Name: Fresh Herb Platter (Sabzi Khordan)
Yield: serves 4 to 6
Ingredients: 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

Image may contain Plant Food Vegetable and Radish

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

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.

Recipe notes

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