Sabzi khordan

Sabzi khordan

Mixed herb platter

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Herbs feature prominently in Iranian cuisine. Sabzi khordan is a popular appetiser, often served at the beginning of a meal. In many restaurants in Iranian cities this platter is placed on the table as soon as you are seated, whether you order it or not. I found it delightfully refreshing and appetite-stimulating, and certainly most welcome. The plates are left during most of the meal for between-course nibbles.

Herbs

Ingredients

Quantity Ingredient
flat-leaf parsley
mint sprigs
tender radish leaves
spring onion tops
chives or garlic chives
tarragon
coriander leaves
watercress or shahat
fenugreek

Serve with

Quantity Ingredient
panir
Mast va khiar (1), optional
Nane lavash or taftoon
or other flat bread

Method

  1. Select a variety of herbs from those listed. Wash them well and remove any coarse and discoloured leaves. Cut the bladed herbs into finger lengths; break the other herbs into small sprigs; separate the radish leaves. Drain and wrap in a cloth. Place the leaves in a plastic bag and refrigerate for 3–4 hours to crisp them.
  2. Arrange the herbs attractively on a platter or in a flat basket. Dice the cheese and place in a bowl. Prepare the mast va khiar, if using, then place in a bowl and chill.
  3. Cut the flat bread into 8 cm squares and place in a napkin-lined basket. Arrange the ingredients on the table before guests are seated. Alternatively, serve with pre-dinner drinks.

Note

  • To eat sabzi khordan, wrap a selection of herbs and a piece of cheese in bread; if desired, add a little mast va khiar. Panir is the goat’s milk cheese of Iran, similar to feta.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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