Sabzi khordan isn’t really a “recipe” in the traditional sense. It’s more like a joyful gathering of crisp herbs, cheese, and bread—a choose-your-own-adventure platter that’s as easy to prepare as it is to devour.
It’s the appetizer you serve when dinner isn’t quite ready yet. It’s the plate of extras that makes the main course extra-special. It’s tradition, comfort, and freshness all rolled into one bite.
Whether you’re hosting a dinner party or just want to romanticize your Tuesday lunch, sabzi khordan shows up—and it does so with very little effort on your part. Jump to the recipe (with vegan options) if you’re ready to go, or read on for a bit more know-how.


How to wash and store herbs for sabzi khordan
How to wash herbs:
Fill a large bowl with cold water, add de-stemmed herbs, and swish gently. Push the herbs to one side, pour out the water, refill, and repeat. On the last swish, lift the herbs out rather than using a strainer, leaving any remaining gritty bits behind, then dry them using a towel or salad spinner.
To use a towel: roll them up loosely, hold the roll by the ends, and give it a few shakes up and down.
How to store herbs:
First, discard any tattered bits because these will cause everything to go bad faster. Place whole, unchopped herbs in a clean, damp kitchen towel and place in a sealed container. If the towel you used to dry them is sopping wet, wring it out very well first—it should only be damp.
Stored this way, herbs can last for days (sometimes even weeks), depending on their type and freshness. I’ve kept parsley this way for well over a week. Delicate ones like mint and dill wilt and rot faster than sturdier ones like parsley, so keep them separately if you think you’ll use them at different rates.
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What is sabzi khordan, culturally?
In Persian cuisine, sabzi khordan is more than a side dish—it’s a ritual of hospitality. Served at nearly every meal, especially alongside bread and cheese, it’s a symbol of abundance, freshness, and care. It turns simple ingredients into something communal: a platter everyone reaches into, building bites to their taste.
How to instruct guests
If your guests aren’t familiar with sabzi khordan, they’ll almost always take too little of the herbs. Be proactive and give them a little spiel before digging in:
“Grab a whole handful of herbs—more than you think—then wrap it up in some bread with a bit of cheese, maybe a walnut or radish. The herbs are meant to be substantive, not just a garnish.”
You can even demo a bite yourself, and assure everyone you’re not exaggerating.
Most newbies need to understand how generous the portions should be. But going forward, everyone gets to decide how they want to enjoy the platter, so don’t belabor the point.


A note on styling the tray
Don’t worry about overthinking this one. It’s impossible to make an unattractive sabzi khordan tray. But when I have a little extra time, sometimes I like to make a wreath out of the herbs, with the feta in the center. This is completely unnecessary and not exactly traditional, but it’s a fun presentation.
PrintSabzi Khordan
Ingredients
Essential:
- Any combination of fresh cilantro, parsley, mint, basil, or dill (about 3 bunches total)
- One 8 oz [225 g] block of feta -or- extra virgin olive oil*
- 8 pitas, lawash (the soft kind, not crackers), or another soft flatbread
- Extra-virgin olive oil, for drizzling
Optional:
- Marinated beets
- Sliced radishes
- Cherry tomatoes
- Walnuts
- Cucumber spears
- Limes
- Additional herbs like purslane, tarragon, watercress, or fenugreek
Instructions
- After washing and drying the herbs, remove any large stems and arrange the herbs on a plate (in a big pile with room to the side, or in a wreath with room in the center for the feta). Place the feta, marinated beets, radishes, or tomatoes on the plate, if using. If you’re not using feta, drizzle the herbs with a little olive oil.
- To eat, take a small piece of pita, place a little piece of feta on it, and pile on the herbs. Give these instructions to guests so they know that they should not be shy with the herbs.
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Notes
*You could also alternatively substitute your favorite mild vegan cheese (e.g., a vegan cream cheese or vegan mozzarella)
This is the perfect summer appetizer. So fresh and delicious!
Thanks Heather! 😀
This reminds me of my childhood and eating fresh herbs and pita. Such a great recipe to make for guests.
100% same! <3