Persian New Year (Nowruz) is marked with the beginning of Spring. Sabzi Khordhan is a simple platter of abundant fresh herbs, radish, soft cheese and nuts, that finds itself on every Persian table. With Spring radish at it's seasonal best, we couldn't resist the opportunity of celebrating this recipe.
- A handful of fresh herbs - we love basil, dill, parsley, mint, tarragon and chives
- A handful of radish
- 3 or 4 spring onions
- A block of barrel aged feta
- 3 Tbs Local honey
- 3 Tbs Sesame seeds, toasted
- Cut the feta into cubes and leave to cool in the fridge until ready to use
- Meanwhile, wash & prepare the herbs & radish, and pat dry with kitchen paper
- Top & tail the radish and slice thinly. Alternatively, you can leave them whole
- Trim the spring onions and either cut in half or leave whole
- Arrange the herbs, spring onions & radish onto a platter, the more abundant the better
- Spoon the honey into a bowl, and the toasted sesame seeds into another
- Roll each cube of feta in the honey, followed by the sesame seeds and leave to rest on a wooden board. Place the board in the fridge until ready to serve
- Serve the platter with the feta, a drizzle of olive oil & a spritz of lemon, alongside a stew or very simply with bread.