This article was contributed by guest writer, Nasim Hashemi.

Respecting Earth and the rebirth of nature, for many cultures in western Asia once part of Ancient Persia, the New Year celebration, NoRuz (“New Day”) begins on the first day of spring.  In ancient times our calendar year began at springtime. “September” was the seventh month and “October” was the eighth month.  This year at 10:14 p.m. on Monday, March 19, winter gave way to spring.  Let’s take a moment to honor our Earth and celebrate spring, our new season.

Among the many rituals of the New Year, people thoroughly clean and rearrange their homes in preparation for a new beginning.  The celebration starts on the eve of the last Wednesday (Tuesday evening, March 13, 2012) of the year, as revelers leap over bonfires and disguise themselves to collect nuts and natural sweets from seven homes.  Jumping over the bonfires is an exchange of energy, where one gives negativity or sickness to the fire and receives, in return, positive energy and health.  Ritual belief held that ancestors would visit the living on this night, so people — especially children — traditionally cover themselves in shrouds (like ghosts) to symbolically reenact the visits. Celebrants run in the streets alongside the bonfires and bang on pots and pans with spoons to scare away the spirits.  Children knock on the doors of seven homes and receive treats in return.

On the night before the vernal equinox, families gather to share a special dinner consisting of herb rice and fish that represents spring.  A ceremonial table called sofreh-ye haft-seen (cloth of seven dishes, each beginning with the Persian letter seen) is prepared.  The number seven has been sacred in western Asian cultures since ancient times, and the seven dishes stand for the seven angelic heralds of life:  rebirth, health, happiness, prosperity, love, patience, and beauty.  The symbolic dishes may include:

Sabzeh (Sprouts): Wheat, lentil, barley, or rye sprouts represents rebirth.

Sib (Apple):  Apple represents beauty.

Senjed (Dry fruit of lotus tree): The fruit represents love and joy.

Sekeh (Coin): Coins represents prosperity.

Seer (Garlic): Garlic represents health.

Serkeh (Vinegar): Vinegar represents patience.

Somaq (Sumac berries): The berries are the color of sunrise and represent happiness that keeps evil spirits away.

Other elements and symbols are placed on the table as well, for instance holy books and works of poetry or wisdom.  A basket of painted eggs symbolizes fertility.  An orange or pomegranate floating in a bowl of water represents the Earth floating in space.  Goldfish in a bowl of water suggest life as well as the end of the astral year (Pisces).  A mirror represents a reflection of the purity of one’s heart, while lit candles signify enlightenment.

On the eve of the New Year, the family sits together, in new clothing, waiting for the sun to cross the equator.  The celebrations begin with kissing and hugging loved ones and eating something sweet.

Amoo NoRuz, (“Uncle New Day”) a wise man dressed in green satin with a long, white beard and white hair, visits to bring sweets and words of wisdom for the young.  And Haji Firouz, a young, vibrant man dressed in red satin, visits the streets to bring joy through music (tambourine) and dancing. For twelve days the rituals continue as families visit elders and children receive new money as gifts.

Ancient Persians believed thirteen to be an evil number.  Therefore on the thirteenth day of the New Year outings are planned to take the evil out of homes and into nature where it can be absorbed.  This thirteenth day of playing tricks on one another and celebration with friends and family in nature represents the good throughout the year.  For 2012, on Sunday, April 1st many will gather at Vasona Park in Los Gatos, California.

Recipes for the Week:

Sabzi Polo (Herb Rice) (serves 6-8)

Adapted from Persian Cuisine by M.R. Ghanoonparvar, this is a delightful rice dish for all the senses.  Feel free to replace any of the herbs with other greens from your refrigerator.

Ingredients:

• 3 cups of basmati rice
• 8 cups of water
• 4 tablespoons salt
• 9 tablespoons butter, melted
• 1/8 teaspoon saffron, dissolved in 2 tablespoons warm water (optional)
• 2 bunches of green onions, chopped
• ½ bunch of parsley, chopped
• ½ bunch of dill, chopped
• 1 bunch of cilantro, chopped
• 2 garlic cloves, minced

Method:

1. Rinse the rice several times in warm water to remove the starch.  Soak in warm water.  This is not absolutely necessary, soaking allows for less boiling time.  Some soak for several hours or overnight.

2. Place water and salt into a large pot and bring to a boil.  The pot should be large enough to allow the rice to roll around freely as the water boils.

3. Drain the water from the soaked rice and add the rice to the boiling water.  Boil 5 to 10 minutes until kernels are no longer crunchy but still quite firm.  Boiling time varies depending on the quality of the rice and length of soaking. Drain rice in a colander.

4. Sauté garlic, green onions, parsley, cilantro and dill in 5 tablespoons of butter. Combine rice and greens.

5. Use the remaining butter or some cooking oil to cover the bottom of a 4-quart pot. Place combined rice and greens into the pot.

6. Cook the rice for 20 minutes over medium heat, then reduce the heat and allow the rice to steam for another 30 minutes or so.  The heat can be turned very low and the rice kept warm until serving time.

Kurdish Chickpea, Cilantro & Cumin Salad

(serves 4)

Adapted from Silk Road Cooking by Najmieh Batmanglij.  Legend has it that vegetarian Persia was first introduced to meat when the devil (disguised as a cook) tricked the king into eating meat.  This resulted in two snakes growing on the king’s shoulders that had to be fed the brains of two young men each day.  The two sisters in charge of the king’s kitchen saved Persia’s youth by substituting sheep’s brains and helping the young men escape into the mountains.  These men are said to be the ancestors of the Kurds.  This salad is very popular in India, Armenia, Turkey, and throughout Iran.

Ingredients:

• ¼ cup olive oil
• 1 tablespoon toasted cumin seeds
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• ½ inch ginger root, peeled and grated or ¼ teaspoon dried ginger
• ½ teaspoon each, salt and freshly ground pepper
• 1 hot green chili, chopped or 1/8 teaspoon cayenne
• 2 tablespoons fresh lime juice
• 1 large tomato, peeled and sliced
• 2 cups canned chickpeas, drained and rinsed
• ½ cup chopped fresh cilantro
• 4 cups shredded greens, lettuce or arugula (optional)

Method:

1. Heat oil in a wok or large skillet over medium heat until very hot. Add the cumin and cook for 20 seconds.  Add the onion and garlic, and stir-fry for 5 minutes or until the onions are translucent.

2. Add the remaining ingredients except for the cilantro and stir-fry for 20 seconds.  Reduce heat to low and simmer for 5 minutes.

3. Adjust seasoning to taste and just before serving add the cilantro.  Serve on the bed of greens with couscous, bread, rice, pasta or bulgur.

Variation:

You can also make this salad by replacing the chickpeas with cooked black beans, kidney beans, white beans, or a mixture.

KuKu Sabzi (Herb Patty)  (serves 6-8)

Adapted from Persian Cuisine by M.R. Ghanoonparvar, this is an easy, everyday dish.  Feel free to replace any of the herbs with other greens, such as the collards in this week’s bag.

Ingredients:

• 1½ cups finely chopped parsley
• ½ cup finely chopped leeks or scallions
• ¼ cup finely chopped lettuce
• ¼ cup fresh dill chopped or 1 tablespoon dried
• ¼ cup fresh mint chopped or 1 to 2 tablespoons dried
• ¼ teaspoon turmeric
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon saffron (optional)
• 6 eggs slightly beaten
• ¼ cup oil or butter

Method:

1. Combine all ingredients except oil in a mixing bowl (or put in electric blender, eggs first) and mix well.

2. Melt butter in a skillet and pour mixture in.  Cover and cook over medium heat until mixture is set and brown on the bottom, 10-15 minutes*.

3. Turn gently like a pancake and brown the other side.

4. Kuku can also be baked in an oiled dish at 350 degrees for 45-60 minutes, or until brown on the bottom and crispy on top.

*After the mixture has set the cover can be removed to facilitate browning.

Check out Four Cooking Together’s adaptation of these traditional Persian favorites:

Sabzi Polo (Herb Rice)

Kurdish Chickpea, Cilantro and Cumin Salad

A note from Four Cooking Together…

Thanks to Nasim for sharing her story of NoRuz.  I have a lot to learn about Persian cooking technique, and my method is far from authentic.  Please share what you’re cooking to celebrate the New Year — along with your tips.

Welcome, Spring!

And if you have a few mushrooms or chard left from last week’s delivery, check out this weekend posting that offers some ideas:

Can’t get enough Chard…