We’re three months into the year and a week into Spring, and I think it’s safe to say I’m finally past the post-holiday season slump that haunts me for apparently an entire quarter of the year. New year’s day has long passed (along with every resolution I’ve never once followed through on), but the Persian new year has just begun. The Persian new year, Nowruz, marks the vernal equinox, aka the first day of Spring. My Pakistani side of the family originates from Afghanistan, so this has been a holiday celebrated for many generations, bringing an onslaught of ancestral dishes and traditions.
Here in the states, there isn’t as much excitement and fervor surrounding Nowruz as there is with my family back in Pakistan, so I thought I could at least partially make up for it by bringing in some Afghan influences into my kitchen.
Pistachio, rosewater, and cardamom are classic and thoroughly loved flavors in Afghan and other central/south asian cuisines, so I experimented around and ended up with these buttery, shortbread-like pistachio & rosewater cookies. They came out to be wonderful tea cookies, carrying hints of cardamom and nostalgia from my trips to Pakistan as a child.