Norooz and the First day of SPRING!!!

It's hard to believe today is already March 21st; The first day of spring! Based on the Palm Springs sunshine - it totally feels like it! The first day of spring is also the vernal equinox, or the one day when day and night are exactly the same length.

The Persians have been celebrating this day for over 3000 years... it is called Nowruz (and has many other spellings including Norooz).  This holiday is believed to have begun in the Zoroastrian reign of Jamshid who is said to have saved mankind from a severe winter destined to kill every living creature.

So in honor of this day of hope I've decided to profile one of the white wines included in the Mood Wine store named after this ancient holiday....

Fazeli 2009 Norooz with Ajeel-e Moshgel Goshah

This beautiful wine is an off-dry blend of Viognier and Muscat. It is a fragrant wine bursting with stone fruit and jasmine and subtle spice. A perfect aperitif wine or a dream pairing with spicy, savory foods.

The Nowruz celebration is full of symbolism... it is still the most important holiday in Iran despite attempts by the Ayatollahs trying to suppress it as a pagan holiday. For more on this wine and the Persian dishes I prepared for it...

TAKE THE JUMP!!!

When I was working with Fazeli Cellars on defining their brand I had to pour over multiple Persian art and history books... suffice it to say, it's a rich and ancient culture. Many of the wines from Fazeli are named after Persian holidays, celebrations or just the beautiful language. I will be talking about more of their wines as Mood Wine gets going, but today it's about Norooz, and the meal I did to celebrate the first day of Spring...

LETS EAT...

I did two things... first I prepared Ajeel-e Moshgel Goshah (unraveller of difficulties). This is a mixture of 7 dried fruits and nuts. I used almonds, pecans, pistachios, dried apricots, dried cherries, dried blueberries, and dried figs. The traditional mix is a different combo of nuts and fruits, but hey, this is a modern interpretation.

This is usually snacked on during the Nowruz Eve dinner, after the spring cleaning of the home... it usually accompanies an omelet with lots of dill and spinach.

For the main dish I did Sabzi Polo Ba Mahi (Rice with Fresh Herbs and Fish)...

Sabzi Polo Ba Mahi

I've had versions of this when I've dined with the Fazeli's. It turned out so good. Here is the recipe I used:

Sabzi Polo Ba Mahi

Ingredients:

• 3 cups of long-grain (preferably basmati) rice

• 1/2 cup chopped chives or scallions

• 1-1/2 cups coarsely chopped parsley

• 1-1/2 cups chopped fresh dill
• 
2/3 cup butter

• 1/2 tsp ground saffron, dissolved in 2 T hot water
• 
3 whole cloves garlic, minced
• 2 whole leeks, thoroughly washed
 and chopped
• White fish fillets, one per guests ((I used Cod)
• 1 egg for dipping fish before flour dredging
• 1/2 cup flour for dredging
 seasoned with kosher salt
• 4 T oil (I used Ghee)
• 
Juice of 2 bitter oranges, or 2 lemons

Method:

Cook the rice, when done, set aside to assemble with herbs and saffron. While rice is cooking mix the chives, parsley, dill, garlic, and leeks together.

In a pot, heat half the butter with a drop of the dissolved saffron. Once butter with saffron is melted, begin layering rice with mixed herbs, garlic cloves and leeks. Repeat until done. When done layering, pour the remaining melted butter over the rice and herb layers, and finish by drizzling half the saffron and hot water over the rice. Place a clean dishtowel over the pot and cover with a lid. Cook 10 minutes over medium heat and then 50 minutes over very low heat.

While the rice is cooking dip the fish in the beaten egg and dredge with the flour and salt mixture. Brown fish in the oil in a skillet, over med heat, set aside and keep warm. When rice is done, remove from heat and allow to cool for five minutes.

Gently remove the rice and set it on a platter, without disturbing the crust at the bottom of the pan. This golden crust is a prized part of the meal and is set on a separate platter. Arrange the fish on a serving platter and garnish it with the bitter-orange or lemon juice and the remaining saffron.

NOTE: I used more saffron water then called for. It seemed the amount in the recipe wasn't enough to truly coat and flavor the rice mixture, next time I make it I will probably mix the rice with the saffron water before layering it with the herb mixture. 

Of course, I plated mine...

Dinner

The off-dry Norooz with its lush fruit, slight sweetness and aromatics was a perfect pairing for the rich saffron, fragrant herbs, and mild fish. It also worked well with the salty/sweet flavors of the mixed nuts and fruit. This turned out better than I hoped - I look forward to making it a spring tradition.

Hope you give it a whirl... and if you're dying to try the Norooz it will be available on the Mood Wine Shopping Cart starting Friday March 23. I'll POST THE LINK as soon as it's live!!!

FINAL TIP... IF YOU WANT TO SEE THE PICTURES ON A BIGGER SCREEN SIMPLY CLICK ON ONE AND YOU'LL GET THE FULL VIEW SLIDE SHOW!