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.
Servings 8
Calories 361kcal
Ingredients
- 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
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 cheese | Calories: 361kcal | Carbohydrates: 33g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 752mg | Fiber: 3g | Sugar: 6g
