Hope, Respect, and Honor: What It Looks Like to Celebrate Nowruz, the Persian New Year

I’m thrilled to announce that I have joined The KITCHN team as a freelance contributor and my first 2 articles relating to Nowruz, the Persian New Year and a traditional Nowruz dish, Sabzi Polo are now posted.

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Join me for Tea and Conversation: Persian Culinary Traditions for Nowruz

Date: Wednesday, March 17, 2021, 6 – 7 pm EST, 3 -4 pm Pacific Time

Nowruz, the Persian New Year, marks the arrival of spring across large parts of the Middle East and Central Asia. Feasts that accompany Nowruz are central to the celebration.

Join Omid Roustaei, a Seattle-based Persian chef, to learn about special dishes associated with the holiday as well as the richness, subtleness, and playfulness of Persian cuisine and to hear stories from his childhood in Tehran. The conversation is moderated by Freer and Sackler curator Simon Rettig.

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Sabzi Polo ba Mahi – Herbed rice pilaf with fish

سبزی پلو با ماهی

Sabzi Polo is one of the more popular herb-rice mixture dishes in Persian cuisine, known not only for its use of abundant fresh herbs but also for its close ties to the Persian New Year celebration, Nowruz.

Iranian’s obsession with herbs in large quantities, fresh or dried, is no secret. You will find many dishes – ranging from yogurt, to stews, to soups and rice dishes – that incorporate at least one herb, or more often a whole medley of them.

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