Bakdonsyeh Recipe

Wash and dry

Rinse the parsley and green onions under cold water to remove grit. Shake off excess water and dry thoroughly using a salad spinner or patting with clean kitchen towels. Excess water will make the mixture watery.

Trim and roughly chop

Remove any large stems from the parsley and discard. Trim root ends of the green onions and roughly chop both whites and greens into 1-inch pieces so they blend evenly.

Place the chopped green onions, packed parsley, lemon juice, and the peeled garlic clove in the bowl of a food processor. Pulse several times to begin breaking down the herbs — stop before turning the mixture into a purée; you want a finely chopped, slightly coarse texture.

In a small bowl, combine the tahini and cold water. Whisk or stir briskly until it loosens and becomes smooth and pourable. If mixture is too thick, add water 1 teaspoon at a time until you reach a drizzling consistency.

Whisk in the olive oil, ground cumin, salt, and black pepper until fully combined and smooth. Taste and adjust seasoning: add more salt or lemon (from the herbs section) if desired.

With the food processor running on low, drizzle the prepared tahini dressing into the herb mixture through the feed tube (or add to the bowl and pulse to combine). Scrape down the sides as needed and pulse just enough to incorporate — aim for a cohesive, slightly coarse blend where you can still see flecks of parsley and green onion.

Transfer the bakdonsyeh to a serving bowl. Taste and correct seasoning with additional salt, pepper or lemon juice if needed.

Garnish with a light dusting of sumac and a few extra parsley leaves or microgreens if using. Drizzle a little extra virgin olive oil on top for shine, if desired.

Serve immediately with warm pita, flatbread, raw vegetable crudités, or refrigerate in an airtight container up to 3 days. Bring to room temperature before serving if chilled.