Persian celebrations · the first day of spring
Nowruz, “new day”, is the Persian New Year. It arrives at the exact moment of the spring equinox, around 20–21 March, and for Iranians it’s the biggest celebration of the year: new clothes, a spotless house, the haft-sin table, family visits, and a lot of very good food. Here’s the whole season explained, with the dishes that go with every part of it.
What is Nowruz?
Nowruz has been celebrated for more than 3,000 years, since long before Islam, and today it’s shared by over 300 million people, from Iran, Afghanistan and Central Asia to the Caucasus, Kurdistan and Iranian families all over the world. UNESCO lists it as world intangible heritage, and the United Nations marks 21 March as the International Day of Nowruz.
The new year begins at the precise second of the equinox, the sal tahvil. Families gather around the haft-sin, often counting down together, then hug, kiss, and the elders hand out eidi, crisp new banknotes tucked into a book, to the children.
Before Nowruz
- Khaneh tekani, “shaking the house”. The great spring clean. Carpets are beaten, curtains washed, every cupboard emptied.
- Growing sabzeh. About two weeks ahead, wheat, lentils or mung beans are soaked and sprouted on a plate, so they’re lush and green in time for the haft-sin.
- Chaharshanbe Suri. On the last Tuesday night before the new year, people jump over small bonfires singing “zardi-ye man az to, sorkhi-ye to az man”: “my paleness to you, your redness to me”, giving the year’s troubles to the fire and taking its warmth. A bowl of Ash-e Reshteh is the classic thing to eat that night.
The haft-sin table
Haft means seven and sin is the letter S. The table holds seven things whose Persian names start with S, each a wish for the year ahead:
- Sabzeh: sprouted wheat or lentils, for rebirth and growth.
- Samanu: a sweet wheat pudding, for strength and plenty.
- Senjed: dried oleaster fruit, for love.
- Sir: garlic, for good health.
- Sib: apples, for beauty.
- Somagh: sumac, the colour of sunrise.
- Serkeh: vinegar, for patience and long life.
Around them go a mirror, candles, painted eggs, a bowl of goldfish, coins, a hyacinth (sonbol) and a book of poetry, usually Hafez.
The Nowruz menu
The thirteen days of Nowruz
Nowruz lasts almost two weeks. The days are spent on did-o-bazdid: visiting family and friends, oldest first, with tea, fruit, nuts and sweets in every house. On the thirteenth day, Sizdah Bedar, everyone heads outdoors for a picnic, because staying inside on the thirteenth is said to be unlucky. The sabzeh from the haft-sin is thrown into running water to carry away the year’s bad luck, and single people tie knots in blades of grass, wishing to find love before next Nowruz.
Nowruz questions
When is Nowruz?
At the spring equinox, around 20–21 March. The exact moment changes every year, and Iranians count down to the second.
What do you say at Nowruz?
“Nowruz mobarak!” (Happy Nowruz) or “Eid-etoon mobarak!” (Happy New Year to you all). “Sal-e no mobarak” also means Happy New Year.
Is Nowruz religious?
No. It’s a celebration of spring and renewal that’s older than the major religions of the region, celebrated by people of every faith and none.
What is eaten on Nowruz?
The classic Nowruz Day meal is Sabzi Polo ba Mahi, herb rice with fish, with Kookoo Sabzi. Reshteh Polo is eaten on New Year’s Eve, and Ash-e Reshteh in the days before and on Sizdah Bedar.
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