{"id":4973,"date":"2026-01-07T03:01:36","date_gmt":"2026-01-07T03:01:36","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=4973"},"modified":"2026-01-07T03:01:37","modified_gmt":"2026-01-07T03:01:37","slug":"a-traditional-nowruz-feast-celebration-2","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/","title":{"rendered":"A Traditional Nowruz Feast Celebration"},"content":{"rendered":"

A Traditional Nowruz Feast Celebration<\/span> <\/b><\/h3>\n

From: The Joy of Persian Cooking
\n<\/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, 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.\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\u00a0 <\/span><\/i><\/b>In addition to the three main dishes listed here, we can also add Ash e Reshteh (<\/b>Peyk<\/i><\/b> #156).<\/b><\/b><\/span><\/p>\n

\"\"<\/p>\n

Sabzi Polo:
\n<\/b>Preparation time: 1 hour
\nServings: 6-8 persons<\/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\u00a0 <\/span>teaspoon salt<\/p>\n

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

Cook rice (Peyk<\/i> #107) for 2 minutes.<\/p>\n

Just before draining the rice, add the chopped greens (except for dill), stir gently, boil for 1 minute, and drain in a colander.\u00a0 <\/span>Mix the chopped dill gently with drained rice.\u00a0 <\/span>Add salt.<\/p>\n

3. \u00a0 <\/span>Melt \u00bc cup butter in the cooking pot and add \u00bc cup water to it.<\/p>\n

4. \u00a0 <\/span>Add rice mixture to cooking pot.<\/p>\n

5. \u00a0 <\/span>Pour \u00bc cup of melted butter with \u00bc cup of water over the rice, then cover the pot.<\/p>\n

6. \u00a0 <\/span>Cook for 45 minutes on low heat.<\/p>\n

7.\u00a0 <\/span>To make tahdig (rice crust), cook rice for an additional 15 minutes on medium heat.<\/p>\n

8. \u00a0 <\/span>Remove 1 cup of the rice from the top of the pot and save on a separate plate.<\/p>\n

9. \u00a0 <\/span>Add 1 teaspoon liquid saffron to the plate and mix gently with the rice. Reserve for garnish.<\/p>\n

10. Add the remaining liquid saffron to the pot and mix gently.<\/p>\n

11. Spoon out rice out onto a serving platter, garnish with saffron rice (step #9), and serve.<\/p>\n

Fried White Fish:<\/b><\/p>\n

Preparation time: 1 hour
\nServings: 6-8 persons<\/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; 3-4 limes, halved<\/p>\n

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

Wash fish, cut into 3-inch long pieces.<\/p>\n

Mix flour, salt, and pepper.<\/p>\n

Dip fish in eggs and roll in flour mixture.<\/p>\n

In a skillet, fry fish in oil on both sides and drain on a paper towel.<\/p>\n

Garnish with lime halves and parsley.<\/p>\n

Serve with Sabzi Polo.<\/p>\n

Kookoo Sabzi:\u00a0<\/b><\/p>\n

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

Servings: makes 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

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

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

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

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

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

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

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

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

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

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

A Traditional Nowruz Feast Celebration 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 rice recipe, Peyk #107], but in order to maintain the light, fluffy quality of the<\/p>\n","protected":false},"author":2,"featured_media":4958,"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-4973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nA Traditional Nowruz Feast Celebration - 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\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\" \/>\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 - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"A Traditional Nowruz Feast Celebration 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 rice recipe, Peyk #107], but in order to maintain the light, fluffy quality of the\" \/>\n<meta property=\"og:url\" content=\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\" \/>\n<meta property=\"og:site_name\" content=\"Peyk Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-07T03:01:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-07T03:01:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2026\/01\/nush-e-jaan-Peyk-221-titles-English.jpg\" \/>\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\/jpeg\" \/>\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\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/peykmagazine.com\/en\/#\/schema\/person\/b8758493a366338985bb7c506eb1e030\"},\"headline\":\"A Traditional Nowruz Feast Celebration\",\"datePublished\":\"2026-01-07T03:01:36+00:00\",\"dateModified\":\"2026-01-07T03:01:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\"},\"wordCount\":553,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/peykmagazine.com\/en\/wp-content\/uploads\/2026\/01\/nush-e-jaan-Peyk-221-titles-English.jpg\",\"articleSection\":[\"Persian Cuisine\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\",\"url\":\"https:\/\/peykmagazine.com\/en\/2026\/01\/07\/a-traditional-nowruz-feast-celebration-2\/\",\"name\":\"A Traditional Nowruz Feast Celebration - 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