6 Herbal Teas to Celebrate Naw-Ruz 2025’s Spring Theme

As Naw-Ruz 2025 approaches, I’m finding myself increasingly drawn to the beautiful tradition of pairing aromatic Persian herbal teas with traditional desserts. This ancient Persian New Year celebration marks the arrival of spring, bringing with it a sense of renewal and fresh beginnings that resonates across cultures. The symbolic foods served during this time aren’t just delicious – they represent prosperity, health, and happiness for the coming year.

This spring, I’m excited to share some exquisite herbal tea pairings that will elevate your Naw-Ruz celebration to new heights. These carefully selected teas complement the rich, aromatic flavors found in traditional Persian desserts while bringing their own healing properties to your festive table. From floral notes to spiced undertones, these six herbal teas will transform your dessert experience into something truly memorable.

Rose Tea with Saffron Rice Pudding (Sholeh Zard)

Sholeh Zard holds a treasured place in Persian cuisine, particularly during Naw-Ruz celebrations. This golden-hued pudding dates back centuries and symbolizes prosperity and new beginnings. The rich saffron infusion gives this dessert its distinctive yellow color, representing the sun and the warmth of spring after winter’s cold.

I’ve found that pairing this pudding with a delicate rose tea creates an experience that’s truly transportive. The floral notes of the tea complement the aromatic saffron while cutting through the richness of the pudding. Rose tea also carries its own health benefits, including anti-inflammatory properties that make it perfect for welcoming a new season.

Here’s how to create this classic Persian dessert at home:

Ingredients:

• 1 cup white rice (washed and soaked for 2 hours)
• 8 cups water
• 2 cups granulated sugar
• ½ teaspoon saffron threads, ground and dissolved in 2 tablespoons hot water
• ½ cup rosewater
• ¼ cup butter
• ¼ cup slivered almonds
• ¼ cup pistachios, chopped
• 1 tablespoon cinnamon for garnish
• 2 tablespoons dried rose petals for garnish

Instructions:

1. Drain the soaked rice and add it to a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until rice is very soft.
2. Add sugar to the pot and stir until completely dissolved, about 5 minutes.
3. Add the dissolved saffron mixture, rosewater, and butter. Stir continuously.
4. Continue cooking on low heat for another 30 minutes, stirring occasionally to prevent sticking.
5. The pudding is ready when it has thickened to a creamy consistency.
6. Pour into serving dishes and allow to cool completely.
7. Before serving, garnish with cinnamon (creating decorative patterns if desired), slivered almonds, pistachios, and dried rose petals.

Cardamom Tea with Persian Walnut Cookies (Nan-e Gerdui)

Nan-e Gerdui cookies are delightfully crunchy treats with earthy undertones from the walnuts. These cookies have graced Persian celebration tables for generations, offering a perfect balance of sweetness and nuttiness. The addition of cardamom in traditional recipes gives these cookies their distinctive aromatic quality.

I love pairing these cookies with a cardamom-infused tea that echoes and amplifies the spices in the cookies. The warming qualities of cardamom tea make it ideal for spring celebrations, as it aids digestion and provides a gentle energy boost. This combination creates harmony on the palate while honoring global dessert traditions that have stood the test of time.

Ingredients:

• 2 cups all-purpose flour
• 1 cup walnuts, finely chopped
• ¾ cup confectioners’ sugar
• ¾ cup unsalted butter, softened
• 1 tablespoon rosewater
• 1 teaspoon ground cardamom
• ¼ teaspoon salt
• ½ cup pistachio slivers for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the walnuts until finely chopped but not pasty.
3. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy.
4. Add the rosewater, ground cardamom, and salt, mixing well.
5. Gradually fold in the flour and chopped walnuts until a dough forms.
6. Shape the dough into 1-inch balls and place on the prepared baking sheet.
7. Press a pistachio sliver into the top of each cookie.
8. Bake for 12-15 minutes until the edges are lightly golden.
9. Allow to cool completely before serving with cardamom tea.

Chamomile Citrus Tea with Raisin Cookies (Nan-e Keshmeshi)

Nan-e Keshmeshi brings together the simple pleasure of a chewy cookie with the natural sweetness of raisins. These cookies often feature a hint of saffron, giving them a subtle floral aroma and distinctive golden hue. During Naw-Ruz celebrations, these cookies represent the sweetness we hope to experience in the coming year.

I find a chamomile citrus tea creates the perfect counterpoint to these cookies. The soothing quality of chamomile helps balance the natural sugar in the raisins, while the citrus notes add brightness that complements the saffron. This pairing offers a moment of calm reflection during the festivities, aligning perfectly with the spiritual renewal aspect of herbal tea celebrations.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup dark raisins, soaked in warm water for 30 minutes
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon saffron threads, ground and dissolved in 1 tablespoon hot water
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Drain the soaked raisins and pat dry with paper towels.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract and saffron mixture.
6. Gradually blend in the dry ingredients to form a soft dough.
7. Fold in the raisins, distributing them evenly throughout the dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheet.
9. Bake for 10-12 minutes until the edges are golden brown.
10. Transfer to a wire rack to cool completely before serving.

Mint Tea with Chickpea Cookies (Nan-e Nokhodchi)

Nan-e Nokhodchi stands out in Persian cuisine for its distinctive melt-in-your-mouth texture and subtle nutty flavor. Made from chickpea flour rather than wheat, these cookies naturally cater to those with gluten sensitivities while remaining true to traditional flavors. The characteristic four-leaf clover shape represents good fortune and the coming of spring.

I’ve discovered that fresh mint tea provides a refreshing contrast to the rich, buttery texture of these cookies. The cooling properties of mint help cleanse the palate between bites, allowing you to fully appreciate the delicate flavor of the chickpea flour. This pairing feels particularly appropriate for Naw-Ruz, as mint symbolizes renewal and freshness in many cultures.

If you’re looking to explore the best dessert teas for special occasions, a quality mint tea should definitely be on your list. The natural digestive benefits also make this a practical choice after enjoying multiple festive treats!

Ingredients:

• 2 cups chickpea flour
• 1 cup unsalted butter, softened
• ¾ cup confectioners’ sugar
• 1 tablespoon rosewater
• 1 teaspoon ground cardamom
• ¼ cup pistachios, finely chopped

Instructions:

1. Place the chickpea flour in a dry skillet over medium-low heat. Toast for 10-15 minutes, stirring frequently, until it becomes fragrant and slightly darker in color.
2. Allow the flour to cool completely before proceeding.
3. In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy.
4. Add the rosewater and cardamom, mixing well.
5. Gradually fold in the toasted chickpea flour until a dough forms. If the mixture is too dry, add a few drops of rosewater.
6. Chill the dough for 30 minutes.
7. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
8. Shape the dough into small balls, then press into four-leaf clover shapes using a traditional mold or your fingers.
9. Top each cookie with chopped pistachios.
10. Bake for 15-18 minutes until the edges are just set but not browned.
11. Allow to cool completely before serving – these cookies are delicate!

Hibiscus Tea with Cotton Candy (Pashmak)

Pashmak, often called Persian cotton candy, brings playful levity to Naw-Ruz celebrations. This delicate treat resembles fine strands of silk and traditionally comes in flavors like rosewater, saffron, and pistachio. The wispy, cloud-like appearance of Pashmak makes it a visual delight on any festive table.

I particularly enjoy pairing this ethereal dessert with vibrant hibiscus tea. The tart, cranberry-like flavor of hibiscus creates a beautiful contrast to the sweet, melt-away quality of the Pashmak. The deep ruby color of the tea also provides a stunning visual counterpoint to the pale strands of cotton candy, making this pairing as beautiful as it is delicious.

Hibiscus tea offers impressive health benefits too, including supporting healthy blood pressure and being rich in vitamin C – perfect for seasonal tea drinking as we transition from winter to spring. The refreshing nature of this pairing makes it ideal for afternoon Naw-Ruz gatherings when you want something light yet festive.

Ingredients:

• 2 cups granulated sugar
• 1 cup corn syrup
• ½ cup water
• ¼ teaspoon cream of tartar
• 1-2 tablespoons rosewater or 1 teaspoon saffron dissolved in 1 tablespoon hot water
• Food coloring (optional)
• 2 tablespoons vegetable oil for hands

Instructions:

1. In a large saucepan, combine sugar, corn syrup, water, and cream of tartar.
2. Cook over medium heat, stirring until sugar dissolves.
3. Insert a candy thermometer and continue cooking without stirring until mixture reaches 265°F (130°C).
4. Remove from heat and stir in rosewater or saffron mixture and food coloring if using.
5. Allow to cool until it’s safe to handle but still very warm.
6. Lightly oil your hands and pull a small amount of the mixture into thin strands.
7. Continue pulling and folding the candy until it develops a silky, thread-like texture.
8. Store in an airtight container to prevent moisture absorption.
9. Serve with hibiscus tea for a perfect flavor contrast.

Cinnamon Apple Tea with Baklava (Baghlava Yazdi)

Baghlava Yazdi represents the pinnacle of Persian pastry craftsmanship. This regional variation of baklava features layers of delicate phyllo dough, cardamom-infused nuts, and a rosewater syrup that creates a multi-dimensional flavor experience. The labor-intensive process of creating this dessert makes it especially valued during important celebrations like Naw-Ruz.

I’ve found that a warm cinnamon apple tea provides the ideal complement to the rich, nutty layers of baklava. The gentle spice notes in the tea echo the cardamom in the pastry while the apple adds a fresh dimension that helps balance the sweetness. This pairing feels particularly appropriate for Naw-Ruz as both apple and cinnamon carry symbolic significance in Persian culture.

The warming quality of this tea makes it perfect for evening gatherings when there’s still a hint of winter chill in the spring air. It encourages lingering conversations and reflection on the year ahead – exactly the mood you want to create for a meaningful Naw-Ruz celebration.

Ingredients:

• 1 package phyllo dough (16 ounces), thawed
• 2 cups pistachios, finely chopped
• 1 cup almonds, finely chopped
• 1 cup walnuts, finely chopped
• 1 tablespoon ground cardamom
• ½ teaspoon ground cinnamon
• 1 ½ cups unsalted butter, melted
• 2 cups granulated sugar
• 1 cup water
• ¼ cup honey
• 2 tablespoons rosewater
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chopped nuts, cardamom, and cinnamon.
3. Brush a 9×13-inch baking dish with melted butter.
4. Layer 6 sheets of phyllo dough, brushing each sheet with butter before adding the next.
5. Sprinkle 1/3 of the nut mixture evenly over the phyllo.
6. Add 4 more sheets of phyllo, brushing each with butter, then another 1/3 of nuts.
7. Repeat with 4 more buttered phyllo sheets and the remaining nuts.
8. Top with the remaining phyllo sheets, brushing each with butter.
9. Cut the baklava into diamond shapes before baking.
10. Bake for 45-50 minutes until golden brown.
11. While baking, prepare the syrup by combining sugar, water, honey, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes.
12. Remove from heat and stir in the rosewater.
13. Pour the hot syrup over the baklava immediately after it comes out of the oven.
14. Allow to cool completely before serving.

Brewing New Traditions This Naw-Ruz

As we welcome the arrival of spring with Naw-Ruz 2025, I hope these herbal tea and Persian dessert pairings inspire you to create your own meaningful celebrations. The symbolic nature of these foods connects us to centuries of tradition while the healing properties of herbal teas add a contemporary wellness dimension. Don’t feel limited by these suggestions – the beauty of cultural celebrations lies in how they evolve while honoring their roots.

I’d love to hear about your own Naw-Ruz tea and dessert traditions! Consider sharing your favorite recipes to inspire others in our community. Whether you’re celebrating Naw-Ruz as part of your cultural heritage or simply embracing the universal appeal of seasonal renewal, these pairings offer a delicious way to welcome spring’s return. Happy Naw-Ruz!