New York Times publishes feature on Iran dishes for Nowruz

US daily New York Times publishes a new feature about Iranian cusine prepared for the Persian New Year (Nowruz), focusing on Iranian herbed rice called “Sabzi Polo.”

The article published in March shed light the “Verdant Food of Iran” on the verge of the Persian New Year and interviewed Iranian restaurateurs in the US who make the country's amazing dishes.

“The dishes of the Nowruz table are verdant and flavorful,” the article read, adding, “It’s traditional to eat fish, a symbol of life.”

The article specifically described how Sabzi Polo is prepared with the rice “parboiled and then tossed with an abundance of herbs and leeks,” which is usually served with fried fish. Kuku Sabzi, the Iranian omelet "densely packed with an array of green herbs" was another dish mentioned in the feature which is accompanied by Sabzi Polo.

“During Nowruz (pronounced NO-rooz), everyone gathers around a haft sin, a table spread with seven items, including sprouts, which symbolize rebirth, and apples, which represent health and beauty,” the feature also wrote.

“Iranian food is delicious,” one of the restaurant manager based in the US said, adding “It’s hard to hate on it.”

The Persian New Year, Nowruz, starts with the beginning of spring in Iran, where people hold ceremonies for the onset of the season. This year, Nowruz starts on March 21, 2017.

AG/AG