Sabzi Khordan (سبزی خوردن) — Persian Herb Mezze with Feta and Eggs

• 6 eachLarge eggs (cold from the refrigerator is fine)
• 1.5 tspSea salt (for salting egg water and finishing)
• 200 gPersian feta cheese (sheep's milk preferred) (drained and cut into 2 cm cubes)
• 2 tbspExtra-virgin olive oil (for dressing feta)
• 20 gFresh mint leaves (whole leaves, washed and thoroughly dried)
• 20 gFresh basil leaves (whole leaves, washed and thoroughly dried)
• 30 gFresh flat-leaf parsley (tender leaves and thin stems, washed and thoroughly dried)
• 30 gFresh cilantro (tender leaves and thin stems, washed and thoroughly dried)
• 15 gFresh chives (cut into 4–5 cm lengths)
• 300 gCucumber (Persian or English; sliced into 6–8 mm rounds)
• 250 gCherry tomatoes (halved)
• 150 gMixed olives (pitted if possible; drained)
• 80 gWalnuts (halves or large pieces; lightly toasted if desired)
• 240 gPersian flatbread (such as lavash, sangak, or barbari; torn into serving pieces)
• 0.75 tspBlack pepper (freshly ground, for finishing)

Instructions

1. 1

   Cook the eggs: bring a medium saucepan of water to a full boil over high heat, then add 1 tsp of the sea salt. Lower the eggs in gently. For jammy yolks, boil 7 minutes; for firmer yolks, boil 9 minutes. Immediately transfer to an ice bath for 5 minutes, then peel.

2. 2

   Prepare the herbs: while the eggs cool, wash the mint, basil, parsley, cilantro, and chives, then dry very thoroughly (a salad spinner helps). Keep leaves mostly whole for a traditional look and better texture. Trim any tough stems. Arrange the herbs in loose bundles so guests can grab sprigs easily.

3. 3

   Make the herbed feta: place the feta cubes in a small bowl and drizzle with 2 tbsp olive oil. Add 1/4 tsp black pepper and gently toss so the cubes stay intact. Let it stand 10 minutes at room temperature so the oil lightly perfumes the cheese without melting it.

4. 4

   Prep the vegetables and platter items: slice the cucumber into 6–8 mm rounds and halve the cherry tomatoes. Drain the mixed olives well so they do not water the platter. If you like, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, then cool completely.

5. 5

   Warm the bread and assemble: warm the flatbread in a 180°C oven for 3–4 minutes or in a dry skillet for 30–45 seconds per side, just until pliable and fragrant. Arrange herbs, vegetables, olives, walnuts, feta, and halved eggs on a large platter. Finish with remaining salt and black pepper to taste.