How to Use Up Those Leafy Green Herbs

Last weekend, I made recipes from Naz Deravian’s Persian cookbook, “Bottom of the Pot,” which called for piles of emerald-green herbs and left me with extras in my fridge. I’ve been using them up by adding glorious fistfuls of chopped herbs to recipes that otherwise call for a quarter-cup here, a garnish there. Below, you’ll…

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