Persian-Style Herb and Cheese Platter

Contributed by:

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:

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.


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


  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.

Published on by

Print Friendly, PDF & Email