Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter)

Name: Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter)
Total time: 10 min
Ingredients: 1 cup walnut halves; Salt; 5 to 6 ounces lavash or pita bread, cut into smaller pieces; 10 ounces feta cheese, sliced or cubed; 1 bunch Persian basil or sweet Italian basil, lemon basil or Thai basil (see Tip); 1 bunch mint; 4 scallions, cut into 2-inch lengths; 1 small watermelon, cut into wedges or cubed; 1 bunch radishes, cut into quarters or slices, or kept whole; 4 Persian cucumbers, cut into halves or slices, or kept whole; 1 bunch grapes

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Total: 10 minutes

Servings: 4

Author : Naz Deravian

feta lavash walnut halves

Naan-o Paneer-o Sabzi (Bread, Feta and Herb Platter)

Instructions

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Step 1

Traditionally, walnuts are soaked to remove their bitterness and to make them crisp and more digestible. If you’d like to soak them, place them in a medium bowl and add a pinch of salt and enough ice-cold water to cover by 2 inches. Cover and soak in the refrigerator for 1 hour and up to 24 hours. Drain the walnuts.

Step 2

Arrange all the ingredients as casually or as artistically as you like on a platter and serve. To create a loghmeh (perfect bite): Take a piece of bread, place some feta in it, then pluck a couple of basil and mint leaves and set over the cheese, along with a piece of scallion and a walnut half. Roll up or fold over the lavash and eat. Follow with bites of watermelon, radish, cucumber and grapes.

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