|Kuku sabzi photo courtesy of Omid Tavallai|
Saal-e no mobarak to all of my friends celebrating Persian New Year!
I love New Year’s celebrations in practically every culture, because the food is absolutely magnificent. We just celebrated Chinese New Year last month (dumplings and noodles, yum). I actually have a special place in my heart for Middle Eastern cuisine, and I’m not exactly sure why. Perhaps because growing up in Hawaii, we had so little opportunity to eat it, and when we did (it’s one of my mom’s favorite types of food), it was a huge treat!
Think about the ingredients used widely in Middle Eastern cooking: ruby-like pomegranate seeds, the delicate perfumes of orange and rose water, aromatic saffron (turning everything a lovely gold color), fragrant basmati rice, luxurious honey, fresh herbs and spices. All of these things coming together in a variety of dishes that are a feast for the eyes as well as the stomach!
Hope all of my Persian friends have a wonderful and prosperous New Year, and that no injuries were sustained in the fire-jumping.