Sabzi Khordan (Fresh Herb Platter)
Munching on fresh green herbs with almost every meal is about as Iranian as it gets. We are a culture obsessed with digestion, and fresh herbs, such as mint, basil, and parsley, make an appearance at our table not only to brighten and lighten every bite, but to aid in the digestion of the richer main dishes. Sabzi khordan is the one dish at our table that our friends are always most intrigued by, and understandably so. After all, what does one do when presented with a heaping platter of fragrant, fresh green herbs, a few radishes, and raw green onions? (Traditionally, chunks of raw onion are also included, touted to be antibacterial and beneficial for overall health.) Sabzi khordan translates to “herbs for eating,” so… you just eat it. As the platter is passed around, grab a few sprigs of your preferred herbs, a couple of radishes, and a slice of green onion. Place the herbs on the side of your plate. Scoop up some rice and stew, and as you start chewing, add a basil leaf, or parsley, mint, etc., to the bite already in your mouth. Instantly you will be amazed at how all the flavors and textures pop and come to life. Then quickly repeat to affirm your findings. By the third and fourth perfectly balanced bite, you will forget that consuming a meal without sabzi khordan was even an option.
If I’m hosting a dinner party and am feeling inspired, I’ll put together a more elaborate platter of sabzi khordan, boasting a variety of brilliant green herbs, a thick slice of sharp feta cheese, walnuts (soaked to remove their bitterness), and pieces of just-warmed-through flatbread. But on most nights, what you will most likely find at our family table is a small plate of sabzi khordan strewn together with any odds and ends of forgotten herbs lingering in the back of the crisper. Not every meal needs to be a complete philharmonic—most nights a simple pickup band hits just the right notes.
The following are some suggestions for the kinds of herbs and alliums that can be included for a platter of sabzi khordan. Mix and match as you like, and use whatever is winking at you from the back of the crisper.
This recipe was excerpted from 'Bottom of the Pot' by Naz Deravian. Buy the full book on Amazon.
The most time-consuming part of assembling a platter of sabzi khordan is washing, drying, and trimming the herbs. Up to 3 hours in advance, arrange all the (trimmed, washed, and dried) herbs, radishes, and alliums on a platter. Cover with a slightly damp paper towel, and place the platter in the fridge. If the paper towel dries, sprinkle a little water over it to keep the greens fresh. If any greens are leftover, they can be tossed in a sandwich, stew, kookoo, or aash.
Ingredients
Preparation
Place handfuls of any combination of the ingredients on a small plate or a large platter. I like to keep the herbs bunched separately, rather than mixing them together in one big bunch, so people can pick and choose to their liking. Enjoy at the table with just about any meal, or serve with bread as an appetizer.
Recipe notes
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