I've been a fan of the University Heights restaurant Soltan Banoo and its owner Mahin Mofazeli for awhile. Her food, straight from her Persian roots, is sublime--simultaneously traditional but recognizing the SoCal environment and customers she's grounded in, a touch adapted to 21st century San Diego. So, as Norooz approached I thought it would be a great excuse to see if I could cajole her into teaching me some family/restaurant dishes traditionally served for the holiday. She needed no cajoling and once I had her yes, my editor at the UT was just as enthusiastic about running a story on it. As I say in the story, which appears in today's food section, it all begins with the rice. Get that down and you'll have the basis of great dishes for Norooz and beyond.