Fresh Herb Platter

Image by Danielle Atkins

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.

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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

  1. 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. 
  2. 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. 
  3. 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.

  • 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

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