Print        

Nowruz Sweets & Dishes

Friday, March 18, 2016

 

Compiled By: Firouzeh Mirrazavi
Deputy Editor of Iran Review

Spring is welcomed by Persians on the first day of Nowruz by gathering with their family members around the serving table.

 

 

Like any good holiday, food plays a major role at Nowruz. Having a feast is half the reason for getting together! There are specific foods associated with Nowruz: noodles for untying life’s complications, fresh herbs for rebirth, eggs for fertility, and fish for life.

 

 

On the Nowruz table many people place special sweets because, according to a three-thousand-year-old legend, King Jamshid discovered sugar on Nowruz (the word candy comes from the Persian word for sugar, qand). These seven sweets are:

 

 

Baklava, a sweet, flaky pastry filled with chopped almonds and pistachios soaked in honey-flavored rose water;

 

 

Nan-e berenji (rice cookies), made of rice flour flavored with cardamom and garnished with poppy seeds;

 

 

Nan-e nokhodchi (chickpea cookies), made of chick-pea flour flavored with cardamom and garnished with pistachios;

 

 

Nan-e badami (almond cookies), made of almond flour flavored with cardamom and rose water;

 

 

Nan-e gerdui (walnut cookies), made of walnut flour flavored with cardamom and garnished with pistachio slivers;

 

 

Noghls (sugar-coated almonds); and

 

 

Sohan asali (honey almonds), cooked with honey and saffron and garnished with pistachios.

 

 

From the first day of Nowruz celebrations, people visit each other’s house. The main Nowruz food during this while is mainly pastries, sweets, sherbets, nuts and fruits. Nowruz parties are also held and it is a good time for all accompanied with traditional mouthwatering Nowruz food delicacies. Some of the more popular Nowruz dishes include:

 

 

Sabzi Polo Mahi
Rice tinted vivid green with herbs and served with fried fish

 


 

Sabzi polo is a brilliant green version of the famous Persian "polo," or pilaf, rice dishes. The green comes from a variety of herbs that give an otherwise plain dish a sublime flavor. Pair sabzi polo with fried fish, and you have sabzi polo va mahi, the traditional Nowruz Persian New Year meal. Other herbs that can be used include fenugreek leaves and garlic chives. For an extra special dish, sprinkle a big pinch of saffron into the stock or water.

 

 

Kookoo Sabzi
Persian herbed omelet

 

 

A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is a Persian-style egg dish that is similar to an Italianfrittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular.

 

 

Reshteh Polo
Persian aromatic rice and noodle pilaf layered with meat

 

 

Reshteh polo is a pilaf made with a mixture of rice and toasted noodles that is traditionally served in many Iranian homes on the night before the spring festival of Nowruz. Parcooked rice and noodles are layered with an bewitchingly aromatic meat mixture and gently steamed in the traditional polo manner. The result is fluffy, fragrant and incomparably delicious.

 

 

Ash-e Reshteh
A noodle soup traditionally served on the first day of Nowruz

 

 

The noodles are symbolic, as the waves and knots made by the noodles represent the multitude of possibilities of one's life. Untangling the noodles are said to bring good luck and fortune.

 

 

Dolme Barg
A traditional dish of Azeri people, cooked just before the new year

 

 

It includes some vegetables, meat and rice which have been cooked and embedded in grape leaves and cooked again. It is considered useful in reaching to wishes.

 

Bon Appétit

طراحی و توسعه آگاه‌سیستم