Ever since the pandemic cooped us up back in March, beautiful, generous flurries of fresh, soft, fragrant herbs have felt like an antidote to everything awful. My kitchen windowsill has become a garden; next to the pots, lemongrass sprouts and flourishes in a vase. When I can make it to my favorite Middle Eastern grocery, I come back with armfuls of dill and tarragon; at the Asian supermarket, I bring back ridiculous volumes of shiso, Thai basil, mint. Because I’ve developed an acute fear of running out, I just installed an LED-powered hydroponic AeroGarden outfitted with dill, spearmint, thyme, parsley and two kinds of basil. 

Toss a handful of fresh herbs on the plainest dish — potato salad, hummus, grilled zucchini — and it instantly becomes gorgeous, alluring, uplifting and even life-affirming. 

So why not just eat herbs? That’s the idea behind sabzi khordan, the platter of herbs and accouterments that anchors every Iranian table. “It’s essential to any meal we have, always” says Nilou Motamed. Like just about everyone I know who cooks, the former editor-in-chief of Food & Wine, current “Top Chef” judge, global food and travel guru and co-founder of Story Collective has been planting herbs profusely. 

“Our entire fire escape is an herb garden,” she says, “something we’ve never done before.” 

Nilou also shows up early to line up for herbs from Lani’s Farm at her local farmer’s market in Brooklyn; she describes them as phenomenal. “Our farmers market has gotten really competitive, and she has cilantro I’m trying to sprout, with incredible, deep, almost anise flavor. It has a purple stem.” 

Nilou, who was born in Iran, grew up eating Persian food at home even after she moved with her family to New York when she was 13. Because of that, fresh herbs have always played an outsized, aromatic role in her life. (I’m calling her Nilou because I’ve known her more than 25 years, and referring to her by her last name just feels too weird.)

She fondly remembers spending time back in Iran at her father’s family house in an orchard (“bagh” in Farsi) in the town of Hamedan, amid groves of sour cherry, apricot, plum, almond and walnut trees. They’d lay down a Persian carpet outside under a big shade tree and picnic on kababs made from a just-slaughtered lamb. 

“Coming from the mountains, there were these qanat that run through all the countryside — mini mini mini streams — and all these herbs, the mints and watercresses would grow there,” says Nilou. “We’d pick the herbs and put our bottles of Coca-Cola in the ice cold water and drink it with the kabab. There’s something about herbs that makes you feel like you’re connected to your environment.” 

Maybe that’s why herbs are speaking to us so sweetly just now — we need them to connect to the natural world. 

They’re celebrated lushly on the sabzi khordan platter, which generally includes tarragon, dill, parsley, mint, cilantro and reyhan (a family of basils that includes Thai basil), along with scallions, radishes and/or Persian cucumbers, feta cheese, and sometimes walnuts, is there to nibble on throughout any Iranian meal — including kabab, of course.

“On Friday, every family does kabab,” says Nilou. “It’s very basic; we don’t use a ton of spices. It’s beautiful grilled meat, very plain rice, the meat basted in butter and saffron, a great cut char-grilled on aromatic wood, and then with the sabzhi khordan, you can do whatever you want to create the flavors.”

But serve it with freshly baked nan-e barbari (Persian flatbread), and sabzi khordan can also be a meal in itself. 

I know what you’re thinking: Where are we going to get nan-e barbari, especially during a pandemic? 

“I cheat and make it with pizza dough,” says Nilou. “If you use a pizza stone, it’s amazing, and it’s so easy to make.” Five minutes to pull and stretch the dough onto the pizza stone or baking sheet, press in some grooves, brush with a yogurt wash and sprinkle on nigella and/or sesame seeds, then 20 to 25 minutes in the oven and you’ve got barbari.

We tested her recipe using a couple different brands, including Trader Joe’s, and it turned out stunningly well. 

Once you’re at the table — with your splendid sabzi khordan and your golden, crisp barbari bread — the idea is to create the perfect bite for yourself or a tablemate. There’s even a word for that bite: loghme. “You put some feta cheese in the bread, and then whatever your perfect complement of herbs is — whether you’re a dill or a tarragon person, or you like both, maybe the little tail of a scallion.”

Treat yourself to one sabzi khordan fest, and you may find yourself hooked. The herb habit is truly addictive; if you’re anything like me, you’ll find yourself scattering herbs over all kinds of dishes with abandon. Untreated, you may even turn into someone like Nilou, who will “literally buy bushels of herbs, and spend way too much time stemming and freezing. If you dry everything really well, and freeze them in Tupperware containers, they stay fresh. I’m like my own Jolly Green Giant.”

Go ahead. Treat yourself. Live a little. I’m pretty sure that even if the fix is fleeting, it’ll make you feel better.

Would you like a window on Nilou’s Persian cooking adventures? Follow her on Instagram @niloumotamed.

RECIPE: Sabzi Khordan (Persian Herb Platter)

RECIPE: Nan-e Barbari (Persian Flatbread)