Persian Herb And Feta Platter Sabzi Khordan Recipes

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.

SABZI KHORDAN

Sabzi Khordan image

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

Ingredients

8 ounces feta (1 block)
1/2 teaspoons caraway seeds
1 cup walnuts
2 ounces arugula (2 cups)
1 bunch fresh cilantro (2 ounces), ends trimmed and stems left on
1 bunch fresh flat-leaf parsley (2 ounces), ends trimmed and stems left on
1 bunch fresh mint (2 ounces), ends trimmed and stems left on
1 bunch fresh basil (4 ounces), ends trimmed and stems left on
1/2 bunch fresh dill (1 ounce), ends trimmed and stems left on
1/2 bunch fresh tarragon (1 ounces), ends trimmed and stems left on
8 scallions, roots trimmed and cut into 4-inch pieces
8 radishes, halved or quartered, if large
Bread, such as barbari or lavash, for serving

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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