Celebrate Nowruz With a Menu Full of Fresh Herbs, Pistachios, and Saffron
Nowruz, the Iranian new year and celebration of the vernal equinox in the northern hemisphere (also celebrated in Afghanistan, Tajikistan, and other countries), means “a new day.” It is a 13-day holiday that celebrates the reawakening of nature, new life, and peace. This year, these sentiments resonate significantly as Iranians courageously fight for their freedom and for their right to a peaceful life.
Food and gathering around a Nowruz meal plays a significant role in this holiday steeped in symbolism and ritual. Each ingredient and dish sings with the scents of spring, and the promise of hope and new beginnings. The mountains of fresh green herbs in sabzi polo symbolize spring; the eggs in kookoo sabzi represent fertility; endless varieties of nuts and dried fruits are set out for luck and prosperity; and the rose-scented sweets that are passed around pre- and post-meals are said to fill the new year with sweetness.
This Nowruz brings with it the gift of a few beautiful new Iranian cookbooks. This menu is a compilation of recipes (some old and some new) that capture the joy, light, and symbolism of this holiday. Saghar Setareh shares the tradition of snacking on nuts during Nowruz (and beyond) from the heart of her home in Rome. Homa Dashtaki celebrates the Iranian love of yogurt and importance of community, as done so for thousands of years by Zoroastrians. Roya Shariat and Gita Sadeh joyfully continue the tradition of preparing rose-scented sweets for the holiday with family, and Andy Baraghani pays homage to the most beloved dishes with a touch of his own Iranian American upbringing.
As my heart continues to be with the people of Iran, I’m also reminded that these ancient traditions have persisted for thousands of years. And they will continue to do so. With that spirit in mind, I hope you will join me in welcoming spring with heaps of fresh herbs and the scents of saffron, orange blossom, and rose water.