The one thing about many of the Iranian soups that is overwhelming, not to mention the Norouz meal itself, is the cleaning and chopping of the herbs. Many people bypass this process by using dried herbs. In recent years Persian markets have been carrying packages of frozen herbs. While these are very convenient and shorten the amount of labor,
Tahcheen is a delicious rice that can be either baked on made on the stove. I am sure you will agree with me that Tacheen is such a pretty sight to look at because of it’s brightness in color, all thanks to amount of saffron that is used in it.
This is a simple dish to make, for best results I highly recommend you marinade the cooked chicken in yogurt over night.
In the aftermath of our Norouz party we were left with a lot of left over fresh herbs. I knew exactly what to do with some of the parsley: Chimichuri, baby! But then I was still left with hell of a lot more parsley, cilantro, dill, chives, and mint.
Instead of just freezing each herb on its own I started to think ahead. I took in consideration future Persian dishes that I am planning on making and the amount of herbs needed for each dish when cooking for the two of us. Since I had a bit of cilantro and chives left I decided to make a Sabzi Polow mix to be used sometime in the future.
The rest of the herbs I just measured and froze on their own.