Sabzi Khordan

Traditionally, Persian meals include a plate of fresh herbs (mint, basil, green onions, taragon) and radishes.  Often, persian feta cheese and walnuts are included with sangaak or lavash bread.  A refreshing delight to enjoy before, during or after the meal.


My grandmother had a wonderful way of making radishes into flowers.  Not only were they a beautiful decoration, the flowers made it easier to eat healthy veggies!  Here’s how she did it:

Flower Radishes

  • several bunches of radishes, washed and stems cut off
  • sink full of water

Take a small paring knife and cut four slits along the sides of the radishes.  You can also slice a cross or “x” shape along the top side where the stem has been cut.  The thinner and more cuts you make, the more petals you will get.  I like the simple four sides and four center piece flowers. Repeat for all the radishes.

Soak in the sink full of water for 30 minutes.  As the radishes absorb the water the “petals” expand and pull away from the center. Easy!

2 thoughts on “Sabzi Khordan

  1. […] Koobideh Kabob is the most common and widespread version of all Persian kabobs.  It is grilled on wide, flat metal skewers (available at your local Middle Eastern market or purchase online).  Traditionally served with a side of Basmati rice and a grilled tomato.  Keep it healthy and pair withShirazi salad or sabzi khordan! […]

  2. Recipe was easy to follow. I also added garlic to the meat and onion. Delish!!

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