 Mint, parsley, young leek leaves, and radish | |
| Alternative names | Kanachi, goy, panjir |
|---|---|
| Type | Side dish |
| Place of origin |  Iran |
| Region or state | Iran, Kurdistan, Armenia, Azerbaijan and Afghanistan |
| Main ingredients | Fresh herbs and raw vegetables |
Sabzi khordan (Persian: سبزی خوردن), kanachi (Armenian: կանաչի), goy (Azerbaijani: Yemax goyü), or pinjar (Kurdish: pinçar) is a common side dish in Iranian, Kurdish, Azerbaijani, Afghan, and Armenian cuisines, which may be served with any meal, consisting of any combination of a set of fresh herbs and raw vegetables. Basil, parsley, and radishes are among the most common ones.
Most commonly it is served alongside the actual meal. It is sometimes served with feta cheese and naan bread (lavash, sangak, barbari) and also walnuts, to prepare a loqmeh (Persian: لقمه; meaning "roll up bite") which is colloquially called Naan panir sabzi (نان پنیر سبزی).[1]
A list of the vegetables used in sabzi khordan is as follows:[1][2][3][4][5][6]
| English | Armenian | Persian | Scientific name |
|---|---|---|---|
| Basil | ռեհան rehān | ریحان reyhān | Ocimum basilicum |
| Cilantro | համեմ hāmem | گشنیز gishnīz | Coriandrum sativum |
| Cress | կոտեմ kotem | شاهی shāhī, ترتیزک tartizak, etc. | Lepidium sativum |
| Dill | սամիթ sāmit | شوید shevīd | Anthemum graveolens |
| Fenugreek | հացհամեմ hātshāmem | شنبلیله shambalīleh | Trigonella foenum-graecum |
| Leek chives | պրաս prās | تره tareh | Allium ampeloprasum var. persicum |
| Mint | նանա nānā | نعناع na'nā' | Mentha spicata |
| Parsley | մաղադանոս māghādānos | جعفری ja'farī | Petroselinum crispum |
| Persian shallot | շալոտ shālot | موسیر mūsīr | Allium stipitatum (Allium hirtifolium) |
| Radish | բողկ boghk | تربچه torobcheh | Raphanus sativus |
| Savory (summer savory?)[6] | ծիթրոն tsitron | مرزه marzeh | Satureja |
| Scallion | կանաչ սոխ kanach sokh | پیازچه piyāzcheh | Allium fistulosum |
| Tarragon | թարխուն tārkhūn | ترخون tarkhūn | Artemisia dracunculus |
