Fresh Herb Platter Sabzi Khordan Recipe 55

SABZI KHORDAN | PERSIAN HERB APPETIZER

Sabzi Khordan | Persian Herb Appetizer image

"Sabzi Khordan" means "edible greens" in Farsi. A big platter of edible greens, namely fresh herbs, complete with stems attached, is the cornerstone starter of meals in Persian cuisine.

Provided by Bita, Oven Hug

Time 7m

Number Of Ingredients 5

Ingredients

Whole wheat pita or naan bread
Hard, aged cheese, sliced
Whole raw almonds
Pomegranate arils
Fresh herbs - mint or basil

Steps:

Toast the bread
Layer cheese, mint, nuts, and fruit to create a sandwich
Enjoy!

Nutrition Facts : Calories 400 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 475 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

IRANIAN FRESH HERBS AND VEGETABLES (SABZI KHORDAN)

Iranian fresh herbs and vegetables (Sabzi Khordan) image

Provided by International Cuisine

Categories Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

Use a bunch of each of the following herbs all of any combination of the following
Basil
Tarragon
Mint
Chives
Parsley
Cilantro
Dill
Scallion
Radish
Watercress
cucumber

Steps:

Trim the vegetables and remove the stems as desired Remove the leaves of radishes and the outer leaves of the scallions Make sure every vegetable is trimmed into small and bite-size pieces.
Wash all vegetables thoroughly, put them in a salad spinner to dry or use towels.
Place on a platter and serve.

FRESH HERB PLATTER (SABZI KHORDAN)

Fresh Herb Platter (Sabzi Khordan) image

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

Ingredients

1/2 cup walnuts
Several sprigs each basil, dill, cilantro, mint, parsley, and tarragon
5 or 6 trimmed radishes, cut into wedges
6 to 8 green onions, trimmed
About 1 cup diced feta cheese
1 1/2 tablespoons dried rose petals*
1 teaspoon crushed dried mint
1 cup diced feta cheese
1 tablespoon extra-virgin olive oil

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 :

PERSIAN HERB AND FETA PLATTER (SABZI KHORDAN)

Persian Herb and Feta Platter (Sabzi Khordan) image

Whether for breakfast, appetizer or snack a Persian Herb and Feta Platter (Sabzi Khordan) will tantalize all of your senses.

Provided by Laura Bashar | Family Spice

Categories Appetizers

Time 1h15m

Number Of Ingredients 11

Ingredients

3 oz fresh herbs like basil, mint, tarragon, watercress, parsley, cilantro and dill
6 green onions
6 radishes
4 Persian cucumbers
1/2 cup walnuts
12 oz feta
flat bread like lavash, sangak, barbari
1/4 teaspoon dried rose petals (optional)
1/4 teaspoon ground black pepper (optional)
1 teaspoon finely chopped pistachios (optional)
ground pistachios (optional)

Steps:

Soak walnuts in ice water for at least an hour.
Wash and completely dry herbs and green onions.
Arrange herbs on a platter.
Drain walnuts and transfer to a small bowl and place on platter.
Slice cucumbers and radishes and transfer to platter.
Place feta on a small plate and garnish with dried rose petals, pepper and pistachios.
Serve with flat bread like lavash, sangak, barbari.

Nutrition Facts : Calories 361 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 2 oz cheese, Sodium 752 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

FRESH HERB PLATTER (SABZI KHORDAN)

Fresh Herb Platter (Sabzi Khordan) image

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

Ingredients

8 ounces feta cheese
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1/3 cup extra-virgin olive oil
Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch scallions, quartered crosswise, roots removed
2 cups walnuts (see Note below)
6 radishes, trimmed and quartered
Lavash or other flatbread

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.

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