The Persian New Year, on the vernal equinox, lasts for 13 days. The kickoff, Nowruz (New Day), was Saturday, and though the feast for that gets lots of fanfare, the holiday concludes with Sizdeh Beder (Nature Day), April 2. That day’s dishes might include ash reshteh, a thick soup of beans, noodles and herbs; marinated chicken kebabs; lamb with rice; salads; and a yogurt, mint and rose water drink, dogh abali. Nasrin Rejali, who emigrated from Iran and in 2016 moved to New York, where she cooked for the Eat Offbeat catering organization, now has her own company, Nasrin’s Kitchen, with a commissary in Queens. She’s selling a complete Sizdeh Beder dinner for two, to go. It’s well-prepared, though those unfamiliar with the dishes might need more precise instructions for reheating and assembling.
Sizdeh Beder dinner, $90 for two (plus $15 delivery), pickup at 349 Bedford Avenue, Williamsburg, Brooklyn; order by March 31, nasrinskitchen.com.
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