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Herb plate (Sabzi khordan) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 23) by Naomi Duguid

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions.

  • mjes on April 27, 2018

    This is the recipe that was mentioned in a Persian cooking class just before this cookbook was released. The instructor had seen a preview. This selects among basil, coriander, mint, summer savory, parsley, scallions, fenugreek leaves, tarragon, watercress, dill, arugula, chervil, chives and sorrel; suggested additions include radishes, cherry tomatoes, cucumbers, pickles, fresh cheese, walnuts ... I was especially glad to see sorrel to the Armenian version that I had learned. After a class with Omid Roustael, I really want to try this with fresh fenugreek - even if I have to grow it myself.

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