Top 10 Navroz Recipes and Food Ideas With PDF

Navroz, also known as the Persian New Year, is a day that marks the beginning of spring and is celebrated by many communities around the world. The festival is celebrated with great enthusiasm and joy, and one of the most significant aspects of this celebration is the traditional food. Navroz recipes are an integral part of the celebration, and they reflect the rich culinary heritage of the regions that celebrate it.

One tasty and popular Navroz dish is the 'Pulao'. This fragrant rice dish features aromatic spices such as cardamom, cinnamon, and cloves, along with dried fruits like raisins, apricots, and dates. The pulao is traditionally served with chicken or lamb, and it is a must-have dish for the festive occasion.

Another popular Navroz recipe is 'Falooda', a refreshing and flavourful dessert that is perfect for the spring season. It is essentially a milk-based dessert made with vermicelli, rose syrup, basil seeds, and ice cream, topped with chopped nuts and berries. It is a sweet treat that is loved by all, and it is perfect for sharing with family and friends during the Navroz celebrations.

Finally, no Navroz feast is complete without the classic 'Sheer Khurma' dessert. Sheer Khurma is a traditional Indian sweet made with vermicelli and milk, flavoured with fragrant saffron, cardamom, and nuts. It is creamy and delicious and is a favourite among people of all ages. It is often served as a dessert after the main course, and it is a perfect way to end any festive meal.

In conclusion, Navroz is a special time of year, and the food that is prepared for this occasion reflects the culture and traditions of the communities that celebrate it. Whether it's the Pulao, Falooda, or Sheer Khurma, these Navroz recipes are not just delicious but also help to bring people together in celebration and joy.

Provide readers with some Navroz recipe ideas, focusing on traditional dishes like sabzi polo (herbed rice) and dolmeh (stuffed grape leaves).

Navroz, also known as Nowruz or Persian New Year, is a celebration of spring and renewal that is observed by many cultures around the world. Here are 10 Navroz recipes and food ideas to try:

12. Sabzi Polo (Herbed Rice):

This fragrant rice dish is a staple of Persian cuisine and often served during Navroz. To make Sabzi Polo, sauté onions and herbs such as parsley, dill, coriander, and fenugreek in oil or butter. Then add the rice and water and simmer until the rice is tender.

Sabzi Polo ba Mahi: This traditional Iranian dish features herbed rice served with fish. The rice is typically flavored with dill, parsley, coriander, and fenugreek.

Sabzi Polo (Herbed Rice) recipe

Here's a recipe for Sabzi Polo:

Ingredients:

• 3 cups of basmati rice
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 1 cup chopped fresh cilantro
• 1/2 cup chopped fresh chives or green onions
• 4 tbsp. butter
• 4 tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 4 cups of water

Instructions:

1. Rinse the rice several times until the water runs clear and soak it in salted water for at least an hour.
2. Bring a large pot of water to a boil and add the soaked rice. Cook for about 6-8 minutes or until the rice is parboiled but still firm.
3. In another pan, melt the butter and olive oil over medium heat. Add the chopped herbs and sauté for about 5-7 minutes until they are fragrant.
4. Drain the parboiled rice and then layer a third of the rice in the bottom of a large pot. Add a layer of the herb mixture on top of the rice, then repeat this layering process until all of the rice and herbs are used up, ending with a layer of rice on top.
5. With the back of a spoon, make 4-5 holes in the rice mixture to allow steam to escape, and then sprinkle the remaining butter on top of the rice along with salt and black pepper. Pour the water over the rice and cover the pot.
6. Place the covered pot over low heat and cook for about 30-40 minutes, or until the rice is tender and the water has been absorbed.
7. Remove the pot from heat and allow it to rest for 5-10 minutes before removing the lid. Fluff the rice with a fork and serve hot.

Enjoy your delicious Sabzi Polo!

11. Dolmeh (Stuffed Grape Leaves): 

Dolmeh is a popular appetizer that is typically served during Navroz. To make dolmeh, mix together ground beef or lamb with rice, herbs, and spices such as mint, dill, cinnamon, and turmeric. Stuff the mixture into grape leaves and cook them in a pot with tomato sauce and lemon juice.

Dolmeh Barg-e Mo: Grape leaves stuffed with rice, herbs, and sometimes meat, this dish is a staple in many Middle Eastern and Mediterranean cuisines.

Dolmeh (Stuffed Grape Leaves) Recipe

Here's a recipe for Dolmeh (Stuffed Grape Leaves):

Ingredients:

• 1 jar of grape leaves, drained and rinsed
• 1 cup of basmati rice
• 1/4 cup of olive oil
• 1 large onion, chopped
• 1/2 cup of fresh parsley, chopped
• 1/2 cup of fresh mint, chopped
• 1/2 cup of fresh dill, chopped
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1/2 teaspoon of ground cinnamon
• Juice of 1 lemon
• 1 cup of hot water

Instructions:

1. Rinse the rice in cold water and let it soak for 1 hour.
2. In a large frying pan, heat the olive oil over medium-high heat, add the chopped onions, and sauté until they are soft and translucent.
3. Add the soaked rice to the pan and cook for 5 minutes, stirring frequently.
4. Add the chopped herbs, salt, black pepper, and cinnamon to the pan and stir well.
5. Remove from heat and let the mixture cool to room temperature.
6. To prepare the grape leaves, carefully separate them from each other and remove the stem.
7. Place a grape leaf flat on a work surface with the shiny side down and the stem end facing you.
8. Place a tablespoon of the rice filling near the stem end and fold the bottom of the leaf up over the filling.
9. Fold in the sides of the leaf and roll up tightly.
10. Repeat with the remaining grape leaves and filling mixture.
11. Line the bottom of a large pot with any torn or unused grape leaves.
12. Arrange the rolled grape leaves in layers in the pot, packing them tightly together.
13. Pour the lemon juice and hot water over the grape leaves.
14. Place a heavy plate over the grape leaves to keep them from moving around during cooking.
15. Cover the pot and simmer over low heat for about 45 minutes or until the grape leaves are tender and the rice is cooked.
16. Remove from heat and let cool for a few minutes before serving. Enjoy!

10. Ash Reshteh (Noodle Soup): 

Ash Reshteh is a hearty soup made with beans, herbs, and noodles. To make this dish, sauté onions, garlic, and herbs such as parsley, cilantro, and spinach in oil. Then add beans, lentils, and noodles and cook until the ingredients are tender. Garnish with fried onions and mint.

Ash Reshteh (Noodle Soup) recipe 

Here's a recipe for Ash Reshteh (Noodle Soup):

Ingredients:

• 1/2 cup dried chickpeas, soaked overnight and drained
• 1/2 cup dried kidney beans, soaked overnight and drained
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon turmeric
• 1 tablespoon salt
• 8 cups water or vegetable broth
• 1 cup thick noodles, broken into pieces
• 1 cup spinach leaves, chopped
• 1 cup parsley leaves, chopped
• 1 cup cilantro leaves, chopped
• 1 cup scallions, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup dill leaves, chopped
• 2 tablespoons lemon juice
• 1/2 cup kashk (diluted whey) or sour cream (optional)
• 3 tablespoons olive oil

Instructions:

1. In a large pot, add the soaked chickpeas and kidney beans with enough water to cover them. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes.
2. In another pot, sauté the onion in 3 tablespoons of olive oil over medium heat until translucent.
3. Add minced garlic, turmeric, and salt to the onions and cook for another 2 minutes.
4. Add 8 cups of water or vegetable broth to the onion mixture and bring to a boil.
5. Stir in the broken noodles, spinach, parsley, cilantro, scallions, mint, and dill to the pot.
6. After the beans have cooked, strain them and add them to the soup pot.
7. Reduce heat and let the soup simmer for about 30 minutes, stirring occasionally.
8. Stir in the lemon juice and cook for an additional 5 minutes.
9. If using kashk or sour cream, mix it with 1/4 cup of hot soup broth in a separate bowl until smooth. Then, gradually stir this mixture into the soup pot.
10. Serve the soup hot, topped with additional herbs and toasted bread or croutons. Enjoy!

09. Kookoo Sabzi (Herb Frittata): 

Kookoo Sabzi is a savory frittata made with herbs such as parsley, dill, cilantro, and chives. To make this dish, whisk eggs with the herbs and seasonings such as salt and pepper. Fry the mixture in a skillet until it is golden brown and crispy on both sides.

Kookoo Sabzi (Herb Frittata) recipe

Here's a recipe for Kookoo Sabzi (Herb Frittata):

Ingredients:

• 2 cups of fresh parsley, chopped
• 2 cups of fresh cilantro, chopped
• 1 cup of fresh dill, chopped
• 1/2 cup of fresh chives, chopped
• 1/2 cup of fresh fenugreek leaves (optional), chopped
• 4 spring onions, sliced
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 4 large eggs
• 1/4 cup of flour
• 1/4 teaspoon of baking powder
• 1/2 cup of vegetable oil

Instructions:

• In a large mixing bowl, combine the chopped herbs and spring onions.
• Add the salt and black pepper and mix well.
• In a separate bowl, beat the eggs until frothy.
• Gradually add the flour and baking powder to the eggs, whisking to combine well.
• Add the egg mixture to the herb mixture and mix well.
• Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
• Pour the herb and egg mixture into the skillet and reduce the heat to medium.
• Cook the frittata until the edges are golden brown and the center is set, about 8-10 minutes.
• Using a spatula, carefully flip the frittata over and cook for an additional 5-7 minutes on the other side.
• Once cooked through, remove the frittata from the skillet onto a plate.
• Cut into slices and serve hot or room temperature. Enjoy!

08. Baklava (Sweet Pastry):

Baklava is a sweet pastry made with layers of phyllo dough, nuts, and syrup. To make baklava, layer sheets of phyllo dough with a mixture of chopped nuts such as pistachios or walnuts. Bake the pastry until it is golden brown and then pour a syrup made with sugar and rosewater over the top.

Baklava (Sweet Pastry) Recipe

Here's a recipe for Baklava (Sweet Pastry):Ingredients:

• 1 pound of phyllo dough, thawed
• 1 1/2 cups of unsalted butter, melted
• 2 cups of walnuts or pistachios, finely chopped
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1 cup of sugar
• 1 cup of water
• 1/2 cup of honey
• 2 teaspoons of lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, mix together the chopped nuts, cinnamon, and cloves.
3. Brush a 9x13 inch baking dish with melted butter.
4. Unroll the phyllo dough and cut it to fit into the baking dish.
5. Layer 10 sheets of phyllo dough in the prepared baking dish, brushing each layer generously with melted butter.
6. Sprinkle a thin layer of the nut mixture over the phyllo dough.
7. Continue layering and buttering phyllo dough and nut mixture until all ingredients are used up.
8. Top with 10 more layers of phyllo dough, generously brushing each layer with melted butter.
9. Using a sharp knife, cut the baklava into diamond-shaped pieces.
10. Bake the baklava in the preheated oven for about 45 minutes or until golden brown.
11. While the baklava is baking, make the syrup by combining the sugar, water, honey, and lemon juice in a saucepan.
12. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until thickened.
13. Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over it.
14. Allow the baklava to cool completely before serving. Enjoy!

07. Kuku Sabzi: 

Another popular Persian dish for Navroz, Kuku Sabzi is an herb omelette made with eggs, herbs like parsley and cilantro, and spices such as turmeric

Kuku Sabzi Recipe

Here's a recipe for Kuku Sabzi (Persian Herb Frittata):

Ingredients:

• 6 large eggs
• 1 cup chopped fresh parsley
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh dill
• 1/2 cup chopped fresh chives or scallions
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour
• 1/2 tsp turmeric
• Salt and black pepper to taste
• 1/4 cup vegetable oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, beat the eggs until frothy.
3. Add the chopped herbs, baking powder, flour and turmeric and mix well.
4. Season with salt and pepper to taste.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Pour the egg mixture into the skillet and reduce the heat to medium.
7. Cook the frittata until the edges are golden brown and the center is set, about 8-10 minutes.
8. Using a spatula, carefully flip the frittata over and cook for an additional 5-7 minutes on the other side.
9. Once cooked through, remove the frittata from the skillet and transfer it to a baking dish.
10. Bake the frittata in the preheated oven for about 15-20 minutes or until cooked through.
11. Remove the frittata from the oven and allow it to cool for a few minutes before slicing and serving.
12. Serve the kuku sabzi hot or at room temperature with bread, yogurt or salad. Enjoy!

06. Reshteh Polo: 

This Iranian rice dish is made with saffron rice and thin noodles, and often includes raisins or other dried fruits.

Reshteh Polo Recipe

Here's a recipe for Reshteh Polo (Persian Rice with Noodles):

Ingredients:

1. 2 cups basmati rice
2. 2 cups water
3. 1/2 cup vegetable oil or ghee
4. 1 onion, chopped
5. 1/2 tsp turmeric
6. Salt and black pepper to taste
7. 1/2 cup raisins or barberries (optional)
8. 2 cups reshteh (Persian noodles) or angel hair pasta, broken into pieces
9. 1/4 cup slivered almonds or pistachios, toasted

Instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a large pot, bring 8 cups of salted water to a boil.
3. Add the soaked rice to the pot and cook for about 6-7 minutes or until parboiled.
4. Drain the rice and rinse it with cold water.
5. In another pot, heat the vegetable oil or ghee over medium-high heat.
6. Add the chopped onions and sauté until translucent.
7. Add the turmeric, salt, and black pepper to the onions and stir well.
8. Add the parboiled rice to the pot and mix well.
9. Add 2 cups of water to the pot and bring to a boil.
10. Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and fluffy.
11. Meanwhile, in a separate pot, cook the reshteh or angel hair pasta according to the package instructions.
12. Once cooked, rinse the noodles with cold water and drain well.
13. In a skillet, melt 2 tbsp butter over medium heat.
14. Add the raisins or barberries (if using) to the skillet and sauté for a couple of minutes.
15. Add the cooked noodles to the skillet and mix well.
16. To serve, transfer the rice to a serving platter and top with the noodle mixture.
17. Garnish with slivered almonds or pistachios and enjoy!

05. Ash-e Reshteh: 

A hearty soup made with beans, noodles, herbs, and spices, Ash-e Reshteh is a popular dish on Persian New Year.

Ash-e Reshteh Recepie 

Here's a recipe for Ash-e Reshteh (Persian Noodle Soup with Beans and Herbs):

Ingredients:

1. 1 cup dried kidney beans, soaked overnight and drained
2. 1 onion, chopped
3. 3 cloves garlic, minced
4. 1 tsp turmeric
5. 1/2 tsp ground cinnamon
6. 1/2 tsp ground cumin
7. 6 cups water or vegetable broth
8. 1/2 cup lentils
9. 1/2 cup garbanzo beans, cooked
10. 1/2 cup reshteh (Persian noodles) or fettuccine, broken into pieces
11. 4 cups chopped mixed fresh herbs (parsley, cilantro, dill, scallions)
12. 1/2 cup spinach leaves, chopped
13. Salt and black pepper to taste
14. 1/4 cup olive oil
15. 2 tbsp dried mint
16. 2 tbsp flour
17. 2 tbsp kashk (diluted whey) or sour cream (optional)

Instructions:

1. In a large pot, add the soaked kidney beans with enough water to cover them. Bring to a boil, then reduce heat and simmer until tender, about 45 minutes.
2. In another pan, sauté the onion in olive oil over medium heat until translucent.
3. Add minced garlic, turmeric, cinnamon, and cumin to the onions and cook for another 2 minutes.
4. Add 6 cups of water or vegetable broth to the onion mixture and bring to a boil.
5. Add the lentils and garbanzo beans to the pot and stir well.
6. Reduce heat and let the soup simmer for about 30 minutes, stirring occasionally.
7. Add the chopped herbs, spinach, salt, and black pepper to the pot and stir well.
8. Cook the mixture for an additional 10-15 minutes or until the herbs are tender.
9. Meanwhile, cook the reshteh or fettuccine according to package instructions.
10. Once cooked, rinse the noodles with cold water and drain well.
11. In a separate pan, mix the dried mint and flour with 1/4 cup of hot soup broth until smooth.
12. Gradually whisk this mixture into the soup pot and stir well.
13. If using kashk or sour cream, mix it with 1/4 cup of hot soup broth in a separate bowl until smooth. Then, gradually stir this mixture into the soup pot.
14. Add the cooked noodles to the soup pot and mix well.
15. Serve the soup hot, topped with additional herbs and toasted bread or croutons. Enjoy!

04. Shirin Polow: 

A sweet rice dish made with saffron, orange peel, pistachios, almonds, and raisins, Shirin Polow is often served at special occasions like weddings and holidays.

Shirin Polow Recipe: 

Here's a recipe for Shirin Polow (Persian Sweet Rice with Carrots and Raisins):

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1/2 cup vegetable oil or ghee
• 1 onion, chopped
• 1 pound carrots, peeled and grated
• 1 cup raisins or barberries (optional)
• 3 tbsp sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 cup slivered almonds or pistachios, toasted

Instructions:

1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a large pot, bring 8 cups of salted water to a boil.
3. Add the soaked rice to the pot and cook for about 6-7 minutes or until parboiled.
4. Drain the rice and rinse it with cold water.
5. In another pot, heat the vegetable oil or ghee over medium-high heat.
6. Add the chopped onions and sauté until translucent.
7. Add the grated carrots to the onions and sauté for a few minutes.
8. Add the raisins or barberries (if using) to the pot and stir well.
9. Add the sugar, cinnamon, and cardamom to the pot and mix well.
10. Add 1 cup of water to the pot and bring to a boil.
11. Reduce heat to low and simmer for about 15-20 minutes or until the carrots are cooked through and the liquid has reduced.
12. In a separate pot, add 4 cups of water and bring to a boil.
13. Add the parboiled rice to the pot and mix well.
14. Reduce heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and fluffy.
15. Once cooked, remove the rice from the pot and transfer it to a serving platter.
16. Spread the carrot mixture on top of the rice.
17. Cover the platter with a clean kitchen towel and let it sit for a few minutes to steam.
18. Top with slivered almonds or pistachios and serve hot. Enjoy!

03. Halva: 

A sweet, dense dessert made from sesame paste or flour and sugar, halva is a staple in many Middle Eastern countries.

Halva Recipe

Here's a recipe for Halva (Persian Sweet Confection):

Ingredients:

1. 1 cup semolina flour
2. 1/2 cup unsalted butter or ghee
3. 1 cup sugar
4. 1 cup water
5. 1/4 tsp ground cardamom
6. 1/4 cup slivered almonds or pistachios, toasted

Instructions:

1. In a large skillet, melt the butter or ghee over medium heat.
2. Add the semolina flour to the skillet and stir well.
3. Cook the mixture, stirring constantly, for about 10 minutes or until it turns golden brown and fragrant.
4. In a separate saucepan, combine the sugar and water and bring to a boil.
5. Reduce heat and let the mixture simmer for about 10 minutes or until the sugar has dissolved and the liquid has thickened.
6. Add the cardamom to the sugar mixture and stir well.
7. Gradually pour the sugar mixture into the semolina mixture, stirring constantly.
8. Continue cooking the mixture over low heat, stirring constantly, for another 10-15 minutes or until it thickens and begins to pull away from the sides of the skillet.
9. Once cooked, remove the halva from the skillet and transfer it to a serving dish.
10. Smooth out the top of the halva with a spatula or spoon.
11. Garnish with slivered almonds or pistachios.
12. Let the halva cool to room temperature and then serve. Enjoy!

02. Samosas: 

Savory pastries filled with spiced potatoes, peas, and sometimes meat, samosas are a popular snack in many South Asian and Middle Eastern cuisines.

Here's a recipe for Samosas (Indian Savory Pastries):

Ingredients: 

For the dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/3 cup vegetable oil or ghee
• 1/2 cup warm water

For the filling:

• 2 medium potatoes, peeled and diced
• 1/2 cup green peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• Salt and black pepper to taste
• 2 tbsp vegetable oil
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large mixing bowl, combine the flour and salt.
2. Add the vegetable oil or ghee and mix well.
3. Gradually add the warm water, kneading the mixture until a soft dough forms.
4. Cover the dough with a damp towel and let it rest for about 30 minutes.
5. Meanwhile, in a separate pot, boil the diced potatoes and green peas until tender. Drain and set aside.
6. In a skillet, heat the vegetable oil over medium-high heat.
7. Add the chopped onions and sauté until translucent.
8. Add minced garlic and grated ginger to the onions and cook for another minute.
9. Add the cooked potatoes and green peas to the skillet and stir well.
10. Add the ground cumin, coriander, garam masala, turmeric, salt, and black pepper to the mixture and stir well.
11. Cook the filling mixture for another few minutes, stirring occasionally.
12. Once cooked, remove the filling from heat and stir in the chopped cilantro.
13. Preheat the oven to 375°F (190°C).
14. On a lightly floured surface, roll out the dough into thin circles.
15. Cut each circle in half to form semi-circles.
16. Take one semi-circle at a time and fold it into a cone, sealing the edges with a small amount of water.
17. Fill each cone with the potato filling and seal the open end with a small amount of water.
18. Place the samosas on a greased baking sheet and brush with melted butter or vegetable oil.
19. Bake the samosas in the preheated oven for about 20-25 minutes or until golden brown and crispy.
20. Remove the samosas from the oven and serve hot with chutney or ketchup. Enjoy!

01. Falooda: 

A sweet and refreshing drink made with milk, rose syrup, vermicelli noodles, and basil seeds, falooda is a popular dessert beverage in many South Asian and Middle Eastern countries.

Here's a recipe for Falooda (Indian Rose and Vermicelli Drink):

Ingredients:

• 1/4 cup vermicelli (falooda sev) or thin rice noodles
• 2 cups milk
• 1/2 cup rose syrup
• 2 scoops vanilla ice cream
• 1 tbsp basil seeds (sabja)
• 1 tbsp chopped pistachios
• 1 tbsp chopped almonds

Instructions:

1. Cook the vermicelli or rice noodles according to package instructions. Drain and rinse with cold water.
2. In a separate bowl, soak the basil seeds in water for about 15 minutes or until they swell up and become jelly-like.
3. Chill the cooked vermicelli or rice noodles and soaked basil seeds in the refrigerator.
4. Once chilled, divide the vermicelli or rice noodles and basil seeds into serving glasses.
5. Pour the rose syrup over the vermicelli or rice noodles and stir well.
6. Add a scoop of vanilla ice cream to each glass.
7. Pour 1/2 cup of milk into each glass.
8. Garnish with chopped pistachios and almonds.
9. Serve the falooda chilled and enjoy!

== >Download Top 10 Navroz Recipes and Food Ideas With PDF

These are just a few examples of traditional Navroz recipes. There are many other delicious dishes that are enjoyed during this festive holiday, from soups and stews to sweets and desserts.

You May Like Also Also Like This