Sabzi Khordan | Persian Herb Appetizer

“Sabzi Khordan” means “edible greens” in Farsi.  A big platter of edible greens, namely fresh herbs, complete with stems attached, is the cornerstone starter of meals in Persian cuisine.  

Sabzi comes from the word ‘sabz’ which means green in the Farsi language.  “Sabzi” translates literally as greens that you can eat, namely fresh herbs.   Khordan has multiple meanings in Farsi but when said with sabzi it means fresh green herbs that you eat.

Sabzi Khordan as a dish is the most basic starter to any meal.  A great way to put aside the stressful efforts to make the perfect Iranian meal complete with aromatic saffron-stained rice, rich and hearty stew, or charbroiled kabob, is to simply serve up a platter of fresh herbs! 

Offer fresh green herbs on a platter and elevate your meal to an authentic Iranian traditional scene.  If you have Persian in-laws or Iranian friends to impress, watch how wide they smile as you place the fresh herbs, cheese, nuts and flatbread platter on the table.  

Traditional Iranian gatherings and even singular family meals, very often have this heaping platter of herbs set on the counter or the table ready for snacking. 

Ingredients for a Fresh Persian Herb Platter:

• at least 3 or 4 varieties of fresh herbs with stems attached are arranged in a heap;  mint, tarragon, parsley, cilantro, basil, chives
• walnut halves
• feta cheese
• radish, raw onion, or fresh, whole Persian cucumbers

Eating sabzi khordan is a bit of an art.  The first time you witness it it may seem odd.  Grab a big handful of fresh herbs with the stems intact, a piece of warm bread, and tuck the herbs, a chunk of feta cheese, and some walnuts into the bread.  This perfect bite is called a ‘loghmeh’.   Loghmeh means the perfect morsel or mouthful.  

When is Sabzi Khordan Best Served?

• in restaurants along with yogurts, salads, eggplant dishes, and other appetizers before kabab and rice
• before afternoon and evening meals as an hors d’oeuvre or appetizer for large groups of friend and families
• alongside heavy dishes such as kabab or rich, oily dishes to balance and help with digestion

Using a modern twist, I often enjoy a light snack or lunch that I call a deconstructed Persian herb sandwich.  This is a direct spin-off of the large and abundant Sabzi Khordan/ Persian Herb Salad.  The benefit of making a smaller sandwich version is that it can serve one or just a couple.  In Farsi, it’s “Noon-o-Paneer-o-Sabzi”:  Bread and Cheese and Herbs.

Nutritious bread to Serve along with Sabzi Khordan and Modern Persian Herb Sandwich:

• Flatbread, my preference is for whole wheat
• Whole wheat pita bread
• Lavash
• Whole wheat tortilla

Although feta cheese is the traditional cheese offered with this combination, I often swap the feta for tasty hard cheese.   Warmed whole wheat pita bread in combination with cheese fresh mint and tangy pomegranate seeds creates a quick and sophisticated healthy snack.

To make sabzi khordan more of a filling meal, serve it with a healthy and delicious Persian Baked Kotlet!

Here is what a ‘deconstructed’ sandwich looks like:

It holds much better when each part is packed separately for a healthy snack or light lunch to go.  Toast the whole-wheat pita bread after cutting it in half.  Place the cheese in a plastic baggy to keep everything clean and intact until it’s time to eat.

Storage tips:  Nuts and fresh herbs can be placed directly in Tupperware.  Tuck them in on either side of the bread in a to-go container.  Fold a little paper napkin and place it on top.   The napkin can serve as a plate or placemat when it’s time to put the sandwich together.

More Persian appetizer recipes!

Persian Shirazi Salad

Kashk Bademjan | Persian Eggplant Dip

Persian Cucumber Yogurt Dip | Mast o Khiar

[mv_create key=”141″ thumbnail=”https://ovenhug.com/wp-content/uploads/2019/03/Persian-Herb-Platter-with-cheese-and-walnuts.jpg” title=”Sabzi Khordan | Persian Herb Appetizer” type=”recipe”]