Persian Herb and Feta Cheese Hors d’Oeuvre (Sabzi va Panir)

If the feta is very salty, briefly rinse it under cold water, pat completely dry, and grate it finely into a mixing bowl.

Wash the fresh herbs thoroughly and allow them to drain and dry well. Finely chop them to release their aroma.

Slowly drizzle the extra virgin olive oil into the grated feta, mixing continuously until the cheese becomes creamy and the oil is fully absorbed.

Add the chopped walnuts and herbs to the feta mixture. Season lightly with salt and black pepper, then mix until evenly combined and fragrant.

Transfer the mixture to a serving dish. Garnish with sliced green onions and radishes for freshness and color.

Serve with pita or lavash bread pieces and a small bowl of black olives on the side.