Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California
The Seven Edible ‘S’ Foods of the Persian New Year
Persian New Year Welcomes Spring with Symbolic Traditions and Treats
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n",
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"excerpt": "Hanif Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Seven Edible ‘S’ Foods of the Persian New Year",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_40107\" label=\"Persian New Year Welcomes Spring with Symbolic Traditions and Treats\"]\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"94162,94157,94158,94168,94165\"]\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
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"description": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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},
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
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},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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},
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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},
"freakonomics-radio": {
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
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