Nowruz: A Celebration of Spring

Thank's to the Noori's we were able to celebrate the Persian New Year, called Nowruz (which literally means “new day”) again this year.  Albeit a little later than prescribed.  It is generally celebrated on the first day of spring (this year it was on March 20 at 10:15 am in what is currently the Persian year of 1397) but we decided to delay until last weeks all-school, spring celebration.

Above is a picture of the Haft-sin table prepared for the day.  A Haft-sin table is generally prepared at home.  This is an arrangement of 7 symbolic items whose names start with the letter sin in the Persian alphabet. Some examples of the items that people usually lay out on their haft-sin table are:

• Somagh (sumac) : symbolizes the color of sunrise
• Serkeh (vinegar): symbolizes age and patience
• Sabzeh (sprouts): symbolizes rebirth
• Sib (apple): symbolizes beauty
• Seer (garlic): symbolizes good health
• Sonbol (hyacinth): represents spring
• Sekkeh (coin): symbolizes wealth and prosperity
• Mahi (fish): symbolizes life
• Tokhmeh Morgh (egg): symbolizes fertility
• Ayneh and sham (Mirror and candles)- reflecting into the new year

Nowruz is celebrated for 13 days and at the end of the 13 days people then take down their tables.  On that last day of celebrating, called Sizdah Bedar (13^th day outdoors), Persians have a picnic with their friends and family and take the sabzeh and often throw it in a stream, a river, or anywhere there is flowing water.  This represents throwing away all sickness from the household.  

In honor of Nowruz and in Celbration of Spring the children painted wooden eggs with liquid watercolors.

And enjoyed two delicious, traditional dishes made by Afsaneh.  They were a huge success!  And in keeping with our interest in cooking, the Noori's have share the recipes with us, so that you can enjoy them together at home.

 Rice with Lentils (we call it Adas Polo)

- 3 cups of rice

- 1.25 cups of lentil

- 1 teaspoon turmeric

- 1 tablespoon Table salt

- 2-3 tablespoons of cooking oil (Canola oil)

1.  Mix rice and lentil and rinse the mixture well 

2.  Put the mixture in the rice cooker and add add 6.5 cups of water.

3- add the salt, oil, turmeric and mix all ingredients 

4- turn the rice cooker on and cook the above mix until the food is ready and the cooler stops

"Nan-e-Berenji”- Persian Rice cookies

Syrup

1 1⁄2 cups sugar

1⁄2 cup water

1⁄4 cup rose water

1⁄2 teaspoon lime juice

Batter

4 egg yolks, at room temperature syrup (made in step1)

1 cup canola oil

2 teaspoons cardamom powder 1⁄4 teaspoon sea salt

3 cups rice flour

1. Prepare the syrup by combining sugar and water in saucepan. Stir well until the sugar dissolved completely. Bring to a boil and simmer for 2 minutes (be careful not to overboil), remove from heat, add rose water and lime juice and set aside to cool. It should be at room temperature and not too thick.

2. In a warm mixing bowl, whisk the egg yolks until creamy. Add the cooled syrup from step 1 and whisk for 1 minute. Set aside.

3. In another mixing bowl, wish together the oil, Cardamom, salt and rice flour until you have a creamy batter.

4. Add egg yolk mixture to the rice flour mixture. Use a spatula to fold in until you have a soft, snow-white dough. Cover and chill in the refrigerator for 30 minutes and up to 24 hours.

5. Place the oven rack in the center and preheat over to 350 degrees. Line several baking sheets with baking mats.

6. Use an ice cream scoop to scoop up a walnut sizeamount of dough. Place it on the baking mat. Flatten slightly using and offset spatula. Repeat, leaving 2 1⁄2 inches between each cookie. With a fork or the open end of a thimble, draw geometric patters on the cookies.

7. Bake the cookies for 10-15 minutes. Keep in mind that the cookies should be white when they are done.

8. Remove the cookies from the oven and allow to cool. These cookies crumble very easily; Remove them carefully from the baking mat using an offset spatula. If you are not using them immediately store in a airtight glass container.

Enjoy!