Joyous season of Nowruz to all and Nush-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.
“The 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, 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 overcook the rice, as the other ingredients mixed in any polo recipe will tend to make the rice soft.”
Sabzi Polo
Preparation time: 1 hour
Servings: 6-8 persons
Ingredients: 3 cups dry rice; 3 cups chopped parsley; 3 cups chopped spring onions; 1 cup chopped dill; 3 teaspoons liquid saffron; ¼ cup butter; 2 cups water; ½ teaspoon salt
Directions:
1. Cook rice (see Peyk #107- chelow) for 2 minutes.
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 the drained rice. Add salt.
3. Melt ¼ cup butter in the cooking pot and add ¼ cup water to it.
4. Add rice mixture to cooking pot.
5. Before adding the lid to the pot, pour ¼ cup of melted butter with ¼ cup of water over the rice.
6. Cook for 45 minutes on low heat.
7. To make tahdig (rice crust), cook rice for an additional 15 minutes on medium heat.
8. Remove 1 cup of the rice from the top of the pot and save on a separate plate.
9. Add 1 teaspoon liquid saffron to the plate and mix gently with the rice. Reserve for garnish.
10. Add the remaining teaspoons of liquid saffron to the mix in the pot and mix gently.
11. Spoon out rice out onto a serving platter, garnish with saffron rice (step #9), and serve.
Fried White Fish
Preparation time: 1 hour
Servings: 6-8 persons
Ingredients: 2 small white fish; 2 eggs, slightly beaten; flour for dredging; ¼ teaspoon salt; 1/8 teaspoon pepper; oil for frying; ¼ cup chopped parsley; 3-4 limes, halved
Directions:
1. Wash fish and cut into 3-inch long pieces.
2. Mix flour, salt, and pepper.
3. Dip fish in eggs and roll in flour mixture.
4. In a skillet, fry fish in oil on both sides and drain on paper towels.
5. Garnish with lime halves and parsley.
6. Serve with Sabzi Polo.
Kookoo Sabzi (Fresh Herb Quiche/Souffle)
Preparation time: 45 minutes
Servings: 8 wedges
Ingredients: 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 teaspoon baking soda; 1 tablespoon flour; 6 tablespoons oil; ¾ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon turmeric; ½ teaspoon cinnamon
Directions:
1. Chop dill and lettuce leaves finely by hand.
2. Chop remaining vegetables in a food processor or by hand.
3. Heat 3 tablespoons of oil in a large skillet, then sauté vegetables, and set aside.
4. When cool, mix vegetables with remaining ingredients (except oil) in a large bowl. Beat with an electric mixer for 3 minutes.
5. Preheat the oven to 350 degrees. Pour remaining oil into a 9- or 10-inch round Pyrex dish and place in the oven.
6. When oil is hot, remove the Pyrex dish and fill with vegetables, smoothing the top.
7. Bake uncovered for 35-45 minutes.
8. Remove the dish from the oven and slice into wedges.
To give the sides an even color, fry kookoo on all sides in 1 tablespoon of oil.
OPTIONAL: Add 2 tablespoons of barberries (zereshk) and 2 tablespoons of chopped walnuts in step 3.
