After a long blogging hiatus, I am back with a new post about Nowruz, my favorite holiday. This Nowruz is undoubtedly unlike any other in the past. As you all know, these are very difficult times for so many of us as we try our best to stay positive and get through this pandemic day by day. We are all coping with feelings of fear, anxiety, isolation and economic hardship. However, life continues to go on and seasons change and with the spring equinox comes a new sense of hope, growth, rebirth and rejuvenation. I wish you all a very healthy, happy and prosperous Nowruz. I hope you all stay safe and strong. Please make sure you take the necessary measures to protect yourself and your loved ones.
The traditional Haft Seen table includes Sabzeh (wheat sprouts), Seer (garlic), Seeb (apple), Senjed (fruits of oleaster tree), Somagh (sumac), Serkeh (vinegar), Tokhme Morgh Rangi (colored eggs), Sekeh (coins), Sonbol (hyacinth), as well as a mirror, candles and a Hafez poetry book or holy book.
Below is a recipe for Sekanjabin, an ancient Persian syrup and drink that is both healthy and refreshing.
Sekanjabin Syrup
Ingredients:
1 cup honey (clover or orange blossom)
3-4 tablespoons apple cider vinegar
A small bunch of fresh mint
Rosewater
Method:
In a small saucepan, combine honey and 1/2 cup of water. Bring to a gentle boil over medium heat. Add the mint, boil for 10-15 minutes. Add vinegar, simmer for additional 5-7 minutes. Add a few drops of rosewater, remove from heat. Cool and serve with lettuce.
Sharbat-e Sekanjabin
Mix 2 tablespoons of sekanjabin syrup with grated small cucumber, a few drops of rosewater, and water. Add a few ice cubes and serve cold.
Enjoy!
!نوروزتان پیروز
Nowruzetan Pirooz!
