Norooz eggs: Painting with vegetables & fruitsPosted: 15 March 2018 Filed under: Memories & Events, Norooz, Uncategorized | Tags: natural_dye_egg, Norooz, Norooz_eggs, Painted_eggs, PFBNorooz 3 Comments
Only five days left till the Persian new year, Norooz, celebrated by some 187 million people across the globe on the first day of spring, this year on March 20th. And right now, in every Iranian’s household at least one person is quite busy (you know who that person is, right) – from shopping new cloths, to cleaning house to preparing haftsin table, tending to sabzeh and of course painting hard boiled eggs. Watch my brief video clips here here for a colorful introduction of Norooz celebration and here for a “very fast” preparation of Norooz table! Don’t forget to check out the links below for Norooz-special blogs by my friends at #PersianFoodBloggers.
From ancient time, dyeing and decorating eggs has been a significant symbol in many cultures around the world – from the Zoroastrian Norooz dating back to over 3000 years ago, to the Jewish Passover to the Christian Easter, eggs are painted in solid or multicolored often to symbolize rebirth. In my youth time, my older sisters used to dye Norooz eggs by wrapping them in color bleeding pieces of brightly colored cloths, tightly sewing them in and hard boiling them in salted water. The cooled eggs would then emerge from the wet cloths delicately colored and patterned. In my household too, we usually take the egg painting quite seriously, often going to some length to actually paint the eggs in detailed and complicated designs. Watch some of those here. Read the rest of this entry »
Toot (Mulberry Sweet): A Norooz delicacyPosted: 16 March 2015 Filed under: Norooz, Toot (Mulberry Sweet): A Norooz delicacy, Uncategorized | Tags: PersianFoodBloggers, PFBNorooz, Toot 10 Comments
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. Read the rest of this entry »