Countdown to Norouz 2011

by My Persian Kitchen on March 1, 2011

I don’t know where January and February went. But what I do know is that it’s March and this means it’s the time of the year when I feel like a hamster madly running on a wheel. The video below just about sums it up for me!! The only difference is that he is quiet while your truly is a lot more vocal and animated.

Last year I really out did myself with all the post that I created for the month of March leading up to Norouz. A couple of weeks ago I sat down and brainstormed what I was going to do this year. The next couple of weeks are going to be pretty busy around here! So buckle up and join me for this year’s countdown to Norouz.

First things first: this year’s Saleh Tahvil, the transition of winter into spring known as Spring Equinox, which marks the renewal of the Persian calendar will take place on Monday March 21st at 2:51 in the morning Tehran time.

For those of you living around the world here are the times in a few of the major cities around the world:

Rome: Monday March 21st at 00:21am
Paris: Monday March 21st at 00:21am
London: Sunday March 20th at 11:21pm
New York: Sunday March 20th at 7:21pm
Chicago: Sunday March 20th at 6:21pm
Los Angeles: Sunday March 20th at 4:21pm
Sydney: Monday March 21th 10:21am

During the weeks that lead up to Norouz it is customary for Iranians to first and foremost do some Khaneh Takani, spring cleaning. Indeed, women will busy themselves cleaning every nook and cranny of their home.

Additionally, during the weeks prior to Norouz there is some serious baking that takes place in order to make sure that each person has plenty of sweets to place on the Sofreh Haftseen, the traditional spread that is prepared for theĀ  New Year, as well as enough to share with family and friends.

Here are last year’s post in the order of appearance:

Asheh Reshteh ~ Persian Noodle Soup

Sabzeh: Norouz Sprouts

Egg Coloring for Norouz

Sabzi Polow Mahi ~ Persian Herbed Rice with Smoked Fish

Chaharshambeh Souri ~ The Eve of The Last Wednesday of The Year

Kuku Sabzi ~ Persian Frittata With Fresh Herbs

Sofreh Haft Seen ~ The 7 “S” of Norouz

Sizdeh Bedar ~ 13th Day of Norouz

Countdown to Norouz: 19 Days!

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{ 10 comments… read them below or add one }

jamie March 1, 2011 at 3:43 pm

Great post! I have been invited to my first Norouz celebration this year and I was wondering if you could give some advice. What can I bring as a small gift or token for the host? Thanks!!

My Persian Kitchen March 2, 2011 at 9:33 am

Jamie, it’s up to you what you want to bring I personally either bake or buy some type of dessert or take flowers!

Kathy March 6, 2011 at 11:37 am

With Norouz around the corner, I was hoping for a “white fish” recipe to go w/sabzi polow. I do love smoked fish; however, giving my guests an option seems to work really well. I would love to know if you have a great “light batter” recipe for the fish since traditionally white fish is lightly fried.

Thanks Again for this wonderful site. I use it quite often to hone my Persian cooking skills.

My Persian Kitchen March 6, 2011 at 5:52 pm

Kathy, I am posting a fish recipe this year! Stay tuned, it’ll be up this week!

Kathy March 14, 2011 at 10:18 am

Hi again,
Have been waiting for your Norouz “white fish” recipe. Have you posted it? If so, under what title?

My Persian Kitchen March 14, 2011 at 2:49 pm

@ Kathy, just posted!

annamarie March 20, 2011 at 5:54 am

hi, if the hyacinth is included on the norouz table or not?
someone told me yes while others say no??

My Persian Kitchen March 20, 2011 at 1:35 pm

Yes, hyacinth is included. :)

Linda March 19, 2013 at 7:47 pm

Are avocados used much in Persian cooking? We host a Norouz Festival party each year and ask people to bring a Persian food to share. I wondered if avocados would be appropriate to use.

My Persian Kitchen March 20, 2013 at 11:37 am

Linda, Avocados were imported in Iran at some point.

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