Just a little more until the arrival of spring and the new year; these days we're getting ready for the oldest celebration in the history of our beloved Iran.
It has been a tradition in the north to renovate the clay houses with flowers before the start of the new year, and how challenging yet enjoyable this task is!
Cleaning the house, getting rid of old belongings, wearing new clothes, and most importantly, setting the "Haft-Sin" table are some of the things we do before the new year arrives, giving us a sense of renewal and a fresh start.
We people of northern Iran have a habit of eating Sabzi Polo ba Mahi (herb rice with Caspian kutum fish) accompanied by Panir Bereshteh for lunch on the first day of the new year, and it's one of the most delicious combinations for us.

Happy New Year dear 🌱✨
I hope the new year brings you lots of good and beautiful experiences 💚

🔴Ingredients for 3 servings:
1 kg Caspian kutum fish
3 Cups Rice

🔴Herbs for Sabzi Polo:
20 gr Eryngium Planum (Flat Sea Holly)
15 gr Parsley
15 gr Dill
10 gr Fenugreek
10 gr Coriander
10 gr Mint
3 Cloves Garlic or 3 Garlic Chives

Remember the Panir Bereshteh?
It's a mixture of Dill (dried or fresh) along with cheese and eggs fried in oil.

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