When your Sabzeh game is strong…

Hello there my lovely readers! are you surprised to hear from me so soon? I know I’m not due for a post for a few weeks…however this is an exception. You see in a few hours time it will be Norouz aka Persian new year and this year I wanted to share with you my journey to growing Sabzeh.

Before we get started, if you are reading this post and don’t know what Norouz or Persian new year is all about simply take a quick look back at my Norouz post from last year to familiarise yourself with the lingo used in this post. Trust me it’ll come in handy πŸ˜‰

Where to begin, how about my lack of gardening skills in general! You see, I must enclose that I am in no way a green thumb. Actually to be perfectly frank I suck at gardening. I pretty much kill everything I touch, I have tried to growing and taking care of a number of plants over the years and even tried my hand at growing a herb garden….lets just say that it didn’t end well 😦

So you can see why growing Sabzeh; a key feature of the Haftsin has always been a problematic challenge for me. Yes, you guessed it. I have never successfully grown my own Sabzeh…until now that is!!

See, there was an ulterior motive for this post πŸ˜‰ I was so impressed by my Sabzeh game this year that I thought a humble brag was needed disguised as a timely Norouz post!! Although, I am more than happy to share my killer Sabzeh growing technique with you dear readers so that next year your Sabzeh game will be super strong like yours truly πŸ™‚




Now I have to admit I did my research to come up with this awesome technique of growing Sabzeh. I would love to take credit but this method comes from a Persian lady on you tube. Her instructions were very clear and I made sure I followed them to the tee. There were a few major things that I instantly noticed that I wasn’t doing during my attempts at growing Sabzeh in the past. It took eight days for the seeds to sprout and turn into Sabzeh. Although half way through I thought it wasn’t going to happen for me (again) this year however they pretty much sprouted overnight, it was so amazing!



the journey from seed to Sabzeh πŸ™‚


Ok so follow these instructions for a killer Sabzeh every time, it won’t happen overnight and it definitely will happen πŸ™‚

  • Soak 1-2 cups of your seed/grain of choice (lentils,wheat, mung) in water for 48 hours (rinse and refill after 24hours). FYI I used lentils and mung.
  • After the 48hr soak, transfer the seeds to a wash cloth. Rinse and mix them over a colander
  • wrap the seeds in that wash cloth and place near sunlight. Repeat this step for 3 whole days, just make sure when you rinse that the seeds get mixed gently so that they all have a chance to sprout. Also it’s very important to drain any excess water from the cloth.
  • After these 3 days, empty the seeds onto desired plate/jar and make sure to fill it adequately so that when they grow it will be a full sprout
  • cover your plates/jar with a paper towel and rinse and drain again for another 3 days
  • Remove the paper towel, you should have a plate of fully grown sprouts by now to place on your Haftsin
  • Rinse and drain everyday and place near sunlight

Hot tips: Don’t put your sprout under direct sunlight and failure to drain water from the sprout will cause mould to grow and ruin all your hard work!

Now that my Sabzeh bragging is over, I would like to wish my fellow Persian peeps a very happy and prosperous Norouz. May the new year be filled with fantastic milestones and wonderful surprises!

Norouz mobarak, from my Haftsin to yours πŸ™‚ Till next time Xx






A taste of Shomal

Happy Sunday evening my lovely readers, hope you had a wonderful weekend πŸ™‚ I know this is a late edition but brace yourself as you are in for a treat!! This post will be all about Shomal and Shomali food with so many photos!!

What is Shomal you ask? Well Shomal literally means north and in this case we are referring to the north of Iran. Specifically the two provinces along the south of the Caspian sea; Gilan and Mazandaran. The term “Shomali” refers to anything from the north. The reason why I’m dedicating a whole post to Shomal is for two reasons, one is that Shomali food is known throughout Iran as being the best and full of variety. The other reason is that I have Shomali roots through my parents, both were born in Rasht which is the capital of Gilan province.

The reason why Shomali food is so great is because of the climate, it’s perfect for agriculture. It rains often and hence it’s very green. Dishes from the north consist of local produce so everything is very fresh. I suppose you can say that Shomal of Iran is a “foodie” capital.

Now that you know this I would like to share with you some photos of the lunch we hosted today for our friends which was Shomli themed…now you know why I posted so late, this post is literally hot off the press!


Some of my fave Shomali dishes! A lot of vegetarian options too πŸ™‚


Traditional rice served upside down with nuts, Barberries and orange peel


Some great accompaniments to Shomali food; Zeytoon Parvarde, Masto Khiar ,soaked walnuts and melons


Of Course no Shomali feast is complete without Reshte Khoskar!!

I have previously posted about some of the dishes, so feel free to browse some of my earlier posts for recipes but I promise more recipes will follow, for now I hope you enjoy “a taste of Shomal” as I’m going to put my feet up and enjoy the last few hours of my weekend!

To our dear friends;thank you so much for coming. We really enjoyed your company and it was a pleasure serving you. Till next time Xx