Fresh Herb Platter Sabzi Khordan Food
FRESH HERB PLATTER (SABZI KHORDAN)
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.
Provided by Louisa Shafia
Categories Cheese Dairy Herb Nut Vegetable Appetizer Vegetarian Feta Basil Tree Nut Walnut Spice Root Vegetable Radish Tarragon Chive Dill Cilantro Parsley Seed Coriander Cumin Green Onion/Scallion Advance Prep Required Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
- Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
- For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.
FRESH HERB PLATTER (SABZI KHORDAN)
Any Persian main course usually comes with this heaping platter of herbs and vegetables. Together, they deliver the perfect bite. Los Angeles actor Naz Deravian, creator of the food blog Bottom of the Pot, gave us the recipe.
Provided by Naz Deravian
Number Of Ingredients 9
Steps:
- Soak walnuts in cold water for 4 to 6 hours to make them tender, sweet, and more digestible; dry before using.
- Rinse and trim herbs and arrange on a platter. Add trimmed radishes and green on- ions, walnuts, and feta. Grind rose petals in a mortar and pestle or spice grinder and sprinkle over feta. Crumble dried mint between your palms over feta, then drizzle with extra-virgin olive oil.
- Make ahead: Herbs may be prepped and chilled several hours in advance.
- *Find dried rose petals at Middle Eastern markets, Latino markets, spice shops, or online. Grind to a powder in a spice grinder before use.
Nutrition Facts :
SABZI KHORDAN
For Iranians, the herb platter known as sabzi khordan is a delicious, refreshing companion to any meal, served as an appetizer or with the main course. The herbs can vary, depending on one's preferences and availability (see Cook's Note), but in Iran, the most common choices are mint, basil and Persian cress. (I often substitute the latter with arugula.) This herb platter is also a common component of Armenian, Azerbaijani and Kurdish cuisines.
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place the feta in the center of a platter and top with the caraway seeds. Arrange the walnuts on two sides of the platter. Arrange the arugula, cilantro, parsley, mint, basil, dill, tarragon and scallions on the platter, followed by the radishes, making sure each component is equally distributed on the platter so everyone has easy access to them.
- Serve with the bread. To eat, tear off a piece of bread, spread some feta on it, then top with walnuts and whatever other components you like.
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