I have fond memories of Sizdah Bedar. The thirteenth day of Nowruz, just on the brink of the holidays, coinciding with the national Nature Day, is when Iranians head out, to spend the unlucky thirteenth day enjoying the fresh outdoors. My memories rarely diverge from the following narrative.Read More
Imagine if Christmas, New Year’s and Easter were celebrated in one fortnight. It would be one family-food-music packed celebration. And that is what Nowruz feels like and is, respectively.
As with every holiday, where the historic background of the festival is not only appreciated, but celebrated, Nowruz accentuates the importance the Persians give to astronomy.
Iran being a vast country, has different climates. I usually find myself explaining how we do have winters, we do have snow and temperatures do drop below zero. We are, however, fortunate to experience four seasons each year. Having a mere three month of each season, we find ourselves appreciating each quarter. Just as we welcome the winter on the last night of autumn- the eve of the Winter Solstice- with pomegranates, nuts and poetry, we also bid farewell to the cold season by lighting bonfires, making wishes and jumping over the flames. Food is present and so is music. The best elements for an outside dance party, which this ritual usually turns into.Read More
I have some toothsome news. My fellow blogger, Niusha, and I have decided to collaborate on a little project we came up with while getting excited by the events that will happen in the next three weeks. Nowruz, the Persian New Year, is just around the corner. In exactly one week, we will bid farewell to winter and welcome spring on the Vernal Equinox. This being a rather big deal for Persians around the world, (I personally love it more than my own birthday, and I have mine on Christmas), we thought we would share the details about the events taking taking place in the majority of Pesian households.
Niusha, a culinary creative writer with a gift for developing feasts from recipes and a love for feeding those around her, will provide our readers with recipes and instructions for what is eaten and drunk in each event. I will dedicate the next few entries to giving descriptions of cultural and histroical backstories of said events, sometimes throwing in a story or two, a habit you may have depicted in my narratives.
Niusha and I met a decade ago, in the halls of a university in Tehran where we were both completing a degree in English literary studies. After graduating, she moved to the States, I moved to Germany yet we never lost touch.
We now both enjoy spending our time writing about our favourite things; food and culture... Two concepts tightly interwoven with each other.
Niusha, a Persian living in the North West Pacific, with her Italian husband, knows a thing or two about food. She knows her Persian cuisine well. She knows the Italian cuisine well, as well. And manages to find new and easy ways to cook her favourite dishes in a land far, far away from home where finding every day Persian ingredients is more of a challenge than a chore. Having the universality of her readership in mind, Saffron Spoon facilitates the recipes, giving food loving readers around the world something new with what they can find in their local supermarket.
So here's to three weeks of blooms to feast your eyes on, food to satisfy your taste buds, and stories from a Persian land... For what is a culture without food? And what would have become of the Persian culture had it not had its cuisine...