Celebrate Noruz, or Persian New Year, at the Honolulu Museum of Art’s ARTafterDARK event this Friday with traditional food, belly dancing and, of course, art. Peruse the museum’s Persian gallery and view a "haft-seen," which is a traditional New Year’s table setting featuring symbolic items such as traditional foods, coins, flowers and painted eggs.

ARTafterDARK runs 6-9 p.m. at the museum, 900 S. Beretania St. Admission is $10. Call 532-8700 or email events@honolulumuseum.org.

Enjoy the flavors of Persia with these recipes.

PERSIAN STEW BEEF
1 tablespoon turmeric
1 to 2 teaspoons cumin, to taste
2 to 3 cloves garlic, minced
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil
2 medium sweet onions, minced
3 pounds beef stew meat or other cut, cut into chunks (may substitute with lamb or do a combination)
4 cups warm water
3 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
4 cups steamed basmati rice

In small dish, mix turmeric, cumin, garlic, pepper, salt and red pepper; set aside.

In large pot, heat oil over medium-high. Add onions and brown until translucent.

Add meat and sprinkle evenly with seasonings. Saute, stirring occasionally, until meat chunks have browned on all sides, about 5 minutes.

Add water to cover meat and bring to slow boil. Reduce heat to medium-low and simmer 2 hours. Skim fat from liquid every 30 minutes.

After 2 hours, add tomato paste; stir slowly until paste dissolves.

Simmer 20 minutes, uncovered, until sauce has thickened. At this point, meat should be tender. If not, cook a few more minutes. Adjust seasoning, if desired.

Garnish with cilantro. Serve over basmati rice. Serves 6.

Approximate nutritional information, per serving: 570 calories, 20 g fat, 6 g saturated fat, 145 mg cholesterol, 650 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g sugar, 54 g protein

PERSIAN LAMB AND TURKEY KEBABS
1 cup grated onion
10 tablespoons dry breadcrumbs
1-1/2 teaspoons kosher salt
1 teaspoon ground turmeric
1 teaspoon pepper
1/2 teaspoon paprika
3 cloves garlic, minced
2 large eggs, lightly beaten
1-1/2 pounds ground turkey breast
1-1/2 pounds ground lamb
1/8 teaspoon saffron threads (available at specialty stores)
2 tablespoons extra-virgin olive oil
Cooking spray
1/4 teaspoon ground sumac (available at specialty stores)
» Yogurt sauce:
1/2 cup plain fat-free Greek yogurt
2 teaspoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon honey
1/8 teaspoon ground red pepper

Place grated onion in a sieve over large bowl for 30 minutes, pressing occasionally to drain excess liquid. Discard liquid.

In large bowl, combine onion, breadcrumbs, salt, turmeric, pepper, paprika, garlic, eggs, turkey and lamb. Mix until well blended. Using spoon, take a scoop of mixture and form into 3-by-1-inch rectangle. There should be about 40 pieces. Thread 4 pieces onto 12-inch skewers; set aside.

Over medium, heat small skillet. Add saffron; heat 30 seconds or until fragrant, stirring constantly. Crush saffron in small bowl; stir in oil; set aside.

Lightly coat grill with cooking spray. Grill kebabs on medium-high about 8 minutes, turning once. Plate, then brush kebabs with the saffron oil and sprinkle with sumac.

For yogurt sauce:In small bowl, combine all ingredients and stir until well blended.

Serve kebabs with sauce. Serves 10.

Approximate nutritional information, per serving (kebab and yogurt sauce): 380 calories, 26 g fat, 9 g saturated fat, 135 mg cholesterol, 450 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g sugar, 27 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.