Sabzi va Panir (سبزی و پنیر) — Persian Herb and Feta Cheese Spread

• 1¾ ozFresh flat-leaf parsley, finely chopped
• 1¼ ozFresh cilantro, finely chopped
• 20 gFresh dill, finely chopped
• 15 gFresh mint leaves, finely chopped
• 10 gFresh tarragon, finely chopped (Optional but traditional when available)
• 7.1 ozFeta cheese, crumbled
• 2⅛ ozWalnut halves, toasted and chopped
• 2 tbspExtra virgin olive oil
• 1 tspFine sea salt (Reduce to 1/2 tsp if feta is very salty)
• ½ tspBlack pepper, freshly ground
• 6Lavash bread (About 25–30 cm sheets)
• 5.3 ozRadishes, trimmed (Halved or sliced)
• 6Green onions (scallions), trimmed (Serve whole or sliced into 5 cm lengths)
• 3.2 ozBlack olives (Pitted)

Instructions

1. 1

   Wash all herbs thoroughly, then spin or pat them completely dry. Excess water will dilute the feta and make the spread watery, so take a full minute to dry the leaves well.

2. 2

   Finely chop the parsley, cilantro, dill, mint, and tarragon, keeping the pieces small and even. Transfer the chopped herbs to a mixing bowl and fluff them with your fingers to separate and aerate.

3. 3

   Add the crumbled feta to the bowl and gently toss to distribute it through the herbs. Use a fork to lightly break up any large feta chunks, but avoid mashing it into a paste so the texture stays lively.

4. 4

   Stir in the toasted chopped walnuts, then drizzle in the olive oil. Mix until the herbs look lightly glossed and the feta begins to cling to the greens, creating a scoopable, spread-like mixture.

5. 5

   Season with 1 tsp salt and 1/2 tsp black pepper, then mix and taste. If your feta is salty, adjust by reducing salt to 1/2 tsp total and adding an extra 5 ml olive oil for roundness.

6. 6

   Arrange the sabzi va panir in a shallow serving dish and mound it slightly in the center. Serve immediately with lavash, radishes, green onions, and black olives so guests can build bites at the table.