When referring to Persian cuisine and the food of Mesopotamia, we are most frequently referencing the absolutely amazing aromatics accustomed to the the culinary traditions of the region.
Persians love fresh herbs and eat them with every meal whether formal, fancy, of fast. The Persian word for these fresh herbs is sabzi (سبزی). Sabzi comes from the Persian word sabz, which means green. In this way it is similar to the English expression “greens” which is used for leafy vegetables in salads, but also refers to what we call “herbs” and spices.
A plate of fresh herbs served with almost every meal is called “sabzi khordan,” which means to eat greens or herbs’.
A plate of fresh herbs served with almost every meal is called “sabzi khordan,” which means t’o eat greens or herbs’.
Common aromatics, herbs and spices in Persian and Iranian cuisine include basil, cilantro, tarragon, dill, fenugreek, scallion, leek, shallot, mint, parsley, saffron, and radish.
This exquisitely tasty, delicious, delicate, and amazing homemade galette recipe incorporates many of those aromatics and more!
Persian Lemon Walnut Herb Galette: a homemade pie crust with a filling of mascarpone and coriander, then a fresh pesto of tarragon, basil, lemon, and walnut is rounded out by a topping of fresh radish and dill weed, with a touch of lemon oil and fresh ground pepper and salt.
All taste buds are on alert: YUM! 😋
Persian Lemon Walnut Herb Galette
Crust:
2 Wick’s Pie 9” Dough Circles, combined and then rolled out into 1 11″ circle
Preheat the oven to 425 degrees.
Filling and Topping:
8 oz. mascarpone cheese
2 large eggs
1 tsp. ground coriander seed
sea salt and pepper
*Lemon Walnut Tarragon Pesto
1/2 cup Feta cheese, divided
3 large radishes, thinly sliced
2 Tbs. fresh dill
1 Tbs. walnuts, chopped
1 tsp. lemon olive oil
sea salt and pepper
After rinsing the food processor bowl, add the filling ingredients and process until smooth and creamy.
Leaving the rolled out crust on 1 sheet of parchment paper, transfer to a 9″ cake pan.
Fill the crust with the mascarpone-egg mixture.
Rinse the food processor bowl once again.
Create the Lemon Walnut Tarragon Pesto.*
Spoon that over the top of the creamy filling.
Fold the sides of the pastry dough over to form a galette.
Spoon about 1/4 cup Feta cheese over the top.
Bake for 25-30 minutes, until the crust is brown and everything is nice and fragrant – eggs and cheese are about set.
Remove from the oven and cool for 15 minutes.
Top with sliced radishes, remaining cheese, fresh dill, chopped walnuts, sea salt and pepper, as well as lemon oil.
Slice and serve.
Perfection.
*Lemon Walnut Tarragon Pesto:
1 cup shelled walnuts
1/3 cup fresh tarragon leaves
2 Tbs. fresh basil
1/4 cup extra virgin olive oil
juice and zest of 1 fresh lemon
1 bulb garlic, peeled
sea salt and pepper
Combine all the ingredients in the bowl of a food processor and whir and pulse until somewhat creamy, but still a touch crunchy.
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