The first day of spring marks the celebration of the Persian New Year – called Norooz – which literally means “new day” and is pronounced as “no rues”.
Doesn’t it seem fitting to start a new year at the very moment when winter ends and spring begins? Such a pretty and hopeful time of year – what with the slumber of winter ending and the awakening of critters and sprouting of blossoms and greens.
I would love to wax poetic about the traditions…
… and the yummy food associated with the Persian new year festivities …
… but by the time of this debut post, 13-bedar is already past and Norooz is officially over so it seems anticlimactic to go on about it at length.
We had such a sweet time celebrating it this year though that I couldn’t resist sharing some of our Norooz pictures with you.
The next post will be a recipe for Koofteh (stuffed Persian meatballs) that you’ll enjoy making and eating – so don’t miss it.
Until then: thanks for visiting & happy spring everyone!
Your Haft Sin looks great! 🙂 Especially the Tut!
How nice! Thank you! 🙂 Re the toot: it was a lot of fun making it and surprisingly easy to make as well & everyone loved it. Will post recipe very soon if you want to make your own. Thanks for visiting.
Beautiful pictures! Did you paint the pots for the plants? Love them!
Thank you! No those are egg holders and I thought I’d use them to grow the wheat grass and it came out pretty cute and goofy.
[…] So now, Toot is also what we call the marvelous marzipan confection that is made to resemble this delicious fruit. It uses dreamy ingredients like rosewater and cardamom and requires no baking: just some prep work and then some zen hands-on assemblage. Toot is typically served at weddings and it is also made for the Persian New Year. In fact, the pictures you see here are from the batch that Maman and I made this past Norouz. […]
[…] programming around here and instead will switch to barraging you with all-Norooz-all-the-time […]
[…] and thick. Not surprisingly, it is among the top tier of special foods coveted and served for Norooz — the Persian New Year, which is just around the […]
[…] coat of granulated sugar; stemmed with a sliver of pistachio; typically served at weddings and for Norooz; and generally gobbled up with fingers, relish and […]
[…] to the arranging of beautiful, elaborate and symbolic celebratory tableaux vivants for weddings, Norooz (New Year) and the fete of Yalda (winter solstice); to an inordinate fondness for gardens and […]
[…] to the arranging of beautiful, elaborate and symbolic celebratory tableaux vivants for weddings, Norooz (New Year) and the fete of Yalda (winter solstice); to an inordinate fondness for gardens and […]
[…] Iranian New Year is called Norooz. It is pronounced as if you’re going to say “no rues” and literally means: […]
[…] The Iranian New Year is called Norooz. It is pronounced as if you’re going to say “no rues” and literally means: “New Day.” […]
[…] design and to create the content so we first went live in April 2012 with a photo essay about my family’s celebration of Norooz. In the beginning, my mom and I worked on the blog together, and we debated long and hard until […]
These books have actually rules for drawing forms,
which will help you understand and draw the proper execution with appropriate rules.