Tag Archives: Persia

Nan-e Nokhodchi for Nowruz

This weekend is the Persian New Year’s festival of Nowruz, falling on March 20, 2021. Earlier on the blog, we have talked a little bit about the festive savory dishes eaten on Nowruz. However, in doing our research into what we should make, we also came across these intriguing cookies – make with chickpea flour, and flavored with rosewater and cardamom – Nan-e Nokhodchi (or shirini nokhodchi)! We have to admit that we have never incorporated chickpea flour into cookies (or sweet dishes) before, so we are very excited to try these someday. Plus, chickpea flour is naturally gluten free. Here are some tasty recipes for Nan-e Nokhodchi from The Washington Post, Ahead of Thyme and The Delicious Crescent.

Shirini-e Nokhodchi by Alice Wiegand



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A Persian Rosh Hashanah Menu

Today marks the start of Rosh Hashanah, the Jewish New Year, a day of renewal, celebration, and of course food! Honey-based or dipped foods are also a culinary tradition on this day, with the thought that they will usher in, and symbolize, a sweet new year. Searching for some Rosh Hashanah inspiration, we came across Jewish Food Society, a site that covers a diverse variety of Jewish foods from across the diaspora. We love that the site includes all of the different roots (and routes) the recipe went through to reach its current form, in the case of the Texan honey cake, a peripatetic path of Białystok, Poland > Manhattan > Houston. We were delighted to see an entire comprehensive Persian Rosh Hashanah menu on the site. The dishes, shared by Israeli cookbook author Rottem Lieberson, had the route of Tehran, Iran > Sha’ar Haliyah (near Haifa), Israel > Jerusalem > Tel Aviv. We are seriously tempted by Lieberson’s recipes including Fried Eggplant with Mint Vinaigrette, Rice with Barberries, Saffron and Potato Tahdig (seen below), and Toot (Persian Marzipan). Check out the Jewish Food Society’s impressive list of posts to discover more family recipes with roots from around the world.

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Festive Dishes for Nowruz – Persian New Year

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.

Haft-seen by Greg Dunlap

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