Sabzi Khordan

Mïäï

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Arts & Philosophy

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In Episode #42, co-hosts Beata and Bita break down what is Sabzi Khordan and how it is enjoyed in Persian cuisine. This is part of the micro episode, shorter format series. What is sabzi khordan? <ul> <li style="font-weight: 400;" aria-level="1">Fresh herbs enjoyed in abundance (by the handful) served on platters as an appetizer/snack or as a side dish to any Persian meal</li> <li style="font-weight: 400;" aria-level="1">Reference sabzi khordan in <a href= "https://modernpersianfood.com/episode-18-persian-appetizers/"> episode #18, “Persian appetizers”</a> for more conversations around sabzi khordan as an appetizer</li> </ul> Most common fresh herbs in sabzi khordan <ul> <li style="font-weight: 400;" aria-level="1">Persian mint (similar in flavor to chocolate mint, mild, not too strong mint flavor)</li> <li style="font-weight: 400;" aria-level="1">Tarragon</li> <li style="font-weight: 400;" aria-level="1">Parsley</li> <li style="font-weight: 400;" aria-level="1">Cilantro</li> <li style="font-weight: 400;" aria-level="1">Basil</li> <li style="font-weight: 400;" aria-level="1">(Persian Cress)</li> </ul> Additional items sometimes served in a sabzi khordan platter <ul> <li style="font-weight: 400;" aria-level="1">Radishes - cleaned, trimmed, and sometimes cut in a decorative way</li> <li style="font-weight: 400;" aria-level="1">Raw onion, green

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paul_sky

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