Sabzi Khordan

Sabzi Khordan is a fresh platter full of greens and herbs served in Persian homes alongside the main dishes. Sabzi translates to 'greens' and khordan translates to 'eaten.' This aptly describes this platter as greens you eat along with a meal.

If you want to impress your guests, I'm explaining all you need to know to make a big and beautiful Sabzi Khordan platter. This side dish is a very important piece of Persian cuisine.

What is the purpose?

Sabzi Khordan is a combination of greens and herbs chosen to provide balance to the food being eaten. Each type of green or herb serves a unique purpose in the meal.

The combination of Sabzi on the plate can help with digestion, can provide extra nutrients, can stimulate appetite, and ultimately complement the flavors of the main Persian dishes at your table. Everything is designed to work in harmony.

Read more about Balancing Warm and Cool Foods in Persian Cuisine.

Ingredients

To make Sabzi Khordan, you will need the following fresh ingredients:

• Radishes
• Limes or Naranj
• Scallions
• Basil
• Tarragon
• Cilantro
• Mint
• Parsley

Many recipes online call for feta or nuts, but I've never seen these on the sabzi khordan platter in any of the Persian homes of family or friends. It could be that it's more common in non-Jewish Persian homes, but in the homes of non-Jewish Persian friends, I still haven't seen these ingredients.

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How to prepare this recipe

Sabzi Khordan is casual and rustic. However, there is a craft and care given to the preparation. Each item should be prepared as a reflection of its best self. The idea is that your guests shouldn't have to look at anything they grab off this plate, knowing that it's already prepared for enjoyment.

Start by thoroughly washing and drying all your herbs. I like to wash them separately and run them through a salad spinner to dry. This way, I can arrange them on the platter in separate areas.

Scallions - most of the dark greens are removed along with the root. Remove any dry layers around the outside. Try to find younger, thinner, scallions instead of mature, thick ones.

Herbs - large stems removed, but still be attached to tender stems if they are edible ones, like cilantro, parsley, basil, and mint. You shouldn't be placing just leaves on the platter, but tiny clusters of leaves connected with tender stems. For tarragon, you can leave slightly longer stems, but remove anything woody.

Radishes - stems and roots removed, with the exception being baby radishes fresh from the garden that have edible roots and stems.

Limes or Naranj - Cut into wedges for easy squeezing and snacking. You can cut the top and bottom of the lime off before wedging, but it isn't required.

Arrange all your ingredients on a large platter so that it's easy for anyone to reach in and grab something. Serve with your favorite Persian dishes!

Related Recipes

Looking for a main Persian dish to serve with Sabzi Khordan? Look no further!

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