Norooz Dinner at Jimmy’s No 43

Haft-Seen table with Hafez book of poetry, coins, eggs, wheatgrass sprouts, and other symbolic elements

Next week marks the vernal equinox, when Persians the world over celebrate Norooz, the ancient Zoroastrian holiday that marks the New Year. On Sunday 18, join me at Jimmy’s No 43 in the East Village for a traditional, locally sourced Norooz feast. I’m really excited about this event, as it’s a chance to share a bit of my heritage, and a preview of my Persian cookbook coming out next spring.

Jumping over fire on Chaharshanbe Suri, the eve before the final Wed of year. Lower East Side.

Norooz is celebrated on the day of the spring equinox. It’s a time for fresh starts, mending misunderstandings, and celebrating life! I did an interview with Jimmy’s No. 43 on the meaning of Norooz, you can read it here.

Baked eggs with fresh herbs, a traditional part of the Norooz meal

I’m teaming up with Chef Jessica Wilson, formerly of Goat Town and A Voce, to make a Norooz meal filled with spring ingredients from the farmer’s market. This is food that goes really well with beer, and if you’ve ever been to Jimmy’s, you know he has a stellar selection of artisan microbrews on tap. Yum!

Faludeh with rhubarb and rosewater, what we'll be having for dessert!


Sabzi Khordan: Platter of Fresh Herbs, Radishes, and Feta served with Flatbread

Ash-e Reshteh: Noodle soup with Beans, Herbs, and Caramelized Onions

Herb Kuku: Baked Eggs with Herbs, Walnuts, and Dried Rose Petals

Mahi: Stuffed Fish with Tamarind, Parsley, and Coriander

Sabzi Polow: Rice with Saffron and Herbs

Mast-o Musir: Yogurt with Shallots

Faludeh: Persian Sorbet with Rhubarb, Rosewater, Rice Noodles, and Pistachios

Flask with Green Cameo Decoration, probably Iran, 9th – 10th century

Yesterday, I went to a preview of the Met’s new exhibit, Byzantium and Islam, Age of Transition. Aside from being an astute visual document of how artistic expression changed under Islam, the exhibit also reminds me of the sacredness and constancy of food throughout time. A flask, a bowl, everyday implements for holding drink and food, show how the ritual of gathering together to eat has always been at the heart of community.

Earthenware bowl, painted in luster over an opaque white glaze, Iraq, 9th–10th century

Many of the artifacts are from the area of the ancient Persian empire, and I couldn’t help but feel a connection to the timelessness of food, and how it always provides a route to skip over the centuries and connect directly with people from the past. Sharing and enjoying food is one thing we all have in common. In the spirit of this tradition, I hope you can join me on Sunday!

Norooz dinner: Sunday March 18, 6-10 pm, Jimmy’s No 43, 43 East 7th Street between 2nd and 3rd.Tix $25. See event details and buy tix here.

2 thoughts on “Norooz Dinner at Jimmy’s No 43

  1. Everything on the menu sounds amazing. I am sure it all tasted so delicious. I have never had faludeh with rhubarb, only with rosewater, albalu or with lemon. I imagine it would be amazing though, the sweet and tart…nothing better! 🙂

    1. All of those flavors are wonderful! I’m really looking forward to cooling off in style this summer with some homemade faludeh—better than ice cream!.

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