Fresh herb platter (Sabzi khordan) from Bottom of the Pot: Persian Recipes and Stories (page 32) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked saffron yogurt rice with chicken (Tahcheen-e morgh); Rice with tomatoes and potatoes (Kateh estamboli); Pomegranate walnut stew (Khoresh fesenjan); Pan kabab (Kabab Raminy); Chicken drumettes kabab (Joojeh kabab); Sour pomegranate and walnut kabab (Kabab torsh); Stuffed meatballs (Koofteh tabrizi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Walnuts soak at least 4 hours.

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