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Fresh Herb Platter (Sabzi Khordan)

Photo: Amy Dickerson; Styling: Joni Noe

Any Persian main course usually comes with this heaping platter of herbs and vegetables. Together, they deliver the perfect bite. Los Angeles actor Naz Deravian, creator of the food blog Bottom of the Pot, gave us the recipe.


  • 1/2 cup walnuts
  • Several sprigs each basil, dill, cilantro, mint, parsley, and tarragon
  • 5 or 6 trimmed radishes, cut into wedges
  • 6 to 8 green onions, trimmed
  • About 1 cup diced feta cheese
  • 1 1/2 tablespoons dried rose petals*
  • 1 teaspoon crushed dried mint
  • 1 cup diced feta cheese
  • 1 tablespoon extra-virgin olive oil

How to Make It

  1. Soak walnuts in cold water for 4 to 6 hours to make them tender, sweet, and more digestible; dry before using.

  2. Rinse and trim herbs and arrange on a platter. Add trimmed radishes and green on- ions, walnuts, and feta. Grind rose petals in a mortar and pestle or spice grinder and sprinkle over feta. Crumble dried mint between your palms over feta, then drizzle with extra-virgin olive oil.

  3. Make ahead: Herbs may be prepped and chilled several hours in advance.

  4. *Find dried rose petals at Middle Eastern markets, Latino markets, spice shops, or online. Grind to a powder in a spice grinder before use.