Want to impress your mother with your stellar cooking skills for Norooz? Here are some great ways to show you've learned something all those Norooz Holidays watching our maman and maman bozorg work their wonders in the kitchen.

We want to share three common recopies for Norooz with you. They are sure to fill your holiday and stomach with joy!

Take your pans and plates and hit the kitchen, we want to start by giving you directions in making Kookoo sabzi! Kookoo sabzi is made commonly by people in Northern Iran.
 

Making Kookoo sabzi for 6 people, you have to have these ingredients handy. 8 eggs. 1 tea spoon white flour. 1 table spoon red currants (also known as zereshk). 1/3 cup (2-3 Oz.) finely chopped walnuts (also known as gerdoo). 1 tea spoon salt. 1/4 tea spoon black pepper. 1/4 cup (2 Oz.) cooking oil or butter. 1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (also known as tarreh/piazcheh). 2 cups (16 Oz.) finely chopped fresh parsely (also known as jafaree). 1/2 cup (4 Oz.) fresh coriander (also known as gheshneez) or 2 table spoon dried ones. 1/4 cup (2 Oz.) fresh or dried dill weed (Also known as sheveed). 1/2 table spoon dried fenugreek (also known as shanbelileh).

Getting to directions, they are really easy and simple to follow.

1. Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
2. In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
3. Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
4. Put the oven setting to bake at 250 degrees (F). Be careful not to burn your house down!
5. Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
6. Cut in square pieces before serving.

For those folks up to the challenge, here is how you make delicious Dolmeh. Dolme barg is a side food that Azeri people in Iran make for Norooz. It’s a bit harder than Kookoo sabzi, but we are sure with our instructions that we will give you, we are sure you will be able to make some Dolme also.
 

The ingredients you will need for 4 servings of Dolmeh include the following: fresh vine leaves, 250 grams ground lamb or beef, 250 grams long-grain or basmati rice, 100 grams herbs: parsley, dill, mint, tarragon, spring onions, 250 grams large onions, two cooking oil tomato paste, two spoons salt black pepper fresh lime juice, 1/2 cup sugar, two spoons

Follow these directions, and you will have some great Dolmeh to serve to your guests.

1. Fry onions in cooking oil over medium heat until golden brown.
2. Add ground meat and fry together until the meats color darkens.
3. Add 1/2 cup water, salt, pepper and tomato paste.
4. Mix and cook further until water boils off.
Mix prepared meat, herbs and rice well. Remove any remaining stems from vine leaves, and wash.
5. Add hot water and salt and boil for 1-2 minutes until leaves soften slightly. Drain water and allow for cooling.
6. Mix lime juice, sugar, salt and pepper.
7. Add half to the mix prepared earlier, and mix well.
8. Pour 2-3 spoons of oil in a pot. Place 2 or 3 layers of vine leaves in the pot.
9. Stack two leaves covering the cracks, place some of the Dolmeh mix on top and wrap the leaves tightly around it.
10. Repeat until all leaves or the entire mix is used up.
11. Place the dolmeh's in the pot packed together.
12. Add oil and 1/2 glass of hot water.
13. Cover and cook over low heat for about 20-30 minutes.
14. If necessary, add more hot water during cooking.
15. Add the remainder of the lime juice and sugar mix and cook for another 2-3 minutes.

Now at last but not least, let’s get to the main and the most important course of Norooz, Sabzi Polo Maahi. Now we know it can not replace maman or maman bozorg's sabzi polo bah Maahi in our hearts, but it is too fun to pass up the chance to try it
 

We start by giving you the directions for Maahi kabob first. You will need the following ingredients: whole fish (such as salmon or cod) fresh lime juice, 1/2 cup extra-virgin olive oil, 1/2 cup coriander, 50 grams parsley, 50 grams mint, 50 grams saffron, 1/2 teaspoon salt black pepper

The directions for making a great Maahi Kabob is not that hard to follow:

1. Cut fish length-wise from below.
2. Remove insides, then wash inside and out, and dry thoroughly.
3. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up.
4. Remove fish and separate skin which should come off easily.
5. Prepare sauce as following: wash and finely chop coriander, parsley and mint.
6. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
7. Cover a suitable pan with aluminum foil and place fish on top.
8. Add the sauce on both sides as well as inside.
9. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour.
10. Note however that exact cooking time depends on the type and size of fish.
11. Take care not to over-cook.
12. Add more sauce 2 or 3 times during cooking.
13. When cooked, decorate fish with slices of lime or lemon and some parsley.
 

We can not let you have the fish kabob without sabzi polo, so you will need to the following: 4 cups (32 Oz) of white long grain rice. 4 table spoons of cooking oil. 1/2 cup (4 Oz) chopped Chives/Scallion stems (also known as tarreh/piAzcheh). 1-1/2 cups (12 Oz) Parsley (also known as jafaree). 1 cup (8 Oz) coriander (also known as gheshneez). 1-1/2 cups (12 Oz) fresh Dill Weed (also known as sheveed). A few large, outer leaves of lettuce. 4 Oz of water.

Make sure to follow the directions carefully and you will impress your mamaneh aziz for sure.

1. For best results, soak the rice for a few hours in hot water and salt before cooking.
2. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
3. In a medium size pot, half-way filled with water, bring the water to a boil.
4. Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
5. Stir the rice a few times during the boiling process.
6. Occasionally chew on a few of rice grains to see if they have softened.
7. Near the end of boiling, add the fresh chopped vegetables (if you are using dried vegetables do not add them in yet because they will get washed out).
8. Stir the rice one last time and then take it out and drain it in a kitchen stringer.
9. Run the tab water on it to wash out some of the excess salt.
10. Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
11. If you are using dried vegetables in place of fresh ones, you will have to mix them in as you are adding thin layers of rice in the pot, in the shape of a heap.
12. With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
13. Spread a little water on top and close the lid.
14. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes.
15. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.

Now you have not one, but 3 different great Noroozi food this year, and impress your guests. Hope these recipes help you and your loved ones start off the New Year on the best note!