Sabzi khordan

Sabzi khordan (Persian: سبزی خوردن), kanachi (Armenian: կանաչի), goy (Azerbaijani: Göy-göyərti), 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.

Alternative namesKanachi, goy, pinjar

TypeSide dish

Region or stateIran, Armenia, Kurdistan, Azerbaijan

Main ingredientsFresh herbs and raw vegetables

Quick facts Alternative names, Type ...

Sabzi khordan

Armenian kanachi with mint, parsley, young leek leaves, and radish
Alternative names	Kanachi, goy, pinjar
Type	Side dish
Region or state	Iran, Armenia, Kurdistan, Azerbaijan
Main ingredients	Fresh herbs and raw vegetables
Media: Sabzi khordan

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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 (Persian: لقمه; meaning "roll up bite"), which is colloquially called Naan panir sabzi (نان پنیر سبزی), or an Armenian brduch [hy; ru] (Armenian: բրդուճ) which is a wrap made using lavash and aforementioned ingredients.^[1][2]

A list of the vegetables used in sabzi khordan is as follows:^{[1][3][4][5][6][7]}