from dill seeds requires complex steam distillation processes.

Technical verb 'estehsāl'.

تأثیر اقلیم بر کیفیت شوید تولیدی در دشت‌های مرکزی ایران، موضوع رساله‌های متعددی بوده است.

The impact of climate on the quality of dill produced in the central plains of Iran has been the subject of numerous dissertations.

Formal noun 'resāleh'.

شوید، با آن برگ‌های سوزنی‌اش، گویی نخی سبز است که خاطرات جمعی یک ملت را به هم می‌دوزد.

Dill, with its needle-like leaves, is as if it were a green thread sewing together the collective memories of a nation.

Poetic simile 'gu'i'.

동의어

شبت سبزی معطر سبزی پلو سبزی تازه گیاه شوید سبزیجات برگی چاشنی داروی گیاهی

반의어

ادویه گرم سبزی تلخ گیاه سمی گوشت

자주 쓰는 조합

شوید تازه

شوید خشک

شوید پلو

عرق شوید

تخم شوید

شوید ساطوری

دسته شوید

بوی شوید

پاک کردن شوید

کشت شوید

자주 쓰는 구문

شویدش را زیاد کن

— Add more dill. Used when cooking to emphasize the flavor.

برای خوشمزه‌تر شدن، شویدش را زیاد کن.

شوید تازه از باغچه

— Fresh dill from the garden. Implies high quality and organic.

این شوید تازه از باغچه چیده شده است.

مخلوط باقالی و شوید

— A mixture of fava beans and dill. The core of a famous dish.

مخلوط باقالی و شوید را به برنج اضافه کنید.

شوید خرد شده

— Chopped dill. A standard preparation step.

شوید خرد شده را در فریزر بگذارید.

خواص شوید

— Properties/Benefits of dill. Used in health discussions.

درباره خواص شوید چه می‌دانید؟

یک مشت شوید

— A handful of dill. An informal cooking measurement.

یک مشت شوید داخل سوپ بریزید.

شوید کوهی

— Mountain/Wild dill. Known for being more fragrant.

شوید کوهی عطر تندی دارد.

آب شوید

— Dill water. Sometimes used for infants with colic.

آب شوید برای دل‌درد نوزاد مفید است.

دم‌کرده شوید

— Dill infusion/tea. A medicinal preparation.

دم‌کرده شوید برای آرامش اعصاب خوب است.

برگ‌های شوید

— Dill leaves. Specifically referring to the foliage.

برگ‌های شوید بسیار ظریف هستند.

자주 혼동되는 단어

شوید vs بشوید (Beshavid)

The verb form 'become' (plural imperative). Sound similar but context is totally different.

شوید vs رازیانه (Rāziyāneh)

Fennel. Looks almost identical but smells like licorice. Dill does not.

شوید vs شبت (Shabat)

The Arabic name for dill. Sometimes used in older Persian texts.

관용어 및 표현

"شویدش کمه"

— Literally 'it lacks dill'. Slang for something being incomplete or someone being a bit slow/clueless.

انگار این پسره شویدش کمه!

Informal/Slang

"مثل شوید"

— To be thin or frail like a dill leaf.

بعد از بیماری، مثل شوید لاغر شده است.

Informal

"سر و تهش یک دسته شوید است"

— It's not worth much; the whole thing is just a bunch of dill.

زیاد جدی نگیر، سر و تهش یک دسته شوید است.

Informal

"شوید پلو با ماهی"

— Used as a metaphor for a perfect, classic pairing.

این دو نفر مثل شوید پلو با ماهی با هم جور هستند.

Neutral

"بوی شوید گرفتن"

— To be deeply involved in domestic chores or cooking.

تمام روز بوی شوید گرفتم از بس آشپزی کردم.

Informal

"شوید خشک کردن"

— To do something tedious but necessary.

نشستیم به شوید خشک کردن تا وقت بگذرد.

Neutral

"شوید به خورد کسی دادن"

— To trick someone or give them something of little value (rare).

خواست با حرف‌هایش شوید به خوردمان بدهد.

Slang

"از شوید پلو به باقالی پلو رسیدن"

— To improve one's situation slightly (humorous).

بالاخره از شوید پلو به باقالی پلو رسیدیم!

Informal

"شویدی"

— A person with thin, wispy hair.

موهایش شویدی است.

Informal

"دسته شوید شدن"

— To become messy or tangled (like a bunch of dill).

موهایم توی باد مثل دسته شوید شد.

Informal

혼동하기 쉬운

شوید vs گشنیز

Both are green herbs used in rice.

Geshniz has flat leaves; Shovid has needle leaves. Geshniz is earthy; Shovid is citrusy.

گشنیز در قورمه‌سبزی است، اما شوید در باقالی‌پلو.

شوید vs جعفری

Common green herbs.

Parsley (Ja'fari) is milder and has a different leaf shape.

جعفری را در سوپ می‌ریزند.

شوید vs تره

Often sold together in 'Sabzi' bundles.

Tareh is like a flat chive and tastes like onion/garlic.

تره تند است اما شوید معطر است.

شوید vs مرزه

Both are aromatic herbs.

Marzeh (Savory) is much more peppery and has smaller leaves.

مرزه در آبگوشت استفاده می‌شود.

شوید vs شمبلیله

Used in green herb mixes.

Fenugreek (Shanbalileh) is very bitter and has a maple-like scent.

شمبلیله نباید زیاد باشد چون غذا را تلخ می‌کند.

문장 패턴

این [اسم] است.

این شوید است.

من [اسم] می‌خواهم.

من شوید می‌خواهم.

[اسم] برای [کاربرد] مفید است.

شوید برای هضم مفید است.

من [اسم] را به [اسم] ترجیح می‌دهم.

من شوید را به گشنیز ترجیح می‌دهم.

اگر [اسم] نباشد، [جمله].

اگر شوید نباشد، عطر غذا کم می‌شود.

[اسم] نقشی اساسی در [زمینه] ایفا می‌کند.

شوید نقشی اساسی در آشپزی ایرانی ایفا می‌کند.

با توجه به [ویژگی] شوید، [نتیجه].

با توجه به عطر شوید، آن را در برنج می‌ریزند.

واکاوی [موضوع] نشان‌دهنده اهمیت [اسم] است.

واکاوی متون نشان‌دهنده اهمیت شوید است.

어휘 가족

명사

شوید (Dill)

شویدزار (Dill field)

شویدپلو (Dill rice)

동사

شوید زدن (To add dill)

شوید خشک کردن (To dry dill)

형용사

شویدی (Dill-like / wispy)

شویددار (Containing dill)

사용법

frequency

Extremely common in daily life, especially during meal times and shopping.

자주 하는 실수

Using 'shovid-hā' for a bunch of dill. → یک دسته شوید
We use counters like 'dasteh' instead of pluralizing the herb name.
Pronouncing it as 'Shoy-id'. → Shovid
The 'v' sound is essential. Avoid the 'w' sound.
Confusing it with 'Rāziyāneh' (Fennel). → شوید
Smell them! Fennel is licorice; dill is citrusy/sharp.
Thinking it's only a spice seed. → سبزی تازه
In Iran, the fresh leaves are much more common than the seeds.
Using a cup of dried dill for a cup of fresh. → ۱/۳ پیمانه شوید خشک
Dried herbs are much stronger than fresh ones.

팁

The Secret to Great Rice

Always add the dill to the rice just before steaming so it stays green and fragrant.

Check for Color

When buying fresh dill, look for a dark, vibrant green. Avoid any that are starting to turn yellow.

Natural Remedy

If you feel bloated after a meal, try a small glass of dill water (Aragh-e Shovid).

Mass Noun

Remember that 'shovid' is usually singular even when you have a mountain of it.

Complimenting the Host

If the rice is good, compliment the 'atr-e shovid' (scent of the dill).

Easy to Grow

Dill grows very fast. You can grow it in a small pot on your windowsill.

Dry it Right

To dry dill at home, keep it in a dark, airy place to preserve the green color.

Root Words

Connect 'shovid' to 'shovid-polo' to remember it as a food item.

Cleaning Herbs

Cleaning herbs is a social activity; offer to help if you see an Iranian family doing it.

Freezing Tip

Chop fresh dill and store it in freezer bags for up to 6 months.

암기하기

기억법

Think of 'SHOW-VIDeo'. You want to SHOW a VIDEO of the beautiful green dill leaves.

시각적 연상

Imagine a bright green feathery tail of a bird. That 'feathery' look is exactly what 'shovid' looks like.

Word Web

Green Rice Aromatic Baghali Polo Healthy Herbal Feathery Persian Kitchen

챌린지

Go to a grocery store and try to find dill. Say the word 'shovid' three times while looking at it.

어원

Derived from Middle Persian (Pahlavi) 'šwyt'. It has deep Indo-European roots relating to the plant's appearance.

원래 의미: The term has consistently referred to the dill plant throughout the history of the Persian language.

Indo-Iranian -> Iranian -> Western Iranian -> Persian.

문화적 맥락

No major sensitivities, but be aware that 'shovid' is a 'warm' food in traditional medicine, so some might avoid it if they have a 'warm' temperament (mizaj).

In the West, dill is often associated with pickles. In Iran, it's a primary vegetable for rice.

Baghali Polo (The King of Persian Dishes) Sabzi Polo (New Year's Dish) Aragh-e Shovid (Common home remedy)

실생활에서 연습하기

실제 사용 상황

In a Restaurant

آیا این برنج شوید دارد؟
شوید پلو با ماهی لطفا.
من شوید دوست ندارم.
شویدش تازه است؟

At the Bazaar

یک کیلو شوید چنده؟
این شویدها تازه نیستند.
دو دسته شوید بدهید.
شوید کوهی دارید؟

Cooking at Home

شویدها را پاک کن.
شوید را ساطوری کن.
شوید خشک کجاست؟
کمی شوید به ماست بزن.

At the Attari

عرق شوید دارید؟
تخم شوید برای چی خوبه؟
یک شیشه عرق شوید بدهید.
شوید برای چربی خون مفیده؟

Health Discussion

شوید قند خون را پایین می‌آورد.
دمنوش شوید بخور.
شوید برای هضم عالیه.
مصرف شوید را زیاد کن.

대화 시작하기

"آیا شما در غذاهایتان از شوید استفاده می‌کنید؟ (Do you use dill in your foods?)"

"به نظر شما شوید تازه بهتر است یا شوید خشک؟ (In your opinion, is fresh dill better or dried?)"

"آیا می‌دانستید شوید برای کاهش چربی خون مفید است؟ (Did you know dill is useful for reducing blood fat?)"

"غذای ایرانی مورد علاقه شما که شوید دارد چیست؟ (What is your favorite Persian food that has dill?)"

"آیا در کشور شما هم شوید یک سبزی محبوب است؟ (Is dill a popular herb in your country too?)"

일기 주제

امروز به بازار رفتم و بوی شوید تازه مرا به یاد... (Today I went to the bazaar and the smell of fresh dill reminded me of...)

دستور پخت شوید پلو را بنویسید و توضیح دهید چرا شوید مهم است. (Write the recipe for Shovid Polo and explain why dill is important.)

اگر یک باغچه داشتید، آیا در آن شوید می‌کاشتید؟ چرا؟ (If you had a garden, would you plant dill in it? Why?)

تفاوت تجربه آشپزی با شوید تازه و خشک را توصیف کنید. (Describe the difference in cooking experience with fresh and dried dill.)

یک خاطره در مورد خوردن یک غذای خوشمزه که شوید داشت بنویسید. (Write a memory about eating a delicious food that had dill.)

자주 묻는 질문

10 질문

It means 'Dill'. It refers to the aromatic herb used in cooking.

Yes, but use less because dried dill is more concentrated. However, fresh is preferred for the best aroma.

Yes, it is high in vitamins and is used in Iran to help lower blood fat and aid digestion.

It is a famous Persian dish made of rice, fava beans, and a lot of dill.

It is pronounced 'Sho-vid'. The 'v' is like the English 'v' in 'very'.

Yes, it is a key ingredient in 'Sabzi Polo', which is eaten for Nowruz.

In any grocery store, vegetable market, or 'Attari' (for dried/seeds).

In slang, saying someone's 'shovid-esh kameh' means they are a bit clueless.

It is dill distillate, a liquid used for medicinal purposes in Iran.

Wrap it in a damp paper towel and keep it in the fridge, or chop and freeze it.

무료 가입하고 팁과 노트 보기