I am visiting some friends in Colorado. Yesterday we celebrated No-Rouz, the Persian New Year. The exact time of No-Rouz changes yearly in accord with the exact time of the beginning of Spring (This year it was in the late afternoon.) We began by preparing the “Haft Sin.” or “Seven S’s.” As you might guess from its name, Haft Sin includes seven items that begin with “s”, however it is not exclusive to these items.
Our Haft Sin setting included the traditional seven:
Sabhez- lentil sprouts, symbolizing rebirth
Samanu- a sweet pudding made from wheat germ, symbolizing affluence
Senjed- dried oleaster fruit, symbolizing love
Sir- garlic, symbolizing medicine
Sib- apples, symbolizing health
Somaq- sumac berries, symbolizing the color of the sunrise
Serkeh- vinegar, symbolizing patience
Plus some more recent additions:
Sonbol- hyacinth flowers
Sekkeh- coins, symbolizing wealth
Sohun asali- Sesame honey cookies
Shirini nokhod chi- Chickpea flour cookies with cardamom
Haj Badoom- Crispy almond cookies
Nargili- Coconut cookies
Ayeneh- a mirror, symbolizing honesty
Sham’- lit candles, symbolizing happiness and enlightenment
Tokhm e Morgh- decorated eggs, symbolizing fertility
Mahi-goldfish, symbolizing life within life
A book of Hafez (a highly respected Iranian Poet), and or the Qur’an
We prepared the Haft Sin setting together, each adding a little bit of the different items. After the sun passed over the equator and we had a quiet celebration, exchanged gifts, and gathered at the table for a traditional No-Rouz dinner.
We had sabzi polo – rice pilaf cooked with lots of fresh herbs and saffron, kookoo – a frittata like dish that is heavy on the greens and light on the eggs, maast – yogurt with shallots (a different variety than what we are used to in the states), and a tray of olives, mint yogurt, and naan khoshkeh – a crispy flatbread (literally “dried bread”) from Isfahan, and fish.
Sabzi polo:
3 cups basmati rice
water
3 tablespoons salt
3 cups finely chopped fresh herbs (parsley, young leeks, cilantro, dill, fenugreek)
3 spring garlic shoots*
2 Tbsp. butter, melted
1/4 tsp. saffron powder
Rinse rice thoroughly. Combine rice and boiling water (cover about 1″ above the rice) and soak for about 4 hours. Strain the rice. In a large pot, boil some water, add some salt and the rice, cook for about 5 or 6 minutes, or until the rice is tender but not to soft (you can 2 or 3 Tbsp. of yogurt to the water if you like). Strain.
In a large pot, place about 2 Tbsp. oil and 3 Tbsp. water add the spring garlic shoots, cut in half lengthwise and saute for a few minutes over medium heat. Layer rice and herbs on top of the garlic and cover with a clean cloth or paper towel and the lid. This prevents the excess steam from going back into the rice and making it mushy. Let cook on medium heat for about 20 minutes.
In a separate pot, melt 2 Tbsp. butter and stir in 1/4 tsp. saffron powder.
Stir a little of the cooked rice in with the saffron butter to use as a garnish. Mound the rice on a platter and decorate with saffron rice.
*For a potato version: replace garlic shoots with a potato or two, thinly sliced. Add a little salt and a touch of saffron while sauteeing.
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