25+ Delicious New Year’s Persian Recipes for a Joyous Celebration

As the Persian New Year, or Nowruz, approaches, families around the world prepare to celebrate this joyous occasion with a feast that reflects the rich culinary traditions of Iran.

Nowruz marks the arrival of spring and symbolizes renewal, making it a time for gathering with loved ones and sharing delicious meals that highlight the season’s bounty.

The heart of the celebration lies in the diverse and flavorful dishes that adorn the table, ranging from fragrant rice dishes and hearty stews to sweet pastries and refreshing salads.

In this article, we have curated over 25 mouthwatering Persian recipes that are perfect for your Nowruz festivities.

Each dish not only showcases the vibrant flavors and aromatic spices characteristic of Persian cuisine but also carries cultural significance that enhances the spirit of the holiday.

Whether you are preparing a lavish feast or an intimate family gathering, these recipes will inspire you to create a memorable dining experience that honors tradition while celebrating the joys of the New Year.

From sumptuous saffron-infused rice to delightful sweets that symbolize abundance, this collection offers something for everyone to enjoy as you welcome a fresh start and new beginnings.

25+ Delicious New Year’s Persian Recipes for a Joyous Celebration

Celebrating Nowruz with traditional Persian recipes is more than just preparing a meal; it is a way to connect with culture, family, and the spirit of renewal that this holiday embodies.

The 25+ recipes we’ve shared highlight the beauty and diversity of Persian cuisine, inviting you to explore new flavors and cooking techniques that can bring warmth and joy to your New Year celebrations.

As you gather around the table with loved ones, let these dishes serve as a reminder of the importance of togetherness and the richness of your heritage.

Each recipe is steeped in history and tradition, providing an opportunity to create lasting memories while enjoying the delicious food that brings us all together.

So, roll up your sleeves and get ready to embark on a culinary journey that honors the past while looking forward to the promise of a bright future.

Kookoo Sabzi (Herb Frittata)

Kookoo Sabzi is a traditional Persian dish made with a vibrant mix of fresh herbs, eggs, and sometimes nuts. This herb frittata is often served as a part of the Nowruz spread, symbolizing the renewal of nature during spring. Its fragrant herbs and colorful presentation make it a stunning addition to any table.

Ingredients:

• 2 cups fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 1 cup green onions, finely chopped
• 5 large eggs
• 1 teaspoon turmeric powder
• Salt and pepper, to taste
• 1/2 cup walnuts, finely chopped (optional)
• Olive oil, for frying

Instructions:

1. In a large mixing bowl, combine the chopped herbs and green onions. If using, add the finely chopped walnuts for extra texture and flavor.
2. In another bowl, whisk the eggs together, adding turmeric, salt, and pepper. Pour the egg mixture over the herbs and mix until well combined.
3. Heat a non-stick frying pan over medium heat and add a generous amount of olive oil.
4. Pour the herb-egg mixture into the pan, spreading it evenly. Cook for about 10-15 minutes, or until the bottom is golden brown.
5. Carefully flip the kookoo to cook the other side. You can do this by sliding it onto a plate and then flipping it back into the pan, or you can cut it into wedges and turn each piece individually.
6. Once both sides are cooked and golden, remove from heat and allow to cool slightly before serving.

Kookoo Sabzi is often enjoyed warm or at room temperature, making it an excellent dish for gatherings. Its vibrant colors and fresh flavors symbolize the arrival of spring, making it a perfect dish to celebrate the new year. Serve it alongside flatbreads and yogurt for a delightful experience.

Sabzi Polo (Herbed Rice)

Sabzi Polo is a fragrant and colorful rice dish infused with fresh herbs, which is traditionally served with fish during Nowruz celebrations. The combination of basmati rice and vibrant greens represents the bounty of spring and renewal. This dish not only fills the home with enticing aromas but also brings a taste of Persian hospitality to your table.

Ingredients:

• 2 cups basmati rice
• 1 cup fresh dill, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1/2 cup chives or green onions, finely chopped
• 4 tablespoons olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon saffron threads (optional)
• 1/4 cup warm water (if using saffron)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for at least 1 hour.
2. In a large pot, bring water to a boil and add salt. Drain the soaked rice and add it to the boiling water. Parboil the rice for about 5-7 minutes, then drain it in a colander.
3. In a large pot, heat olive oil or butter over medium heat. Layer half of the parboiled rice in the pot, then spread half of the mixed herbs over the rice. Repeat with the remaining rice and herbs.
4. If using saffron, dissolve the saffron threads in warm water and drizzle it over the top layer of rice.
5. Cover the pot tightly with a lid and reduce the heat to low. Cook for about 30-40 minutes until the rice is fluffy and cooked through.
6. Once done, gently fluff the rice with a fork before serving.

Sabzi Polo is a staple at any Persian New Year celebration, often paired with grilled fish or chicken. Its aromatic herbs and fluffy rice offer a perfect harmony of flavors and textures. The dish not only delights the palate but also embodies the spirit of renewal and celebration associated with Nowruz.

Shirin Polow (Sweet Rice with Saffron and Nuts)

Shirin Polow is a stunning sweet rice dish that beautifully balances the flavors of saffron, orange zest, and a medley of nuts and dried fruits. This dish is typically served at festive occasions, symbolizing prosperity and joy. Its vibrant colors and exquisite flavors make it a centerpiece of any Nowruz table.

Ingredients:

• 2 cups basmati rice
• 1/2 cup sugar
• 1/4 cup slivered almonds
• 1/4 cup pistachios, chopped
• 1/2 cup raisins or dried apricots
• 1/2 cup orange zest (fresh or candied)
• 1/4 teaspoon saffron threads
• 3 tablespoons butter or ghee
• 1 teaspoon cinnamon
• Salt, to taste
• Water, for cooking rice

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 1 hour, then drain.
2. In a pot, bring water to a boil, add salt, and then add the soaked rice. Parboil the rice for about 5-7 minutes, then drain it.
3. In a large pan, melt the butter or ghee over medium heat. Add the drained rice, sugar, saffron (previously dissolved in 2 tablespoons of warm water), cinnamon, and orange zest. Gently stir to combine without breaking the grains of rice.
4. Layer the nuts and dried fruits over the rice, cover the pan with a lid, and reduce the heat to low. Steam the rice for about 30 minutes until fully cooked and fragrant.
5. Once cooked, fluff the rice gently with a fork, mixing in the nuts and dried fruits.

Shirin Polow is a dazzling dish that captures the essence of Nowruz with its sweetness and festive flair. It’s a delightful way to end a meal, symbolizing the sweetness of life and the hope for a prosperous year ahead. This beautiful rice dish is sure to impress your guests and leave a lasting impression as you celebrate the new year with loved ones.

Fesenjan (Pomegranate Walnut Stew)

Fesenjan is a rich and flavorful Persian stew made with ground walnuts and pomegranate molasses. Traditionally served with chicken or duck, this dish is a hallmark of Persian cuisine, symbolizing the sweet and sour flavors of life. Its deep, complex flavors make it a luxurious addition to any festive table during Nowruz.

Ingredients:

• 2 cups walnuts, finely ground
• 2 cups chicken thighs or duck (bone-in or boneless)
• 1 large onion, finely chopped
• 2 cups chicken or vegetable broth
• 1 cup pomegranate molasses
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Olive oil, for cooking
• Pomegranate seeds and chopped parsley, for garnish

Instructions:

1. In a large pot, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chicken or duck pieces to the pot and season with turmeric, salt, and pepper. Brown the meat on all sides for about 5-7 minutes.
3. Stir in the ground walnuts and cook for an additional 5 minutes, allowing the nuts to toast slightly and release their oils.
4. Add the broth and pomegranate molasses, bringing the mixture to a gentle simmer. Cover the pot and let it cook for about 45 minutes to 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened. Adjust seasoning to taste.
5. Serve warm, garnished with pomegranate seeds and chopped parsley, alongside steamed basmati rice.

Fesenjan is a quintessential dish for Nowruz, combining the richness of walnuts with the tartness of pomegranate, symbolizing the balance of life. The stew’s unique flavors and aromatic nature will surely be a highlight of your festive gathering, making it a beloved favorite among guests.

Dolmeh Barg (Stuffed Grape Leaves)

Dolmeh Barg is a classic Persian dish featuring grape leaves stuffed with a savory mixture of rice, herbs, and sometimes meat. This dish is often served as an appetizer or a side dish during celebrations, representing abundance and hospitality. The vibrant flavors and aromatic herbs make it a favorite during Nowruz feasts.

Ingredients:

• 1 jar (about 16 oz) grape leaves, drained and rinsed
• 1 cup basmati rice
• 1/2 pound ground lamb or beef (optional)
• 1 large onion, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 cup fresh dill, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups chicken or vegetable broth
• 1/4 cup lemon juice
• Olive oil, for drizzling

Instructions:

1. In a large pot, sauté the chopped onion in olive oil over medium heat until soft. If using, add the ground meat and cook until browned.
2. Add the rice and stir for a few minutes. Incorporate the herbs (parsley, dill, mint), cinnamon, salt, and pepper. Mix well and remove from heat to let the filling cool slightly.
3. To prepare the grape leaves, lay one leaf flat on a work surface, shiny side down. Place a tablespoon of the filling near the stem end, then fold the sides over and roll it up tightly, like a burrito. Repeat until all the leaves and filling are used.
4. In a large pot, layer any remaining grape leaves on the bottom to prevent sticking. Arrange the stuffed grape leaves seam side down in the pot. Pour the chicken or vegetable broth and lemon juice over the top. Drizzle with olive oil.
5. Cover the pot and simmer on low heat for about 1 hour, or until the rice is cooked and the leaves are tender.

Dolmeh Barg is a delightful dish that encapsulates the spirit of hospitality in Persian culture. Its layers of flavor and tender grape leaves make it an inviting appetizer for your Nowruz celebration. Whether served warm or at room temperature, these stuffed delights will leave your guests enchanted.

Zereshk Polo (Barberry Rice)

Zereshk Polo is a fragrant Persian rice dish studded with tart barberries and often served with chicken. This colorful dish is a staple during festive occasions, especially Nowruz, symbolizing the beauty and vibrancy of spring. The combination of sweet and tart flavors creates a delightful contrast that enchants the palate.

Ingredients:

• 2 cups basmati rice
• 1 cup dried barberries (zereshk), rinsed
• 1 large onion, finely chopped
• 2 tablespoons butter or ghee
• 1 teaspoon turmeric
• Salt, to taste
• 1/2 teaspoon sugar
• 1/4 cup slivered almonds or pistachios (optional, for garnish)
• 4 cups water (for cooking rice)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 1 hour, then drain.
2. In a pot, bring water to a boil and add salt. Add the soaked rice and parboil for about 5-7 minutes, then drain.
3. In a pan, melt the butter or ghee over medium heat. Sauté the chopped onion until golden brown. Add the turmeric and cook for another minute.
4. Add the rinsed barberries to the pan along with the sugar, stirring gently for about 2-3 minutes. Remove from heat.
5. In a large pot, layer half of the parboiled rice, followed by the barberry mixture, and then top with the remaining rice. Cover and steam on low heat for about 30 minutes.
6. Once done, fluff the rice gently with a fork and serve warm, garnished with slivered almonds or pistachios, if desired.

Zereshk Polo is a stunning centerpiece that celebrates the spirit of Nowruz with its vibrant colors and unique flavor profile. The tartness of the barberries paired with the aromatic rice creates an unforgettable dish that will impress your guests. It’s not only a feast for the eyes but also a celebration of the flavors of Persian cuisine, marking the arrival of spring and new beginnings.

Kashk-e Bademjan (Eggplant Dip)

Kashk-e Bademjan is a beloved Persian appetizer that features roasted eggplants combined with kashk (fermented whey) and a blend of spices. This creamy dip is not only delicious but also symbolizes the warmth of hospitality in Persian culture. It’s often served with bread, making it a perfect starter for your Nowruz feast.

Ingredients:

• 2 medium eggplants
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup kashk (or substitute with sour cream or yogurt)
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Fresh mint and walnuts, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Poke holes in the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes until the skin is charred and the flesh is soft. Remove and let cool.
2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until golden brown. Add the minced garlic and cook for an additional minute.
3. Once the eggplants are cool, scoop the flesh into a bowl and mash it. Combine the mashed eggplant with the sautéed onions and garlic, then add turmeric, cumin, and salt.
4. Stir in the kashk (or yogurt/sour cream) and mix until well combined. Adjust seasoning to taste and allow to cook on low heat for about 10 minutes.
5. Transfer to a serving dish and garnish with fresh mint and chopped walnuts. Serve warm or at room temperature with warm flatbreads.

Kashk-e Bademjan is a delicious representation of Persian cuisine, combining the rich, smoky flavors of roasted eggplant with the tangy notes of kashk. It embodies the spirit of hospitality, making it an ideal dish to start your Nowruz celebrations, inviting guests to enjoy the flavors of Persian tradition.

Joojeh Kabab (Grilled Saffron Chicken Kabobs)

Joojeh Kabab is a popular Persian dish consisting of marinated chicken that is skewered and grilled to perfection. This dish is often a highlight of Nowruz celebrations, showcasing the joyful and festive spirit of the holiday. The tender, flavorful chicken pairs beautifully with rice and grilled vegetables, making it a perfect centerpiece for your holiday table.

Ingredients:

• 2 pounds chicken thighs or breasts, cut into cubes
• 1 large onion, grated
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons warm water
• Juice of 1 lemon
• Salt and pepper, to taste
• Skewers (metal or soaked wooden)

Instructions:

1. In a large bowl, combine grated onion, yogurt, olive oil, dissolved saffron, lemon juice, salt, and pepper. Add the chicken cubes and mix until they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Preheat your grill to medium-high heat. Thread the marinated chicken onto the skewers, leaving a little space between each piece.
3. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
4. Serve the Joojeh Kabab with saffron rice, grilled tomatoes, and flatbreads, garnished with fresh herbs.

Joojeh Kabab is a vibrant and flavorful dish that celebrates the spirit of Nowruz with its bright colors and delicious flavors. The tender chicken, infused with saffron and lemon, creates a mouthwatering experience that is sure to impress your guests. This dish embodies the joy and warmth of Persian hospitality, making it an essential part of any festive gathering.

Bamieh (Persian Doughnuts)

Bamieh, or Persian doughnuts, are a delightful sweet treat that is often enjoyed during celebrations and special occasions, including Nowruz. These syrup-soaked pastries are crispy on the outside and soft on the inside, making them an irresistible addition to your holiday festivities. Their sweet and fragrant flavor will delight guests of all ages.

Ingredients:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Oil, for frying

For the syrup:

• 1 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rosewater (optional)

Instructions:

1. In a saucepan, combine water, sugar, and butter. Bring to a boil, then remove from heat and add flour and baking powder. Stir quickly until a dough forms and pulls away from the sides of the pan.
2. Allow the dough to cool slightly, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
3. Heat oil in a deep pan to 350°F (175°C). Using a pastry bag with a star tip, pipe the dough into small shapes or rings directly into the hot oil. Fry until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
4. For the syrup, combine sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in rosewater, if using.
5. Dip the fried doughnuts into the warm syrup for a few seconds, then place on a serving platter.

Bamieh is a delightful and indulgent treat that adds sweetness to your Nowruz celebrations. The syrup-soaked doughnuts embody the joy and happiness of the holiday, symbolizing the sweetness of life. With their crispy exterior and soft interior, these pastries are sure to become a favorite among your guests, making your celebration even more memorable.

Tahchin (Saffron Rice Cake)

Tahchin is a stunning Persian rice dish that combines layers of fluffy saffron rice with marinated chicken and a delightful crust. This dish is not only visually appealing but also embodies the spirit of celebration with its unique flavors and textures. It is often served at festive occasions like Nowruz, making it a perfect centerpiece for your holiday table.

Ingredients:

• 2 cups basmati rice
• 2 cups chicken, cooked and shredded
• 1 large onion, finely chopped
• 1/4 cup plain yogurt
• 1/4 cup olive oil
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons warm water
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 2 eggs
• 1/4 cup barberries (zereshk), for garnish
• Sliced almonds or pistachios, for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak in water for 1-2 hours. Drain the rice.
2. In a large pot, bring water to a boil and add the soaked rice. Parboil for about 5-7 minutes, then drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until golden brown. Add the shredded chicken, turmeric, salt, and pepper. Mix well and remove from heat.
4. In a mixing bowl, combine the parboiled rice, yogurt, saffron water, and eggs, mixing until well combined.
5. Grease a large, deep baking dish. Spread half of the rice mixture evenly on the bottom. Layer the chicken mixture over the rice, then top with the remaining rice mixture, smoothing it down.
6. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1 hour. For the last 15 minutes, remove the foil to allow the top to brown and crisp up.
7. Once done, remove from the oven and let cool slightly before flipping it onto a serving platter. Garnish with barberries and sliced nuts.

Tahchin is a beautiful and flavorful dish that showcases the elegance of Persian cuisine. The combination of saffron-infused rice and tender chicken creates a delightful contrast of flavors and textures. This dish not only celebrates the arrival of spring but also symbolizes the abundance and joy that the new year brings.

Ash Reshteh (Noodle Soup)

Ash Reshteh is a hearty Persian noodle soup made with a variety of beans, herbs, and flat noodles. This comforting dish is traditionally served during festive occasions and symbolizes prosperity and abundance. It is packed with nutrients and flavors, making it a wonderful addition to your Nowruz celebration.

Ingredients:

• 1 cup lentils
• 1 cup chickpeas, soaked overnight
• 1 cup kidney beans, soaked overnight
• 1 large onion, finely chopped
• 1/4 cup vegetable oil
• 6 cups water or vegetable broth
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh spinach, chopped
• 1 cup fresh green onions, chopped
• 1/2 cup reshteh (Persian noodles) or any flat noodles
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 1/2 cup kashk (fermented whey) or yogurt, for garnish
• Fried onions, for garnish
• Dried mint, for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Sauté the chopped onion until golden brown. Add the lentils, chickpeas, and kidney beans, and stir for a few minutes.
2. Add water or vegetable broth and bring to a boil. Reduce heat and let it simmer for about 1 hour or until the beans are tender.
3. Stir in the chopped herbs (parsley, cilantro, spinach, and green onions), turmeric, salt, and pepper. Let it simmer for an additional 15-20 minutes.
4. Add the reshteh or flat noodles and cook according to package instructions, usually about 10-15 minutes, until tender.
5. Serve the Ash Reshteh hot, garnished with kashk (or yogurt), fried onions, and dried mint.

Ash Reshteh is a flavorful and filling dish that embodies the essence of Persian hospitality. Its rich ingredients and comforting warmth make it a perfect addition to your Nowruz celebration, symbolizing abundance and good fortune for the coming year.

Zalabia (Persian Fried Pastry)

Zalabia is a delightful Persian sweet that consists of fried dough coated in syrup, often enjoyed during celebrations. These crispy pastries are similar to doughnuts but are typically shaped into spirals or rings, making them visually appealing. Zalabia is perfect for Nowruz, representing sweetness and joy in the new year.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon yeast
• 1/2 teaspoon baking powder
• 1 teaspoon sugar
• 1 cup warm water
• Oil, for frying

For the syrup:

• 1 cup sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rosewater (optional)

Instructions:

1. In a mixing bowl, combine flour, yeast, baking powder, and sugar. Gradually add warm water, mixing until a smooth, elastic dough forms. Cover and let it rise for about 1 hour in a warm place.
2. In a saucepan, combine sugar, water, and lemon juice for the syrup. Bring to a boil, then reduce heat and simmer for about 10 minutes. Stir in rosewater, if desired, and set aside.
3. Heat oil in a deep pan to 350°F (175°C). Once the dough has risen, transfer it to a lightly floured surface and roll it out to about 1/4 inch thick.
4. Using a piping bag or squeeze bottle, pipe the dough into spiral shapes or rings directly into the hot oil. Fry until golden brown on both sides, about 2-3 minutes.
5. Remove the fried pastries and drain on paper towels. Dip them into the warm syrup and place them on a serving platter.

Zalabia is a sweet treat that embodies the joy of Nowruz celebrations, symbolizing sweetness and good fortune. These crispy, syrup-soaked pastries are sure to delight your guests, offering a delicious end to your festive meal. Their unique shapes and flavors make them a fun and memorable addition to your holiday table, celebrating the arrival of spring with every bite.

Sabzi Polo (Herbed Rice)

Sabzi Polo is a fragrant and colorful rice dish made with a variety of fresh herbs, typically served alongside fish or meat during Nowruz. This dish is not only a staple of Persian cuisine but also symbolizes the arrival of spring and the new year. The vibrant greens and aromatic flavors make it a delightful addition to any festive table.

Ingredients:

• 2 cups basmati rice
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 cup fresh dill, finely chopped
• 1/2 cup fresh chives or green onions, chopped
• 1/4 cup olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon saffron threads, dissolved in 2 tablespoons warm water (optional)
• 4 cups water (for cooking rice)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for about 1 hour. Drain the rice.
2. In a large pot, bring water to a boil and add salt. Add the soaked rice and parboil for about 5-7 minutes. Drain the rice again.
3. In a large bowl, combine the parboiled rice with the chopped herbs. Mix gently to combine, ensuring the herbs are evenly distributed.
4. In the same pot, melt the olive oil or butter over medium heat. Layer half of the rice mixture in the pot, creating a base. If using saffron, drizzle half of it over this layer.
5. Add the remaining rice mixture and form a dome shape. Drizzle the rest of the saffron water over the top, if using. Cover the pot and steam on low heat for about 30-40 minutes until the rice is fully cooked and fluffy.
6. Once done, fluff the rice gently with a fork and serve warm.

Sabzi Polo is a beautiful and aromatic dish that symbolizes the rebirth of nature during the spring season. Its vibrant colors and fresh flavors make it an essential part of the Nowruz feast, enhancing the dining experience with a taste of Persian tradition.

Kofteh (Persian Meatballs)

Kofteh are large, flavorful meatballs made from ground meat, rice, and a variety of spices and herbs. This hearty dish is a beloved favorite in Persian cuisine and is often served during festive occasions, including Nowruz. The combination of textures and flavors makes Kofteh a comforting and satisfying dish that is perfect for sharing.

Ingredients:

• 1 pound ground beef or lamb
• 1 cup basmati rice
• 1 large onion, finely grated
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 1/2 cup dried fruits (such as apricots or raisins), chopped
• 2-3 cups tomato sauce (for simmering)
• Olive oil, for frying

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice for about 30 minutes, then drain.
2. In a large mixing bowl, combine the ground meat, grated onion, soaked rice, chopped parsley, chopped mint, turmeric, cinnamon, salt, and pepper. Mix well until all ingredients are evenly combined.
3. Shape the mixture into large meatballs, about the size of a golf ball, making sure they are compact.
4. In a large skillet, heat olive oil over medium heat. Fry the meatballs until they are browned on all sides, about 5-7 minutes.
5. In a separate pot, simmer the tomato sauce over low heat. Carefully transfer the browned meatballs into the sauce and allow them to cook for about 30 minutes, turning gently to coat with the sauce.
6. Serve the Kofteh hot, accompanied by rice or bread.

Kofteh is a warm and inviting dish that represents the heart of Persian hospitality. The aromatic spices and the rich, savory flavors make it a perfect centerpiece for your Nowruz feast. Sharing this comforting dish with family and friends symbolizes unity and celebration, embodying the spirit of the holiday.

Shirin Polow (Sweet Rice)

Shirin Polow is a delightful Persian rice dish that incorporates sweet ingredients like orange zest, raisins, and nuts, creating a beautiful contrast of flavors. This dish is often served during special occasions, including Nowruz, symbolizing joy and celebration. Its vibrant colors and unique flavors make it a festive addition to any table.

Ingredients:

• 2 cups basmati rice
• 1/4 cup sugar
• 1/4 cup raisins
• 1/4 cup slivered almonds or pistachios
• Zest of 1 orange
• 1/4 teaspoon saffron threads, dissolved in 2 tablespoons warm water
• 1/4 teaspoon cinnamon
• 1/4 cup butter or ghee
• Salt, to taste
• 4 cups water (for cooking rice)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for about 1 hour. Drain the rice.
2. In a large pot, bring water to a boil and add salt. Add the soaked rice and parboil for about 5-7 minutes, then drain.
3. In a separate pan, melt butter or ghee over medium heat. Add the raisins and nuts, stirring for a few minutes until they are slightly toasted.
4. Stir in the sugar, orange zest, dissolved saffron, and cinnamon. Allow the mixture to simmer for a couple of minutes until it forms a syrupy consistency.
5. In the pot with the rice, gently mix in the sweet mixture, being careful not to break the grains. Cover and steam on low heat for about 30 minutes until the rice is fully cooked.
6. Once done, fluff the rice gently with a fork and serve warm.

Shirin Polow is a beautiful representation of the joy and sweetness of life, making it a fitting dish for Nowruz celebrations. The combination of sweet and fragrant ingredients creates a memorable experience that brings a touch of festivity to your holiday table. Sharing this delightful dish with loved ones embodies the spirit of togetherness and happiness that characterizes the New Year.

Note: More recipes​ are coming soon!