March 21st this year is Nowruz, also known as Persian New Year. This festival, whose name means “new day” in Farsi, is tied to the Zoroastrian religion, and is not only celebrated in Iran, but in other parts of central Asia and the Balkans. The holiday represents the arrival of spring, and the Nowruz table is typically filled with festive foods including seven symbolic items, the Haft-Seen. One of the the items that is a must for the Haft-Seen on a Nowruz table is green sprouts known as Sabzeh, and you can even grow your own. Many of the other dishes served on Nowruz are green with fresh herbs, appropriate for green’s springtime connotations. There are several Persian dishes that are emblematic of the holiday including Sabzi polow ba mahi, a heavily herbed green rice topped with fish and Kookoo/Kuku Sabzi, an egg omelette filled with herbs. The LA Times documents a family’s homecooked feast with recipes for Rice with herbs, pan-fried white fish and smoked white fish (sabzi polow ba mahi), Fresh herb kuku (kuku-ye-sabzi), Rice with toasted noodles (reshteh polow) served with lamb. You can find more Nowruz recipes at Whats 4 Eats, Fig and Quince and My Persian Kitchen.