Sabzi khordan (), kanachi (), goy (), 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 (; meaning "roll up bite"), which is colloquially called Naan panir sabzi (), or an Armenian () which is a wrap made using lavash and aforementioned ingredients.
A list of the vegetables used in sabzi khordan is as follows:
+ List of the names of the ingredients of sabzi khordan English Armenian Persian Azerbaijani Scientific name Basil rehān reyhān reyhan Ocimum basilicum Cilantro hāmem gishnīz kişniş Coriandrum sativum Cress kotem shāhī, tartizak, etc. vəzəri Lepidium sativum Dill sāmit shevīd şüyüd Anthemum graveolens Fenugreek hātshāmem shambalīleh güldəfnə Trigonella foenum-graecum Leek chives prās tareh pırasa Allium ampeloprasum var. persicum Mint nānā na'nā''' |nanə|| Mentha spicata|- | Parsley || māghādānos || ja'farī |cəfəri|| Petroselinum crispum|- | Persian shallot || shālot || mūsīr |hövsan soğanı|| Allium stipitatum (Allium hirtifolium) |- | Radish || boghk || torobcheh |turp|| Raphanus sativus|- | Savory (summer savory?) || tsitron || marzeh |çölnanəsi|| Satureja|- | Scallion || kanach sokh || piyāzcheh |yaşıl soğan|| Allium fistulosum|- | Tarragon || tārkhūn || tarkhūn |tərxun|| Artemisia dracunculus''
Gallery
See also List of salads
References