Agha Koocooloo (آقا کوچولو) — Whimsical Persian Garden Appetizer

• 300 gSmall waxy potatoes (about 10–12 baby potatoes, scrubbed)
• 3 gSea salt (for boiling water (about 1/2 tsp))
• 250 gWhite radish or turnip (peeled; for bodies and collars)
• 180 gRadishes (about 10–12; for hats, noses, and accents)
• 360 gLarge ripe tomatoes (2 large; firm-ripe for clean cuts)
• 150 gPrepared salad mixture (washed and well-dried (lettuce/herbs blend))
• 25 gGarden cress (trimmed; for “hair” and greenery)
• 1 gBlack pepper (freshly ground (about 1/2 tsp))
• 3 gWhole peppercorns (about 1 tsp; pick round ones for eyes/buttons)
• 24Toothpicks (standard wooden toothpicks, for securing parts)

Instructions

1. 1

   Cook the potato “heads”: place the baby potatoes in a small pot and cover with cold water by 3 cm. Add 3 g sea salt. Bring to a boil, then simmer gently 15–18 minutes until a knife slides in with slight resistance. Drain, cool 10 minutes, then refrigerate 10 minutes for cleaner carving.

2. 2

   Prep the platter base: spread the prepared salad mixture over a large serving tray (about 35–40 cm). Tuck garden cress in clusters to mimic a garden. Keep the greens dry to prevent wilting; if needed, blot with paper towels for 1–2 minutes. Chill the tray while you carve the characters.

3. 3

   Carve radish/turnip “bodies”: cut the white radish/turnip into 6 thick cylinders, each about 3.5–4 cm tall. Slice a thin flat base from each so they stand upright. For collars, cut 6 thin discs (2–3 mm) from the radish/turnip and make one slit to slide around the neck area later.

4. 4

   Make tomato “jackets” and accents: cut each tomato into 3 thick rounds (about 1.5 cm). Remove watery seed pockets with a teaspoon to reduce sliding. For a jacket look, cut a small V-notch from the top edge of each round. Pat cut surfaces dry and set aside; dryness helps toothpicks grip.

5. 5

   Shape potato “faces”: peel only if the skins are tough; otherwise leave on for a rustic look. Trim a tiny slice off one side to create a flat “chin” so the head sits steady on the body. Use a toothpick tip to make shallow pilot holes where eyes and buttons will go to avoid cracking.

6. 6

   Assemble each ‘little gentleman’: spear a potato head onto a white radish/turnip body with a toothpick (use 1 toothpick per character). Add a collar disc around the neck slit-side down. Attach a tomato jacket round to the front using a half toothpick, centered and snug against the body.

7. 7

   Add expressions and ‘clothing’: press 2 whole peppercorns into the pilot holes for eyes, and 1–2 peppercorns down the tomato jacket as buttons. Slice radishes into small wedges for bow ties or hats; secure with toothpick fragments. Use short garden cress sprigs as hair or a pocket square.

8. 8

   Season and present: lightly sprinkle the characters with 2 g sea salt and 1 g black pepper from 20–25 cm above for even coverage. Arrange them on the chilled greens so they stand upright. Serve immediately, or refrigerate uncovered 10 minutes to crisp the vegetables before serving.