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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tacos árabes | pork shawarma

tacos árabes

Tacos árabes are pork shawarma tacos from Puebla, Mexico; they were created by Lebanese and Iraqi immigrants in the early 20th century. This ingenious adaptation combines Middle Eastern technique (spit-roasting layers of marinated meat) with local Mexican ingredients (pork and lime).

My oven is about the size of a large shoebox, so you can bet that I, like you, do not own a spit or anything remotely like it. But regardless, I’m always trying to recreate shawarma at home. Luckily, there are a bunch of good ways to approximate it without a spit, and while no at-home version will ever taste exactly the same as the real deal, each technique has its own unique pros and cons.

tacos árabes
tacos árabes
tacos árabes
tacos árabes

I go back and forth about which is my favorite, but lately I’ve been obsessively using this really easy technique where you marinate, layer, slow-roast, thin-slice, and sear. It’s partly inspired by Serious Eats’ Tacos Árabes technique, but with one really important difference: instead of cooking it in a loaf pan, I roast it in a wide skillet, which allows the juices to run off and concentrate, and the outside to roast beautifully. Because it’s got so much exposed surface area, the outside bits end up tasting exactly like real shawarma, and the inside ends up getting all seared and delicious eventually.

In order to roast it in an open pan without the whole thing toppling over and falling apart, you’ve got to layer the slices in particular way, which actually approximates spit-layering. Instead of just stacking them straight up, you create an overlapping rough pentagon, and continue layering this way. It has a lot of structural integrity, which means you don’t actually need a skewer going through the center (or the sides of a loaf pan) to hold it together.

tacos árabes
tacos árabes
tacos árabes
tacos árabes

tacos árabes | pork shawarma

yield: 6 to 8 servings
active time: 35 minutes
total time: about 6 hours
download a
PDF to print
for a halal version, try my
chicken shawarma

  • 1/4 cup + 2 tablespoons lime juice (90g)

  • 1 tablespoon + 1 teaspoon cumin (8g)

  • 1 tablespoon + 1 teaspoon oregano (2g)

  • between 2 teaspoons - 1 tablespoon salt (12-18g), to taste

  • 1/2 teaspoon cinnamon (1g)

  • 1/2 teaspoon cardamom (1g)

  • 2 teaspoons paprika (4g)

  • 1 teaspoon black pepper (2g)

  • 1 large onion, sliced thinly (250-315g sliced)

  • 3 pounds boneless pork shoulder (1350g)

  1. Place the pork shoulder in the freezer, and set a timer for 1 hour (this makes it easier to slice thinly).

  2. Combine the lime juice, cumin, oregano, salt, cinnamon, cardamom, paprika, and black pepper.

  3. Toss the onions together with a few tablespoons of the marinade until they are very evenly coated.

  4. Thinly slice the semi-frozen pork, and toss it together with the rest of the marinade until it’s very evenly coated.*

  5. Preheat the oven to 250° F (121° C) once the pork is sliced, and lightly oil a 10 to 12-inch oven-proof skillet.

  6. Build a layer of overlapping pieces of pork, leaving a border of at least 1 inch between the pork and the walls of the skillet. Add a layer of onions, followed by another layer of pork, and continue until all the ingredients are used up. When layering, make sure your pieces of pork overlap a little, aim for making a pentagon or square with them, make sure it doesn’t taper too much as you build upwards, and squish it down every few layers to make sure it’s stable and compact.

  7. Bake for about 4 1/2 hours, until the pork is very tender and crispy on the outside. About once every hour or so, baste the shawarma with the juices collecting around the edges.

  8. Once it’s done, remove the shawarma from the skillet to a cutting board (don’t throw out the juices!), and let it rest for about 20 minutes before slicing.

  9. Remove the juices to a small bowl or measuring cup, and allow them to separate for a minute. Rinse out the pan.

  10. Peel off the top of the shawarma, thinly slice it, and then thinly slice off the crispy edges from the shawarma. Set these aside in a bowl (they don’t need to be seared). Thinly slice the rest of the shawarma.**

  11. Heat the empty cast iron skillet over medium-high heat for a few minutes. Use a spoon to skim about a tablespoon of the fat off of the surface of the reserved juices, and add it to the hot skillet. Swirl to coat, and then add about 1/3 of the sliced shawarma. Stir it frequently for about 5 minutes, until nicely browned. Remove to a bowl, and repeat with the remaining batches, adding a little more fat each time.

  12. Taste the finished shawarma. If it needs more seasoning, discard the remaining fat from the surface of the juices, and use some of the juices at the bottom to season it a little more. They’re quite salty and acidic, and add a ton of flavor, so use them very sparingly.

for serving

  • banadurah harrah, or your favorite salsa

  • thin pita bread, or tortillas (best for wrapping, rather than stuffing)

  • lime wedges

  • labneh or Greek yogurt

  • cilantro

* You can make ahead to this point, and let it marinade up to overnight, or you can bake it right away (it makes little difference).
** You can even make the whole dish ahead up to this point. Cook and slice the shawarma the day before you plan to serve, reserve the juices, and then sear at the last minute. The fat will solidify in the fridge overnight, and the juices will gel, but you can use it just like butter the next day (throw it in the pan and let it melt).

tacos árabes

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