Sabzi va Panir (سبزی و پنیر) — | Persian Herb & Feta Spread

• 180 gFresh mixed herbs (mint, basil, tarragon, parsley, dill) (washed, thoroughly dried, and roughly chopped for serving (sabzi khordan style))
• 200 gRadishes (trimmed and sliced into thin rounds)
• 90 gGreen onions (scallions) (trimmed; white and green parts sliced on a bias)
• 120 gBlack olives (pitted; drained if brined)
• 160 gLavash bread (about 4 large sheets; keep covered so it stays pliable)
• 240 gPita bread (about 4 medium pitas; optional alternative to lavash)
• 220 gFeta cheese (preferably Iranian-style or Greek feta; drained and crumbled)
• 30 mlExtra virgin olive oil (2 tbsp, plus 5 ml (1 tsp) for finishing)
• 60 gWalnuts (lightly toasted and chopped (or left in halves for a traditional look))
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 1.5 gFine sea salt (about 1/4 tsp; adjust based on feta salinity)

Instructions

1. 1

   Wash the mixed herbs, radishes, and green onions in cold water for 2 minutes, then spin or towel-dry until no moisture remains (wet herbs dilute the spread). Roughly chop the herbs into bite-size sprigs, slice radishes thin, and cut scallions on a bias. Arrange herbs, radishes, scallions, and olives on a platter, cover, and chill 10 minutes.

2. 2

   Toast the walnuts in a dry skillet over medium heat for 4–5 minutes, shaking often, until fragrant and lightly browned. Immediately transfer to a plate to stop cooking, then chop into small pieces (about 5–8 mm). This quick toast deepens the nutty aroma without turning bitter, and keeps the crunch that balances the creamy feta.

3. 3

   In a bowl, mash the crumbled feta with 30 ml (2 tbsp) extra virgin olive oil using a fork for 60–90 seconds until creamy but still slightly textured. Mix in the black pepper and fine sea salt. Taste and adjust: if the feta is very salty, reduce or omit added salt; if it is dry, add 5–10 ml more olive oil.

4. 4

   Spoon the feta mixture onto a shallow serving plate and spread into a 1.5–2 cm thick layer. Scatter the toasted walnuts evenly over the top, then drizzle the remaining 5 ml (1 tsp) olive oil. Let the spread rest at cool room temperature for 10 minutes so the flavors round out and the olive oil perfumes the cheese.

5. 5

   Serve Sabzi va Panir as part of a sofreh: place the cheese spread alongside the herb platter, radishes, scallions, and olives. Warm lavash or pita for 1–2 minutes in a low oven at 150°C (300°F) or briefly in a dry pan. Build each bite by wrapping herbs and cheese in bread, adding radish and olive for crunch and briny contrast.