Persian-style herb and cheese platter from The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm by Amelia Saltsman

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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

  • mjes on April 27, 2018

    The ingredient list here is imprecise. What is requested is "cool mint (na'nah), sweet tarragon (tarkhoun), spicy pepper cress (shahee) and pungent leek-chive (tareh)," and/or cilantro. The cool mint and the leek-chive are specifically Persian herbs; not the easiest to find. Fortunately, a Persian friend pointed me to a source. The bread options are flatbreads, focaccia, lavash, or pita. I prefer to use pita or naan. I am picky about my feta usually settling on a French sheep feta. I love the optional halveh used here. This form of the herb plate I use as a snack plate alongside iced drinks. I've never used it as a portion of a meal as I do with the two herb plates from Naomi Duguid.

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