{"id":2296,"date":"2021-03-07T16:44:00","date_gmt":"2021-03-07T16:44:00","guid":{"rendered":"http:\/\/peykmagazine.com\/en\/?p=2296"},"modified":"2021-03-07T16:44:04","modified_gmt":"2021-03-07T16:44:04","slug":"a-traditional-nowruz-feast","status":"publish","type":"post","link":"http:\/\/peykmagazine.com\/en\/2021\/03\/07\/a-traditional-nowruz-feast\/","title":{"rendered":"A Traditional Nowruz Feast"},"content":{"rendered":"

From: The Joy of Persian Cooking<\/i>
\n<\/span>By: Pari Ardalan Malek<\/p>\n

Joyous Season of Nowruz to all and noush-e-jan. Our warm greetings to Ms. Pari Ardalan Malek and best wishes for the year ahead; thank you for sharing your recipes with our readers.<\/i><\/b> \u201cThe following dishes are traditionally served on the eve of the Iranian New Year- Nowruz. Polo is prepared exactly the same way as Chelow (white rice recipe <\/i>Peyk #107), but in order to maintain the light, fluffy quality of the rice, boil the rice in polo recipes for only 2 minutes, instead of 3-4. It is important not to over cook the rice, as the other ingredients mixed in any polo recipe will tend to make the rice soft.\u201d<\/p>\n

\"\"
\n<\/i><\/b><\/p>\n

Koo<\/b><\/span>k<\/b><\/span>oo <\/b><\/span>S<\/b><\/span>abzi<\/b><\/span> (Fresh Herb Quiche\/Souffle)<\/p>\n

Preparation time: 45 minutes<\/p>\n

Makes 8 wedges<\/p>\n

Ingredients<\/span>: 4 cups chopped parsley; 4 cups chopped spring onions; 1 cup chopped Chinese parsley; 1 cup chopped dill; 4 green lettuce leaves; 7 eggs; 1 tsp. baking soda; 1 Tbsp. flour; 6 Tbsp. oil; 3\u20444 tsp. salt; 1\u20444 tsp. pepper, 1\u20442 tsp. turmeric; 1\u20442 tsp. cinnamon<\/p>\n

Directions<\/span>:<\/p>\n

1. Chop dill and lettuce leaves finely by hand.<\/p>\n

2. Chop remaining vegetables in a food processor or by hand.<\/p>\n

3. Heat 3 tablespoons oil in a large skillet, then saut\u00e9 vegetables and set aside.<\/p>\n

4. When cool, mix vegetables with remaining ingredients (except oil) in a large bowl. Beat with an electric mixer for 3 minutes.<\/p>\n

5. Preheat oven to 350 degrees. Pour remaining oil into a 9- or 10-inch round Pyrex dish and place in the oven.<\/p>\n

6. When oil is hot, remove Pyrex dish and fill with vegetables, smoothing the top.<\/p>\n

7. Bake uncovered for 35-45 minutes.<\/p>\n

8. Remove dish from oven and slice into wedges.<\/p>\n

9. To give the sides an even color, fry kookoo on all sides in 1 tablespoon oil.<\/p>\n


\n<\/b>Optional Ingredients\/Directions<\/span>: Add 2 Tbsp. barberries (zereshk) and 2 Tbsp. chopped walnuts in Step 3.<\/p>\n

\"\"<\/p>\n

Sabzi Polo <\/b><\/span>(Fresh herb pilaf)<\/p>\n

Preparation time: 1 hour
\nServes 6-8 persons<\/p>\n

Ingredients<\/span>: 3 cups dry rice; 3 cups chopped parsley; 3 cups chopped spring onions; 1 cup chopped dill; 3 tsp. liquid saffron; 1\u20444 cup butter; 2 cups water; 1\u20442 tsp. salt<\/p>\n

Directions<\/span>:<\/p>\n

1. Cook rice (see Peyk <\/i> #107- Chelow) for 2 minutes.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span>2. Just before draining the rice, add the chopped greens (except for dill), stir gently, boil for 1 minute, and drain in a colander. Mix the chopped dill gently with drained rice. Add salt.
\n3. Melt 1\u20444 cup butter in the cooking pot and add 1\u20444 cup water to it.
\n4. Add rice mixture to the cooking pot and stir. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span>5. Wrap the lid of the pot with paper towels or a cloth to keep steam inside the pot, and then cook for 45 minutes on low heat. To make tahdig<\/i> (rice crust), cook rice for an additional 15 minutes on medium heat. Remove 1 cup of the rice from the top of the pot and save on a separate plate. Add 1 teaspoon liquid saffron to the plate and mix gently with the rice. Reserve for garnish. Add remaining liquid saffron to the mix in the pot and stir gently.<\/p>\n

6. Spoon out rice out onto a serving platter, garnish with saffron rice, and serve.<\/p>\n

HAPPY AND HEALTHY NEW YEAR TO ALL<\/p>\n","protected":false},"excerpt":{"rendered":"

From: The Joy of Persian Cooking By: Pari Ardalan Malek Joyous Season of Nowruz to all and noush-e-jan. Our warm greetings to Ms. Pari Ardalan Malek and best wishes for the year ahead; thank you for sharing your recipes with our readers. \u201cThe following dishes are traditionally served on the eve of the Iranian New<\/p>\n","protected":false},"author":2,"featured_media":2280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-2296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nA Traditional Nowruz Feast - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peykmagazine.com\/en\/2021\/03\/07\/a-traditional-nowruz-feast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Traditional Nowruz Feast - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"From: The Joy of Persian Cooking By: Pari Ardalan Malek Joyous Season of Nowruz to all and noush-e-jan. 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