By Elika Kalami
As March comes to an end and we transition into spring, millions of people grow excited about the flourishing nature and forthcoming summer. For Iranians, the beginning of spring serves an even greater purpose: the beginning of the new year. Persian New Year, also known as Nowruz, is celebrated on the vernal equinox. In celebration of new beginnings, Iranians gather with their loved ones as they partake in several cultural traditions. Organizing table displays known as Haft Seens, jumping over the fire during Charshanbe Soori, and spending the day out in nature for Sizdah Be-dar — such traditions commemorate the first day of spring and renewal of nature. Throughout the weeks-long process of Nowruz, traditional Persian dishes play a vital role in celebrating. Below is a brief list of some of the most popular and appreciated dishes cooked and consumed during the Persian New Year.
- Sabzi Polo ba Mahi (Herbed Rice and Fish)
Perhaps the most iconic dish made on the night of the new year is Sabzi Polo ba Mahi. Iranians mix basmati rice with diced dill and garlic, creating a delicious, fluffy dish tossed with herbs and spices. In addition, they cook or fry some form of fish, typically trout. Together, the rice and fish complement each other to form a traditional dish. Not only does Sabzi Polo ba Mahi taste delectable, but it also holds a deep cultural significance. The hearty and fresh meal is known to symbolize spring and new growth; the herbs represent rebirth, whereas the fish represents life.
- Baghali Polo ba Lamb Shank (Dill and Fava Bean Rice and Lamb)
Every Persian family has their own secrets and variations regarding their cooking. For instance, the famous Baghali Polo, made with basmati rice, dill, saffron, and fava beans, can be served with various different meats and sides. In my family, the new year calls for a side of lamb. Persian lamb shanks are slow-cooked, versatile, and rich in flavor. My mother creates a thick stew with dried lemons, garlic, onion, and spices for the braised meat. The combination of lamb and fluffy rice creates a spectacular dish.
- Kuku Sabzi (Herb and Walnut Frittata)
During Nowruz, there is certainly no shortage of Kuku Sabzi on the tables of Iranian households. Kuku Sabzi’s green color is a result of its secondary hero ingredient, herbs, once again symbolizing rebirth. A mixture of various herbs, vegetables, and eggs is combined and fried to generate a delicious dish with a zesty, fresh aroma. The “Kuku” in Kuku Sabzi refers to a line of Persian foods that contain eggs, symbolizing fertility and life.
- Ash Reshteh (Beans and Noodle Soup)
There are few foods as versatile and multicultural as noodles. Many cultures lay claim to some variation of a noodle soup, such as Pho from Vietnam or Saimin from Hawaii. In Iran, our beloved noodle soup is called Ash Reshteh. This vegetarian dish includes various herbs, spices, beans, and chicken or beef stock. Its magnificent flavor comes from two uniquely Persian ingredients: reshteh and kashk. Reshteh refers to the noodles used in the soup, which are thicker and saltier than typical noodles. Meanwhile, Kashk is a form of sour, drained yogurt that is used to top the noodle soup. Ash Reshteh is the perfect dish for rejuvenation after a long night of celebrating — it’s hearty and filling, making it one of the most beloved Persian meals.