The Royal Persian Herb & Artisan Cheese Platter (Sabzi Khordan)

Submerge all herbs in a large bowl of ice-cold water for 10 minutes to revive their cellular structure and ensure a crisp snap.

Soak the walnut halves in warm salted water for 15 minutes to remove any lingering bitterness and mimic the taste of 'fresh' walnuts.

Thoroughly dry the herbs using a salad spinner or by gently patting them with a lint-free kitchen towel; moisture is the enemy of freshness here.

Arrange the vibrant greens in lush clusters on a large platter, nestling the radishes and green onions among them to create a garden-like landscape.

Slice the cold feta into thick rectangles and place them in the center or on the side, garnishing the cheese with the drained, crisp walnuts.