Persian Herb and Feta Platter (Sabzi Khordan)

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

Spring is almost here and for Persians that means Nowruz and the first day of the Persian New Year. I have shared with you before the story of this 3000 year old Zorastrian holiday. It is a beautiful holiday that is celebrated amongst Muslims, Jews and Christians in the middle east.

Fresh herbs are an important component in many Persian recipes, and not just for the foods of nowrouz. We use fresh herbs in many popular dishes like Ghormeh Sabzi (Persian Herb Stew) and Sabzi Polo (Persian Herb Rice).

To say that Persians have a love affair with herbs is an understatement.

What is sabzi khordan?

And even when herbs are not in the meal prepared, like chello kabob, the dinner table is naked without a dish of fresh herbs. This plate is called sabzi khordan, which translates to “edible greens.”

Whether it is a small plate or a large platter, sabzi khordan is as common on the Persian table as a bowl of green salad. It is not only common in Iran, but also in Turkish and Armenian cultures, as well.

Ingredients you need

The plate of herbs available varies from family to family, as well as what is in season or available. It can simply be the leftover herbs in the refrigerator or whatever is growing in the garden.

• Fresh herbs: These beauties are the star of platter. You can use all sorts of fresh herbs. Some our favorites are basil, mint, tarragon, parsley, cilantro, green onions, dill and watercress.
• Other vegetables: We also include other veggies like Persian cucumbers (whole or sliced) and radishes.
• Cheese: Feta cheese is really the only cheese you find in Persian cuisine. There are many varieties of feta, depending on personal taste. I like to use Bulgarian feta, which is creamier and less dry than Greek feta.
• Nuts: This adds a bit of crunch to our little bites. Some people soak shelled walnuts in water to soften them and remove the bitter skin prior to placing them on the platter. We also like to add pistachios.
• Bread: Persian bread is flat bread, but it comes in different thickness. You can use any of them, lavash, sangak or barbari. We also like to use Indian naan.
• Other additions: Some non-traditional elements you can add to your platter include edible flowers, micro greens and fresh fruit. Another favorite are rolls of mortadella with pistachios.

When kabob is served, chunks of raw onion are also included. Think that’s strange? My eldest son thought so, too, but was curious why his father enjoyed raw onion with his chello kabob so he tried it. There is something about the zing of an onion combined with the rice, kabob and sumac that makes the bite in your mouth sing!

Noon o panir

Fresh herbs are not limited to the Persian dinner table. A traditional breakfast, appetizer or even snack, is the Persian herb and feta platter, noon o panir, served with sweet hot tea.

My mother and my uncle get all nostalgic when they make a loghmeh (rolled up sandwich) of lavash rolled with feta, herbs, cucumbers and walnuts. You can see pure joy in their faces with every bite.

When I have a large group of Persians over for dinner, a favorite appetizer is a platter of herbs, bread and cheese. It truly makes a stunning appetizer, but I’m sure many Westerners find the grazing of all these green herbs to be odd.

But then they try it, and as if a light was switched on, they finally understand what all the fuss is about.

Expert tips and FAQs

A platter of elaborately arranged noon-o panir is a common site at many Persian dinner gatherings. Radishes and scallions are carved and transformed into flowers and blossoms and served on a massive tray overflowing with all kinds of fresh herbs.

When serving walnuts on your herb and feta platter, soak them in ice water for at least an hour before adding them. If you are not a big fan of walnuts, use almonds or pistachios instead.

Feta comes in a variety of different flavors and textures. We typically like Bulgarian feta, as it is creamier not very dry. Half the fun is sampling feta cheese varieties from all over the world and discovering uses for each of them.

You can serve your feta plain, cut up in chunks, or garnished with dried mint, dried rose petals, cumin seeds, black pepper and/or a drizzle of extra virgin olive oil.

Make you platter more visually appealing by trying new herb varieties. For example, basil comes in a number of different types like Thai basil, sweet basil and lemon basil. At my local Vietnamese grocery store, I found yellow scallions.

Even radishes can be found in a rainbow of colors and flavors. Sometimes a simple trip to the grocery store can be a trip to another country.

Persian Herb and Feta Platter (Sabzi Khordan)

Laura Bashar | Family Spice

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

4.50 from 2 votes

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Prep Time 15 minutes mins

Additional Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Appetizers

Cuisine Persian

Servings 8

Calories 361 kcal

Ingredients

  

1x2x3x

• 3 oz fresh herbs like basil mint, tarragon, watercress, parsley, cilantro and dill
• 6 green onions
• 6 radishes
• 4 Persian cucumbers
• ½ cup walnuts
• 12 oz feta
• flat bread like lavash sangak, barbari
• ¼ teaspoon dried rose petals optional
• ¼ teaspoon ground black pepper optional
• 1 teaspoon finely chopped pistachios optional
• ground pistachios optional

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Instructions

 

• 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.

Notes

Persians enjoy this simple meal as an appetizer, snack, side dish and even breakfast.

Use an assorted amount of herbs or just what you have. Some favorites we use are: basil, mint, tarragon, watercress, green onions, chives, parsley, cilantro and dill.

TO STORE HERBS: Once herbs are washed and spun dry, wrap in a damp paper towel and place in a plastic produce bag. Don’t tie the bag, just keep it loose. Refrigerate until ready to serve. It should keep like this for a week or two. Keep paper towel damp if herbs start to wilt. Fresh basil will be the first herb to turn black and go bad.

TO STORE FETA: Feta is normally stored in a brine. To keep it creamy and fresh, we use an air tight container and add enough salted water to cover at least half of the feta. The water just needs to be salty to taste. We change out the water once a week.

Nutrition

Serving: 2oz cheeseCalories: 361kcalCarbohydrates: 33gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 9gCholesterol: 51mgSodium: 752mgFiber: 3gSugar: 6g

Keyword feta platter, herb platter, khordan, noon-o panir, paneer, panir, persian appetizer platter, persian herb platter, persian herbs, sabzi, sabzi khordan

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Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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