Sabzi Khordan (Fresh Herb & Feta Plate)

This is more of a concept than a recipe, but I want to share it nonetheless. Alongside many Persian, Azeri, or Middle Eastern meals you may find a plate of herbs — basil, cilantro, dill, parsley or mint, something crunchy like slice cucumbers or fresh olives, and creamy feta. This can be served as a starter along with flatbread, or set on the table alongside a main meal. Either way, it is eaten with bits of bread or torn up and mixed into rice or other dishes. The brightness or the herbs and creaminess of the feta add extra texture and flavor to the whole affair. I highly recommend you make this a common addition to your meals too.

Sabzi Khordan (Fresh Herb & Feta Plate)

Fresh feta, sliced or broken into large chunks
Fresh herbs of choice — basil, cilantro, dill, parsley, mint, green onions, tarragon
Something crunchy and fresh — quartered radishes, sliced cucumbers
Optional additions — olives, sliced white onions, walnuts