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).

Oh no, don’t cook them in butter! Just a quick sauté in a small pan with a tiny squish of honey (they burn quickly so as soon as they start to look glossy take them off the heat) or they will be very tart.

No, I didn't shop for it, just used what I had in. I was creative with the topping- used almond instead of pistachio, and a mix of cherry and black currants. I know it's not at all authentic but it tasted great- tart and tangy rather than sweet.

I'd cook it longer next time- it turned out well, but could have had a slightly crunchier layer.

I'll try some other recipes, ready for next year- and shop so it's at least nearer to correct!

Kookoo - a traditional new year dish. Usually with salmon and rice. That’s if it makes it to the table. I add some zereshk to it. www.foodandwine.com/recipes/kookoo-sabzi

Starters are always my favourite (in most cuisines). Sumac is getting more popular these days.

Oh and since it’s new year - you could have roasted some think slivers if Seville orange (norange) skin. The orange juice is squeezed over the fish (lovely and tart) and the skin makes jam (marmalade).