Sabzeh khordan

Being in Persia during weeks six and seven of my pregnancy was a real blessing. It meant that although I was suffering with morning sickness, when I was able to eat, I was consuming all the right nutrients for a healthy pregnancy.

As part of my daily diet, I would eat a lot of sabzeh khordan (a mix of fresh herbs). The word ‘sabz’ means green and ‘sabzeh’ means herbs/vegetables, while the word ‘khordan’ means eating.

Now eating the correct foods to promote fertility is just as important. Herbs are helpful in nourishing the body and female reproductive system which can help to relax the nervous system to enable conception. We usually have a bowl of different fresh herbs with most of our family meals. It consists of tarragon ‘tarkhoon’, mint ‘naana’, radish ‘torob-cheh’, basil ‘rayhan’, chives ‘tareh’, scallion ‘piaz-cheh’ and coriander ‘geshniz’. Now living in the UK, sometimes I can’t find the exact herbs that I need, so I’ve learned to substitute now and again. Below is a recipe for sabzeh khordan with today’s herbs.

  • 1 bunch of whole fresh herbs: spearmint, basil, coriander, tarragon and chives
  • 1 bunch of scallions, roots removed
  • 1 cup of walnuts
  • 6 radishes, trimmed
  • Lavash or other flatbread

Wash and dry the herbs. Trim the stems, but leave them intact. Place the herbs in a large bowl, along with the radishes. Serve with walnuts and lavash or other flatbread. Sabzi khordan goes really well with Persian kotlet. 

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