Persian Cooking Class, Spring Edition: Easter & Norouz, March 17th

lezione di cucina persiana per pasqua - persian cooking lesson RomeThe 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 MahiPersian herby pilaf served with fish — there are also other dishes that are prepared with fresh produce of Spring.

lezione di cucina persiana per pasqua - persian cooking lesson RomeThis Persian feast menù is completely green in color in honour of Spring celebrations. There’s Kuku SabziPersian 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


Latteria Studio

Via di Ponziano 29, 00152, Rome (Trastevere) Continue reading

Immitating ‘Kuku Sabzi’, a Persian Frittata with local Roman greens to celebrate Spring, Norouz and Easter

Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-34

Sale No Mobarak (Happy New Year!)

I thought I’d started by saying that this has been un unusual Norouz; The Persian celebration of Spring and therefore the start of the new year. Year 1395, if you’re curious. But then I thought, what was quite unusual about it anyway? I have been celebrating my “Sal  Tah’vil“s (That second the Earth enters enters March equinox) here in Rome for eight years now. Sometimes alone, when it occurred in unlikely hours to celebrate –like 5.30 AM as it was this year– but mostly accompanied by good friends. Like almost all Iranians around the world, for the occasion we enjoyed a good dish of ‘Sabzi Polo ba Mahi‘; Persian style pilaf with fresh herbs such as chives and dill served with fish.

Maybe what was unusual about this year’s Norouz was that I was so caught up in other matters of life, that I failed to stop a moment and and breathe in the arrival Spring and the new year? Maybe because it is impossibile to get fully in the mood of the most significant holiday you’ve grown up with in a place where almost no one knows what you’re talking about? Or maybe because Spring arrived so early  this year to Rome that by the time we got to Norouz we were already too used to nice weather, greens and blossom on the trees. Maybe all of it. 

Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-6As for food, apart from those tiny little biscuits and pastries in one billion varieties and huge bowls of flavored nuts and pistachios, I have more and less eaten proper Spring/Norouz food accordingly to tradition. Lots and lots of greens, seasonal and local. In Persian cooking we use tons and tons of fresh aromatic herbs, that much more than mere condiments. In fact, in so many dishes these herbs are the main ingredient, used in really large quantities. Dish such as Ghormeh Sabzi (herb stew with beans), Kuku sabzi (herbs frittata), Ab Doogh Khiar (cold soup with yoghort) and many others fresh herbs such as mint, cilantro, parsley, chives, etc define the flavor of the dish. 

Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-28
Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-25

Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-8

Kuku Sabzi Persian Frittata with Local Greens | Frittata alla Persiana | Lab Noon by Saghar Setareh-31The same attitude characterizes most of the simple dishes of Easter here in Italy. On the large banquets of roasted lambs there are always simple savory pies and frittatas made with fresh asparagus, artichokes, ‘agretti’ (local Roman greens called saltwort) and broccoli e broccolini (small broccolis called broccoletti in Roman dialect).

That’s why I thought Kuku Sabzi, the Persian style frittata with fresh herbs, is the perfect dish for the occasion. Nothing extraordinary as a matter of fact; In most cities of Iran, Kuku Sabzi appears right next to herbs pilaf and fish on the Norouz menu. The original recipe contains parsley, chives, coriander, dill, spinach, lettuce, fenugreek leaves and almost each family varies the quantities regarding their culinary memories.  Continue reading

Spring Celebrations, a Fragrant Ricotta Cake & Saveur Blog Awards Nomination (Wow!)

healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon

1. Thirty feels good & I love this Spring!

Too many things have happened in the past couple of weeks. Important matters, life changing events and personal/professional achievements. Spring bloomed and with that, a light breeze of relief and satisfaction started to blow in my life. And… it happened.

I had dreaded it, tried in vain to escape from it and obsessed about it so much, but when I finally turned 30, I realized that I already liked it. I figured out that my previous birthday had been more scary. On that day (my 29th birthday), my friend Tommaso and I were shooting my head shots (the one on the right and here) for this blog. I was so scared of getting old without having constructed enough foundations. This year however, despite some difficulties, I was just happy, with no need for many descriptive adjectives to communicated how I really felt. My birthday party was an unconventional, casual picnic in one of Rome’s beautiful villas with a bunch of intimate friends, some easy peasy veggie pies made with home-grown, Sicilian vegetables from a friend’s garden, and a big, Easter chocolate egg. Even the weather was on my side; We enjoyed long hours of laying on the grass with the warm sun kissing our skin, chatting, eating & drinking.

healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon

Before my birthday however, there was my thesis defense session and graduation. As I mentioned, as the final project in my graduate studies in Graphic Design & Photography in Rome’s Fine Art Academy, I created a cookbook with my own recipes & photography, and designed every single detail from typography to layouts. I was very satisfied with the project (despite being exhausted) and I was quite speechless by the flattering compliments of the professors and everybody else. This has made me more confident in the journey that I have chosen to step in; the one that embraces good food, photography, editorial design and a lot of determination. 

healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon
healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon

I will soon add more photo/info about this cookbook prototype but in the meanwhile let me say that YOU appear in the acknowledgments! How could I not thank each single one of you who reads, likes, and share what I do and gives me a lot of support?

Speaking of your support, as you probably know (if you follow me on facebook and/or twitter), Lab Noon is a finalist in the 6th Annual SAVEUR Blog Awards! From a record-breaking pool of nearly 50,000 submissions, it was selected as one of top six contenders in its category. This was a dream when I had just started this blog, and thanks to Saveur editors, previous winners (among the editors) and most importantly, thanks to you who have nominated me, this dream came true in the very first year of this blog! This too, encourages me to work harder and push this little blog and its affiliated projects forward. 

Lab Noon is nominated in “Best Special Interest” category with other 5 blogs of great talent and originality. This is the great thing about Saveur blogs awards; you get to know a lot of amazing people who are doing beautiful things. To know us better please read the presentation of our blogs and our bios on Saveur’s site. 

In order to vote your favorite blogs simply click here (or on the Saveur badge in the sidebar) and register/log in to Saveur’s website. I would appreciate it if you supported me and cast a vote! Remember to check other wonderful blogs in every category. I’m sure you will find a lot of pleasant surprises. Share the love on your social media with the link and the hashtag #‎SavBlogAwards‬.

healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon

2. Let’s celebrate with a healthy, moist and fragrant cake!

I didn’t have a birthday cake right on my birthday. But since it was Easter, and as I told you there were just too many reasons to celebrate, I baked this one a couple of days later. Easter, just like any other holiday in Italy (and many other places) means a lot of heavy meals, chocolates and Colomba (a typical Italian Easter cake similar to Panettone for Christmas). And then, there are those of us who have just finished celebrating Norouz, the Persian new year with —again— a lot of food, sweets and pastries and salty nuts.

This one is a relatively light and healthy cake. There’s no butter in it and the only fat is 4 tbsp of olive oil. The main ingredient is fresh sheep ricotta. Ricotta makes the cake incredibly moist and soft. Spring is the time when the milking season of sheep begins. So if you know some farms around, ask for fresh sheep dairy. I remember when I was little, by around May you could find excellent sheep yogurt in shops. The supermarket near my home has some products from local farmers and fresh sheep ricotta is one of them. However, if you don’t find sheep ricotta, by all means use normal ricotta cheese. Just make sure you find a skim one (to keep the cake lighter). The ricotta cheese I use normally has 150-160kcal/100g and 11-12g fat.

healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon
healthy Ricotta Cake | Torta di Ricotta senza burro | Lab Noon

Ricotta is also the base of the frosting, mixed with orange blossom water and some maple syrup (depending on how sweet you like it). The southern cities of Iran such as Shiraz and Kerman are famous for excellent citrus. Dry, warm weather is essential for good quality and fragrant citrus. Just like in Italy, where best oranges grow in Sicily and best lemons & citrons in Campagna. We owe that refreshing scent to the sun of the south. They say if you walk in the allies of Shiraz in this time of the year, you’ll get drunk by the mesmerizing aroma of orange blossoms that have invaded the city. Continue reading