Noon o panir o sabzi sustained me through all four years of college. I lived off this stuff and continue to eat it today! The key to this delicious sort of open faced veggie sandwich is fresh bread and herbs. I am lucky enough to have access to freshly baked Persian sangak bread, but you can replace with any other thin fresh bread or lavosh or pita.
Sangak is a chewy sourdough flatbread that was traditionally baked over hot pebbles in an oven; sangak meaning “little stone” in Persian. This bread was traditionally eaten by the Persian army. Each soldier would contribute a small bag of pebbles to the oven and the resulting bread would be eaten with meats.
Don’t let the simplicity of noon o panir o sabzi fool you, it is deliciously addictive!
- Sangak bread, cut into big squares and lightly toasted (or lavosh or pita if you can’t get sangak)
- French feta (this is softer and milder than Greek feta and is available at Whole Foods and Trader Joe’s)
- slices of tomato
- a bundle of lemon basil (available at Persian markets, or substitute with regular sweet basil if you can’t get any lemon basil. The flavor is distinct so I recommend you try it!)
- a bundle of dill
- a bundle of mint
- a bundle of tarragon
- a bundle of cilantro
- a bundle of green onions
Remove the thicker stems from the herbs. Wash and dry all the fresh herbs together. Assemble by spreading the feta on the bread topped with slices of tomato and a handful of mixed herbs.