Persian-Style Herb and Cheese Platter

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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

Recipe type: Yield: 6-8 Prep time: Cook time: Total time:


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.

Ingredients:

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

Directions:

  1. Select any variety of herbs.
  2. Rinse and dry herbs up to 6 hours ahead, wrap in paper towels, and refrigerate.
  3. At serving, snip the herbs into large sprigs or individual leaves, discarding tough stems.
  4. 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.)
  5. Arrange the herbs, radishes, onions, cheese, halvah, and bread on a platter.
  6. To eat, place a slice of cheese, several herb sprigs, a radish slice or two, some onion, and halvah onto a piece of bread.

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