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

• 4 eachLarge eggs (refrigerated)
• 6 gSea salt (for boiling water and finishing)
• 200 gPersian feta cheese (sheep’s milk preferred) (drained and patted dry)
• 30 mlExtra-virgin olive oil (for dressing the feta)
• 10 gFresh dill (finely chopped)
• 8 gFresh mint leaves (finely chopped)
• 8 gFresh chives (finely chopped)
• 1 gBlack pepper (freshly ground)
• 200 gRadishes (trimmed, halved if large)
• 250 gPersian cucumbers (sliced into 1 cm rounds)
• 250 gCherry tomatoes (halved)
• 20 gFresh basil (leaves and tender stems, washed and well dried)
• 10 gFresh tarragon (leaves only, washed and well dried)
• 25 gFresh parsley (leaves and tender stems, washed and well dried)
• 25 gFresh cilantro (leaves and tender stems, washed and well dried)
• 180 gMixed olives (pitted if desired, drained)
• 80 gWalnuts (halves, lightly toasted)
• 240 gPersian flatbread (sangak or lavash; cut into pieces)

Instructions

1. 1

   Boil the eggs: place eggs in a saucepan and cover with cool water by 3 cm. Add 3 g sea salt. Bring to a full boil over high heat, then reduce to a steady simmer for 9 minutes for jammy yolks (11 minutes for fully set). Transfer to an ice bath for 5 minutes, then peel.

2. 2

   Make the herbed feta: crumble or cube the drained feta into a shallow bowl. Add olive oil, chopped dill, mint, and chives, plus 0.5 g black pepper. Gently toss to coat without mashing. Let stand 10 minutes at room temperature so the herbs perfume the oil and the feta softens slightly.

3. 3

   Prepare the vegetables and herbs: wash all herbs thoroughly and dry very well (a salad spinner helps) to keep them crisp. Arrange basil, tarragon, parsley, and cilantro in loose bunches. Slice cucumbers into 1 cm rounds, halve cherry tomatoes, and halve radishes if large for easy grabbing.

4. 4

   Toast walnuts and warm bread: in a dry skillet over medium heat, toast walnuts for 4–5 minutes, shaking often, until fragrant; cool. Warm flatbread in a 180°C oven for 3–4 minutes, or briefly in a dry pan, then cut into serving pieces and cover with a towel to keep supple.

5. 5

   Assemble and season: on a large platter, place the herbed feta, olives, walnuts, and the herb bunches. Add cucumbers, tomatoes, and radishes in clusters. Halve the eggs and arrange cut-side up. Finish with remaining 3 g sea salt and remaining 0.5 g black pepper, adjusting to taste.