Courtesy of Amelia Saltsman
Herbs and alliums (onions and garlic) are at their most tender in spring, which is when Persian cooks especially like to assemble sprightly platters of sabzi-aromatic herbs, spring onions, and crisp radishes-with slabs of salty, creamy feta cheese, flat bread, and sweet halvah for guests to combine into bite-sized sandwiches of contrasting flavors. – See more at by visiting:http://www.ameliasaltsman.com/seasonal-selection-4/
Persian-Style Herb and Cheese Platter
Persian-Style Herb and Cheese Platter taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
- 1 bunch each Persian or regular mint, tarragon
- Persian leek-chive
- Pepper cress and/or cilantro
- 1 pound feta cheese
- 1/2 pound halvah (optional)
- 1 bunch radishes sliced
- 1 bunch small spring or green onions, white part only, halved or quartered lengthwise
- Flat bread, focaccia, lahvosh, or pita
- Select any variety of herbs.
- Rinse and dry herbs up to 6 hours ahead, wrap in paper towels, and refrigerate.
- At serving, snip the herbs into large sprigs or individual leaves, discarding tough stems.
- Cut the cheese and halvah into 1/4-inch-thick slices and the bread into small serving-sized pieces. (If using focaccia, halve horizontally first, then cut into pieces.)
- Arrange the herbs, radishes, onions, cheese, halvah, and bread on a platter.
- To eat, place a slice of cheese, several herb sprigs, a radish slice or two, some onion, and halvah onto a piece of bread.