With all the chaos in my household, I forgot yesterday was Chahr-Shambeh Souri. This is the Tuesday night prior to Nowruz (Persian New Year) where you jump over flames to ward off evil. Sounds dangerous to an outsider, but it’s a very symbolic gesture. Alas, my hubby is out-of-town this week, in the cold-still-feels-like-winter-Wisconsin and I have two kids at home battling colds due to San Diego’s constant 10-degree weather mood swings. If it wasn’t for family on Facebook, I would have forgotten about Chahr-Shambeh Souri.
Luckily, I remembered this Sunday is Nowruz and the first day of Spring. This is when I cast off my winter blues and embrace my favorite season. With kids home sick, it’s been hard to keep the house clean, but I must. You do not want to start the new year with anything dirty or messy. It’s a bad omen. And with three kids desperately trying to out-do me, it’s a tough challenge.
In the past, I have already shared with you many Persian recipes, including the foods we eat for the Nowruz dinner. One dish that I haven’t posted yet is Kookoo Sabzi, an aromatic and herb-packed quiche. I was never happy with my pictures and having limited time, I never got around to making it again. Which is nuts, actually, considering how much I love this dish and can eat it for breakfast with my morning tea!
My version is made with only fresh herbs, 5 to be exact: parsley, cilantro, dill and leeks. Where’s the fifth? Okay, that one is dried fenugreek. Fresh fenugreek is impossible to find, so most of us use dried. I also add in fresh spinach for a nutritional punch. Accented with a little saffron, chopped walnuts and zereshk (barberis) and you will really love this dish.
Want to learn more about Norouz and the Persian New Year? I have put together an ebook that has all the history, traditions and recipes of Nowruz, in a beautifully photographed ebook. And it’s only $1.99! Learn more here!