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    Home » Recipes » Persian

    Sabzi Khordan

    Published: Mar 30, 2023 Modified: Mar 30, 2023 by Candice This post may contain affiliate links.

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    Herbs, scallions, limes, and radishes on a large plate.
    Top view of a plate filled with herbs, scallions, limes, and radishes.

    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.

    Herbs, scallions, limes, and radishes on a large plate.
    TABLE OF CONTENTS hide
    1 What is the purpose?
    2 Ingredients
    3 How to prepare this recipe
    4 Related Recipes
    5 Sabzi Khordan

    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.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    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.

    Top view of a plate filled with herbs, scallions, limes, and radishes.

    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!

    • Fried fish on top of green rice.
      Saffron Cod - Mahi ba Zafferan
    • Khoresh e Beh (Persian Quince & Plum Stew)
    • Meat kabobs on a plate with tomatoes and rice.
      Grilled Koobideh - Persian Ground Beef Kabob
    • Green fritatta wedges on a white plate.
      Kuku Sabzi

    I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

    Top view of a plate filled with herbs, scallions, limes, and radishes.
    Print Recipe
    5 from 2 votes

    Sabzi Khordan

    A platter full of herbs that is served in Persian homes alongside the main dishes. Each item is prepared with care for easy enjoyment.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Side Dish
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 8
    Calories: 36kcal
    Author: Candice

    Ingredients

    • 1 bunch radishes ½-lb.
    • 1 bunch scallions 3-oz.
    • 1 bunch cilantro 3-oz.
    • 1 bunch parsley 3-oz.
    • 1 bunch tarragon 1-oz.
    • 1 bunch basil 2-oz.
    • 1 bunch mint 2-oz.
    • 2 limes or naranj

    Instructions

    • Start by thoroughly washing and drying all your herbs*.
    • 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 should be removed, but should 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 should be 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 the items on a large platter so they are easy to tell each one apart from the others.

    Notes

    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.
    * I wash my herbs one kind at a time and dry them using a salad spinner. This makes it easier to keep them separate for when I arrange them on the platter.

    Nutrition

    Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 29mg | Potassium: 395mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2553IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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