Spring is around the corner, so is the Persian New Year, Norooz. Thanks to the Iranian Diaspora and their constant social activism, non-Iranians are probably more familiar with this tradition more than ever before. This year I am honored to have joined another collective effort by a group of Persian Food Bloggers to celebrate our beloved New Year by each one presenting the recipe for one type of Norooz-related sweet or food and the memories surrounding it. My contribution to this collaboration is “toot” or mulberry sweet. Please find, at the end of this post, links to all the recipes #PersianFoodBloggers #PFBNorooz
No element of Norooz, however, could be fully appreciated without being put in its proper context! So, first, here you go again, my few introductory words coming from a passionately held belief in Spring, Norooz and all the hope and inspiration that come with it.