Celebrate Persian New Year wiTh SAliha!
Friday, March 20th, marks Nowruz, the start of the Persian New Year. Nowruz is a two week celebration, a time of coming together in Iran. Family, friends, and strangers celebrate together with traditions and rituals, including celebrating the spring equinox. Whether you celebrate Persian New Year or are looking for a way to celebrate a new culture, bring these wonderful recipes from Khazana, by Saliha Mahmood Ahmed, from page to table!
Honey Roasted Grapes
Interestingly, the Mughals were not well known for serving elaborate or inventive summery salads at their tables. In contrast, Persian meals often begin with a platter of sabzi khordan, a selection of fresh herbs, walnuts and feta served in generous handfuls.
The Mughal emperors were, of course, heavily influenced by Persian culture and borrowed many Persian traits and customs as well as their recipes. This salad uses some of the ingredients found in sabzi khordan and serves them in a new and unexpected way. There is something deeply satisfying about the soft blandness of labneh against sweet grapes and crunchy bitter walnuts – a match made in heaven.
Get the full recipe here.
Mughal Spiced Aubergine (Eggplant) Kuku
Many ancient Mughal cookery books document recipes for kuku bademjan, or aubergine frittata. Today, kuku is enjoyed extensively in Iran rather than the Indian subcontinent, where it is made without using much in the way of spices.
My Mughal-inspired aubergine frittata can be enjoyed piping hot from the oven, at room temperature or cold the next day in a lunchbox – it’s fantastic to take to a picnic. I use leeks for flavour and color, but you could also use caramelised shallots and the final results would be sublime.
Get the full recipe here.
Saffron-poached Apple Murabba
This recipe is in honor of my grandmother, who loved to eat and cook with apples. In Pakistan, you can buy tins of candied apples called murabba; there are varieties made with and without saffron. Interestingly, the tradition of preserving fruits in sugar is indeed a Mughal one. These apples are very sweet and rich, a perfect accompaniment to yoghurt, ice cream or lightly whipped double cream.
