Naan O Paneer O Sabzi Bread Feta And Herb Platter Recipes

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

NAAN-O PANEER-O SABZI (BREAD, FETA AND HERB PLATTER)

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter) image

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Provided by Naz Deravian

Categories breakfast, brunch, dinner, easy, lunch, quick, snack, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup walnut halves
Salt
5 to 6 ounces lavash or pita bread, cut into smaller pieces
10 ounces feta cheese, sliced or cubed
1 bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip)
1 bunch mint
4 scallions, cut into 2-inch lengths
1 small watermelon, cut into wedges or cubed
1 bunch radishes, cut into quarters or slices, or kept whole
4 Persian cucumbers, cut into halves or slices, or kept whole
1 bunch grapes

Steps:

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you'd like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.
Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

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