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Shared by Tannaz Sassooni

Sabzi Khordan

Yield: 8-10 servingsTime: 5 minutes

Shared by Tannaz Sassooni

Plate of fresh herbs: scallions, basil, mint, and radishes.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Sabzi Khordan

Yield: 8-10 servingsTime: 5 minutes

Family Journey

Shiraz, Iran
Los Angeles

Iranian families serve a plate of fresh herbs known as sabzi khordan, or sabzi, alongside every meal. You pick bites of herbs with your fingers and add them to your food, or eat them in between bites to add freshness and flavor, says Tannaz Sassooni. Feel free to use a mix of your favorite soft herbs, such as cilantro or chives, to create your own sabzi. 

Read more about Tannaz Sassooni and her family in “How One Iranian Jewish Family Makes Thanksgiving Dinner Their Own” and try her recipes for roast turkey with saffron and quince, cranberry almond tahdig, and a pomegranate-lime tequila spritzer


  • Fresh basil, mint, tarragon, flat leaf parsley 
  • 1 bunch radishes
  • Scallions


  • Step 1

    Wash and dry your herbs thoroughly. Delicately, by hand, tear them into bite-sized sprigs — a couple leaves of basil, about a 1-inch piece of tarragon, etc. Remove any flowers from the top of basil sprigs and remove any woody stalks from tarragon.

  • Step 2

    Clean radishes thoroughly, remove leaves, long tails, and any “hairy” roots, and either halve them lengthwise or cut them decoratively. You can leave smaller ones whole.

  • Step 3

    Cut the scallions lengthwise, cut away roots, and cut 2-3 inch lengths from the root end up. Reserve the greens for another use. Arrange decoratively on your favorite platter.