Sounds tasty...
I should try to reciprocate with the recipe for Chicken in Pecan-Chipotle sauce one of these days...

Is the coriander for the khmeli suneli dry or fresh (same question for the parsley). Any proportions you would recommend? The same for each ingredient as a starting recipe?

And what about the kviteli qvavili? What is it?

What the recipe says about this spice mix reminds me of the Indian Garam Masala, also a wildly varying mix of several ingredients. I have some of a commercial mix at home... I'm addicted to Indian food.