Noon Panir Sabzi

Noon Panir Sabzi is a simple but deeply satisfying Persian breakfast platter of soft flatbread, briny white cheese, fresh herbs, crisp radishes, and walnuts. A little honey adds a delicate sweetness that contrasts beautifully with the salty cheese and peppery herbs.

Nutrition · per serving

432kcal

16gProtein

35gCarbs

27gFat

4gFiber

2 servings

Ingredients

10 items

Sabzi khordan platter

lavash or sangak flatbread160 g

feta cheese or Persian white cheese120 g

fresh mint leaves10 g

fresh basil leaves15 g

fresh tarragon8 g

radishes100 g

walnut halves30 g

honey20 g

To finish

extra-virgin olive oil10 ml

black pepper1 g

Tips

•If you can find Persian white cheese, use it for the most authentic flavor; Bulgarian-style feta is the closest easy substitute.
•Keep the herbs whole or in large sprigs rather than chopping them; this is traditional and keeps them lively and aromatic.
•For a fuller breakfast, add sliced cucumber and hot tea on the side.
•If your flatbread is very fresh, you can skip warming and serve it at room temperature.

Steps

1
Wash and dry the mint, basil, and tarragon well so the platter stays fresh and not watery. Trim the radishes and slice them thinly. Arrange the herbs in small bunches for easy grabbing at the table.
10 g fresh mint leaves15 g fresh basil leaves8 g fresh tarragon100 g radishes
2
Place the feta on a plate and break it into large bite-size chunks rather than crumbling it finely; bigger pieces make it easier to wrap in the bread. Scatter the walnut halves alongside and drizzle the honey over one side of the cheese or serve it in a small pool next to it.
120 g feta cheese or Persian white cheese30 g walnut halves20 g honey
3
Warm the flatbread briefly for 20 to 30 seconds per side in a dry skillet over medium heat, just until soft and pliable, not crisp. Transfer to a plate and lightly drizzle with olive oil if you want a softer, richer finish.
160 g lavash or sangak flatbread10 ml extra-virgin olive oil
4
Finish the platter with black pepper over the cheese and serve immediately. To eat, tear off bread, add a piece of cheese, a few herb leaves, some radish, and a walnut, then fold and enjoy; a touch of honey balances the salty cheese beautifully.
1 g black pepper

Origin & History

Noon panir sabzi is a classic Iranian breakfast and light meal built around bread, white cheese, and a platter of fresh herbs known as sabzi khordan. It reflects the Persian love of fresh herbs at the table and the balance of salty, crisp, rich, and fragrant elements in everyday eating.

persian breakfast vegetarian flatbread feta herbs beginner

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Noon Panir Sabzi

Steps

Wash and dry the mint, basil, and tarragon well so the platter stays fresh and not watery. Trim the radishes and slice them thinly. Arrange the herbs in small bunches for easy grabbing at the table.

10 g fresh mint leaves15 g fresh basil leaves8 g fresh tarragon100 g radishes

Place the feta on a plate and break it into large bite-size chunks rather than crumbling it finely; bigger pieces make it easier to wrap in the bread. Scatter the walnut halves alongside and drizzle the honey over one side of the cheese or serve it in a small pool next to it.

120 g feta cheese or Persian white cheese30 g walnut halves20 g honey

Warm the flatbread briefly for 20 to 30 seconds per side in a dry skillet over medium heat, just until soft and pliable, not crisp. Transfer to a plate and lightly drizzle with olive oil if you want a softer, richer finish.

160 g lavash or sangak flatbread10 ml extra-virgin olive oil

Finish the platter with black pepper over the cheese and serve immediately. To eat, tear off bread, add a piece of cheese, a few herb leaves, some radish, and a walnut, then fold and enjoy; a touch of honey balances the salty cheese beautifully.

1 g black pepper