The arrival of March means Spring is just a few steps away. Although we’re still shaking off the winter it’s time to prepare for Norouz, the Persian new year celebrated on the Spring equinox, followed shortly after by Easter. Spring celebration food everywhere focusses on 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 the 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.
Persian Cheese Platter with herbs (vegetarian)
Bghali Polò: Persian pilaf with fava beans and dill (vegan)
Kuku Sabzi: Persian herby frittata with barberries and walnuts (vegetarian) Lamb Shanks stewed with onions, turmeric and saffron
Tahdig: saffrony, crunchy rice crust Sides
Green beans salad with eggs, potatoes with lime and sumaq dressing Spinach Borani: yoghurt dip with saffron and walnuts
Maghut: Persian rose and almond pudding topped with pistachios served with cardamom tea
To book or for any other info or details please contact Saghar – firstname.lastname@example.org. You can find and share content about this cooking class at #PersianCookingClassRome.