The first time I heard the single, “ Shake It” by Romz, I felt an immediate connection, not only to the music but also all of the Persian elements in her music video as we share Persian heritage. It felt serendipitous, and I knew that the opportunity to feature Romz in a Nowruz article for Lhyme was one I had to make happen. I opted for a classic Nowruz (Persian New Year) dish, Sabzi Polo ba Mahi (Salmon or Fish with Green Rice Pilaf). A combination that truly captures the spirit of the Persian New Year. Check out the recipe below!

The musical journey for Romz, a UK Persian singer/rapper, began with piano lessons at the of six along with encouragement from her parents. She developed a passion for music early on- a sentiment that has remained a constant throughout her life. Influences for Romz came from many different musical sources, including Iranian music introduced by her father and the artist Googoosh, one of the most popular and prolific entertainers from Iran as spotlighted by her mother. By the age of twelve, Romz expanded her musical prowess by taking up the guitar.

Romz has a deep admiration for Beyonce and Nicki Minaj, inspiring her to emulate their careers. This motivation led to experimenting with songwriting, incorporating rap by blending spoken word poetry with piano chords. She is a self-taught musician drawing inspiration from a diverse group of artists, including Tom Jones, Prince, Tina Turner, Whitney Houston, and Mariah Carey.

Music has been a central part of Romz’s growing up and she cherishes this foundation. Currently, she’s enthralled by Ariana Grande’s latest album, Eternal Sunshine, and loves timeless music icons such as Beyonce, Tina Turner, and Diana Ross- artists who exude diva and queen-like auras. Her playlists also include modern powerhouses like The Weeknd, Justin Timberlake, and Kanye West (Ye). Tina Turner and Michael Jackson stand out as her singing style idols, heavily shaping her vocal approach. In hip-hop, she draws inspiration from Missy Elliott and Nicki Minaj.

Looking ahead, Romz envisions a future packed with milestone achievements like a sold-out Wembley Stadium, Grammy and BRIT Awards, film roles, and an American debut, possibly on The Jimmy Fallon Show. Aiming to be a voice for Iranians worldwide, Romz embraces her British-Iranian identity and wants to reflect this duality in her work, as seen in her “Shake It” video which features Persian actors and the traditional Haftseen table. Romz is currently crafting a single titled, “THICC,” drawing from her Persian roots that we can’t wait to hear. Her overarching message for the music she’d like to leave her fans with is one of empowerment, freedom, and unity.

Follow Romz on IG

Download “Shake It”

When it comes to food Romz loves a variety of flavors, spanning traditional Persian cuisine to classic English meals. She adores Ghormeh Sabzi, a rich Persian herb stew, as her all-time favorite Persian dish. The dish’s complexity and depth of flavor make it a favorite among many who cherish Iranian cuisine.

Are you even Iranian if you don’t like Ghormeh Sabzi?

Food also plays a crucial role in her creative process, especially when writing music. Romz prefers snacks like chips with yogurt dips like Persian shallot (Mast-o Musir) and Persian cucumber (Mast-o Khiar) that help her get in the zone with simple and refreshing ingredients to create the perfect song.

For Nowruz, the Persian New Year, her focus shifts to traditional dishes like Sabzi Polo (herb rice) with Mahi (fish), where salmon or white fish are common choices. Tadig, the crispy bottom layer of rice, potato, or bread, is Romz’s favorite part of any Persian rice dish for its crunchy delight, texture and flavor. Saffron ice cream and Rollet are among her favorite desserts along with a proper Persian tea or hell (Cardamom) tea.

Romz also enjoys a proper English roast dinner or a full English breakfast that showcases her love of hearty, comforting meals that are quintessentially British. These meals, known for their robust flavors and substantial servings, offer a different kind of comfort and satisfaction compared to Persian cuisine. Overall, Romz’s favorite foods paint a picture for fans of an artist who not only cherishes the rich culinary traditions of her Iranian heritage but also embraces the hearty, comforting aspects of English cuisine. In honor of Nowruz (Persian New Year) being tonight, the only way to go for Romz’s recipe is the classic Baghali Polo – Persian Dill Rice with Mahi. Persian Mama has a great feature on all things Nowruz if you want to learn more about this special Persian holiday. For this recipe, I made a delicious and flavorful baked salmon to be served on top of green dill rice encompassing all things spring and Persian. Check out the recipe below and Nowruz Mubarak with wishes for a joyous and prosperous New Year for everyone!

Baghali Polo with Mahi (Persian Dill Rice with Fish)

Ingredients for Lemon Dill Salmon

1 half salmon filet- deboned, with skin
Juice of 1 lemon
1 tablespoon honey
2 tablespoons olive oil
1/8 Small pinch of ground saffron (bloomed in 2 tablespoons of water)
2 cloves garlic (crushed)
3 tbsp fresh chopped dill
sea salt and freshly ground black pepper, to taste
fresh cilantro
1 to 2 limes sliced into wedges

Ingredients for the Baghali Polo – Persian Dill Rice

1 ½ cups basmati rice
1 cup lima beans, frozen
½ cup dried dill
3 tablespoons sea salt
5 tablespoons canola oil
1 pinch saffron
6 1/2 cups water

Directions

Mix olive oil, lemon juice, bloomed saffron, dill, honey, sea salt, pepper, and garlic, and pour it over fish. Massage the marinade into the fish. then place fish flesh side down into marinade. Cover and place in the fridge for a minimum of 12 hrs overnight.
The next day, when you’re ready to begin cooking, remove salmon from the fridge to come to room temperature for about an hour.
Bring the water in a large pot to a boil to begin cooking your rice. Add 3 tablespoons salt.
In the meantime while the water heats up, wash rice 3 times with cold water until the water runs clear.
Add the rice and lima beans to the boiling water and gently stir.
Bring it back to a boil, then remove the lid to keep it from overflowing.
When al dente, strain.
Add 3 tablespoons of canola oil to your pot. Then add half of the drained rice and lima beans. Top with the dill, then add the rest of the rice and lima beans.
Using the handle of a mixing spoon or spatula, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat until your pot lid gets foggy.
Pour 2 tablespoons of canola oil over your rice and then put the lid back on. Turn the stovetop heat to a simmer.
Cook for an additional 30 minutes.
Grind the saffron using a mortar and pestle. Then steep the crushed saffron in 2 tablespoons of hot water. When the rice is done cooking, add the saffron water mixture to the top of the rice.
Fluff the entire rice mixture with a fork to mix in the dill and saffron.
Preheat oven to 375°F
On a baking sheet, rub olive oil to coat the surface. Place salmon (skin side down) on the sheet.
Bake for 20 minutes and serve on a serving platter with your dill rice garnished with fresh cilantro and lime slices. Enjoy!