Mezze: Sabzi Khordan

Last month, we had the pleasure of sharing our first M&D interview after a lovely conversation with Chef Louisa Shafia. Louisa introduced us to sabzi khordan, a fresh herb platter that adorns many a Persian dinner table. I am a big fan of bright green herbs (more cilantro! more mint!) so I knew I had to try this.

I followed the recipe in The New Persian Kitchen for guidance. The platter features herbs, radishes, walnuts, lavash, and a marinated feta cheese. You can use any combination of your favorite herbs. I opted for mint, green onions, cilantro, and basil. In her cookbook, Louisa also shares a helpful tip for removing the bitterness from the walnuts by soaking them in water before serving. It worked like a charm.

The platter was a big hit and provided something delightful to snack on throughout the day. I especially loved the combination of radish with feta and scallion. I would definitely serve this welcoming mezze at my next dinner party. In fact, I may make it again this weekend! –jacque

Ingredients

Fresh herbs (I used one bunch each of mint, basil, and cilantro)

1 bunch scallions

2 cups walnuts

6-8 radishes, quartered

8 ounces feta cheese

1 tablespoon coriander seeds

1 tablespoon cumin

1 tablespoon caraway seeds

1/3 cup olive oil

Sea salt, to taste

Lavash or other flatbread (I used Pita from my local Middle Eastern market)

Directions

1. I started by washing and prepping the herbs. I treat this step like meditation, setting myself in the right space to assemble the rest of the platter.

2. Next, I moved on to prepping the marinated feta. Drain the feta and place in a small bowl. Then toast the spices using a small, dry skillet over medium heat. Add the coriander, cumin, and caraway to the skillet and shake the pan continuously so that the spices do not burn. Toast for about two minutes and then transfer to a small bowl and add the olive oil on top. Mix the spices into the oil, add a touch a sea salt, and allow to steep for a few minutes. Pour this marinade over the feta and voila.

3. Assemble the rest of the platter by arranging the herbs, radishes, walnuts, and flatbread around the cheese.

4. To eat, stuff a piece of flatbread with any combination of cheese, herbs, etc. and enjoy.