Sabzi khordan
Sabzi khordan, kanachi,, goy or pinjar is a common side dish in Iranian, Kurdish, Azerbaijani, and Armenian cuisines, which may be served with any meal, consisted of any combination of a set of fresh herbs and raw vegetables. Basil, parsley, and radishes are among the most common ones.
Most commonly it is served alongside the actual meal. It is sometimes served with feta cheese and naan bread and also walnuts, to prepare a loqmeh which is colloquially called Naan panir sabzi.
A list of the vegetables used in sabzi khordan is as follows:
| English | Armenian | Persian | Scientific name |
| Basil | ռեհան rehān | ریحان reyhān | Ocimum basilicum |
| Cilantro | համեմ hāmem | گشنیز gishnīz | Coriandrum sativum |
| Cress | կոտեմ kotem | شاهی shāhī, ترتیزک tartizak, etc. | Lepidium sativum |
| Dill | սամիթ sāmit | شوید shevid | Anthemum graveolens |
| Fenugreek | հացհամեմ hātshāmem | شنبلیله shambalīleh | Trigonella foenum-graecum |
| Leek chives | պրաս prās | تره tareh | Allium ampeloprasum var. persicum |
| Mint | նանա nānā | نعناع na'nā | Mentha spicata |
| Parsley | մաղադանոս māghādānos | جعفری ja'farī | Petroselinum crispum |
| Persian shallot | շալոտ shālot | موسیر mūsīr | Allium stipitatum |
| Radish | բողկ boghk | تربچه torobcheh | Raphanus sativus |
| Savory | ծիթրոն tsitron | مرزه marzeh | Satureja |
| Scallion | կանաչ սոխ kanach sokh | پیازچه piyāzcheh | Allium fistulosum |
| Tarragon | թարխուն tārkhūn | ترخون tarkhūn | Artemisia dracunculus |
The equivalent dish in Armenian cuisine is kanachi.