A Persian New Year Feast

Photo © Felicia D'Ambrosio

The Persian New Year (called Norooz or Nowruz) lasts until April 1. To kick off the 13-day celebration, cookbook author Louisa Shafia (The New Persian Kitchen) made a traditional, superflavorful dinner alongside Michael Solomonov at Zahav, his modern Israeli restaurant in Philadelphia.

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Photo © Felicia D'Ambrosio

To calm frayed nerves and get everyone energized before service, chef Mike Solomonov leads everyone in a 5-minute plank pose (here with side variation).

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Photo © Felicia D'Ambrosio

Shafia on the line in Zahav's open kitchen.

Philadelphia Restaurants

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Photo © Felicia D'Ambrosio

Assembling saffron frozen yogurt and cardamom pizzelle sandwiches.

Behroush: The Saffron King and His Amazing Journey

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Photo © Felicia D'Ambrosio

The ceremonial sofreh table with the haftseen—the seven items that begin with the letter "s" in Farsi, symbolizing qualities like beauty, health, and prosperity for the new year.

Cookbook Review: The Best Middle Eastern Home Cooking

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Photo © Felicia D'Ambrosio

Explaining to guests about the customs of Norooz, and the meaning of the sofreh table.

Philadelphia Travel Guide

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Photo © Felicia D'Ambrosio

The fresh herb platter, a part of every Persian meal, with radishes, walnuts, homemade lavash bread, and feta cheese with spices and olive oil.

Breads of the World

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Photo © Felicia D'Ambrosio

Chef Mike Solomonov with a tray of yogurt with beets, seasoned with dried mint, garlic and olive oil.

Michael Solomonov: On the Hummus Hunt

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Photo © Felicia D'Ambrosio

The mixed vegetable pickle, ubiquitous to any Persian meal, is seasoned with angelica powder, nigella seeds and tarragon.

The Peacemaking Power of Pita

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Photo © Felicia D'Ambrosio

Guests share stories about visiting Iran, and give Shafia advice about her upcoming trip this spring.

Peace, Love and the Perfect Potluck

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Photo © Felicia D'Ambrosio

Tahdig, the fried, crunchy rice from the bottom of the pot, is the highlight of any Persian meal.

Best Syrian Food Unveiled

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Photo © Felicia D'Ambrosio

Persian Gulf-style spicy tamarind fish stew—made here with barramundi—is a specialty of Southern Iran, where hot chiles are an essential part of cooking.

A Lesson in Persian Food

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Iconic Persian green herb and kidney bean stew tastes like an herb garden in a pot, amped up by the bittersweet citrus flavor of dried limes.

Michael Solomonov's Israeli Restaurant Picks

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Lamb kebabs in pomegranate-walnut marinade, a specialty of Gilan province in Northern Iran, on top of sweet rice with carrots and nuts.

Delicious Kebab Recipes

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Rhubarb and rosewater sorbet and rice noodles—a fruity take on the traditional dessert faloodeh. Here, it's topped with labneh ice cream and pistachios.

Apt 2B Baking Co., on Baking with Iranian Ingredients and Whole Grains

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An ice cream sandwich, to celebrate a successful dinner.

Kate Krader's Philadelphia Food Tour

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Shafia celebrating in the kitchen, with co-chef Emily Seaman and chef Mike.

F&W Chef Superstar Michael Solomonov

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A Persian New Year Feast

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