All posts tagged: Nowruz

Kuku Sabzi - Persian Herb Frittata کوکو سبزی

Kuku Sabzi – Persian Herb Frittata کوکو سبزی

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

Norooz Sprouts

Norooz Sprouts

Sabzeh is a symbol of spring, a part of the Haft Sin for Norooz and symbolizes vivacity, liveliness and the beginning of new life, bursting from the seeds. Today I’ll show you how to start growing your own Sabzeh for Norooz, or Easter Grass for Easter, from lentils or wheat. We grow Sabzeh from different seeds some grow it from lentils, others from barley or mung beans. I like to grow Sabzeh from wheat seeds as to my eyes the green of wheat grass looks beautiful. Watch daily the seeds turn into beautiful green grass. You can grow Sabzeh Norooz Sprouts with or without soil. I’ll show you the version without soil. You will need some time in advance and should start 10 – 14 days before Norooz or Easter. Watch Video on Instagram 

Salt Baked Sea bream

Salt Baked Sea bream

*Ad book review The Breton Cookbook*. We are about to celebrate the Persian New Year Norooz, and for this special day we prepare fish and herb rice. I’m quite experimental in my kitchen, and every year I prepare the fish a little differently, see here, here and here. This year I decided to choose one of my favorite methods of preparing fish. I got inspiration from the Breton cookbook* with Commissioner Dupin’s favorite dishes by Jean-Luc Bannalac. I serve it with Mamie Fouesnant’s Shallot Cream Sauce. Salt Baked Sea bream and the Breton Cookbook are must-haves for Foodies and fish lovers. Cooking the whole fish in a salt crust inside an oven, the Dorade gets tender, juicy, flavorful and even low in calories. A healthy way of preparation, easy, with little effort and simply delicious. My husband and our youngest sit at the dining table and wait to see the salt crust cracking, and the tasty secret unveiled. Try this recipe, and you will be thrilled. Bon appetit!

Ghorme Sabzi - Persian beef and fresh herb stew

Ghorme Sabzi – Persian beef and fresh herb stew

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. Watch my preparation video on Instagram