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Sabzi Khordan

The Persian herb plate that sits on the table at almost every Iranian meal: a heap of ice-cold mint, tarragon, basil, chives and watercress with radishes, walnuts, white cheese and warm flatbread, eaten by hand in torn-bread bundles.

SidesVegetarian8g+ fibreUnder 30 min
20 minEasy433 kcalper serving
Sabzi Khordan

Instructions

  1. Put 20 g of walnut halves in a small bowl, cover with cold water and leave to soak for 30 minutes. This softens them and takes the bitterness out of the skins. Drain just before serving.
  2. Fill a large bowl with cold water and stir in 1 tsp of white vinegar. Add 30 g of mint, 25 g of tarragon, 25 g of basil, 25 g of chives and 20 g of watercress and swish gently with your hands. Leave to soak for 10 minutes so grit falls to the bottom.
  3. Lift the herbs out of the water, never pour them out with it, rinse under a cold tap and spin or pat them completely dry in a clean tea towel. Wet herbs go slimy on the plate. Pick off any yellowed leaves and pinch away thick woody stems, leaving the tender ones intact.

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Per serving

433kcal
24gprotein
59gcarbs
15gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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