Panir Sabzi Recipe

Prepare herbs and vegetables

Wash the parsley, cilantro, and mint well. Shake or pat dry and finely chop the parsley and cilantro; chiffonade the mint or chop finely. Trim root ends of radishes and thinly slice into rounds (about 1/8-inch). Thinly slice green onions on the bias, using white and green parts. Place chopped herbs and vegetables in a medium bowl and set aside.

Toast nuts

If your nuts are not already toasted, warm a small skillet over medium heat. Add the walnuts or pistachios and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly, then roughly chop to small pieces.

Prepare dressing

In a small bowl whisk together the extra-virgin olive oil, lemon juice, sumac (if using), sea salt, black pepper, and chili flakes (if using). Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if desired.

Plate the feta

Place the 12-oz block of feta on a serving platter or shallow bowl. If you prefer smaller portions, cut the feta into two or three thick slices and arrange slightly overlapping.

Assemble the sabzi

Scatter the sliced radishes and sliced green onions around and over the feta. Sprinkle the chopped parsley, cilantro, and mint evenly over the cheese and vegetables. Scatter the chopped toasted nuts on top.

Dress and finish

Drizzle the prepared dressing evenly over the feta, herbs, radishes, and nuts. If you like a touch of sweetness, lightly drizzle 1 tsp honey across the top. Finish with an extra pinch of sumac or black pepper for color and flavor.

If serving with bread, brush the bread slices lightly with 1 tbs olive oil and toast in a 400°F (200°C) oven or in a skillet until crisp and golden, about 6–8 minutes. Serve the toasted bread or crackers alongside the plated Panir Sabzi for spreading or scooping.