Persian new year is a much awaited time of the year. Advent of spring - better weather for most in the Northern Hemisphere and beautiful flowers to smell and admire.
Growing up Navroze in Karachi meant a set of new clothes, a holiday from school, a visit to the fire temple and then to visit the elders of the family. We got to eat sweets all day, got a parika from grandparents and loving aunts - a bit of cash - (always with shiny new crisp notes straight out from the bank) stuffed in a white envelope inscribed with a red pen. Good wishes for the year written to us with our names on it. It was never meant to be bundles of money but something to go out and treat ourselves with.
While we ate traditional food for lunch as a family, we generally ate out at dinner. As years went by every year I learn more about Navroze - our ancient traditions, heritage and culture that we knew very little about. My recent interest in researching commonalities between Persian and Parsi food I find that one of the traditional foods Iranians eat over Navroze is a Mahi Polo - rice and fish.
Here I have shared my version of something I prepared for my mother this afternoon. I enjoyed it very much. I think she did too.
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp saffron
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.