One of the best ways to learn about people is to introduce and acquaint oneself to the food of their culture. This delightful, piquant Persian Herb Wrap is heavenly and captures a small taste of Iran.
As I have mentioned in our previous posts, one of my favorite things about the United States is that you can easily meet people from all over the world. People come here with big dreams. They have dreams of a better life, better job opportunities, and the dreams of the freedom to be who they are. Whatever it is, those who come here have a courage and an inner power in common. For many, their parents or their grandparents are who came first. For me, I’m a first immigrant and I fell in love with this country. As hard as it was the first few years, it grew on me and I am excited and proud to want to become a citizen.
That aside, the opportunity to meet people from all over the world is one of the best aspects of being here. The multitude of international markets, Japanese, Russian, Indian, French, Persian and so on are endless. In fact, it was one of the inspirations in creating this food blog.
So today I wanted to share this simple but delicious traditional Persian recipe a friend shared with me. She owns a restaurant in Westwood called, Taste Of Tehran. It is casual but popular for good quality food, prepared with care and a homemade touch.
1915 Westwood Blvd, Los Angeles, CA 90025
OPEN DAILY 11:30AM – 10PM
Persian (Iranian) food has many influences that extend throughout the Middle East such as Turkish cuisine, Iraqi cuisine, Levantine cuisine, Azerbaijani cuisine and Kurdish cuisine. It pulled from Greek cuisine and Central Asian cuisine as well. There’s even a bit of Russian influence in there.
A typical fare of rice and meat, such as grilled or stewed lamb or chicken, or smoked fish, is accompanied with onions, a variety of herbs and nuts. Many nuts for instance walnuts, pistachios, and almonds are native to Iran. We recently posted an article on fresh pistachios! And not a meal is complete without fresh, sabzi khordan (edible herbs) and flatbread.
Favorite Persian herbs include mint, Persian basil, parsley, cilantro, and tarragon, as well as radishes, leeks, and green onions. These along with mast-o khiar (yogurt with cucumbers), and feta cheese are a staple food and frequently served with apricots, pomegranate, prunes, and raisins. There are varieties of dips made with roasted eggplant, yogurt and spinach, and stewed vegetables. Dried limes, rose water and rose petals, saffron, and sumac is just a few of the herbs and spices used in this beautiful cuisine. Persian desserts are usually flavored with nuts, honey, and/or rose water.
In Iran, herbs, cheese, and bread are served in the center of the table and everyone makes their own “wraps” as an appetizer. This Persian Herb Wrap recipe we are sharing today is an easier way to eat it because it is already neatly made and served in a more traditional way people are used to in the US.
Because there’s no dressing or vinaigrette Persian Herb Wrap doesn’t get wet and mushy, so it is a perfect fresh meal to take with you to a picnic or work. At the same time, I thought it would be a little dry, but the combination of juicy cucumbers, radishes, and feta cheese goes so well together along with the crunchy nuts and the flavorful herbs. You will not be disappointed.
Try this aromatic Persian Herb Wrap!
- Persian basil
- Tarragon (optional)
- Walnuts (preferably soaked overnight)
- Feta cheese
- Lavash bread
- Chop herbs and vegetables, and crumble feta.
- Trim the edges of the lavash bread for easier and neater folding.
- Place chopped ingredients on the lavash and roll into a wrap.
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