Best Sabzi Khordan Recipes

Fresh Herb Platter (Sabzi Khordan) image

Provided by Louisa Shafia

Yield serves 4 to 6

Number Of Ingredients 11

8 ounces feta cheese
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1/3 cup extra-virgin olive oil
Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch scallions, quartered crosswise, roots removed
2 cups walnuts (see Note below)
6 radishes, trimmed and quartered
Lavash or other flatbread

Steps:

Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.

Sabzi Khordan image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

8 ounces feta (1 block)
1/2 teaspoons caraway seeds
1 cup walnuts
2 ounces arugula (2 cups)
1 bunch fresh cilantro (2 ounces), ends trimmed and stems left on
1 bunch fresh flat-leaf parsley (2 ounces), ends trimmed and stems left on
1 bunch fresh mint (2 ounces), ends trimmed and stems left on
1 bunch fresh basil (4 ounces), ends trimmed and stems left on
1/2 bunch fresh dill (1 ounce), ends trimmed and stems left on
1/2 bunch fresh tarragon (1 ounces), ends trimmed and stems left on
8 scallions, roots trimmed and cut into 4-inch pieces
8 radishes, halved or quartered, if large
Bread, such as barbari or lavash, for serving

Steps:

Place the feta in the center of a platter and top with the caraway seeds. Arrange the walnuts on two sides of the platter. Arrange the arugula, cilantro, parsley, mint, basil, dill, tarragon and scallions on the platter, followed by the radishes, making sure each component is equally distributed on the platter so everyone has easy access to them.
Serve with the bread. To eat, tear off a piece of bread, spread some feta on it, then top with walnuts and whatever other components you like.

Fresh Herb Platter (Sabzi Khordan) Recipe - (5/5) image

Provided by lorik

Number Of Ingredients 11

8 ounces feta cheese
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1/3 cup extra-virgin olive oil
Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
1 bunch scallions, quartered crosswise, roots removed
2 cups walnuts (see note below)
6 radishes, trimmed and quartered
Lavash or other flatbread, to serve

Steps:

Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired. Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt. For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich. Note: To remove bitterness from the walnuts, place them in a bowl, add boiling water to cover and a pinch of salt, and soak from 1 hour up to overnight. Before serving, drain and rinse until the water runs clear.