13:03 13:03

Sabzi Polo Ba Mahi

By | 2015-08-10T11:12:04+00:00 March 4th, 2015|Categories: Gluten Free, Herbs & Spices, Recipes, Sides and Salads, Vegetarian|Tags: , , |Comments Off on Sabzi Polo Ba Mahi

This delightful herbed rice dish, robust with cilantro, parsley, mint and coriander, makes its appearance at Nowruz (the Persian New Year) and is most often accompanied by fried, light fleshed fish.Sabzi Polo Ba Mahi – – Basamati or other long grain rice (rinsed), chives (rinsed and chopped), dill (rinsed and chopped), parsley (rinsed and chopped), corriander (rinsed and chopped), butter, ground saffron (dissolved in 2 T. of water), leeks (cleaned, but left whole), cloves of garlic (unpeeled), water, Prep the rice: Thoroughly wash and drain rice–classic recipes say upto 5 times. In a large pot bring 8 cups of water and 2 T. butter to boil. Add in rice, fluff once to loosen grains and boil for 6 minutes. Pour rice into a colander and rinse once more with warm water. ; Layer rice and herbs: Return the pot to the stove heat 1/2 of remaining butter and 1/2 the dissolved saffron. Build a pyramid of rice, herbs, leeks and garlic. Add one spatula full of rice, followed by a scoop of herbs, followed by a leek and head of garlic. Repeat process until all rice and herbs are utilized. Pour the remaining butter and dissolved saffron over the pyramid. Cover with tight fitting lid, so that no steam escapes.
Cook 10 minutes over medium heat then reduce heat to low and cook 45-50 minutes more or until rice is al dente.

Remove from heat and allow to cool with lid on for 5 minutes.
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09:29 09:29

Nowruz- The Persian/Iranian New Year

By | 2016-12-29T12:24:15+00:00 March 2nd, 2015|Categories: Community Announcements & Events|Tags: , |Comments Off on Nowruz- The Persian/Iranian New Year

Soraya Maleki, LAc.

Spring is almost here! On the heels of the Chinese New Year comes one last opportunity to celebrate the ushering in of 2015. Symbolic of the rebirth of nature, the Persian New Year, or Nowruz, is celebrated on the first day of spring. With Now meaning new, and ruz meaning day, the customs performed during this yearly celebration are representations of two opposing forces; end and rebirth/good and evil. This is a time of year to thoroughly clean and rearrange one’s home, make or buy new clothing, bake pastries and germinate seeds as a sign of renewal.

A ceremonial table setting, or sofreh-ye haft-sinn, is arranged in each home to display symbolic dishes representing rebirth, health, happiness, prosperity, joy, patience and beauty. The words sofreh-ye haft-sinn translate to “cloth of seven dishes.” Upon this cloth is placed sabzeh, or sprouts, to represent birth. Sib, or apple, represents health and beauty. Senjed, or sweet, dry fruit of the lotus tree, represents love. Seer, or garlic, represents medicine. Samanu, a creamy, sweet pudding, represents the finesse of Persian cooking. Somaq, or sumac berries, represents the color of the sunrise. It is said that “with the appearance of the sun, good conquers evil.” Serkeh, or vinegar, represents age and patience. Additional items are placed on the sofreh-ye haft-sinn to reinforce the intentions of the seven dishes. Items include two books of wisdom and tradition; the Koran and a volume of poems by the great Persian poet Hafez. Coins placed on the sofreh represent prosperity and wealth. A basket of painted eggs represents fertility. An orange placed in a bowl of water represents the earth floating in space. A goldfish, placed in a different bowl, represents life […]