21 Nowruz Recipes to Welcome a Fresh Start This Spring Ring in the Persian New Year with kebabs, herbed rice, saffron fish, slow-braised lamb, rose-scented treats, and more. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 17, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely Nowruz, meaning “new day” in Persian, coincides with the Northern Hemisphere’s spring equinox, a precisely timed astronomical event that falls on March 19, 20, or 21 each year. It marks the start of a new year on the Iranian Solar Hijri calendar — and the beginning of a joyous 13-day festival centered on renewal and abundance. Like any good celebration, food plays a key role. Carefully curated menus feature dishes that symbolize rebirth, all meant to be shared with friends and family. While traditions vary by region, two dishes anchor the Nowruz feast: a fragrant herbed rice called sabzi polo and the golden, saffron-marinated fish known as mahi zafaroni. We have those and many more recipes to help you welcome a fresh start this spring. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 21 Nowruz Sabzi Polo (Herbed Rice) Ellen Silverman Sabzi polo is a staple on the Persian New Year's table. It's made with basmati rice, roasted garlic, and layers of fresh herbs that symbolize spring. What's most coveted is the tahdig — the crunchy crust that forms on the bottom of the pot during cooking. Get the Recipe Save 02 of 21 Mahi Zafaroni (Pan-Seared Fish with Saffron and Dried Lime) Ellen Silverman Traditionally made with white fish, mahi zafaroni is a nonnegotiable Nowruz main. Dried limes, also known as black limes, originated in the Persian Gulf and are widely used throughout the Middle East to provide a sour depth and earthy, fermented flavor to dishes like this one — you'll need three whole dried limes plus dried lime powder to make it. Get the Recipe Save 03 of 21 Khagineh (Stuffed Persian Sugar Omelet) Victor Protasio / Food Styling by Maggie Ruggiero / Prop Styling by Christine Keely This pancake-like treat is a feast for the senses. It's filled with a warmly spiced mixture of ground walnuts and Medjool dates, garnished with pistachios and rose petals, drizzled with golden saffron syrup, and served with rosewater-scented whipped cream. Enjoy it for breakfast, an afternoon snack, or even dessert. Get the Recipe Save 04 of 21 Grilled Fish Kebabs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Called mahi kebabs in Iran, this dish starts by seasoning white fish with turmeric and dried lime, then marinating it in a blend of grated onion, olive oil, and lime juice. The fish is basted with lime butter as it grills, then served with all the accoutrements: sliced onion, lime wedges, lavash, sumac, yogurt, and herbs. Get the Recipe Save 05 of 21 Khorak Ghosht-e Bareh (Slow-Braised Lamb) Ellen Silverman Nasim Alikhani, chef and owner of Sofreh in New York City, makes this slow-cooked lamb part of her Nowruz feast. Cinnamon, garlic, turmeric, and cumin flavor a rich, warming braise that renders onions silky and the lamb melty and tender. Get the Recipe Save 06 of 21 Kashke Bademjan (Iranian Kashk and Eggplant Dip) Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Though this recipe can be made with plain whole-milk yogurt, it's worth seeking out Iranian kashk, which is a bit thicker and saltier. It's paired with mashed pan-fried eggplant plus onion, garlic, saffron, turmeric, and fried dried mint for a colorful dip with a luscious texture, perfect for serving with fresh veggies and toasted flatbread. Get the Recipe Save 07 of 21 Pistachio-Rose Brittle Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Christine Keely This riff on sohan‑e qom uses dried rose petals, pistachios, and a pinch of saffron to turn standard nut brittle into a striking, sophisticated treat. Get the Recipe Save 08 of 21 Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip) Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Buttery Castelvetrano olives, meaty walnuts, and tangy pomegranate arils pack this quintessential Persian dip with contrasting flavors and textures. It's a popular appetizer for both Yalda (the winter solstice) and Nowruz. Get the Recipe Save 09 of 21 Walnut Baklava Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Unlike its honey-soaked cousins, this Iraqi-style baklava from Doris Zilkha gets its sweetness from rosewater-lemon syrup. A traditional diamond cut and festive pistachio topping make it as beautiful as it is buttery. Get the Recipe Save 10 of 21 Kuku Sabzi (Persian Herb Frittata) © Con Poulos Kuku sabzi is essential to the holiday's green theme of rebirth. Shredded carrots, onion, zucchini, and potato give this classic Persian frittata a light, airy bite. The inclusion of brewed saffron imparts a distinct Persian flavor — the recipe makes more than you'll need, so reserve the rest to perfume another dish. Get the Recipe Save 11 of 21 Sholeh Zard (Saffron Rice Pudding) © Abby Hocking The most beloved sweet of the Nowruz celebration, sholeh zard is a sunny rice pudding that captures the essence of spring through saffron, cardamom, and rosewater. Get the Recipe Save 12 of 21 Persian Split Pea and Rice Soup with Lamb Meatballs © Christina Holmes Bright, herbaceous, and easy to make ahead, this hearty ash-e lapeh (a Persian comfort soup) features a generous swirl of tangy pomegranate molasses — or robb-e anâr in Persian — to heighten the flavors in each bowl. Get the Recipe Save 13 of 21 Kurdish Fried Chicken in Broth Excerpted from Taste of Persia by Naomi Duguid (Artisan Books). Copyright © 2016. Photographs by Gentl & Hyers. "I love this style of cooking chicken for both its flavor and its ease. The chicken is cut into pieces and rubbed with salt and lemon juice, kind of a quick marinade, before being shallow-fried until golden," says cookbook author Naomi Duguid. "There’s no worry about whether the frying cooks the chicken completely, because it then simmers in water with a little onion, turmeric, and cumin until tender and cooked through." Get the Recipe Save 14 of 21 Tupak E-Khorma (Date and Nut Truffles) Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell A combination of finely ground almonds and walnuts is mixed with sweet dates, bitter tahini, honey, and pistachios before it's rolled into balls and coated in grated coconut, white sesame seeds, and cocoa powder for these creative truffles from Iranian cooking instructor Mab Abbas. Get the Recipe Save 15 of 21 Saffron Chicken Kebabs Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless Called joojeh kebabs in Farsi, these moist, fragrant skewers from cookbook author Louisa Shafia are soaked in a simple yogurt marinade infused with saffron, lemon juice, garlic, and grated onion. Get the Recipe Save 16 of 21 Bastani Irani (Rosewater-and-Saffron Ice Cream) © Con Poulos Traditionally served between two wafers, this vibrant ice cream from Mahin Gilanpour Motamed, Persian cook and mother of former F&W editor in chief Nilou Motamed, is made by steeping saffron in a custard base, then stirring in rosewater and vanilla extract. Get the Recipe Save 17 of 21 Golab Gimlet Ellen Silverman Rosewater, or golab, has been used for centuries in cleansing and healing rituals during Nowruz. Made with vodka, lime, simple syrup, blanc vermouth, muddled tarragon, and, of course, rosewater, this Persian riff on the classic British cocktail is a terrific choice for contemporary Nowruz celebrations. Get the Recipe Save 18 of 21 Spinach Borani Ellen Silverman Borani combines vegetables (often spinach or chard) with yogurt to create a creamy, savory dip widely found in Iranian, Persian, and Turkish cuisines. This version is especially thick and spinach-forward; a topping of tart and tangy candied barberries balances the yogurt’s richness. Get the Recipe Save 19 of 21 Persian Love Cake Matt Russell “This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rosewater and citrus, and decorated with bright green pistachios,” says cookbook author and blogger Yasmin Khan of her pretty petal-strewn dessert. It's a new classic for the modern Nowruz table. Get the Recipe Save 20 of 21 Chilled Persian Yogurt Soup © David Malosh A base of plain Greek yogurt is studded with raisins, cucumber, mint, dill, chives, walnuts, and rose petals for this easy no-cook soup from Fly Trap in San Francisco. Called ab doogh khiar in Iran, it's especially delicious with grilled bread. Get the Recipe Save 21 of 21 Kurdish Dumplings in Yogurt © Madeleine Hill Andrew Zimmern's take on kotulk daw features a seasoned mix of ground lamb and beef, wrapped in a simple dough and simmered in an herbed yogurt broth until plump and tender. Get the Recipe Save Explore more: Food Holidays & Occasions Nowruz Was this page helpful? Thanks for your feedback! Tell us why! Other Submit