Sabzi khordan, is the Farsi name for this delicious feast of delectable fresh and earthy herbal flavors. When eating from the Sabzi khordan platter, pick up a piece of flaky flatbread and stuff it with a large pinch of these assorted herbs, some scallions, crunchy walnuts, a refreshing radish, and a chunk of buttery feta with the fruity olive oil. Fold the flatbread around your creation like a delicious blanket and eat like a sandwich.
Prepare to excite not only your tastebuds but your eyes with the bright combination of colors on the Sabzi khordan platter. This spread of all-natural aromas, contrasting textures, bright colors, and buttery flatbread makes this platter a healthy and unique addition to a gathering or a lovely snack for a quiet moment to indulge in the finer things of the earth.
recipe 
yields
Serves 4 to 6
2 small bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch scallions
8 ounces feta cheese
⅓ cup good olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
Pinch of coarse salt, such as Maldon, fleur de sel, or kosher salt
1 cup walnuts for serving* 8 radishes, trimmed and quartered, for serving
Lavash or other flatbread, cut into hand-size pieces, for serving
Ingredients
steps
- Wash and dry herbs. Trim stems but leave them intact. Place herbs on a large platter in a few fluffy piles. Slice scallions into 2-inch lengths and arrange them beside the herbs.
- Drain feta and break it into chunks. Put it in a small dish and place it on the platter. Have olive oil ready in a bowl. Heat a small skillet over high heat. Add coriander, cumin, and caraway seeds, and toast, stirring until spices start to release their aroma, about 1 minute. Immediately tip spices into olive oil, swirl, and steep for a few minutes. Pour mixture over feta and top with a pinch of coarse salt.
- Place walnuts on platter, along with radishes and lavash, and serve.
*To remove bitterness from walnuts, place them in a bowl, add boiling water to cover and a pinch of salt, and soak for 1 hour up to overnight. Before serving, drain and rinse until water runs clear.
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Recipes adapted from
The New Persian Kitchen by Louisa Shafia, copyright (c) 2013. Published by Ten Speed Press, a division of Random house, Inc. -
Contributing City
Nashville
