Sini-ye Mezzeh (سینی مزه) — Persian-Style Charcuterie with Grilled Pineapple

• 600 gPineapple, peeled and cored (cut into 8 spears (about 2 cm thick))
• 30 gUnsalted butter (melted, for brushing)
• 1 gFine sea salt (about 1/8 tsp)
• 250 gFresh asparagus (trimmed; medium-thick spears preferred)
• 15 mlExtra-virgin olive oil (1 tbsp)
• 10 mlFresh lemon juice (2 tsp)
• 1 gBlack pepper (about 1/2 tsp, freshly ground)
• 200 gCherry tomatoes (left whole)
• 200 gCucumber (sliced into 5 mm rounds)
• 10 gFresh mint leaves (picked leaves)
• 10 gFresh basil leaves (picked leaves)
• 120 gPineapple jelly (stirred until smooth for easy spreading)
• 15 mlWarm water (1 tbsp, to loosen jelly if needed)
• 10 gDijon mustard (2 tsp)
• 5 mlWhite vinegar (1 tsp)
• 120 gCooked beef salami (thinly sliced)
• 120 gSmoked turkey breast deli slices (thinly sliced)
• 90 gBeef bresaola (or air-dried beef) (thinly sliced)
• 150 gFeta cheese (cut into 2 cm cubes)
• 150 gAged gouda (cut into 1 cm sticks or triangles)
• 60 gWalnuts (halves, lightly toasted)
• 90 gPitted green olives (drained)
• 240 gFlatbread (lavash or pita) (cut into strips or triangles)

Instructions

1. 1

   Prepare the platter base: chill a large serving board or tray in the refrigerator for 10 minutes so the cold cuts and cheese stay firm. Meanwhile, pat the pineapple spears dry with paper towels; this improves browning and prevents steaming on the grill pan.

2. 2

   Make the pineapple jelly glaze: in a small bowl, whisk pineapple jelly with warm water until glossy and spreadable, about 30 seconds. Whisk in Dijon mustard and vinegar for balance. Cover and refrigerate while you grill so the glaze thickens slightly.

3. 3

   Grill the pineapple: heat a grill pan or outdoor grill over medium-high heat (about 220°C surface temperature). Brush pineapple spears with melted butter and sprinkle evenly with salt. Grill 2–3 minutes per side until deep grill marks form, 8–10 minutes total. Transfer to a plate to cool 10 minutes.

4. 4

   Grill the asparagus: toss asparagus with olive oil, lemon juice, and black pepper. Grill over medium-high heat for 4–6 minutes, turning once, until bright green with charred tips and crisp-tender stems. Cool 5 minutes, then cut into 6–7 cm lengths for easy picking.

5. 5

   Prepare fresh components: rinse and thoroughly dry cherry tomatoes, cucumber slices, mint, and basil. Dry herbs well so they do not wilt on the platter. If serving later, cover the vegetables and herbs separately and refrigerate up to 2 hours.

6. 6

   Arrange cold cuts and cheese: on the chilled tray, fold salami into loose ribbons, roll turkey slices into rosettes, and drape bresaola in soft folds. Place feta cubes and gouda pieces in two distinct clusters to keep textures separate and make the platter visually balanced.

7. 7

   Add grilled elements and glaze: nestle grilled pineapple spears along one side and brush the tops lightly with the pineapple jelly glaze (use about half). Fan the grilled asparagus near the pineapple for contrast. Spoon the remaining glaze into a small bowl for dipping.

8. 8

   Finish and serve: fill gaps with cherry tomatoes, cucumber, olives, walnuts, and herb leaves for color and freshness. Add flatbread on the side or in a basket. Serve immediately at cool room temperature; if the room is warm, return the platter to the fridge for 10 minutes before serving.