Ring in the Per­sian New Year

Richmond Hill Post - - Food -

March marks Norooz, or Per­sian New Year, cel­e­bra­tions that cor­resond to the ar­rival of spring. A com­pound word, ‘Norooz’ pairs the Per­sian words for ‘new’ and ‘day.’ In Iran, this tra­di­tion sees rev­ellers light bon­fires and jump over the flames with the goal of do­ing away with mis­for­tunes of the pre­vi­ous year. Like any good cel­e­bra­tion, food is in­volved. At Di­wan, the Aga Khan Mu­seum’s restau­rant led by Top Chef Mark McEwan, the menu boasts many Ira­nian-in­spired items to feast upon, giv­ing nod to the 13-day event. Tuck into some bo­rani-e-badem­jan, a yo­gurt and roasted eggplant dip, or a salad with grilled saf­fron mar­i­nated chicken. Flavour­ful joo­jeh (chicken thigh) and koobideh (grilled beef) ke­babs come with rice and minted coleslaw.

KUFTEH BERENJI Rice, lentil and lamb meat­balls swim in tomato-saf­fron sauce.

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