March 23, 2014

Haft Seen Photos - Nowruz 2014

Persian New Year Celebration

Wishing you all a very happy, healthy and prosperous Nowruz - Persian New Year. After a few days of preparation and Nowruz related activities I finally got a chance to gather all of my haft seen photos and share some of them with you. For me, there's such a joy in photographing a haft seen table, especially with loved ones included. For more information about Nowruz and the haft seen you might want to check out this article Persian New Year's Table Celebrates Nature's Rebirth Deliciously on NPR's Blog.









Tokhm-e Morgh Rangi

Mahi Ghermez

Also, here are some haft seen  photos from previous years:

Haft Seen - 2013

Haft Seen - 2012

Haft Seen - 2010 

!نوروزتان خجسته و پیروز باد - Happy Nowruz!

March 13, 2014

Loze Nargil - Persian Coconut Sweets with Rosewater and Pistachios for Nowruz

It's that time of the year when Iranians from the four corners of the world celebrate the vernal equinox, the first day of spring and the arrival of نوروز (literally meaning the "new day"). This ancient جشن - festival of Nowruz originally began as a Zoroastrian celebration during the Achaemenid dynast, dating back 3,000 years, welcoming the rebirth of nature with all its radiance, blooms, colors, warmth and glory. For those of us who celebrate, Nowruz preparations are already underway with khaneh-tekani - cleaning the house, getting rid of the clutter and making it shine. With this long and freezing winter finally coming to an end I feel a surge of energy and excitement to celebrate nature's new life.

This post was written as part of a collaboration with many of my lovely fellow Persian food writers. This has been an amazing joint effort that brought all of us together for this happy occasion and I would like to thank each and every one of these outstanding bloggers who, through their efforts, made this collaboration meaningful and more delicious! My special thanks goes to Sanam joon of My Persian Kitchen for her effort in putting together this fun project and on a more personal note, I'm so grateful for her generous spirit and support over the years. For the complete list of all the food bloggers/participants and their contributions to this round-up please see the bottom of the page.

I vividly remember my last Nowruz in Iran. Together with my parents and two of my brothers we drove to Abadan to visit my dear aunt and uncle and my two lovely cousins (Yasi and Ladi). The precious memories of our visit, in the beautiful city of Abadan during Nowruz holiday, will forever remain in my mind. As well as driving through the charming little towns and visiting the roadside attractions. For us, even the sight of a little stream at a distance in the middle of nowhere was exciting. Throughout our travels we would stop at any little body of water anywhere in Khuzestan just to wet our feet and wash our faces!

My last Nowruz in Khuzestan

As we are getting ready to gather around our haft-seen table at the time of سال تحویل - sal-tahvil to celebrate the New Year with our loved ones, let us remember those who are less fortunate and pray collectively and globally for a better world.

Poems from Divan-e Shams Tabrizi

Cleaning, cooking and baking may not be high on your list of priorities these days but in order to get into the mood for this beautiful festive occasion this no-bake and fragrant, melt in your mouth لوزنارگیل loze nargil treat is just perfect for spring.

Loze Nargil


2 cups coconut, shredded (I used unsweetened shredded coconut to keep the sugar level down)
1/2 cup sugar
1/2 cup water
2 tablespoons coconut milk, unsweetened (I used organic)
2-3 tablespoons rosewater
1/8 teaspoon ground cardamom *optional
1/2 cup pistachios, crushed


  1. Combine water and sugar in a heavy medium pan, bring to a boil over medium heat, stirring until sugar is dissolved. Continue to simmer for another 8-10 minutes or until the syrup thickens a little bit. Remove from heat and let cool a little, beat well with a whisk for couple of minutes. Return the pan back to the stove. Add the coconut, rosewater and coconut milk, mix well over very low heat for about 5 minutes or until well blended. Pour the mixture into an 8 x 8 inch lined pan. Evenly sprinkle crushed pistachios on top. 
  2. Cover and refrigerate for 3-4 hours or until firm. With a knife cut the loz in diamond-shaped pieces or use a diamond-shaped cookie cutter.
Place the loz pieces on a plate and serve with chai.

Participating Bloggers in The Nowruz Recipe Round-Up - 2014

Enjoy! سال نو مبارک  - Sal-e No Mobarak!