Sabzi khordan
(سبزی خوردن , Kanachi, կանաչի)
Sabzi khordan is an assortment of fresh herbs and raw vegetables that comes from Iran and plays an essential role in Persian meals. Rather than being a dish with cooking steps, it is a carefully arranged platter of greens that are served as an accompaniment to stews, kebabs, cheese, and bread.
The term means “eating herbs,” reflecting the importance of aromatic plants in Iranian cuisine and the way they are integrated into daily dining. The use of fresh herbs as a central part of the meal can be traced back to ancient Persia, where they were valued not only for their flavor but also for their perceived health benefits.
Historical texts and poetry often reference gatherings where herbs and bread were shared among family and guests. Over time, sabzi khordan became a standard element of the Iranian table, offered at both casual and formal meals. Its place in Persian hospitality has remained unchanged, reflecting a cultural preference for food that feels abundant and balanced. Read more
Preparation requires no cooking but involves careful washing, trimming, and arranging of the herbs and vegetables. A typical platter includes basil, mint, tarragon, cilantro, green onions, and radishes. Other additions can be watercress, savory, dill, or small romaine leaves, depending on the region and season.
The herbs are washed in cold water to remove any grit and are often soaked briefly to stay crisp. Once drained, they are arranged in loose bunches or layered on a large dish, sometimes alongside wedges of fresh white cheese like feta, walnuts, and thin sheets of soft flatbread.
Sabzi khordan is eaten by taking a handful of herbs and folding them into a piece of bread, creating a fresh bite that complements richer dishes. This combination adds a cool, aromatic contrast to stews such as ghormeh sabzi or kebabs like koobideh.
In many homes, the platter is kept on the table throughout the meal so diners can graze on herbs between bites. Besides its role as a side, sabzi khordan represents an appreciation for freshness and simplicity that is central to Iranian food culture.
It is served in restaurants, at picnics, and during family gatherings, offered to guests as a gesture of generosity. Whether paired with warm bread and cheese or served with elaborate main courses, sabzi khordan remains a constant feature of Persian dining and a symbol of how raw ingredients can enhance and balance a meal.
