Sini Sabzijat (سینی سبزیجات) — Persian Steamed Vegetable Platter with Glazed Sour Plums

• 300 gCarrots (peeled, cut into 6 cm batons)
• 250 gCelery stalks (trimmed, cut into 10 cm sticks)
• 200 gRed bell pepper (seeded, cut into 2.5 cm strips)
• 180 gRadishes (trimmed; halved if large)
• 350 gCucumber (cut into 10 cm spears)
• 350 gTomatoes (cut into wedges)
• 120 gRomaine lettuce leaves (whole leaves, washed and thoroughly dried)
• 40 gFresh parsley (leaves and tender stems, washed and dried)
• 20 gFresh mint (leaves, washed and dried)
• 250 gSour plums (fresh or thawed frozen; rinsed)
• 120 mlWater (for simmering plums)
• 30 gHoney (balances tartness; adjust to taste)
• 15 mlLemon juice (freshly squeezed)
• 6 gFine sea salt (divided, plus more to taste at the table)

Instructions

1. 1

   Wash and dry all produce thoroughly. Cut carrots into 6 cm batons, celery into 10 cm sticks, and bell pepper into 2.5 cm strips. Cut cucumbers into spears, tomatoes into wedges, and trim radishes (halve if large). Keep lettuce leaves whole and very dry so they stay crisp on the platter.

2. 2

   Set up a steamer basket over 2.5 cm of simmering water in a covered pot. When steam is steady, add carrots and steam covered for 8 minutes over medium heat. Add celery and steam 5 minutes more. Add bell pepper and steam an additional 2–3 minutes, until vegetables are tender-crisp and still brightly colored.

3. 3

   Immediately spread the steamed vegetables on a tray in a single layer to stop cooking. Sprinkle with 2 g of the salt while warm, tossing gently. Let cool to room temperature for 10 minutes; this keeps the platter fresh and prevents lettuce from wilting when you assemble.

4. 4

   Make the glazed sour plums: place sour plums, water, honey, lemon juice, and 2 g of the salt in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook 10–12 minutes, stirring occasionally, until plums soften and the liquid becomes a glossy syrup that lightly coats a spoon.

5. 5

   Remove the plum glaze from heat and cool 10 minutes. Taste and adjust with the remaining 2 g salt if needed for a sharper sweet-sour balance. If the syrup thickens too much as it cools, loosen with 1–2 teaspoons water and warm for 30 seconds over low heat.

6. 6

   Assemble the platter on a large tray: line the base with lettuce leaves. Arrange cooled steamed carrots, celery, and bell pepper in neat sections. Add fresh cucumber spears, tomato wedges, and radishes in separate piles for contrast. Tuck parsley and mint into clusters so guests can pick herbs with each bite.

7. 7

   Spoon the glazed sour plums and a little of their syrup into a small bowl, or place them directly on one side of the tray. Serve immediately at room temperature, with extra salt at the table. For best texture, keep tomatoes and cucumbers away from the warm steamed vegetables.