by Jinous Jahromi
Wedding and Event Specialist

The Haft-sin
We start by prepping our Haft-sin, which is a table full of seven different traditional items. Each item begins with the same Persian letter (which is pronounced “seen”) and symbolizes a different hope for the new year. Lentil sprouts, representing rebirth and renewal, were always one of my favorite items of Haft-sin because we grew our own, and I would beg my grandparents to let me be in charge of watering the tiny sprouts.



Persian Fish with Herb Rice
(Sabzi Polo Ba Mahi)
Sabzi Polo (Herbed Rice)
INGREDIENTS- 4 cups water
- 2 cups basmati rice
- 1 cup roughly chopped fresh dill
- ½ cup packed sliced fresh garlic chives (At an Asian market, these might be called nira or Chinese leeks.)
- ½ cup packed chopped fresh cilantro
- ½ cup packed chopped parsley
- a dash of ground saffron powder (optional) for the top
- In a 3-quart saucepan (or rice cooker), boil 4 cups of water. Add 2 cups of rice. Allow water to reach a simmer. Cover and reduce to medium low heat. Cook for 6-8 minutes until the water is gone and little holes appear in the surface of the rice.
- Drain in colander and rinse with cold water.
- Add the prepared herbs and gently toss together to combine. Pour mixed rice back in the same pot and put it back over medium low heat.
- Cover the pot with a kitchen towel. (Be careful not to let the towel touch the heat and catch fire!) Let the wet rice cook in its own steam for 45 minutes to one hour, or until the steam rises and the tahdig (the skin on the bottom of the rice) is golden and crisp.
Mahi (Fish)
INGREDIENTS- 2-3 pounds of salmon
- kosher salt
- 1 Tbsp saffron powder
- juice of 1 lemon
- ¼ cup of water
- lemon pepper to taste
- Preheat oven to 350° F. Pat dry salmon, with or without skin, and sprinkle kosher salt on the front and back side.
- Place on greased sheet pan. Cook for 15 minutes. Remove from oven.
- In small bowl, mix together lemon juice, water, and saffron powder. Pour saffron mixture on salmon and sprinkle lemon pepper.
- Return salmon to oven and cook for 15 more minutes or until salmon reaches 130° F. (It should be easy to pull the fish apart with a fork.)