Nowruz recipes

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Bademjan Kebab Recipe - NYT Cooking Chicken Thighs And Drumsticks, Pan Fried Eggplant, Eggplant Stuffed, Yasmin Khan, Red Onion Recipes, Fried Eggplant, New Year Food, Kebab Recipe, Persian New Year

Bademjan kebab is traditionally pan-fried eggplant stuffed with bieh, a herb-and-nut sauce that, in Northern Iran, uses sour fruit molasses along with the typical sweet and sour pomegranate molasses. An important Northern Iranian spice, Persian hogweed is earthy, sour and slightly bitter, with a pungent scent; you can find it at Middle Eastern groceries. Mr. Sadr sautés the bieh until the herbs and nuts cook down into a dark green, thick paste, which is spooned onto partially roasted…

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Noon Khamei | Persian Cream Puffs Persian Cream Puffs, Food Persian, Persian Sweets, Persian Desserts, Fancy Meals, Persian Princess, Persian Recipes, Persian Cuisine, Iranian Food

Preheat oven to 450 F, center rack for 30 minutes Yields 14 cream puffs Prep time: 20 minutes Bake time: 15 + 25 minutes You will need: An electric mixer with a whisk attachment. A small 1-Qt saucepan. A large pastry bag with a plain tube tip. A large cookie sheet lined with silicone mat or parchment paper.

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Toot (Iranian Marzipan) Recipe - Los Angeles Times Marzipan Recipe, Persian Recipes, Persian Cuisine, Almond Powder, Blanched Almonds, Almond Paste, Almond Flavor, Gel Food Coloring, Persian Food

Toot means mulberry in Persian and this fragrant and jewel-like Iranian marzipan pays homage to the beloved fruit. Toot can be enjoyed all year but it is often made to celebrate festive occasions like Nowruz and weddings. The almond paste is prepared with freshly ground blanched almonds, perfumed with rosewater and shaped to resemble a mulberry. The almond extract used here is not traditional but can be added to taste for a deeper almond flavor. They are beautiful left natural or you can…

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