Extra Sweet Nowruz with ZoZo Baking

Join us as we get ready to celebrate the Persian New Year, Nowruz (or also spelled Norooz, Nowrooz, Norouz, Noroz) which occurs on the moment of the Spring Equinox. Persians around the world celebrate by gathering around a Sofreh Haft Seen, the symbolic display of the “Seven S’s” that sets the intentions of the new year. 

 

In the second half of the episode, Beata and Bita are joined by special guest Fariba Nafissi from ZoZo Baking and the trio chat about what Nowruz means to them and special memories. Fariba shares her recipe for Nane-Par Feather Cookies with the Modern Persian Food podcast listeners! Recipe below and learn more HERE. 

 

Episodes referenced:

Episode 126: Persian New Year | Norooz/Nowruz

Episode 75:  Norooz Haft Seen

Episode 73: Growing Sabzeh with Naz Deravian

Episode 22:  Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori

Episode 23:  Norooz Part 2

Episode 24:  Norooz Part 3

 

ZoZo Baking Recipe for Nane Par:

Feather Cookies

Yields: 45-50 cookies                                      Bake time: 10 minutes

Ingredients:

• 150g (1 1/2 cups) powdered sugar

• 200g (1 cup & 1 tablespoon) vegetable shortening

• 2 egg yolks

• 375g (2 cups) all purpose flour

• 2 teaspoons cardamom powder

• 3-4 tablespoons brewed saffron (for decoration)

• 50g / 1/3 cup ground pistachios (for decoration)

Process:

1. Preheat the oven to 325°F , cover two baking trays with parchment paper.

2. Using a food processor mix in the powdered sugar and shortening, until smooth and creamy. Add the egg yolks and mix. Add flour and pulse until you have a soft dough.

3. Slightly dust your work surface with flour, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies, and decorate with brewed saffron and ground pistachios.

4. Bake in preheated oven for 10 minutes or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.

 

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

Podcast production by Alvarez Audio