Sabzi Khordan Dolmeh (سبزی خوردن دلمه) — Persian-Style Stuffed Herbs & Labneh Bites

• 900 gPlain whole-milk yogurt (unsweetened; for straining into labneh-style yogurt)
• 8 gFine sea salt (for the yogurt (about 1 1/4 tsp))
• 30 mlExtra-virgin olive oil (for finishing the filling (2 tbsp))
• 3 gDried mint (crushed between fingers (about 1 tbsp))
• 10 gFresh mint leaves (finely chopped)
• 12 gFresh dill (finely chopped)
• 15 gFresh parsley (finely chopped)
• 8 gFresh chives (finely sliced)
• 70 gWalnuts (toasted and finely chopped)
• 450 gPersian cucumbers (about 6 small; for cucumber boats)
• 300 gCelery stalks (about 6 medium; trimmed, for celery boats)
• 120 gRomaine lettuce leaves (8 large leaves; washed and very well dried)

Instructions

1. 1

   Strain the yogurt: Stir 900 g yogurt with 8 g salt until smooth. Line a fine-mesh strainer with a double layer of cheesecloth and set over a bowl. Pour in the yogurt, fold cloth over, and refrigerate 2 1/2–3 hours until thick like soft cream cheese.

2. 2

   Toast and prep the mix-ins: In a dry skillet over medium heat, toast walnuts for 4–6 minutes, stirring often, until fragrant and lightly browned. Cool completely, then finely chop. Chop fresh mint, dill, parsley, and chives; keep herbs dry to prevent a watery filling.

3. 3

   Make the herbed labneh filling: Transfer strained yogurt to a bowl and whisk briefly until creamy. Fold in dried mint, fresh mint, dill, parsley, chives, and chopped walnuts. Drizzle in 30 ml olive oil and mix until glossy and spreadable. Taste and adjust salt if needed.

4. 4

   Prepare cucumber boats: Trim cucumber ends, then cut each cucumber in half lengthwise. Using a teaspoon, scoop out the seedy center to create a trough, leaving a 6–8 mm wall for crunch. Pat the cut surfaces dry with paper towels for 2 minutes to reduce slipping.

5. 5

   Prepare celery boats and lettuce cups: Trim celery to 10–12 cm pieces and, if needed, shave a thin strip from the bottom so they sit flat. For lettuce, choose intact inner romaine leaves; trim thick ribs slightly and pat very dry. Chill vegetables 15 minutes for extra crispness.

6. 6

   Fill and portion: Spoon filling into a piping bag (or a zip-top bag with a 1 cm corner cut). Pipe a neat line into each cucumber and celery boat, then into the lettuce cups. For bite-size pieces, cut filled cucumbers into 4 cm segments. Refrigerate 20–30 minutes to set.

7. 7

   Finish and serve: Arrange on a chilled platter. Lightly drizzle any remaining olive oil over the tops and press a few extra walnut crumbs onto the filling for texture. Serve cold within 2 hours for best crunch, keeping the platter shaded if serving outdoors in warm weather.