A Haft sin table in Tehran.

Nowruz 1388 in Google

Watch: Iranian new year with traditional dances of diffrent peoples of Iran with a short folkloric music

About Nowruz:

Nowrūz Persian نوروز /Kurdish نه‌ورۆز /noʊruz/ ↔ [noʊɾuːz]; with various local pronunciations and spellings, meaning ‘New Day’)/Turkish Nevruz is the traditional new year holiday celebrated by Iranian peoples, having its roots in Ancient Iran. Apart from the Iranian cultural continent (Greater Iran), the celebration has spread in many other parts of the world, including parts of Central Asia, South Asia, Northwestern China, the Crimea, and some ethnic groups in Albania, Bosnia, Kosovo and the Republic of Macedonia.

Nowruz marks the first day of spring and the beginning of the Iranian year and is a secular holiday. It is celebrated on the day of the astronomical vernal equinox, which usually occurs on March 21 or the previous/following day depending on where it is observed. As well as being a Zoroastrian holiday and having significance amongst the Zoroastrian ancestors of modern Iranians. According to Encyclopedia Britannica, the Jewish festival of Purim, is probably adopted from the Persian New Year.

The term Nowruz first appeared in Persian records in the second century AD, but it was also an important day during the time of the Achaemenids (c. 648-330 BC), where kings from different nations under the Persian empire used to bring gifts to the emperor (Shahanshah) of Persia on Nowruz.

source

also see:

Nowruz 1387, Persian New Year

Google’s Logo for Persian New Year 1387

Norouz; Declaration of Iranians’ Livelihood, Eternity By: Dr Ali Shariati

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]]> http://fellowsblog.kiva.org/2008/04/17/baku-is-burning/ Thu, 17 Apr 2008 06:11:04 +0000 jonbuser http://fellowsblog.kiva.org/2008/04/17/baku-is-burning/

The biggest holiday in Azerbaijan is Novruz. This spring event has its roots as a pre-Islam New Year celebration. It officially begins on the spring equinox but the celebration ramps up much earlier with large street bonfires every Tuesday for the month preceding Novruz. Each week represents a different element: earth, water, air, and fire. Much of the community comes out for the bonfires to socialize and listen to music. Tradition calls for fearless youth to jump across the bonfire regardless or how large it is. On one occasion I witnessed a boy run through a fire along a burning pole until he could leap the last 3 feet to the other side. I was coerced into making the leap over a much more manageable fire only to learn that once is not enough, three leaps is keeping with tradition. After four weeks of bonfires, and all the scrap wood has been burned, the Novruz holiday finally arrives with a full week of vacation for the entire country.

Novruz is also important for Azerbaijan’s small businesses. Many of the Kiva borrowers I visited were making business decisions based on their sales projections during the holiday. One client had pre-shorn three sheep with the hopes of selling them for butcher at a higher price during the holiday. All of the Kiva trading clients had stocked up on inventory for their shops. Some of the special items included small fireworks, nuts, and festive pots of wheat. This is a very enjoyable time to be in Azerbaijan.

I’ve been wanting to post the recipe for Azerbaijani baklava for a long time. So, for the first time in my life I dared to make baklava myself, but …. it didn’t turn out the way I wanted. It tasted great (we had guests and they loved it) and it had all the flavors you would find in real Azerbaijani baklava, but I was still not satisfied. And since I do not post a recipe if I haven’t tested it a hundred times and if I didn’t like it, I decided to postpone the Azerbaijani baklava until later time.

But there was no stopping me:) So, the next day I decided to make baklava again, the easy one. The result is what you see in the picture. If you are pressed for time to spend long hours in the kitchen rolling the many thin baklava layers, roasting the walnuts and preparing the syrup for the most delicious Azerbaijani baklava – this recipe is what you need. My friend Emel helped me work on the recipe, too. Thank you, Emel!

So… it is still a baklava, but a lazy one (or for lazy cooks?). No kidding. The name from Azeri translates as Lazy Baklava (Tenbel Pakhlava). In Azerbaijan, this baklava is also known as Sochinskiy Pirog (Pie a la Sochi). It is comparatively easy to make, is close in taste to the real Azerbaijani baklava and is also delicious in its own special way. So soft, it simply melts in your mouth. Perfect for your Novruz table. Enjoy!

EASY BAKLAVA

Preparation Time: 15 minutes, plus 1-hour refrigeration time
Cooking Time: 35 minutes
Makes about 25 pieces

INGREDIENTS

For the Dough
3 cups flour (15 oz / 465 g)
8 oz / 250 g butter or margarine, cut into small pieces
1 cup (7 oz / 200 g ) sour cream mixed with 1 teaspoon baking soda (bicarbonate of soda)
2 egg yolks

For the Filling
2 cups sugar
2 egg whites
2 ½ cups (10 oz / 300 g) walnuts, finely chopped (they should be somewhat crunchy in the pie, so do not grind finely)

To Brush
1 egg yolk

YOU WILL NEED: 8 x 12-inch (20 x 30 cm) baking pan. If a rectangular pan is not available, use a round or a square pan. Non-stick is preferable.

TIP: If you are counting calories and prefer a less sweeter baklava, reduce the amount of sugar for the filling and increase the amount of walnuts , if desired. Or, you do not have to have more walnuts either, if you prefer less filling in your pastry.

1. Prepare the dough. In a large bowl, combine flour and butter. Using a fork, or a knife (or pastry blender, if available), cut in the butter until the mixture forms large crumbs the size of large peas.

2. Add sour cream/baking soda mixture and egg yolks and continue tossing until the dough comes together in a mass (See the picture below). It should be gentle to touch.

3. Divide the dough into 3 equal parts, forming each one into disks. Wrap each disk in a plastic wrap and chill in refrigerator for 1 hour.

4. In the meantime, prepare the filling. In a mixing bowl, combine sugar and egg whites. Using a balloon whisk or electric mixer, whip vigorously until well blended. Add chopped walnuts and mix well with a spoon.

5. Lightly grease the baking pan with oil or butter. Preheat the oven to 350˚F (180˚C).

6. Remove the dough from the refrigerator. Lightly dust your work surface with flour. Using a rolling pin (I used ball-bearing rolling pin, and it was great!), press firmly to roll the dough from the center in all directions until you obtain a rectangular (or round, if you are going to use a round baking pan) about 8 inches (20 cm) in diameter and about 1/8 inch (3 mm) thick, or just the size to fit your pan. I found this pastry dough very easy to handle – it rolled in no time for me.

7. Carefully transfer the round into the pan, pressing it against the bottom and the sides. Baklava releases juices when baking, so slightly stretching the dough to the sides and sealing them tightly will keep the juices inside. If there is any tear in the dough, repair by pressing a small piece of dough over it.

8. Spread half the filling over the layer.

9. Roll the second disk in the same way and place it in the pan on top of the walnut filling. Spread the remaining filling over the second layer.

10. Roll the third dough disk and place it on top of the walnut filling. Brush this layer with egg yolk. Using a sharp knife or a pizza cutter (it worked wonders for me!), carefully cut the baklava in cross-hatching diagonals to make diamond shapes, cutting through the filling all the way to the bottom. Place a whole or half a walnut in the middle of each baklava piece.

11. Bake in the oven for about 35 minutes or until golden on top. Times may vary, so take extra care not to overbake – baklavas will harden and will not be that juicy if baked for too long. Remove the pan from the oven. When cool enough to handle, remove the baklava diamonds from the pan and serve with tea or coffee. The baklava gets even soften when stored in a covered container. Enjoy!

Eziz Qonaqlar, Meclisimize Ash Gelir! Ok, no panicking, it’s in Azeri, I’ll translate, word by word: Dear Guests, Pilaff is Entering Our Ceremony! This is how the Tamada, a Toastmaster always announces the appearance of a festive Pilaff at the Azerbaijani wedding ceremony. Royal treatment, you would say? Now, listen to this. Beautifully presented and mouth-watering pilaff is literally escorted to the reception area with one person at the head (a dancer in a national costume or a waiter) carrying the pilaff plate and others following with torches in their hands. This plate is placed on the bride and groom’s table. And of course, all this is accompanied by beautiful music and the happy cheering of the guests. Now, this is royal!

Yes, Rice Pilaff is the king (or the queen:) of all the food in Azerbaijan. It is not prepared on a daily basis, but there is hardly any celebration, ceremony that would not have pilaff on the menu.

Azerbaijani cuisine boasts countless versions of it, with every region having its own special recipe. Typically, long grain rice is steamed with saffron on top and a layer of golden crust called Gazmag (in Azeri: qazmaq) on the bottom. Traditionally, a crust is prepared from eggs, flours, butter and yogurt. Or, if you are pressed with time, simply lay peeled sliced potatoes or flat bread – lavash on the bottom, then scoop the rice on top and steam it.

Usually this type of Pilaff is served with additions, known as ashgara (ashqara) or khurush, prepared separately from the rice. Meat, dried fruits, fresh herbs, fish, vegetables and aromatic spices are cooked in many different ways to make the addition, which, when ready, is piled on top of the cooked saffron rice on individual serving plates.

Some recipes call for the addition to be cooked with the rice, inside the same pot. Like the one I am posting today. It is a simplified version of a layered rice pilaff called Parcha-dosheme Plov in Azeri. The origianal recipe requires a crust on the bottom before other ingredients are layered on top. In our family the following simplified version of it is cooked more often. No crust, but still delicious! Make it a part of your Novruz table!

LAYERED RICE PILAFF WITH DRIED FRUITS & CHESTNUTS
Parcha-Dosheme Plov

Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 4 to 6

INGREDIENTS
3 cups long-grain white Basmati rice (you can also use long-grain American rice)
4 tablespoons butter, melted
1 cup peeled chestnuts*
½ cup pitted dried apricots (you can half them, too, if they are too big)
1 cup dried sour plums, pitted
½ cup pitted dates
½ cup golden raisins
1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes
1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot water
salt
ground black pepper

VARIATION 1: You can also use lamb in this recipe instead of chicken. Boil the lamb it in a pan with water for about 5 minutes, skimming the froth with a slotted spoon, then drain and use as directed in the recipe. This is done to remove the unpleasant smell and to get rid of the excessive froth lamb releases.

VARIATION 2: You can substitute dried sour plums with dried barberries (in Azeri: zirinc) or dried pitted sour cherries.

1. Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear (as close to clear as possible). The rinsing process removes the starch so that the rice grains will remain separate after cooking.

2. Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt.

3. While the rice is soaking, prepare fruits and chestnuts. In a medium frying pan, heat 2 tablespoons butter over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes. Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins (add them last because they brown fast and can be easily burned) and stir-fry for 1 more minute. Remove from heat.

4. In a large non-stick saucepan, combine 10 cups of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice (do not rinse) and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. The rice is ready once it surfaces to the top. Try one grain to see if it’s ready – it must be barely done – not fully cooked and not too soft (VERY IMPORTANT). Drain the rice in a large fine-mesh strainer or colander. Set aside.

5. Rinse the pot you boiled the rice in. Melt 1 tablespoon butter over medium heat. Tilt the pan to distribute it evenly. Arrange meat in one l layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes to let the flavors develop.

6. Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon melted butter over rice.

7. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid as shown in the picture below.



8. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice.
9. Cover again and simmer for another 30 minutes. When ready, meat should be cooked and lightly golden on the bottom. The onion will almost melt into the meat and will not be that visible. Rice grains should be separate and fluffy, and not sticky.

10. When ready to serve, gently take 1 spatula full of rice, fruits and meat at a time, placing it on the large serving platter. This Pilaff is delicious served with pickles, vegetable salad or fresh herbs. Nush Olsun! Enjoy!

This is my first recipe in Fish category. And I started with the king of Azerbaijani fish recipes – fish stuffed with walnuts. On joyful occasions such as the celebration of Spring Holiday – Novruz, the Azerbaijani table overflows with food. But there is always room for fish stuffed with Levengi, a traditional walnut filling originating from the beautiful city of Lenkeran in the southeast of the country.

The best fish to stuff is KUTUM, also known as Caspian White Fish or Caspian Roach. Yes, finding kutum in Azerbaijan is not a problem. How about elsewhere, where there is no Caspian sea:) I was wondering too, until I discovered white fish in a nearby Persian grocery store. I don’t know where the raise this fish here but boy, is the taste delicious! It’s almost the same as Kutum we eat in Azerbaijan. I checked some Russian food stores and it sells there too. Check your area for this type ethnic or fish markets that may carry them as well.

If you can’t find white fish, you can substitute it with sea bass, red snapper, or red mullet, or any fish that looks like the one in the pictures below.

Typically, broiled, baked, or fried fish is served with thick pomegranate paste called Narsharab, which is actually pomegranate juice simmered on slow heat until it is thick and dark (sold in bottles). Fish flakes are dipped into this tart syrup. In U.S. Narsharab is usually available in Persian/Middle Eastern grocery stores. If you can’t find it, no worries, freshly squeezed lemon juice over your fish would do just as well.

Levengi filling calls for three main ingredients: Walnuts, Onion and Sour Paste. Sour paste is a sort of chutney-like puree made of sour plums. I will post the recipe later once the plum season comes. In the meantime, you can use dried sour plums or fresh pomegranate seeds instead of the sour paste to add some tartness to the filling. I didn’t have sour paste. I used both dried sour plums and pomegranates. Using either or a combination of both is good. Some people add raisins to the filling, too, but I never do because walnuts are rich and sweet enough for me. It’s up to you. Enjoy!

Baked Fish Stuffed with Walnuts / Baliq Levengi

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves 6-8

INGREDIENTS

1 large white fish (3-5 pounds), scaled and cleaned (keep the head on)

For the Stuffing
1 large onion, finely grated or ground
1 ½ cups walnuts, ground
1 tablespoon sour paste* or 5-6 large dried sour plums, pitted and chopped, or 1/3 cup fresh pomegranate seeds
1 teaspoon salt
¼ teaspoon ground pepper

To Rub and Baste
½ teaspoon salt
¼ teaspoon ground pepper
fresh juice of ½ lemon (2-3 tablespoons)

VARIATION: You can substitute white fish with sea bass, red snapper, or red mullet.

VARIATION: If the fish has a roe (in Azeri – kuru, in Russian – ikra), do not discard it when cleaning the fish. Add it raw to the walnut mixture, reducing the amount of walnuts accordingly. Stuffing with fish roe is very delicious. I never found a fish with role in markets here, but in Azerbaijan, you luck out finding a fish with roe quite often.

1. Rinse the fish under cold water and pat dry with paper towel. Rub inside and out with salt and pepper.

2. Prepare the filling. Place the onion on a fine sieve and press to remove the juices. In a mixing bowl, combine onion, walnuts, sour paste or dried sour plums, or pomegranate seeds, andsalt and pepper. Mix well. Adjust seasoning to taste.

3. Preheat the oven to 350˚F (180˚C).

4. Using a spoon, fill the cavity of the fish with the walnut stuffing. Make sure you pack the mixture tightly inside.

5. Pin the cavity shut with wooden barbecue skewers or cocktail sticks. Or, if available, sew it up tightly with kitchen twine. Place the fish on a baking sheet and pour the lemon juice over it. If you sewed the cavity, place the fish on a baking sheet in an upright position, seam side down. It looks beautiful when you remove it from the oven and place it on a platter in that position. If you used skewers like me just lay the fish on one side. Bake in the oven for about 45 minutes, or until the fish is browned and flakes easily with a fork.

6. Arrange the fish on a serving platter and discard the pins or twine. Garnish with lemon slices, pomegranate seeds and serve with rice pilaff or bread and pomegranate paste (Narsharab) on the side. When serving, slice the fish into pieces making sure each one has some filling inside.

Nush Olsun! Enjoy!

Spring is coming. With its colors, liveliness and freshness. Where I live we’ve been seeing trees blooming and hearing birds chirping for quite some time already. I took a picture of our neighbor’s beautiful tree in full bloom (our apricot tree is lazy, it’s just starting to bloom, slowly) a couple of days ago, during my morning stroll with the baby. Loved the pink flowers.

One of the major holidays in Azerbaijan – Novruz – is associated with spring. It symbolizes the awakening of the nature. Novruz is celebrated on March 21, the first day of Spring, but the joyful preparations for the holiday begin far in advance, from early March.

Celebrating Novruz is fun. Growing the wheat sprouts Samani, cleaning up the house, jumping over bonfire, knocking at the doors for treats, visiting the family, the elderly, cooking, baking Novruz desserts pakhlava (baklava) and shekerbura, and sharing them with neighbors, friends and family are some of the wonderful things that happen in Novruz.

I will be posting some recipes of the food, including the desserts, typically prepared for Novruz. So, don’t go anywhere:) Or if you go, come back and cook with me!

Happy Spring!