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Persian

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

Method

  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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