Red Wednesday Eve (and Nowruz)

Tonight is the eve of Chahar Shanbeh Soori (pronounced Čār šamba-sūrī), which means Red Wednesday, the last Wednesday of the year in Iran. On this night neighbors in Iran gather to build bonfires, and everyone leaps over the fire, to burn away the bad luck of the old year, and create good luck for the new year.

Red Wednesday is prelude to Nowruz, the Persian New Year, which begins on March 20 or 21, the Spring Equinox, and is celebrated in Iran for two weeks. The word Nowruz means New Day in Persian. It’s an ancient Persian belief that creation of the world took place on the first day of spring.

Agenda this week:
1. Spring cleaning: 
To prepare for Nowruz, Iranians clean their houses, mend anything that is broken, take baths, and buy new clothes. This week I plan to clean the woodwork in the living room, re-glue a broken chair, and scrub the decking on the back porch.

2. Prepare the sabzeh: 
Two weeks ago we planted some seeds in shallow bowls, called the sabzeh in Iran, a symbol of new life. Lentils or wheat are traditional; we planted a mixture of wheat and ryegrain that I had in the cupboard for a cover crop.

This week the sprouts are tall enough to make a good show. To prepare them for the table, we wrap them up with a red ribbon. 

3. Dye a few eggs: 

Yep, colored eggs are a traditional part of Nowruz. The favorite colors are red, green and yellow, but all colors are used. 

4. Make Shir Berenj (Persian Milk & Rice Pudding):

In Farsi, shir means milk and berenj means rice. This pudding is one of the 7 symbolic foods on the Nowruz table, symbolic of taste and health.

Ingredients: 
1/2-c. rice
1-1/2 cups whole milk
1/8-c. sugar
1/8-c. rose water
Cinnamon

Yield: Serves 2- 

1- Rinse rice with cool water and soak, preferably overnight, or at least two hours before cooking.

2- Drain the rice and place in a pot with 1/2-c. water on medium-low heat. Bring to a gentle boil, lower the heat and simmer for 15 minutes or until water is absorbed. Then gradually add milk, stirring frequently to avoid getting a crusty bottom.

3- Once milk is absorbed by all the rice grains, about 40 minutes, add sugar and rose water. Stir well and cook for another 15-20 minutes. Make sure you are cooking on the lowest heat until it thickens.

4- When the pudding is well-cooked transfer it into bowls. Garnish with cinnamon or jam.

5. Make nan-e badami: 

These delicate almond cookies are often served for Nowruz. My recipe is here.

6. Set up a haft sin:
A few days before Noruz every household spreads a tablecloth on the carpet or table called the Sofreh-e Haft Sin - cloth of seven dishes. 

Our suzani.

Traditionally the cloth is white, but we use this appliqued cloth that my art class students have been making. We were inspired by Persian embroidered suzani, and we work on it a little each year. This is what it looks like now.

After we spread the suzani out on the table, we have a hunt to find the symbolic items to put on the haft sin table- including seven bowls filled with seven symbolic foods, each beginning with the Persian letter sheen.

• Sharab- wine, for happiness
• Shakar- sugar, for sweetness
• Shir- milk, for nourishment
• Shireh- fruit syrup (usually grape), for vigor
• Shahd- honey, for productive teamwork
• Shirini- candy, more sweetness
• Shir berenj- rice pudding, for health

Other symbols of spring are also placed on the table; each family has its own traditions, but the common items are: 

• Sabzeh sprouts, for new life
  
• A mirror to reflect the images of creation 
• A candle for each child, to represent wisdom and happiness 
• A Holy Book or book of poetry
• Spring flowers 
• Colored eggs, for fruitfulness 
• Coins, for prosperity 
• Rose water for healing 
• Cookies for a sweet life 

7. Build a fire and JUMP!