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

• 900 gPlain whole-milk yogurt (unsweetened; for straining into labneh-style yogurt)
• 6 gFine sea salt (divided; 4 g for yogurt, 2 g for vegetables)
• 30 mlExtra-virgin olive oil (plus more for drizzling if desired)
• 60 gWalnuts (toasted lightly and finely chopped)
• 2 tspDried mint (rubbed between fingers to release aroma)
• 15 gFresh mint leaves (finely chopped)
• 15 gFresh dill (finely chopped)
• 20 gFresh flat-leaf parsley (finely chopped)
• 10 gFresh chives (finely sliced)
• 6 eachPersian cucumbers (about 450 g total; firm and small)
• 6 eachCelery stalks (about 360 g total; medium-wide stalks)
• 12 eachRomaine lettuce leaves (small inner leaves preferred; about 180 g total)

Instructions

1. 1

   Strain the yogurt: Stir 4 g salt into the yogurt. Line a fine-mesh sieve with a double layer of cheesecloth and set over a bowl. Add yogurt, fold cloth over, and refrigerate 2 hours to thicken to a pipeable, labneh-style consistency. Discard collected whey or save for smoothies.

2. 2

   Toast and prep the mix-ins: Warm a dry skillet over medium heat and toast walnuts for 3–5 minutes, stirring until fragrant and slightly darker. Cool completely, then chop finely so they blend into the filling without tearing the vegetables. Rub dried mint between your palms for 10 seconds to bloom its aroma.

3. 3

   Make the herbed labneh filling: Transfer strained yogurt to a bowl. Fold in olive oil, chopped walnuts, dried mint, fresh mint, dill, parsley, and chives until evenly distributed. Taste and adjust with a small extra pinch of salt only if needed. Cover and refrigerate 15 minutes to let flavors meld.

4. 4

   Prepare cucumber boats: Trim ends, then halve cucumbers lengthwise. Using a 1/2 teaspoon measure, scoop out the seedy center to create a channel, leaving a 6–8 mm wall for crunch. Lightly sprinkle the cut surfaces with about 1 g of the remaining salt and rest 10 minutes, then blot dry.

5. 5

   Prepare celery cups: Trim celery stalks into 8–10 cm pieces. If the stalks are very curved, shave a thin slice off the underside so they sit flat. Lightly salt with about 1 g salt and rest 10 minutes, then pat dry. This step seasons the celery and prevents the filling from sliding.

6. 6

   Prepare lettuce wraps: Separate and rinse romaine leaves, choosing flexible inner leaves for neat bites. Spin or pat very dry; excess water will thin the filling. Sprinkle with the final 0–1 g salt to taste. If leaves are large, trim the thick rib slightly so each piece folds without cracking.

7. 7

   Fill and shape: Spoon filling into a piping bag fitted with a 10–12 mm round tip (or use a zip-top bag with a 1 cm corner cut). Pipe a generous line into cucumber channels and celery cups, then smooth lightly with a small spoon. For lettuce, pipe 1–2 tablespoons, then roll into tight bundles.

8. 8

   Finish and serve: Arrange on a chilled platter. Drizzle with up to 5 ml extra olive oil if desired and let stand 5 minutes at cool room temperature for best aroma. Serve immediately, or refrigerate up to 2 hours uncovered so the vegetables stay crisp, then cover loosely until serving.