Hi everyone! Happy spring and Norooz Pirooz!
This cute and disarmingly gregarious boy is Elliah. (I met and got to talk to him at a hustling bustling market pulsing to the beat of frenzied shopping for sabzeh, goldfish, fruits and flowers and such accoutrements of greeting the Persian New Year – just hours before spring and Norooz were to sprung.) He is 10 years old and he was shopping for a goldfish and in the course of our convo he informed me that he has his own radio show! Too bad he wasn’t carrying his business cards or else I would have tracked him down for an extended interview! Elliah is holding a colored egg – one of the traditional items placed in the Iranian New Year’s Haft Seen spread.
Just in case you still don’t know what a haft seen (the Iranian New Year’s “tableau vivant” as I like to call it) is exactly, here are some real life honest to goodness examples of it.
My friend’s haft seen at home
My friend’s haftseen at her office
And finally, a pretty haft seen at one of the houses we went for did va bazdid (the tradition of paying a visit to friends and family during Norooz) with my uncle and his wife.
I wish I could post and write a lot more but I have to rush off to get ready for the ardous task of going over for a festive and certain to be delicious lunch at a relative’s. Don’t you feel tremendously sorry for me? Ha ha. I have been merrily eating my way in Tehran and I promise a post entirely devoted to at least some of the many amazing things I’ve had to eat so far. Soon! But until then let’s end with this shot of some Persian cookies traditionally served at Norooz that were handmade by my friend’s friend.
Aren’t they something? Clockwise from left: nooneh nokhodchi, shirini bernji and the one at the bottom is a cookie with topped with handmade jam.
And on that teasing note, untll soon!
Hi everyone! I made it! I’m in Tehran! Can you believe it? I still have a hard time believing it.
I am digging the snow-laden mountains and the amazing food and getting spoiled rotten by a dear friend. There’s no way I can express or detail the events, feelings, impressions, and my thoughts right now – I wish I could – but I’ve taken loads of pix and videos, and until I return to NY and have time to decompress and reflect, I’ll the photographs do (most of) the talking.
This first photo is one that I took of 3 cute and vivacious young girls who were only too happy to oblige my request to take their photograph. One of them said: "Oh! Let me first take off my ugly thick socks" and promptly did so and then the three of them posed with the skill and ease of Hollywood stars on the red carpet. Turned out they are architecture students. I loved their energy, enthusiasm and zest. Meeting them really cheered me up.
Koloocheh is a Persian treat baked and eaten at celebrations. These beautiful round golden discs are fashioned with a decoration of indented circles pressed into the dough. Baked with yeast, milk, butter, yogurt and eggs it has a rich dough but inside lies a rich seam of walnuts mixed with sugar and cinnamon. As they bake in the oven the whole kitchen is immersed in a cloud of cinnamon perfume. As they cook the smell creates a real feel good factor and a sense of something promising.
Until recently I had never heard of Koloocheh nor ever tasted them. The Fig and Quince kitchen asked if I would like to write something. I know that Azita and her family are preparing for the Persian New Year and I wanted to bring something that would honour that occasion. As I like to bake I thought the natural thing would be to produce a sweet of some sort and there starts my journey of learning about Persian food. One of the things I have learnt is that recipes are handed down and that a Koloocheh recipe alters depending on where you live in Iran. Scattering poppy seeds on the top being one example of this.
This recipe is not one that has been handed down, it is an amalgamation of all those recipes, which I hope will give everyone a piece of the Koloocheh they know and love. So forgive me if it is not exactly as you know it. On the poppy seed issue I have scattered a few on some of them!
I have made the Koloocheh in both a gas oven and an electric fan oven and there is no difference to how they cook.
As this is a dough recipe containing yeast, the amount of water/milk might need to be altered slightly. A tighter dough produces a firmer Koloocheh whilst adding a little more liquid will give the Koloocheh a consistency more like that of a brioche.
This post written earlier and scheduled to publish while I’m off on my excellent adventure to Iran.
Hi everyone! A bunch of us Persian food bloggers (there’s a whole host of us out there apparently) gathered together under the tutelage of our fearless leader My Persian Kitchen to offer you a Norooz linkup roundup bonanza. The links to all these amazing Persian food bloggers and cookbook writers is below. (We may each spell Norooz differently, but ultimately we’re paying homage to the “New Day” Iranian New Year, born at the birth of spring, and replete with myriad pretty traditions.)
I’m packing and preparing for my trip as I write this post. Since time is of the essence, I hope you’ll accept and enjoy this pictorial roundup offering of some Norooz-themed vignettes, DIY, traditions and of course food! Infused with the colors, optimism and the beautiful promise of that most charming of seasons: spring!
“It is spring again. The earth is like a child that knows poems by heart.” Rainer Maria Rilke
Well, it’s not spring yet but it will be soon. Soon! Let’s plant seeds!
If you are celebrating Norooz or Easter, don’t forget to grow some sabzeh – sprout some lentil and wheat grass. It’s easy, here’s a DIY guide to growing sabzeh. Just make sure you do a better job than I did with that dude to the right. Poor chap, that is quite a scraggly head of hair. He needs some grass plugs!
Speaking of scraggly hairdos, here’s a sabzeh that is definitely ready for 13 bedar and its journey down a stream!
Do you want to color eggs for Norooz or Easter? It’s a symbol of fertility, birth and renewal and it’s fun. You totally should!
Here’s a step by step DIY guide to coloring eggs with natural homemade dye made following the instructions of the doyenne of good and laborious taste: my beloved Martha Stewart. (If you’re going to try just one homemade dye, cabbage offers the prettiest family palette of hues. I love the cabbage dye for eggs. Love it! Try it!)
Whether you are of Iranian persuasion or not, let’s face it, it’s always a good time for fessenjoon – the yummy Persian pomegranate and walnut stew. Fessenjoon: akh joon!
And while you are at it, you may want to take a Persian rice from plain to Pawabunga and make a rice dish that is a pretty spectacle fit for any festive feast.
Why not mix ground almonds, cardamom, confectioners sugar and rosewater formed into the shape of a mulberry (or even a Rubenesque pear like the divinely talented El Oso Con Batos did) bathed in a bed of granulated sugar and crowned with a pistachio stem? This marvel is tut and it is a confection that is tout delicious and cute. Pop pop pop into your mouth it goes. Recipe here!
And if you’re still wondering what’s up with haft seen and what do those seven S’s mean, do check out this illustrated Guide to what’s in Haft Seen and the symbolism behind this tableau vivant.
There is an Iranian custom that a traveler must bring back a present for each and every member of family and extended relatives. That present is called a soghati. I definitely hope to bring soghati for all of you. Sharing some of the highlights of my journey to Iran. Meanwhile, let’s feast our eyes upon a token of the promise of spring’s beautiful soghati - arriving soon at our doorsteps.
Now let’s go and check out these awesome Persian food bloggers and taste the wonderful Norooz palooza treats they have in store for you.
Ahu Eats: Norouz 2014 Recipe: Toot – Persian Mulberry Marzipan Candy
Café Leilee: Northern-Iranian Style Herb Stuffed Fish
Fae’s Twist & Tango: Naw-Rúz, A New Year Recipe Round-up!
Family Spice: Norouz Twist on Kookoo Sabzi (Persian Herb Quiche with Chard and Kale)
Lucid Food: Persian Raisin and Saffron Cookies for Norooz
My Persian Kitchen: Naan Gerdooee ~ Persian Walnut Cookie
Simi’s Kitchen: New Blog for Nowruz!
Spice Spoon: Noon Berenj – Thumbprint Rice Flour Cookies with Saffron & Rosewater for Persian Nowruz
The Pomegranate Diaries: Nowruz Inspired Pistachio, Rosewater and Cardamom Shortbread Cookies
Turmeric & Saffron: Loze Nargil – Persian Coconut Sweets with Rosewater and Pistachios for Nowruz
West of Persia: Happy Nowruz, Recipe Roundup, and a Classic: Kuku Sabzi on TV
Zozo Baking: Nane Nokhodchi for Nowruz
To those of us celebrating the Persian new year: Norooz ‘etoon Pirooz!
To all of us on the planet (save for our down-under friends): Happy Spring!
And to our Oz and Kiwi friends: Happy Autumn! (A most poetic season.)
Basically: Happy, happy, happy!
Today is my lovely mother’s birthday. I’m missing it because today, as we speak, I’ll either be in an airplane or else biding my time in an airport killing time while waiting for the second leg of my flight to Iran.
I’m way too old to be saying this, but: I already miss my mommy!
This blog got started because I wanted to preserve my mom’s wealth of culinary know-how and her beautiful taste. Aside from sharing her recipes, she deftly and effortlessly styles food and has been the stylist of some of my favorite shots in this blog — like the one for the Koofteh Berenji (our first recipe post.) She has a good eye and has always for as long as I can remember made things – including collage cutouts. I finally put a whole bunch of her collages together in this book and then this other book and then everyone saw what was evident. My mom is just one of those natural born artists.
She loves telling jokes, she tells very good stories. She writes funny poems, she writes poignant ones too. Sometimes I think she has the patience of a saint. She’s just a nice person.
I am lucky to have her and I know it!
Happy Birthday Maman joon & may you celebrate many many many more! (So that I can continue to torture you! Ha ha!)
You are an amazing woman and I love you.
All the collage cutouts by Farideh Hooshiar (aka my mom!)
Till soon mes amies!
“Where are you going? To Ghandahar?” — delivered in an incredulous tone armed with a figuratively raised eyebrow — is how an Iranian person might address someone who makes a fuss or takes a lot of things with them when going somewhere or on a trip. I guess back when this phrase of speech started, Ghandahar was the furthest reaches of the earth one’s mind could comprehend. I’m not taking a lot of things with me, and I’m trying not to make a fuss, and I’m certainly not going to Ghandahar, but I am going to Iran. Finally. After 35 years. Well, you already knew that. All told, I will be gone for two months, give or take … approximately … more or less. That sounds like a long time and maybe it will be too long and it’ll drag and maybe it’ll be entirely too brief. Time will tell!
I don’t have any children, so you’d think it’d be oh-so-easy for me to pick up and take off, but, ah … the blog. THE BLOG!
Let me tell you, having a blog is a little bit like having a pet. (Although sometimes I think of my blog as a HUNGRY monster that must be fed again and again and again. But right away, I take it back and say, no no no, oh sweet little blog of mine, you are NOT a monster, you are my moosh ‘eh koochooloo sweet pet.)
You can’t leave your monster, I mean your sweet pet, without food and water and companionship. That’s why I have a few posts I’ve written ahead of time that are scheduled to publish while I’m away. So keep your eyes peeled for those. Further, I’m delighted to say that I have a few interesting and downright fantastic guest blog posts for you as well — thanks to some kind, gracious and entirely adorable blogger and civilian friends. True treats in store for you! I promise. You’ll see! So I hope you’ll continue to come and keep my pet blog company while I’m away so it won’t get lonesome. OK?
And keep in touch with me too so I won’t get lonesome either! I don’t know how actively I’ll have Internet access or, more accurately, how often I’ll have the time or opportunity or desire to get online. I mean, odds are, I’ll be stuffing my face with something delicious instead. But, whenever possible, I’d love to share some Norooz festivities and fun highlights of my travel with you.
I’ll probably keep in touch mostly via Facebook. So, can we please be friends? I’m leaving on the 11th of March, so do “friend” me beforehand. You do want to be friends, don’t you? You might also find me on Twitter and Instagram. If we’re not following each other yet, let’s fix that. Find me so I can follow you back.
I’ll miss reading your blogs and keeping up with your doings but I hope to take a good week off when I return to just chillax and catch up with most if not all of your shenanigans. Meanwhile, if there’s any recipe or foodie type of questions that you have, definitely let me know in the comments or send me an email and I’ll do my best to look it up for you.
Before I sign off, this tantalizing specimen of cholokabab koobideh is one of the MANY things I hope to eat:
Photo of the cholo kabob koobideh sent to me by a friend who obviously wanted to torture me. Thank you Laya! :)
And this little village near Tehran is one of the places I hope to visit:
The beautiful photo taken by and courtesy of my lovely uncle John Thompson.
Only a few days away! I can’t wait to get there, honestly! Though I wish I had at least one more week to finish and wrap up things before taking off … And it’s too bad that I’ll miss my lovely mom’s birthday (happy birthday in advance lovely mom) and I’ll sadly also miss a recital by a little adorable rascal … and I’m missing a friend’s very fun birthday party … but, I’m also arriving on the birthday of my good friend who I’m staying with, so … it’s all good. The balance of universe is restored.
I may be poking my nose around around in social media channels until I’m on the plane but as far as this blog goes, this is it, then, this is bye bye for now. Let me grab a couple of Kleenexes. I AM verklempt. Now don’t forget to either find me on twitter or to Friend me - OK? OK! Let’s please keep in touch! Otherwise, I’ll get really sad and lonesome and I WILL cry.
This trip was for the longest time a dream and now it’s a reality. I’m excited to realize this dear ambition and I wish whatever yours is, it will come true as well. In its time. Under grace.
Happy Weekend & Happy Spring Lovely People! And Till soon!
“Every blade of grass is a study; and to produce two, where there was but one, is both a profit and a pleasure.” Abraham Lincoln – September 30, 1859 – Address before the Wisconsin State Agricultural Society
I am partial to this pretty tradition of growing sabzeh – it is such an innocent yet profoundly charming thrill. Alas, no partaking in the charm of growing sabzeh for yours truly this year though, as I’m shortly off to have my excellent adventure in Iran.
But if you want to grow your green sprouts for Norooz or Easter or perhaps in honor of Earth Day, fear not fret not, I have 2 archive posts — each a detailed and complete step by step tutorial pictorial guide of how to grow your own sabzeh (wheat grass or lentil grass) without soil. So tiptoe over and check them out:
It’s easy! Mostly requiring water, sunshine, and a shiny and patient disposition.
Mind you, to grow sabzeh in time for Norooz (which is March 20th – or check out this site for the Norooz countdown) you should get started no later than this weekend, by March 9th at the latest, as it generally takes 10-11 days from the time you get started till you have a nicely grown tiny field of green sprouts.
Go to it and profit and pleasure from producing delightful blades of sprouting grass! With the tacit blessings of both President Lincoln and the ancient Persians.