Happy Nowruz - who’s up for it?

[toffeebutterpopcorn]

Get the kettle on, set out the pastries and lets start (no goldfish please). Spring is around the corner and this flipping pandemic is... hopefully on it’s way out! Lots to look forward to.

I’m off on a Bahar nafwnj hunt (wish me luck).

Nara has.... at an ... Nara I... Nara j

I give up 🍊

Happy Nowruz! I have only the vaguest idea of what it is but I hope you have a good time

Everyone’s invited... celebrate the start of spring with tasty food, and music. The kids get presents of course!

I miss Iran. I went there on a language trip in 1997 and went on an amazing trip across drama and in the snow. Such hospitable people and the food was just stunning, particularly the mutton stew in the mountain cafés.

Damavand, not drama!! Hate the stupid phone.

Great thing to celebrate- I may institute a new tradition in my house. We currently have 'clock change sofa cleaning'. I may introduce 'clock change spring cleaning day, followed by fancy meal and cake'!

Happy Nawruz!

For me it is Bishbarmak and bowsak and lots of traditional dancing on a big stage in the town centre.

Happy Nowruz!

Am not Persian/Iranian but any festival that involves yummy food, I’m always in.

PS Kensington High Street (far end, as you head towards Olympia) has loads of amazing Iranian groceries and delicacies.

I know - that’s where I’m off to. Bloody expensive! There’s a good one at the end of Maida Vale (before you get to Kilburn).

@drainrat

Happy Nowruz!

Am not Persian/Iranian but any festival that involves yummy food, I’m always in.

It isn't only Persian/Iranian.

I lived in Kazakhstan. Nawruz is celebrated right across central asia

@Steppemum I wondered about that - my Kashmiri friends back home (I’m Indian) celebrate but I always thought it was because of their links to pre-revolution Iran. Thanks for telling me.

The origins of this form goes way back to zoroastrians - but it’s really all about spring, so I guess there are loads of versions all over! A bit like Christmas being celebrated in all various local ways.

NowRooz is the Persian version which I suppose more people know about (they celebrated it in the white hours one year).

we called it Nowruz too.

It has lots of names - and everyone is welcome aren’t they?

I'll try and rustle up a couple of Iranian recipes for Sunday. Hmm...

Sigh.

So I managed to pick up a million bags of flipping dried chickpeas rather than roasted chickpeas (steamy glasses in a squished shop). What am I going to do with a million chickpeas???

Oh no

I know a nice recipe for a chick pea curry?

Does fit the bill when you're lookign for something else though.

I'd so love to have a traditional Nawruz meal. Haven't had one for 10 years. Can't cook it here though, it needs horse sausage.

They are dried. I don’t think I’ve ever tackled dried ones! I’ve not heard of horse sausages (as in clip clop?). I’ve eaten horse on France and i can’t say I enjoyed it.

dried ones just need soaking I think.

yes it is clip clop horses. Horse sausage is a great Kazkah delicacy. It is delicious.

Roast the ones you have.
Soak them, cook them, then season and roast them. If you use a pressure cooker you don't need to roast the first.

Hummus?
Chick pea and peach curry?
Felafel?

I fancy making roasted ones - I usually buy them (a good substitute for crisps and salted nuts!) but when your flipping specs are all fogged one a tiny wee shop it’s hard to read the small writing on the packs! I don’t think I’ve ever actually used any dried beans (only aduki).

They're much easier than their rep! I use them all the time, reckon it's a bit greener than buying them tinned. Make a pack at a time, use some and freeze the rest.

Inspired by this thread, I've attempted this:

www.saveur.com/baked-saffron-yogurt-rice-with-chicken-recipe/

I'm not totally sure- it's a lot of work faffing with the rice, and doesn't look very exciting so far! We'll see what it's like after cooking. I've never used saffron before, so I'm not sure what to expect!

I’m making something similar (in a pan) tonight too. With the saffron - just a small pinch, grind it up then pour on hot water and let it seep so that you get a decent colour.

Did you manage to get zereshk?