Let the celebrations begin!
Hi everyone! So glad you can visit with me today. I have a special dish that I am working on for the Persian New Year. It is something that i make every year for its representation in life.
First off....Happy Nowruz to all my Persian friends. Many of you are probably wondering, "Didn't we already celebrate the new year?!" Well...yes according the the Gregorian calendar the New Year was January 1st. Then again the Gregorian calendar is only a toddler compared to that of the Persian calendar. In olden times the year began on the first day of Spring. The Spring Equinox. This is when the earth shits on its access closer to the sun. Purim is Jewish holiday celebrated around this time as well as it was the when Cyrus The Great saved the Jews from death at the hands of Haman. Enough history...
"But Monica, you are Mexican/American! You're not even Persian!" While this may be true I love to help my husband celebrate since he left his country of origin and is not able to go back for some time. Then again...I'm Mexican, any time there is reason to party, Eh!...Why not!
First off you need to prepare your Haft Sin table. Haft means 7, Sin means "S", so seven s'. Here I have sir (garlic), sib (apple), sabzi (herbs, grass), sanbol (hyacinth), samanoo (wheat pudding), sanjed (oleander fruit), sumac, sekkeh (coins) and serkeh (vinegar).so a little more. For more information head on over to this link.
Typically there are a lot of sweets served during this time. One of the things I love about Persian sweets is that it's like eating flowers. The prominent flavor in their treats is rose water. So here I have a few items i purchased this year for this event.
The first picture on the left is Persian Loqhum (aslo known as Turkish Delight). The Loqhum had several flavors from pomegranate and rose petals, to barberry and rose water. It is a pasty type treat make of starch. The middle are Nan E Nohodchi (chickpea cookies) made with saffron, rose water, chickpea flower and pistachio. The image on the far right is Gaz (also known as nougat) made with rose water, sugar, eggs and pistachio. Who doesn't like sweets!
The meal we are making today is called Polo Sabzi Ba Mahi, or Herbed Rice with Fish. I do hope that you try this since it is so full of flavor!
Cooking Up The Rice
5) Time to place the rice back in the pan and ever so gently fold in the diced herbs to the rice. GENTLY! You will then create a hill of rice towards the center of your pan. Using the stem of a spoon you will create 5 pockets so that the steam from the rice can escape.
6) Lightly pour some oil into the pan around and through the pockets of the rice. Cover and allow to cook for 10-15 minutes. This will crisp the bottom of the rice and give you the famous Tadig!
Making Some Fish
1) Let's begin by seasoning up the dredging flour. Mix it up well so that the seasoning will coat the entire filet.
2) Heat up the EVOO in a frying pan over a medium flame and salt the fish. BEAUTIFUL FILET!
We are now ready to serve! I like to serve the rice on the side with slices of lemon on the rice. I also served up some herbed yogurt, lavash, olives, fresh hers and feta cheese.
Hope you enjoy!