Persian · Keto
Sabzi Khordan
Classic Persian fresh herb platter with feta, walnuts, and radishes. A naturally keto side that lives on every Iranian table.
Halal-friendly Vegetarian Easy
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Serves
- 6
3g Net carbs
8g Protein
18g Fat
215 Calories
Per serving
Ingredients
- 1 cup packed fresh basil leaves
- 1 cup packed fresh mint leaves
- 0.5 cup fresh tarragon sprigs
- 0.5 cup fresh chives
- 8 pieces radishes (trimmed, halved)
- 4 pieces spring onions (white and pale green parts)
- 200 g Iranian feta (or French feta, cubed)
- 0.5 cup shelled walnut halves
Method
- Wash all of the herbs in a deep bowl of cold water, swishing gently to dislodge any grit, then drain through a colander.
- Spin the herbs dry in a salad spinner in two batches — wet herbs wilt the moment they touch the platter.
- Pick the leaves off the tougher mint and tarragon stems and leave the basil leaves whole so the platter looks generous.
- Soak the walnut halves in a small bowl of cold water for 10 minutes to plump them and soften any tannic bite.
- Drain the walnuts and pat them dry with a clean towel.
- Arrange the herbs in three loose mounds on a wide platter, leaving space at the centre and edges for the other components.
- Tuck the radish halves, spring onions, and feta cubes into the gaps so each side of the platter has a bit of every element.
- Scatter the soaked walnuts over the top just before serving so they stay crisp.
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