Episode 73: Growing Sabzeh with Naz Deravian

Does growing your own sabzeh give you an anxiety attack? Worry no further!

Co-hosts, Bita and Beata are honored to be joined on the Modern Persian Food podcast by a special guest Naz Davarian in a special tutorial where Naz teaches how to grow sabzeh, also known as Persian grass, from start to finish. Sabzeh is one of the 7 symbolic items arranged on the Haft-seen table for Norooz, the Persian New Year, the sprouting of new life!

Sabzeh represents life, new life, renewal, rebirth, new beginning, celebration

What is growing sabzeh?: It’s germinating sprouts from dry seed

What are the seed options for growing sabzeh?: Lentils (looks like clovers), barley, wheat (looks like grass), mung beans, chia seeds (looks like clovers). Naz’s preferred seed to sprout is lentil.

Timing: start counting 14 days back from the turning of the season, Norooz this year is March 20th. The timing will vary depending on the climate you are in. If you want your sabzeh to stay fresh and green through the entire 13/14 day celebration, start a couple days “late”

Potential challenges:

Not sprouting (too dry)
Getting stinky or moldy (two wet)
Growing in different climates – too hot or too cold, too much sun or too little; adjusting heat source, light, and amount of water

What do you need?

1 cup lentils
Bowl
Thin dish cloth
A flat dish with a rim like a pie plate
A spray bottle or spritzer (optional)

How to grow sabzeh:

Soak the lentils for about 3 days or so (until you see the sprout, cracking through)
Rinse the water once a day by gently tipping the bowl
After 3 or 4 days pour all of the water out
Line a plate or platter with a damp dish cloth or paper towel
Pour all of the sprouted lentils onto the lined plate/platter (does not need to be a single layer)
Cover with another dish cloth or paper towel
Keep it damp – you will begin to see little green shoots growing! – will happen between 5-7 days
When lentils have started growing little roots on the bottom, transfer the lentils on another platter with nothing on the bottom but a cloth or paper towel on the top
Spray water on top or use your hand to sprinkle, sprinkle over the top – damp, not soaked and not dry
Don’t put it in the sun or in a hot spot at this point
When there are plenty of green shoots, start “chasing the light”, move them around to sunny spots in the house – sprouts will start bending and reaching towards the sun
Drain out/tip out the excess liquid very carefully and use the spray feature in the sink to refresh the water
Continue spritzing and watering the sabzeh all the way until the 13th day, Sizdah bedar

What to do with the sabzeh:

Make a wish by tying two shoots together (grass works too if you don’t have sabzeh)
Traditional method: Lift the sabzeh which is now one big clump, rooted together, out of the dish and release the sabzeh into a running body of water
Alternatively, compost the sabzeh

Referenced podcast episodes:

Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri

Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Episode 44: Lentils

Dishes referenced:

Persian Frittata Koo Koo Sabzi

Ash Reshteh | Persian Noodle Soup

Article about Haft Seen Salad: Berkeley chef’s childhood memories inspire dish for the Persian New Year

Follow Naz Davarian’s Instagram @bottomofthepot daily tutorials on growing your own sabzeh

Twitter: @bottomofthepot1

All Modern Persian Food podcast episodes can be found at: Episodes