Sabzi Khordan (Persian Herb Platter)

Original recipe by: Leslie Brenner

Sabzi khordan is the platter of herbs and accoutrements that anchors every Iranian table.

The assortment generally includes tarragon, dill, parsley, mint, cilantro and reyhan (a family of basils that includes Thai basil), along with scallions, radishes and/or Persian cucumbers, feta cheese, and sometimes walnuts. It is there to nibble with just about any Iranian dish, including simple grilled kababs. But serve it with freshly baked flatbread, and sabzi khordan can be a delightful meal in itself.

Nilou Motamed, the former editor-in-chief of Food & Wine magazine (now a “Top Chef” judge), shared her super-easy recipe for nan-e barbari (Persian flatbread) made from frozen pizza dough.

Which herbs you choose depends on what’s fresh and great; don’t worry if there’s something you don’t have, and go ahead and add any other soft herbs that appeal. What follows below are suggestions. As for the fet…