Persian Chia Seeds Drink to the New Year. Happy Nowruz!

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz framed text

Chaper 1. Nostalgia

I imagine the streets of Tehran at this time. It’d take you half an hour to walk 100mt and I’m not exaggerating. Everywhere’s overcrowded. Few days are left to the new year and everybody’s out shopping. Green sprouts of wheat and lentils have invaded every possible corner of every possible shop and all the angles of the streets. There are so many tanks and bowls full of gold fish everywhere you go that you might wonder if you’re walking in a huge aquarium. There’s the smell of Samanu in the air, a wheat pudding (which I dislike!) that is an essential part of Haft Seen Table. You can’t walk by without being hit by the aroma of countless flowers, specially hyacinth, narcissus and lilies. It doesn’t matter what the weather feels like. You’d know by sure, that Winter is over and Spring has arrived.

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-3
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-29

That’s why we’re celebrating. In the most romantic and naturalistic view of the world, the Persian new year begins when the Earth wakes up, after a one-year journey around the sun, exactly at the moment of March Equinox. So the new year could begin at 8.23.03 am or 6.04.49 pm or just any other time. And most importantly, it occurs at the same exact moment in the whole world. 

Chapter 2. REBIRTH

Norouz, this truly beautiful ancient festival that has been celebrated for more than three thousand years in Iran, Afghanistan, Tajikistan & many other countries, is directly connected to astronomical and seasonal events. And again, different cultures and civilizations have interpreted these natural happenings into different celebrations of Spring. (This explains the similarities between Jewish & Christian Easter with Norouz & other Spring celebrations. Remember when I told you about the similarities of Christmas & other winter celebrations?) 
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-7
The winter solstice feasts celebrate the light and the end of darkness, while the Spring feats, in all forms and names, celebrate rebirth, resurrection, a new life, a new day. That’s what “Norouz” literally means in Persian; A new day.

Chapter 3. Graduation & Persian Food Bloggers Round-Up!

I swear I tried so hard to write a short post. But I just can’t shut up about the beauty of these ancient pagan-and-non rituals. As I told you, I am working so hard on my final thesis and I am graduating on March 28th. That’s why this year I’m skipping the detailed preparations for the new year. However, at the cost of ruining my tight schedule, I couldn’t not take part in the Persian Food Bloggers‘ round-up.

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-11
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-12

I am so glad I have known them and collaborated with them since last October. It’s almost the only celebration I get this year. I strongly suggest you check out the links at the bottom of this post for delicious, Persian-inspired recipes to get in the mood of celebrating Spring, Norouz and the new year. (1394!)

Chapter 4. Persian Chia Seeds Drink with a Twist

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-28
This simple and delightful Chia seeds drink actually has got nothing to do with Norouz! It’s usually served on ice as a summer drink. Long before chia seeds were cool & trendy in the healthy-eating world, people used them in Iran —I think exclusively— to make this drink. It’s a basic Persian syrup. Water, sugar, rose water. There’s little Chia seeds in the drink. It shouldn’t become a smoothy or a porridge; It’s just a beverage

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-14
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-18
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-20

You can actually make this drink in both a hot or cold version. All you need is a teaspoon of chia seeds for each portion, some brewed saffron, a drop of rose water, your favorite sweetener (I used Nabaat, Persian crystallized saffron sugar but you can use raw brown sugar or raw honey), a slice of lemon/lime and some peppermint. It’s basically infused water with floating moist chia seeds. You might think that there are too many aromas in this drink, but don’t worry. The only ones you should really feel are the saffron and rose water. Lemon and mint/peppermint just add a note of freshness and bring your drink to life.

Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-5
Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-30

The lovely lady appearing these photos is my dear friend Maryam, who turned her beautiful home into a perfect set for this shoot.

Persian Chia Seeds Drink with a Twist
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 heap tsp chia seeds
  2. 2 cups (500ml) fresh water (or hot water, if you like your drink hot) + 1 tbsp hot water
  3. 2 sticks of saffron crystalized sugar (or 2 tsp of raw honey/maple syrup/raw brown sugar)
  4. 1/8 tsp of powdered saffron
  5. 1/4 tsp of rose water
  6. 4 thin slices of lemon/lime
  7. a small handful of peppermint
Instructions
  1. Melt the saffron in 1 tbsp of hot water in a small cup and cover with a saucer. Set to rest while preparing the rest.
  2. Add the chia seeds in equal parts to your glasses. Add the water and rose water. Stir and let it rest a couple of minutes until the chia seeds swell.
  3. After some minutes add the brewed saffron and your sweetener. If using Nabat on stick (crystalized sugar), serve it on the side as garnish.
  4. Drop two thin slices of lemon in each glass.
  5. Garnish with some peppermint leaves.
  6. Stir and enjoy.
Lab Noon http://www.labnoon.com/
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Persian Chia Seeds Drink for Nowruz | Bevanda di Semi di Chia alla Persiana per Nowruz | Lab Noon #PFBNowruz-27

Saghar Setareh

Saghar Setareh

Saghar is a Rome-based visual storyteller, currently focussed on food photography and blogging, and curation and management of digital content, where puts her specializations in graphic design, and web & social media strategy to good use.
Coming from Iran, she mostly develops her recipes by combining the aromas of the middle east with the flavors of the Mediterranean, specially Italy, where she has found her second home.
Saghar Setareh

14 Comments Persian Chia Seeds Drink to the New Year. Happy Nowruz!

    1. SagharSaghar

      Thank you very much dear Laura! So glad you like it :) Happy Norouz to you too and I can’t wait to have the time to read all of your posts. It’s hard to resist!

      Reply
    1. SagharSaghar

      Thank you so much :) such a pleasure.
      There was great at my friend’s house. It was a perfect set.
      I can’t wait to read your beautiful sabzi polo mahi which looks just dead delicious!

      Reply
  1. Lauren @thesoakedbean

    So happy I found your blog! As a half-Iraqi American living in Switzerland & a devotee of traditional seasonal celebrations I feel like I’ve found a kindred-spirit. Can’t wait for more! Biz from Suisse <3

    Reply
    1. SagharSaghar

      Hi Lauren! I’m so glad you found me! Welcome to Lab Noon and I’ll be looking forward to hear from you again! hugs from Roma :)

      Reply
  2. Naz

    I love sharbat-e tokhmeh sharbati. What a great idea to make it as a tea. I can’t wait to try this. Lovely pictures! And many, many congratulations on your Saveur nomination. I’m very happy and excited for you!

    Reply
    1. SagharSaghar

      Oh then You’re gonna love this! Actually you can make it both in cold or hot version. Let me know how it turns out. Thank you very much darling!

      Reply

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