Get Ready to Welcome Persian Cuisine’s Sabzi Khordan to Your Table
This herb and vegetable platter may be a common staple of most Persian meals but, when it comes to the taste, there’s nothing common about Sabzi Khordan. Fresh herbs, raw vegetables, warm bread, soaked walnuts, and creamy feta cheese combine to create this delicious and healthy mainstay of the Persian table.
Moving from Tehran to Oregon as a child, Mahsa Darabi found that this dish allowed her to travel back to her childhood home, if only through her memories. A finalist on Food Network’s Cutthroat Kitchen, today Mahsa is writing her first cookbook, which will feature her own unique twist on traditional Persian food. She also teaches both virtual and in-person cooking lessons for those who want to dive deeper into this flavorful cuisine.
We were treated to Mahsa’s recipe for Sabzi Khordan at our recent Explorer Event highlighting the art of Persian cuisine. As Mahsa says, feel free to make it your way – her recipe is simply a guideline to get you started. It’s what you add to the platter that will make it a staple at your table as well.
Mahsa Darabi’s Sabzi Khordan – Persian Herb & Cheese Platter
- Bread: I like to use Persian Sangak or lavash bread, but pita and naan are great options as well. Feel free to use your favorite bread.
- Feta Cheese
- Assortment of fresh herbs: tarragon, mint, basil, chives, and dill are some of my favorites. Pick one or pick all! As long as you have some fresh herbs (even one variety) you are good to go.
- 1-2 cups walnuts: If you can, soak them overnight. This not only returns them to their fresh-from-the-shell taste but makes them easier to digest as well.
- 1-2 tomatoes: Cherry, on the vine, or heirloom – they’re all great options!
- Handful of red or rainbow radishes: Add them for their beautiful color and spicy taste.
- Cucumber: Persian cucumbers have a fantastic crunchy texture, but any kind will do.
- Hard-boiled eggs: I love this platter with hard boiled eggs but it is optional and up to you to use them or not.
- Jam: My family often has this dish for breakfast, along with our favorite Sour Cherry Jam. It is the perfect balance of sweet and tart and will change your life.
- Labne: Also known as Kefir Cheese yogurt, this will add an extra bit of creaminess to the dish.
- Butter: I like to use salted butter, but unsalted is also perfectly fine.
- Fruit: My favorites are tangerine, pomegranate and persimmon. These give the plate a beautiful splash of color and are especially good when served as breakfast.
- Slice the vegetables and sprinkle with coarse sea salt.
- Keep the herbs whole, though you can cut off the stems as needed.
- Heat the bread on the stovetop or in the oven.
- Arrange all ingredients on a large platter.
- Take a piece of warm bread and stuff it with the feta, vegetables, herbs, and nuts.
- Fold it over like a tortilla and enjoy the delicious mixture of salt, cream, greens and crunch.
- If you’re making this dish for breakfast, add the hard-boiled eggs, fruit, and your choice of jam along with a cup of hot tea for the perfect start to your day.
Mahsa Darabi has been a finalist on Food Network’s Cutthroat Kitchen and won a trip to New York City to make succulent lamb for Iron Chef Bobby Flay. She’s also been a real estate agent, private chef, and has enjoyed an enduring career as a model and actor in the Portland area for over 20 years. Mother to three spirited, curious daughters, Mahsa loves nothing more than cooking and dancing with family and friends, often at the same time. Currently, she’s at work on her first cookbook. Check out her website @themoodypersian for more great recipes.