Ring in the Persian New Year at North York's Diwan


Published:

Kufteh Berenji - Rice, lentil and lamb meatballs swim in tomato-saffron sauce.

March marks Norooz, or Persian New Year, celebrations that correspond with the arrival of spring.

A compound word, ‘Norooz’ pairs the Persian words for ‘new’ and ‘day.’ In Iran, this tradition sees revellers light bonfires and jump over the flames with the goal of doing away with misfortunes of the previous year.

Like any good celebration, food is involved. At Diwan, the Aga Khan Museum’s restaurant led by Top Chef Mark McEwan, the menu boasts many Iranian-inspired items to feast upon, giving nod to the 13-day event. Tuck into some borani-e-bademjan, a yogurt and roasted eggplant dip, or a salad with grilled saffron marinated chicken. Flavourful joojeh (chicken thigh) and koobideh (grilled beef) kebabs come with rice and minted coleslaw. 

Edit Module

Join the conversation and have your say by commenting below. Our comment system uses a Facebook plugin. Please note that you'll have to turn off some ad-blockers in order to see the comments.

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Hemant Bhagwani sells his Toronto restaurants

Hemant Bhagwani sells his Toronto restaurants

One of Toronto’s best-known restaurateurs, Hemant Bhagwani has sold his restaurants and plans to take an extended break to travel and recharge.
Posted 9 hours ago
First Look: Mana’eesh and knaffeh are the Syrian-style specialties at Soufi’s on Queen West

First Look: Mana’eesh and knaffeh are the Syrian-style specialties at Soufi’s on Queen West

Soufi’s is a new café specializing in Syrian-style mana’eesh, a Levantine flatbread that comes in a variety of toppings, and knaffeh, a cheese pastry soaked in sweet syrup. It has taken over the old Come and knaffeh, a cheese pastry soaked in sweet syrup). It has taken over the old Come and Get It space just west of Bathurst on Queen West.
Posted 1 day ago
At the Bar: Frosé all day with Dbar’s boozy slushy concoctions

At the Bar: Frosé all day with Dbar’s boozy slushy concoctions

“Rosé is the hottest wine style in the world,” Walker says, explaining why this season dbar has introduced a menu devoted to the stuff. Leading the tightly curated rosé offerings is, yes, the frozen rosé ($14).
Posted 2 days ago
First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

First Look: Skippa is the new sushi spot on Harbord run by a Kaji alumnus

Skippa, which is Bajan for “skipper” a colloquial for “captain” is an appropriate name for Harbord Street’s new sushi spot. It occupies the space that was formerly the Roxton.
Posted 5 days ago
Edit ModuleShow Tags
Edit ModuleEdit Module