Latest news with #ChaharshanbehSuri
The Guardian
19-03-2025
- The Guardian
Fire festivals, rally cars and a robo-dog: photos of the day
Police officers guard the provincial police headquarters where the city's mayor, Ekrem İmamoğlu, is being held after his arrest as part of a corruption investigation Photograph: Kemal Aslan/AFP/Getty Images Apache tribe members gather at Wesley Bolin memorial plaza to honour 14-year-old Emily Pike before marching to the Arizona State Capitol. Pike's remains were found last month and the search for her killer continues Photograph: Eduardo Barraza/ZUMA Press Wire/REX/Shutterstock Pedro Enrique Haces Lago, a Morena party representative in the Mexico City congress, is protected by police after a ruling banning violent bullfights is approved Photograph: Gerardo Vieyra/NurPhoto/REX/Shutterstock Protesters chant and brandish signs outside the headquarters of News Corp, the owner of Fox News, in Manhattan Photograph: Gina M Randazzo/ZUMA Press Wire/REX/Shutterstock People light fireworks during Scarlet Wednesday, or Chaharshanbeh Suri, which is held annually on the evening of the last Wednesday before the spring holiday of Nowruz Photograph: Atta Kenare/AFP/Getty Images Robbie the RoboGuide, an autonomous robot dog designed to assist the blind, meets canine counterpart Peggy at Scotland's Inclusive Design for Sustainability Conference Photograph: Julie Howden/PA Tourists enjoy a boat ride on the waters of Lake Dal Photograph: Farooq Khan/EPA A model presents a creation by the Japanese designer Lim Asafuji during Tokyo Fashion Week Photograph: Franck Robichon/EPA Staff conduct conservation work to safeguard the future of the Tudor oak gallery at The Vyne, a National Trust property in Hampshire Photograph: Andrew Matthews/PA Workers paint a merry-go-round on a hot afternoon at Marina beach Photograph: R Satish Babu/AFP/Getty Images Members of the Iranian community take part in a fire festival at Ambleside Park as they celebrate Nowruz Photograph: Xinhua/REX/Shutterstock A member of Mexico's national guard patrols the primary fence on the Mexico-US border, as part of the government's response to Donald Trump's demand they crack down on illegal migration and drug smuggling Photograph: Aimee Melo/Reuters Workers clean up a river filled with rubbish in the city of Denpasar Photograph: Made Nagi/EPA A car drives through the dirt during the Safari Rally in the third round of the 2025 WRC World Rally Car Championship Photograph: Nikos Katikis/DPPI/REX/Shutterstock Members of the public use their mobile phones as torches while they attend a vigil in tribute to victims of a nightclub fire that killed 59 people Photograph: Robert Atanasovski/AFP/Getty Images A child suffering from malnutrition lies on a bed in Alban Jadeed hospital. As civil war continues to ravage the country's capital, young children are being admitted into wards in greater numbers Photograph: El Tayeb Siddig/Reuters A girl rests while ferrying water. Palestinians are heading towards Gaza City in large numbers after Israeli evacuation orders Photograph: Bashar Taleb/AFP/Getty Images Mourners carry the body of a man killed in Israeli strikes during his funeral procession Photograph: Bakr Alkasem/AFP/Getty Images Israelis march in protest against plans from the prime minister, Benjamin Netanyahu, to dismiss the head of the Shin Bet internal security service Photograph: Ohad Zwigenberg/AP
New York Times
14-03-2025
- Entertainment
- New York Times
Andy Baraghani's Nowruz Recipes
During Nowruz, each dish symbolizes something greater: herbs for rebirth, fish for prosperity, sweet, sticky confections to usher in a year of joy. Credit... Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. Andy Baraghani, the cookbook author and recipe creator, grew up celebrating Nowruz. These are his recipes. Credit... Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. I've always wanted to go to Iran, the country my parents fled in the late 1970s just before the revolution. But for so many reasons — political tensions, family fears, shifting circumstances — that trip never happened. As someone who creates recipes professionally, cooking has become my way of closing the distance. And during Nowruz, the Persian New Year, which begins on Thursday, the spring equinox, and runs for 13 days, food takes on greater significance. Each dish, each ingredient symbolizes something greater: herbs for rebirth, fish for prosperity, sweet, sticky confections to usher in a year of joy. The celebrations begin even before Nowruz itself, with Chaharshanbeh Suri, the festival of fire. Growing up, small bonfires would be assembled in my uncle's backyard, and everyone — kids and adults alike — would leap over the flames, burning away past hardships and absorbing warmth for the year ahead. Music would blast, conversations would switch between English and Farsi, and the air would thicken with smoke, laughter and the smell of sizzled mint for ash reshteh, a thick, herby soup with beans and long noodles, meant to bring luck and guidance. Once the holiday officially began, it was time for the haftseen, the ceremonial spread. As a kid, I barely thought about its meaning. But while I watched cooking shows and ate as much as I could, my mother would carefully arrange our family's seven symbolic items: sabzeh (wheatgrass) for renewal, seeb (apples) for beauty, serkeh (vinegar) for patience, seer (garlic) for health, senjed (wild olive) for love, samanu (wheat germ pudding) for affluence and sonbol (hyacinth) for spring. I remember how the hyacinth's scent would fill the house, and how, at the exact moment of the equinox, cheers, tears and plenty of kisses would welcome the new year. And, of course, I remember the food — specifically my mother's sabzi polo mahi, or herbed rice with fish. She long served hers with seared salmon, sour oranges and plenty of pickled garlic. Over the years, she's started making my version: a boneless, skinless fillet that's slowly roasted with leeks, garlic, dill, saffron and a heavy hand of olive oil. But if there's one dish that feels like it belongs to me, it's kuku sabzi. It was the first Persian dish I truly felt confident making on my own. My recipe continues to evolve, as I fine-tune the balance of fenugreek, turmeric and eggs, making sure the texture is just right. Some families add walnuts and barberries, but I keep mine simple, letting the herbs take center stage. Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times. Thank you for your patience while we verify access. Already a subscriber? Log in. Want all of The Times? Subscribe.
