The arrival of March is means Spring is just a few steps away. Although we’re still partly covered under snow and and it still feels quite wintery, it’s time to ready for Norouz, the Persian new year celebrated on Spring equinox, followed shortly after by Easter.
Spring celebration food everywhere is the new seasonal greens and celebration of growth.
Although the classic Persian dish to celebrate Norouz is Sabzi Polo ba Mahi — Persian herby pilaf served with fish — there are also other dishes that are prepared with fresh produce of Spring.
This Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku Sabzi — Persian herby frittata — that is a classic Norouz dish in Tehran. Then there will be Baghali Polo — Persian pilaf with fava beans and lots of dill — that will be served with lamb shanks, cooked with saffron and turmeric. These dishes and the rest of the Menù are Persian inspirations that can brighten up your Easter lunch/brunch for a feast with a middle eastern flavor.
Saturday March 17th, at 10 am
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