Tirgan Mobarak! Happy Tirgan! Like all our Persian festivals, at Tirgan, there is a lot of dancing, singing, and reciting poems. It’s tradition to splash water on each other (Ab Pashi) on this day. We also eat certain foods, such as my Soup-e Esfenadj – Spinach Soup for Tirgan. The recipe is super simple! The soup includes fresh baby spinach, potatoes, onions, and oriental spices. It’s vegetarian, as I made it with vegetable stock, but you can also use chicken stock. Add a blob of Greek yogurt, fresh mint, and a few drops of good olive oil to garnish. This creamy, healthy, and delicious soup is on your table in no time.
Monday was the beginning of spring and the same time as our New Year Norooz. On this day, many dishes are prepared with fresh herbs traditionally, for example, Sabzi Polo – Persian Herb Rice سبزی پلو ، Sabzi Polo ba Mahi – Persian herb rice with orange stuffed trout, Kuku Sabzi – Persian Herb Frittata , Ashe Reshteh – noodle soup with herbs, and Sabzi Khordan – Persian herb platter. Sabzi means herbs, and polo means rice, that is herbed rice. Tender fresh herbs are the first signs of spring, and in my Sabzi Polo, chopped dill, parsley, cilantro, scallions, a whole bulb of garlic, ghee, and saffron add a delicious touch to the rice. As in many Persian dishes, the herbs in Sabzi Polo vary, and each family has its favorite recipe. Watch Video on Instagram
Toot – Persian Marzipan Mulberry شیرینی توت is served on Nowrooz day and persian weddings. Toot is a vegan, gluten free, and no-bake treat. Toot means mulberry in Farsi. Use different food color or saffron to pep up your Toot.
Sofreye Haft Sin Sofreh is a Persian tablecloth. On this tablecloth 7 symbolic elements are dished up for Norooz our Persian New Year, which begin with the letter “S” in Farsi. The number seven is a sacred number. Watch Video on Instagram
On the last Tuesday evening before the Persian New Year, we celebrate Chaharshanbeh Suri – The Persian Festival. Several rituals are performed on this fire festival to purify the body and mind. Chaharshanbeh means Wednesday, and Suri means light and also fire. In my childhood, this caused some confusion. Why is it called Wednesday and celebrated on Tuesday? It’s the last night to Wednesday before Norooz, the Persian New Year, a festival celebrated at the spring equinox. The Origin of this festival dates back to the Zoroastrian era based on the Tsarathustra’s beliefs. On this day, we celebrate the victory of light over darkness. After all, we are approaching the equinox in a few days. The Fire Festival is an announcement of spring and the revival of nature. Watch Video on Instagram
Just eight more days to Norooz! I would love to know, what do you prepare for the Persian new years feast? For me and the most iranian people Kuku Sabzi – Persian Herb Frittata کوکو سبزی is an aromatic herbal omelet and is a Must-Eat at Norooz. Persian Kuku announces spring for the many green herbs included in as parsley, cilantro, dill, chives, spring onions, dried fenugreek leaves, ground walnuts, and barberries. The herbs symbolize rebirth and the eggs fertility. The red barberries give the Kuku Sabzi a slight sour taste. Imagine fragrant herbs wafting through your kitchen as you spend a quiet afternoon concocting the Persian herb frittata. Give this Persian vegetarian dish a try! Watch preparation video on Instagram
Ghorme Sabzi – Persian beef and fresh herb stew is a popular flavorful Persian dish. There are 7 different fresh herbs in Ghorme Sabzi, and each family uses its own favorite herbs. In my Ghorme Sabzi, I combine aromatic herbs like spinach, flat leaf parsley, cilantro, dill, chives, fenugreek leaves and scallions, also crunchy red beans, juicy beef and tart dried limes. Ghorme Sabzi tastes lemony, herby and much better the next day. Ghorme Sabzi smells to me like springtime in Persia. Perfect with Persian rice , Salad Shirazi and Dugh.
PERSIAN AND ORIENTAL FAMILY RECIPES BREAKFAST ACAI Smoothiebowl with Superfoods Cherry Berry Antioxidant Smoothie Bowl Eshkeneh – Persian Onion and Egg Drop Soup Omelette Godje Faranghi – Persian Omelet املت گوجه فرنگی Pastrami-Sandwich New York Style Sfenj – Moroccan Doughnuts Warm ayurvedic cereals Valak Kuku – Wild Garlic Omelette DRINKS Basil Seeds Drink –Sharbate tokhme sharbati Detox Drink Pomegranate Mulled Wine Saffron Iced Tea – آیس تی زعفران Sharbat-e Khakshir Nabat – Persian Summer Drink Sharbat-e Panirak – Blue Mallow Flower Drink شربت گل پنیرک Sharbat-e Rivas – Persian Rhubarb Lemonade MAZEH Baked Feta with Figs and Caramelized Walnuts Blinis with Caviar and Champagne Borani Esfenadj – Persian Spinach Yogurt Dip Borani Kadoo – Zucchini Yogurt Dip بورانی کدو Chicken Wraps persian style Chickpeas + Tahini = Hummus Creamy Wild Garlic Hummus with Crispy Flatbread Sticks Khorak-e Loobia Chiti – Persian Pinto Bean Stew لوبیا چیتی Kuku Kadoo Sabz – Persian Zucchini Frittata No Knead Vegetarian Pan Pizza Persian Red Onion Salad with Sumac Puff Pastry Carrots with Turkish Carrot & Garlic Yoghurt Filling Salad-e …
Shirini Keshmeshi are crinkled raisin cookies and taste buttery, are chewy on the inside and crispy on the outside and absolutely my favorite for persian Norouz. For me Shirini Keshmeshi must have crinckles on top and golden edges. Therefore I made them with butter, flour, powdered sugar (creates their cracked appearance), a little bit oil, an egg, vanilla extract and they are loaded with raisins for a fine texture, sweetness and an irresistible chewing experience.