Sabzi Khordan (a platter of herbs, green onions, radishes, and more)
Recipe by Tannaz Sassooni
Note from Tannaz: Ubiquitous on the Persian table is sabzi khordan – a plate of the freshest herbs and select raw vegetables that acts as a finger salad. Adding a leaf of basil, or a sprig of peppery tarragon to a bite perfects it, giving brightness and variety to any meal.
Note from Turmeric & Saffron blog on “سبزی خوردن Sabzi khordan: The word سبز "sabz" means green and سبزی "sabzi" means herbs/vegetables and the word خوردن "khordan" means eating.”
Ingredients:
Fresh herbs, washed – cilantro, parsley, green onions, tarragon, mint, and basil if available
Radishes and their greens, washed
Watercress, washed
Arugula, washed
Sliced feta cheese
Kismet x Bub & Grandma's Barbari bread or flatbread
Soft-boiled eggs (optional)
½ cup walnuts
Instructions:
To compose a sabzi khordan platter, clean and dry handfuls of tender herbs. Cut into 2-inch sprigs. You can add a handful of radishes, either whole or cut, or the white ends of scallions, roots trimmed.
Choose a platter that will hold your sabzi khordan snugly. Allowing the herbs to pile up a bit adds an air of abundance. Artfully arrange the herbs, radishes, and scallions on your platter.
To flesh this out into a more filling side, snack, or light meal, you can add a block of feta cheese, flatbread, and a couple of handfuls of washed walnuts. A side of borani labu (beets with yogurt) would also make for a lovely additional to your light meal.
