Herbs occupy an important place on the Persian table where they are offered with most every meal — radish, tarragon, basil, cilantro, mint, and parsley — whatever’s fresh and in season. Salty feta cheese is cut into cubes and thin lavash bread completes the combination. I also like to spread a yogurt and shallot mixture called mast-o-musir, even if it’s not traditional.
- Assorted fresh herbs, rinsed and cut into sprigs (cilantro, mint, basil, parsley, tarragon, dill)
- Radishes, rinsed, tops removed and sliced
- Green onions, roots and stalks trimmed (optional)
- Feta cheese, drained and cut into cubes
- Lavash, cut into rectangles about 2 by 4 inches
- Arrange herbs, onions and radishes in the middle of a large platter.
- Add bread and cheese on either side.
- Eat by choosing which elements you want to put together. Lavash, a cube of feta, some herbs and a radish on top, for instance.
Note: For mast-o-musir mix strained, plain yogurt (or plain Greek yogurt) with finely minced shallot (to taste). Wonderful spread on any kind of bread.