sabzi khordan with baked feta

sabzi khordan with baked feta

When we were in grad school in the Garden State, we lived in an apartment in Central Jersey with a decently sized back yard and easy access to community gardens, but for some reason, I decided to wait until moving to Hong Kong to take up gardening on our two-by-six-foot little balcony. I’d love to have a grape vine someday, and maybe some tomatoes, but until then, I’m really happy with the big potted herb planters I’ve got going. Or, I should say, the potted herbs I was growing, until flying back to the US to visit family and leaving little scraggly mint/parsley/basil stubs behind. The week before leaving, I went a little crazy trying to use them up. I dried some mint, put fresh basil in everything, made lots of mint tea, and made an absurd amount of dolma. At the end of the week, I still had a lot of mint and basil, so I did the best thing I could think to do: sabzi khordan! I’ll take any excuse to eat herbs by the fistful.

sabzi khordan with baked feta
sabzi khordan with baked feta

Sabzi khordan, a Persian classic, is simply a big plate of herbs and crunchy, fresh ingredients, which you can serve with feta and flatbread. It’s easy, stunning, and delicious all at the same time, and I’ve recently been throwing it on top of a big sheet pan of baked feta for a fun change of pace.

I don’t super reliably share Persian recipes on here, because it wasn’t the primary food I grew up with at home, and my mind usually goes to Iraqi and Syrian food first. And since many Assyrians are from Iran, this year I’ve been trying to include more Persian recipes. I’ve been off to an okay start, with my favorite date frittata, and Persian love cake-inspired pop tarts. And now I’m so excited to be sharing this one, because it’s one of my family’s favorites. It actually reminds me of the way my grandmother describes the masgouf restaurants in Baghdad. They’d bring the fish out with lots of herbs, scallions, and radishes, and you’d pile as much as you want on top of the grilled fish, squeeze it with some lemon juice, and dig in. In either case, the lesson is the same: eat herbs in heaps and piles, not in sprinkles.

sabzi khordan with baked feta
sabzi khordan with baked feta

sabzi khordan with baked feta

serves about 10 as an appetizer
active time: 10 minutes
total time: 20 minutes
feta roasting technique inspired by
Amanda Hesser at Food52
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PDF to print

  • 12 oz piece of feta (340g)

  • 1 pint cherry tomatoes, sliced in half (300g)

  • Extra virgin olive oil

  • 2 teaspoons apricot preserves or honey

  • 1 bunch bunch basil, leaves only

  • 1 bunch cilantro, leaves and small stems only

  • 1 bunch watercress

  • 1 small bunch whole chives

  • 1 small handful mint leaves

  • 3 or 4 radishes, sliced

  • flatbread for serving

  1. Preheat the oven to 400°F (205°C).

  2. Line a sheet pan with parchment paper. Blot the feta dry, and place in the center of the sheet pan. Coat the feta with a little olive oil. Coat the tomato halves in a little more oil, and place them around the feta, cut-side-up.

  3. Bake the feta and tomatoes for about 5 to 10 minutes, until the feta softens and starts to melt slightly. Remove from the oven and set it to broil. Brush the feta with the honey or apricot preserves (warm the preserves in the microwave for a few seconds if they aren’t thin enough to brush), and place under the broiler for a couple more minutes to brown the top (keep a very close eye on it—it may only take 1-2 minutes, depending on your oven).

  4. Remove from the oven once it’s warmed through and brown on top. Let it sit at room temperature until the pan is no longer extremely hot, but while the feta is still warm (about 3 minutes). Top the pan with the basil, cilantro, watercress, chives, mint, and radishes. Lightly drizzle the herbs with olive oil. Serve immediately with flatbread, and encourage guests to eat a big heaping pile of herbs with every little bite of feta and tomato.

Note on cook time: I’ve made this with a few different broilers, and they all work very differently. If your broiler is weak and you leave it in longer to compensate, it will become crumbly, and if you broil it less, it will be gooey and spreadable. Either way is delicious, just different. If your broiler runs cold, you might need to bake it longer to get enough caramelization, or you can pull it out before it caramelizes if you don’t want it to get crumbly. Use your discretion, and don’t sweat it too much. But don’t broil it longer than 5 minutes, even if it’s not caramelizing, or it will dry out too much.

Note on herbs: Feel free to substitute your favorite leafy herbs, like dill, fennel fronds, fenugreek leaves, parsley, scallions, or tarragon.

sabzi khordan with baked feta

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orange blossom banana hot cross buns

orange blossom banana hot cross buns

Rolls on Easter are such a universal. While I didn’t grow up with hot cross buns, we usually had samoon on the table, and my grandmother always told us about the gubta mtumarta-stuffed samoon her mother would make every Easter. One roll was always filled with a little cheese, and the lucky kid who found the cheesy one got a special gift, like a new dress or new shoes. It just occurred to me while writing this post that I should really develop a savory cheese-stuffed hot cross bun recipe next year, but this year I’m sharing this classically sweet (but not too sweet) recipe: orange blossom banana hot cross buns!

The combination of orange blossom and banana is one of my favorites. If you’ve never tried it before, you’ll definitely notice that orange blossom lives up to its name—it’s floral and distinctively orangey. But at the same time, it’s not at all citrusy, and lacks the big brassy notes of orange juice and zest. So even though the fruit and the flower come from the same tree, I think the closest flavor to orange blossom is actually, surprisingly, banana. The two flavors complement each other perfectly—orange blossom brings out the fragrant floral notes in ripe banana, and banana brings the orange blossom down to earth a little, giving it substance.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

The orange blossom water flavor here mostly comes from the glaze, while the banana flavor is concentrated in the dough. But working enough banana flavor into a yeasted bread dough is not an easy task. My first draft of this recipe contained a half cup of milk, but this limited how many bananas I could add and effectively watered down their flavor a lot. I eventually realized that the moisture needs to come almost entirely from the bananas themselves, and made some changes to the recipe to accommodate. I left the milk out entirely, and I added only egg yolks instead of whole eggs, which contribute richness without adding too much moisture. This gave the bread just the right balance—a strong banana and orange blossom flavor and a soft, buttery texture.

The one thing I’ve got to emphasize about this recipe is that the bananas absolutely must be old bananas. For this bread to have the right flavor, they really must be overripe, totally past their prime. Don’t settle for bananas with brown spots—really wait for them to start to develop brown splotches, and almost entirely change color. That’s when they’re ready to use. But the good news is that if you’re reading this on its post date, you totally have time to grab a bunch and wait for them to ripen, and then overripen. If you want to speed things along, you can place the bananas in a brown paper bag to make them ripen a day or two sooner.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

orange blossom banana hot cross buns

yield: 9 rolls
active time: 35 minutes
total time: 3 hours
download a
PDF to print

  • 70g raisins (1/2 cup)

  • 70g chopped pitted dates (1/2 cup)

  • 60g orange juice or water (1/4 cup)

  • 45g orange blossom water (3 tablespoons)*, divided into 1T and 2T

  • 2 large egg yolks (35-40g) (save the whites)

  • 230g mashed overripe bananas (from 2 to 3 bananas)

  • 85g softened butter (6 tablespoons)

  • 7g instant yeast (2 teaspoons)**

  • 50g light brown sugar (1/4 cup)

  • 2.5g cinnamon (1 teaspoon)

  • 0.5g cardamom (1/4 teaspoon)

  • 8g baking powder (2 teaspoons)

  • 12g salt (2 teaspoons)

  • 490g all purpose flour (3 3/4 cups)

  • egg whites beaten with a little water (for the egg wash)

  • glaze (below)

  • icing (below)

  1. Combine the raisins, dates, orange juice, and 1 tablespoon of the orange blossom water. Microwave for 1 minute, then let them soak and cool while you work on the dough (at least 10 minutes).

  2. In the bowl of a food processor, combine the egg yolks, mashed bananas, butter, yeast, brown sugar, cinnamon, cardamom, baking powder, salt, flour***, and the other 2 tablespoons of orange blossom water. Stir together with the hook attachment at low speed until there’s only a little dry flour remaining at the bottom of the bowl. Increase the speed to medium and knead for about 5 to 10 minutes, until it becomes elastic and smooths out quite a bit. The dough should be a little on the wet side—it should pool a tiny bit in the bottom of the bowl, but should also pull away from the sides of the bowl.

  3. Once the dough is done kneading, strain the dried fruit and wring it out a little with your hands (discarding the liquid). Add the strained dried fruit to the dough and mix everything together until evenly distributed (you may need to switch to using your hands, folding the dough over itself a few times).

  4. Preheat the oven to 180°F (80°C), then turn the heat off and leave the door open for 30 seconds.

  5. Transfer the dough to an oiled bowl, smooth out into a ball by tucking the bottom under itself, cover with a plate, and move to the warm (but off!) oven for 50-60 minutes. While it’s proofing, butter a 8x8” pan (and optionally line the bottom with parchment).

  6. Once the dough is done rising, move to a lightly floured counter, and divide into 9 even pieces (about 120g each). Shape each piece into a smooth, round ball. Space them evenly in the pan.

  7. Cover the pan with plastic wrap, and move back to the still warm oven for about 40 minutes (again, make sure it’s still off), just until the gaps around them almost close up.

  8. Once the buns have finished their rise, remove from the oven, and preheat it to 350°F (177°C) convection.****

  9. Brush the buns with a light layer of egg wash, and then bake for about 30 to 35 minutes, until the internal temperature reads about 195°F (about 90°C). Remove from the pan to a cooling rack, and immediately brush the top and sides with the runny glaze.

  10. Wait for the glaze to set completely before piping the icing. Pipe the icing across the buns in 1 direction, and again in the other direction (see photos). Let the icing harden for a few minutes before covering.

Storage: Like most bread, it can be kept at room temperature for less than 1 day before starting to get stale, and it will stale fastest in the refrigerator. Bread keeps much better tightly wrapped in the freezer for longer term storage. If you want to make it ahead for company: Bake it (be extra careful not to over bake!), let it cool completely, wrap and freeze it as soon as it’s cool. The day you plan to serve it, thaw it in a 325°F (165°C) convection oven for about 10 minutes (until it’s thawed on the outside, and only frozen at its core) then let it coast the rest of the way and cool at room temperature, and then glaze and ice it before serving.

glaze

  • 45g icing sugar (1/3 cup)

  • 15g orange blossom water (1 tablespoon)

  • a tiny pinch salt

  1. Stir together into a runny and translucent glaze.

icing

  • 85g icing sugar (2/3 cup)

  • 12.5g orange blossom water (2 1/2 teaspoons)

  1. Stir together into a thick icing for piping.

  2. Place in a small pastry bag or ziplock bag.

* Most easy-to-find orange blossom water brands aren’t super strong, especially if they’ve been sitting on the shelf for a while. But proceed with a little bit of caution, taste some on a piece of fruit to see how strong it is, and make sure you don’t overdo it—you might only need 1 tablespoon for the dough. Likewise for the glaze, which may only need 1/2 tablespoon + some water to dilute it. Its flavor will come through more distinctly in the glaze than in the dough.
** If you’re using active dry instead of instant yeast, mix it in with the mashed banana first so it can dissolve.
*** Using weight instead of volume gives you more consistent results when following a baking recipe. But if you don’t have a scale and need to measure with volume, no worries—just make sure you don’t add all the flour at once. Add the first 75% of it, and then slowly add the last 25%. You may not need it all, or you may need a little bit more. With this recipe, most of the moisture and flavor comes from the bananas—if you add too much flour, you can add a little bit of milk to compensate, but it will be hard to recover the flavor and it might end up tasting bland.
**** If you don’t have convection, they should take a little longer to bake, or you can slightly increase the temperature.

orange blossom banana hot cross buns

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