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Sabzi khordan

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Sabzi khordan
Armenian kanachi with mint, parsley, young leek leaves, and radish
Alternative namesKanachi, goy, pinjar
TypeSide dish
Region or stateIran, Armenia, Kurdistan, Azerbaijan
Main ingredientsFresh herbs and raw vegetables

Sabzi khordan (Persian: سبزی خوردن), kanachi (Armenian: կանաչի), goy (Azerbaijani: Göy-göyərti), or pinjar (Kurdish: pinçar) is a common side dish in Iranian, Armenian, Azerbaijani and Kurdish cuisines, which may be served with any meal, consisting of any combination of a set of fresh herbs and raw vegetables. Basil or purple basil, mint, parsley, tarragon, coriander, leek and radishes are among the most common ones.

Most commonly it is served alongside the actual meal. It is sometimes served with cheese (chechil, motal, lighvan, paneer) and bread (lavash, sangak, naan, barbari, tonir bread), as well as walnuts and condiments (ajika, lecho, pomegranade molasses, grape syrup), to prepare a loqmeh (Persian: لقمه; meaning "roll up bite"), which is colloquially called Naan panir sabzi (نان پنیر سبزی), or an Armenian brduch [hy; ru] (Armenian: բրդուճ) which is a wrap made using lavash and aforementioned ingredients.[1][2]

A list of the vegetables used in sabzi khordan is as follows:[1][3][4][5][6][7]

List of the names of the ingredients of sabzi khordan
English Armenian Persian Azerbaijani Scientific name
Basil ռեհան rehān ریحان reyhān reyhan Ocimum basilicum
Cilantro համեմ hāmem گشنیز gishnīz kişniş Coriandrum sativum
Cress կոտեմ kotem شاهی shāhī, ترتیزک tartizak, etc. vəzəri Lepidium sativum
Dill սամիթ sāmit شوید shevīd şüyüd Anthemum graveolens
Fenugreek հացհամեմ hātshāmem شنبلیله shambalīleh güldəfnə Trigonella foenum-graecum
Leek chives պրաս prās تره tareh pırasa Allium ampeloprasum var. persicum
Mint նանա nānā نعناع na'nā' nanə Mentha spicata
Parsley մաղադանոս māghādānos جعفری ja'farī cəfəri Petroselinum crispum
Persian shallot շալոտ shālot موسیر mūsīr hövsan soğanı Allium stipitatum (Allium hirtifolium)
Radish բողկ boghk تربچه torobcheh turp Raphanus sativus
Savory (summer savory?)[7] ծիթրոն tsitron مرزه marzeh çölnanəsi Satureja
Scallion կանաչ սոխ kanach sokh پیازچه piyāzcheh yaşıl soğan Allium fistulosum
Tarragon թարխուն tārkhūn ترخون tarkhūn tərxun Artemisia dracunculus
[edit]
  • Basil, green onions, and raddish
    Basil, green onions, and raddish
  • Mint, parsley, and green onions
    Mint, parsley, and green onions
  • Parsley, coriander, green onions, Tarragon and raddish
    Parsley, coriander, green onions, Tarragon and raddish

See also

[edit]

References

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  1. ^ a b "Sabzi Khordan – Persian Fresh Herbs Assorted Platter | All You Ever Wanted to Know! | Fig & Quince". Figandquince.com. Archived from the original on 2019-07-12. Retrieved 2015-09-26.
  2. ^ Irina Petrosian, David Underwood. (2006). "Wraps". Armenian Food: Fact, Fiction & Folklore. Bloomington, IN: Yerkir Publishing. pp. 30–31. ISBN 978-1-4116-9865-9. {{cite book}}: |work= ignored (help)
  3. ^ "A Platter Of Fresh Herbs - A Balancing Act - Sabzi Khordan". bottom of the pot. 2013-08-22. Archived from the original on 2017-09-15. Retrieved 2015-09-26.
  4. ^ "Persian Herbs, Sabzi Khordan". Internationalfooddictionary.com. Retrieved 2015-09-26.
  5. ^ "Persian Food: Sabzi Khordan". Mymansbelly.com. 2011-04-18. Archived from the original on 2018-09-26. Retrieved 2015-09-26.
  6. ^ "Sabzi (Persian herbs). Everything you want to know | Javaneh's Kitchen ~ Persian cuisine". Javanehskitchen.com. 2010-02-03. Archived from the original on January 24, 2015. Retrieved 2015-09-26.
  7. ^ a b Malouf, Greg; Malouf, Lucy (February 27, 2011). "Sabzi khordan". The Independent. Retrieved March 30, 2012.
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