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Sabzi khordan

From Wikipedia, the free encyclopedia
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
  •  Wikimedia Commons logo Media: Sabzi khordan

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
EnglishArmenianPersian AzerbaijaniScientific name
Basilռեհան rehānریحان reyhān reyhanOcimum basilicum
Cilantroհամեմ hāmemگشنیز gishnīz kişnişCoriandrum sativum
Cressկոտեմ kotemشاهی shāhī, ترتیزک tartizak, etc. vəzəriLepidium sativum
Dillսամիթ sāmitشوید shevīd şüyüdAnthemum graveolens
Fenugreekհացհամեմ hātshāmemشنبلیله shambalīleh güldəfnəTrigonella foenum-graecum
Leek chivesպրաս prāsتره tareh pırasaAllium ampeloprasum var. persicum
Mintնանա nānāنعناع na'nā' nanəMentha spicata
Parsleyմաղադանոս māghādānosجعفری ja'farī cəfəriPetroselinum crispum
Persian shallotշալոտ shālotموسیر mūsīr hövsan soğanıAllium stipitatum (Allium hirtifolium)
Radishբողկ boghkتربچه torobcheh turpRaphanus sativus
Savory (summer savory?)[7]ծիթրոն tsitronمرزه marzeh çölnanəsiSatureja
Scallionկանաչ սոխ kanach sokhپیازچه piyāzcheh yaşıl soğanAllium fistulosum
Tarragonթարխուն tārkhūnترخون tarkhūn tərxunArtemisia dracunculus
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See also

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References

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  1. 1 2 "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. 1 2 Malouf, Greg; Malouf, Lucy (February 27, 2011). "Sabzi khordan". The Independent. Retrieved March 30, 2012.
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