Before a meal in Iran, an herb platter known as Sabzi Khordan is often served as a salad or first course. It is served with their wonderful open-fire baked sheet bread. Herbs are said to be an appetite stimulant, but they also complement many Iranian foods. Sabzi is to Iranian meals what salsa is to Mexican cuisine. It is added to many foods as well as being eaten alone. They will continue to pick more of the herbs off the platter throughout the meal, as they complement their stews, curries and grilled kebabs so nicely. It’s similar to Tabouleh salad in flavor. I have never liked it alone, but prefer it served with hummus to mellow the intense flavors. The resulting combination is a horse of another color and altogether seriously delicious!!
Sadly I can’t get the wonderful sheet bread they made over there, baked on open ovens directly over hot scorching pebbles. So I serve mine on the closest thing I can find to Iranian sheet Noon bread: Joseph’s Flax & Oat Fiber pita breads (the smallest ones they make), sold in a plastic blister pack covered with a plastic bag. The ones sold in just the plastic bag much like flour tortillas are sold are a little larger and carry a heavier “price” on the carb count.
This is a GREAT dish for you vegetarians, too, so be sure to share with your vegetarian friends! This dish is not suitable during Induction due to the chickpea flour. The filling for these wraps, served as a side dish or as a curry or kebab complement, is suitable for Phase 2 (OWL, Ongoing Weight Loss) of Atkins. But the wraps are would not be suitable until you reach the grains level of Phase 2 when you are much closer to goal weight.
VARIATION: Add a few sprigs of fenugreek leaves, chopped. I have them dried, but not quite as good in this. You want the fresh if possible.
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1½ c. parsley, chopped
½ c. spearmint, chopped
1 large green onion, chopped
2 sprigs cilantro, chopped
¼ c. chickpea flour
¼ c. whey protein powder (WPP) (unflavored and unsweetened)
2 T. tap water
1 clove garlic, minced
3 T. hemp hearts
1 T. fresh lemon juice
2 T. olive oil
½ – 1 tsp. glucomannan powder (only use if needed to thicken a bit)
1-2 small slices tomato for each wrap
4 Joseph’s Flax-Oat Fiber Pita (the small ones), or ½ sheet of Joseph’s lavash sheet bread
DIRECTIONS: In a small bowl, mix the chickpea flour, WPP, garlic, water, olive oil and lemon juice. Beat with a whisk until smooth. If not very thick, add the glucomannan powder and let sit 5-10 minutes. In a medium mixing bowl, place the chopped herbs and green onion. Add the hemp hearts and herb mixture and stir. Place 1/4 of the mixture on half of the pita, top with 1-2 slices tomato, fold and close with a toothpick. Kalamata olives and a bit of feta cheese pair nicely with these wraps.
NUTRITIONAL INFO: Makes 4 wraps, each contains: (includes bread)
13.0 g fat
16.02 g carbs, 7.02 g fiber, 9.0 g NET CARBS
15.2 g protein
315 mg sodium