Sabzi Khordan Dolmeh (سبزی خوردن دلمه) — Persian-Style Stuffed Herb & Yogurt Hors d’Oeuvres

• 700 gPlain whole-milk yogurt (unsweetened, unflavored)
• 6 gFine sea salt (about 1 tsp, divided)
• 30 mlExtra-virgin olive oil (2 tbsp, plus more for drizzling if desired)
• 2 tspDried mint (rubbed between fingers to bloom)
• 20 gFresh dill (finely chopped (about 1/2 cup loosely packed))
• 20 gFresh flat-leaf parsley (finely chopped (about 1/2 cup loosely packed))
• 10 gFresh chives (finely sliced (about 1/3 cup))
• 5 gFresh tarragon (finely chopped (about 2 tbsp); optional but traditional in herb platters)
• 80 gWalnuts (toasted and finely chopped, plus 20 g for garnish if desired)
• 2 eachEnglish cucumbers (about 300 g each; cut into 4 cm / 1.5 in barrels)
• 6 eachCelery stalks (medium stalks; cut into 8–10 cm / 3–4 in pieces)
• 12 eachRomaine lettuce leaves (small inner leaves, washed and spun very dry)
• 150 gRadishes (thinly sliced for serving (optional but common with herb platters))
• 120 gFresh herbs for platter (a mix of basil, mint leaves, dill sprigs, parsley, and watercress)

Instructions

1. 1

   Strain the yogurt to a labneh-like thickness. Stir 4 g (about 2/3 tsp) of the salt into the yogurt, then spoon into a cheesecloth- or clean towel-lined sieve set over a bowl. Refrigerate 2 to 2 1/2 hours, until thick enough to hold peaks and not weep when stirred.

2. 2

   Toast and prep the mix-ins while the yogurt strains. Heat a dry skillet over medium heat and toast the walnuts for 4–6 minutes, stirring often, until fragrant. Cool completely, then chop finely. Chop the fresh herbs very finely so the filling pipes cleanly and the flavor distributes evenly.

3. 3

   Make the herbed labneh filling. Transfer strained yogurt to a bowl and whisk until smooth. Add dried mint (rubbed between fingers), dill, parsley, chives, tarragon, and 80 g chopped walnuts. Drizzle in 30 ml olive oil and mix. Taste and add remaining 2 g salt if needed; chill 15 minutes.

4. 4

   Prepare the vegetable shells for stuffing. For cucumbers, cut into 4 cm / 1.5 in barrels and scoop out the center with a small spoon, leaving a 6–8 mm wall; pat interiors dry. For celery, trim ends and, if very deep, shave a thin strip from the rounded back so pieces sit flat.

5. 5

   Dry and shape the lettuce cups. Separate 12 small inner romaine leaves, rinse, then spin very dry and blot with paper towels. If the base is thick, trim a small triangle from the stem end so the leaf folds into a cup. Refrigerate the leaves uncovered for 10 minutes to stay crisp.

6. 6

   Fill and finish for a clean, elegant presentation. Spoon filling into a piping bag (or a zip-top bag with a 1 cm corner cut). Pipe into cucumber barrels and celery channels, and dollop into lettuce cups. Garnish with extra chopped walnuts, a light sprinkle of dried mint, and a thin drizzle of olive oil.

7. 7

   Serve chilled with a herb platter. Arrange the stuffed vegetables on a cold platter with radish slices and fresh herbs on the side. Keep at cool room temperature no longer than 30 minutes; for summer service, set the platter over a larger tray with ice packs underneath and replenish as needed.