{"id":4416,"date":"2025-03-04T01:48:29","date_gmt":"2025-03-04T01:48:29","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=4416"},"modified":"2025-03-04T01:48:30","modified_gmt":"2025-03-04T01:48:30","slug":"a-traditional-nowruz-feast-celebration","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/","title":{"rendered":"A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0"},"content":{"rendered":"

A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/h4>\n

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

\u201cThe following dishes are traditionally served on the eve of the Iranian New Year- Nowrouz. Polo is prepared exactly the same way as Chelow (white rice recipe <\/i><\/b>Peyk<\/b> #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.\u00a0 <\/span>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 In addition to the three main dishes listed here, we can also add Ash e Reshteh (<\/i><\/b>Peyk<\/b> #156).<\/i><\/b><\/i><\/b><\/span><\/p>\n

\"\"<\/p>\n

Sabzi Polo\u00a0<\/span><\/h3>\n

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

Ingredients<\/b><\/span>: 3 cups dry rice; 3 cups chopped parsley; 3 cups chopped spring onions; 1 cup chopped dill; 3 teaspoons liquid saffron; \u00bc cup butter; 2 cups water; \u00bd teaspoon salt<\/p>\n

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

    \n
  1. Cook rice (see Peyk #107, Chelow) for 2 minutes.<\/li>\n
  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.<\/span><\/li>\n
  3. Melt \u00bc cup butter in the cooking pot and add \u00bc cup water to it.<\/span><\/li>\n
  4. Add rice mixture to cooking pot.<\/li>\n
  5. Pour the \u00bc cup of melted butter with \u00bc cup of water over the rice, then cover the pot with the lid.<\/li>\n
  6. Cook for 45 minutes on low heat.<\/li>\n
  7. To make tahdig (rice crust), cook rice for an additional 15 minutes on medium heat.<\/li>\n
  8. Remove 1 cup of the rice from the top of the pot and save on a separate plate.<\/li>\n
  9. Add 1 teaspoon liquid saffron to the plate and mix gently with the rice. Reserve for garnish.<\/li>\n
  10. Add another teaspoon of liquid saffron to the pot and mix gently.<\/li>\n
  11. Spoon out rice out onto a serving platter, garnish with the saffron rice (step #9), and serve.<\/li>\n<\/ol>\n

    Fried White Fish<\/span><\/h3>\n

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

    Ingredients<\/b><\/span>: 2 small white fish; 2 eggs slightly beaten; flour for dredging; \u00bc teaspoon salt; 1\/8 teaspoon pepper; oil for frying; \u00bc cup chopped parsley; 6-8 lime halves<\/p>\n

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

      \n
    1. Wash fish, cut into 3 inch long pieces.<\/li>\n
    2. Mix flour, salt, and pepper.<\/li>\n
    3. Dip fish in eggs and roll in flour mixture.<\/li>\n
    4. In a skillet, fry fish in oil on both sides and drain on a paper towel.<\/li>\n
    5. Garnish with lime halves and parsley.<\/li>\n
    6. Serve with Sabzi Polo.<\/li>\n<\/ol>\n

      Kookoo Sabzi <\/span> (Fresh Herb Quiche\/Souffle)<\/span><\/h3>\n

      \"\"<\/p>\n

      Preparation time: 45 minutes
      \nServings: 8 wedges<\/p>\n

      Ingredients<\/b><\/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 teaspoon baking soda; 1 tablespoon flour; 6 tablespoons oil; \u00be teaspoon salt; \u00bc teaspoon pepper; \u00bd teaspoon turmeric; \u00bd teaspoon cinnamon<\/p>\n

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

        \n
      1. Chop dill and lettuce leaves finely by hand.<\/li>\n
      2. Chop remaining vegetables in a food processor or by hand.<\/span><\/li>\n
      3. Heat 3 tablespoons of oil in a large skillet, then saut\u00e9 vegetables and set aside.<\/li>\n
      4. When cool, mix vegetables with remaining ingredients (except oil) in a large bowl. Beat with an electric mixer for 3 minutes.<\/li>\n
      5. Preheat the oven to 350 degrees. Pour remaining oil into a 9- or 10-inch round Pyrex dish and place into the oven.<\/li>\n
      6. When oil is hot, remove the Pyrex dish and fill with vegetables, smoothing the top.<\/li>\n
      7. Bake uncovered for 35-45 minutes.<\/li>\n
      8. Remove the dish from the oven and slice the kookoo into wedges.<\/li>\n
      9. To give the sides an even color, fry kookoo on all sides in 1 tablespoon of oil.<\/li>\n<\/ol>\n

        OPTIONAL<\/b>:\u00a0 <\/span>Add 2 tablespoons of barberries (zereshk) and 2 tablespoons chopped walnuts in step 3.<\/p>\n","protected":false},"excerpt":{"rendered":"

        A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 From: The Joy of Persian Cooking by Pari Ardalan Malek \u201cThe following dishes are traditionally served on the eve of the Iranian New Year- Nowrouz. Polo is prepared exactly the same way as Chelow (white<\/p>\n","protected":false},"author":2,"featured_media":4427,"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-4416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nA Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 - 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\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\" \/>\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 Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 From: The Joy of Persian Cooking by Pari Ardalan Malek \u201cThe following dishes are traditionally served on the eve of the Iranian New Year- Nowrouz. Polo is prepared exactly the same way as Chelow (white\" \/>\n<meta property=\"og:url\" content=\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\" \/>\n<meta property=\"og:site_name\" content=\"Peyk Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2025-03-04T01:48:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-03-04T01:48:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2025\/03\/noosh-jaan-Peyk-216-titles-English.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"708\" \/>\n\t<meta property=\"og:image:height\" content=\"535\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/peykmagazine.com\/en\/#\/schema\/person\/b8758493a366338985bb7c506eb1e030\"},\"headline\":\"A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\",\"datePublished\":\"2025-03-04T01:48:29+00:00\",\"dateModified\":\"2025-03-04T01:48:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\"},\"wordCount\":562,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2025\/03\/noosh-jaan-Peyk-216-titles-English.gif\",\"articleSection\":[\"Persian Cuisine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\",\"url\":\"https:\/\/peykmagazine.com\/en\/2025\/03\/04\/a-traditional-nowruz-feast-celebration\/\",\"name\":\"A Traditional Nowruz Feast Celebration\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 - 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