Seasonal
Nowruz at Chef Javad, and what is on the table
The haft-sin goes up at the door, and sabzi polo ba mahi runs for the whole week.
Nowruz is the one week of the year the menu changes on us rather than the other way round. Sabzi polo ba mahi goes on — herb rice with fried white fish — and it stays on until the thirteenth day.
We lay the haft-sin at the door: sabzeh, samanu, senjed, seer, seeb, somaq and serkeh. Guests bring their children to look at it, which is exactly what it is for.
Book early. The Saturday of Nowruz week fills before the end of February most years.
Chef Javad Kitchen
Writing about what we cook, where it comes from, and the people who make it.
