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Today is Sizdeh Bedar, the thirteen day of the Persian New Year. Customarily, Iranians pack up a picnic and spend the day outdoors enjoying some fresh air and nature. When going on picnics one of the things that I enjoy having is dips. I have written many times about my love of dips. Today’s dip is made with traditional Persian Herbs, Feta Cheese, and Walnuts. It’s simply delicious!

The inspiration for today’s recipe came from Mrs. Batmanglij’s cookbook New Food of Life. In fact, this recipe was one of the first ones the Sous Chef made for me when he first began dabbling in making Persian food. While the original recipe is very good, throughout the years I made a few changes that best appeal to my taste buds. I hope you’ll enjoy this recipe as much as we do.

Before I go through the recipe steps, I have to let you in on a little secret. This dips is delicious when enjoyed with Pita Chips or toasted Sangak bread. But my absolute favorite way to enjoy this dip is with slices of Persian cucumber. Something magical happens when the flavor of the dip blends in with the fresh crisp cucumbers.

Paneer-o Sabzi-o Ghedoo

Remove stems from herbs. Wash and thoroughly dry herbs.

Zeytoon Parvardeh-2

Toast walnuts until their aroma rises. Then allow to cool to room temperature.

Paneer-o Sabzi-o Ghedoo-2

Place walnuts in the food processor. Add half of the herbs and pulse a few times. Add the rest of the herbs and process for 1 minute.Paneer-o Sabzi-o Ghedoo-3

Add Feta Cheese and process for one more minute until the mixture comes together a bit like a dough.Paneer-o Sabzi-o Ghedoo-4Add olive oil while the food processor is running. Once the olive oil is added the texture of the dips becomes nice and smooth.
Paneer-o Sabzi-o Ghedoo-5

Here is my Sizdeh Bedar platter. I included Paneer-o Sabzi-o Gherdoo Dip, Persian cucumber slices, Sangak bread, Dates Stuffed with Feta Cheese, Fava and Dill Kuku, and radishes!

Paneer-o Sabzi-o Gherdoo ~ Feta Cheese, Herbs, & Walnut Dip
Author: 
Recipe type: Dip
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup Walnuts
  • 1 cup Lemon Basil
  • 1 cup Tarragon
  • 1 cup Mint
  • 1 cup Cilantro, packed
  • 10 tareh or chive sprigs
  • 1 cup Feta Cheese
  • ¼ cup Olive Oil
Instructions
  1. Remove stems from herbs. Wash and thoroughly dry herbs.
  2. Toast walnuts until their aroma rises. Then allow to cool to room temperature.
  3. Place walnuts in the food processor. Add half of the herbs and pulse a few times. Add the rest of the herbs and process for 1 minute.
  4. Add Feta Cheese and process for one more minute until the mixture comes together a bit like a dough.
  5. Add olive oil while the food processor is running.
  6. Serve with Pita Chips, Sangak bread, or Persian cucumber slices.
 

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