Naan O Paneer O Sabzi Bread Feta And Herb Platter Recipes

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PERSIAN HERB AND FETA PLATTER (SABZI KHORDAN)



Persian Herb and Feta Platter (Sabzi Khordan) image

Whether for breakfast, appetizer or snack a Persian Herb and Feta Platter (Sabzi Khordan) will tantalize all of your senses.

Provided by Laura Bashar | Family Spice

Categories     Appetizers

Time 1h15m

Number Of Ingredients 11

3 oz fresh herbs like basil, mint, tarragon, watercress, parsley, cilantro and dill
6 green onions
6 radishes
4 Persian cucumbers
1/2 cup walnuts
12 oz feta
flat bread like lavash, sangak, barbari
1/4 teaspoon dried rose petals (optional)
1/4 teaspoon ground black pepper (optional)
1 teaspoon finely chopped pistachios (optional)
ground pistachios (optional)

Steps:

  • Soak walnuts in ice water for at least an hour.
  • Wash and completely dry herbs and green onions.
  • Arrange herbs on a platter.
  • Drain walnuts and transfer to a small bowl and place on platter.
  • Slice cucumbers and radishes and transfer to platter.
  • Place feta on a small plate and garnish with dried rose petals, pepper and pistachios.
  • Serve with flat bread like lavash, sangak, barbari.

Nutrition Facts : Calories 361 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 2 oz cheese, Sodium 752 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

NAAN-O PANEER-O SABZI (BREAD, FETA AND HERB PLATTER)



Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter) image

The heart and soul of the Iranian table, this humble and satisfying meal is a simple combination of briny cheese, fresh herbs, walnuts and flatbread. Taken together, they make a perfect bite, known as loghmeh in Persian. A summer platter can include cooling watermelon, crunchy grapes and crisp Persian cucumber. Think of the suggestions below as an open canvas and add your preferred summer fruits and vegetables. Enjoy this for breakfast or brunch with a cup of hot black tea, as an afternoon snack, or as a beautiful, refreshing and light dinner with a glass of your favorite beverage. This is meant for those long, lazy summer nights when all you want to do is nibble and get lost in good conversation with good friends.

Provided by Naz Deravian

Categories     breakfast, brunch, dinner, easy, lunch, quick, snack, appetizer, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

1 cup walnut halves
Salt
5 to 6 ounces lavash or pita bread, cut into smaller pieces
10 ounces feta cheese, sliced or cubed
1 bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip)
1 bunch mint
4 scallions, cut into 2-inch lengths
1 small watermelon, cut into wedges or cubed
1 bunch radishes, cut into quarters or slices, or kept whole
4 Persian cucumbers, cut into halves or slices, or kept whole
1 bunch grapes

Steps:

  • Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you'd like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.
  • Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

FRESH HERB PLATTER (SABZI KHORDAN)



Fresh Herb Platter (Sabzi Khordan) image

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.

Provided by Louisa Shafia

Categories     Cheese     Dairy     Herb     Nut     Vegetable     Appetizer     Vegetarian     Feta     Basil     Tree Nut     Walnut     Spice     Root Vegetable     Radish     Tarragon     Chive     Dill     Cilantro     Parsley     Seed     Coriander     Cumin     Green Onion/Scallion     Advance Prep Required     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield serves 4 to 6

Number Of Ingredients 11

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

Steps:

  • Drain the feta and place it in a medium bowl. Grind the spices coarsely, if desired. Heat a small skillet over high heat. Add the coriander, cumin, and caraway seeds, and shake the pan continuously until the spices start to release their aroma, about 2 minutes. Immediately transfer to a bowl and pour in the olive oil. Add a pinch of coarse salt. Swirl the spices in the oil and steep for a few minutes. Pour the mixture over the feta. You can even work it in with your hands, gently crumbling the feta, if desired.
  • Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs on a large platter in a few fluffy piles. Place the walnuts on the platter, along with the radishes and lavash. Transfer the feta to the platter and garnish it with coarse salt.
  • For a single serving, pick up a few stalks of herbs. Tear the flatbread into a manageable piece and stuff it with the herbs, walnuts, a small piece of cheese, and a radish or two. Fold and eat like a sandwich.

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