Revellers who had gathered at the Toranj Restaurant in Lavington danced to Iranian music.
Iranians consider Nowruz as their biggest celebration of the year.
Nowruz—the New Year— is the moment the sun crosses the equator and equalises night and day.
Kenyans who were invited at the fete had an opportunity to indulge themselves with Iranian cuisines.
At exactly 1am on Wednesday, the Iranian community in Kenya welcomed the year 1396.
Nowruz—the New Year— is the moment the sun crosses the equator and equalises night and day is calculated exactly every year, and families gather together to observe the rituals.
Revellers who had gathered at the Toranj Restaurant in Lavington danced to Iranian music.
“Nowruz has been celebrated by people from diverse ethno-linguistic communities for thousands of years. But remains a holy day for Zoroastrians (the ancient pre-Islamic religion of Iran),” said Simin Barekat.
A traditional table setting called the Haft Seen, was placed at the middle of the restaurant. This tradition is copied by all Iranians in their homes. Before the arrival of Nowruz, family members gather around a table with the Haft Seen set on it.
“Iranians consider Nowruz as their biggest celebration of the year, before the new year, they start cleaning their houses (Khaane Tekaani), and they buy new clothes. But a major part of New Year rituals is setting the Haft Seen with the seven specific items,” says Mrs Barekat.
The seven items start with the letter S and include wheat, barley or lentil sprouts grown in a dish. Samanu, a sweet pudding made from germinated wheat. The dried fruit of the oleaster tree, garlic, apples, sumac berries and vinegat.
These items are also known to have astrological correlations to the planets, the sun and moon.
Other symbolic items which are usually set along the Haft Seen are candles, a mirror, decorating coins, and decorated eggs (sometimes one for each member of the family). A bowl of water with goldfish, a holy book (the Avesta or Quran) and/or a poetry book (the Divan of Hafez), and rose water are also included to the setting.
Kenyans who were invited at the fete had an opportunity to indulge themselves with Iranian cuisines that included the Koobideh Kebab— two skewer of fresh minced lamb shoulder with Persian seasoning cooked on an open fire. Other delicacies included Barg Kebab —a one skewer of tender back strap fillet of beef, marinated in onion, lemon juice and saffron.
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