Modern Persian Food
Podcast co-hosts and food bloggers Bita Arabian and Beata Nazem Kelley share the rich flavors and fresh ingredients of Persian Cooking and how to incorporate them into today's modern lifestyles. The duo introduces the flavors, tastes, and techniques they use, and also their cultural stories and perspective growing up in the US in Persian families.
S1 E177 · Wed, April 02, 2025
Persian Food Inspo from Trader Joe’s
In episode #177 of the Modern Persian Food Podcast, we take on the challenge of creating a delicious Persian-inspired four-course meal using only ingredients from Trader Joe’s! Whether you're short on time or just looking for easy ways to incorporate Persian flavors into your cooking, we’ve got you covered. We share our favorite Trader Joe’s hacks, shortcuts, and pantry staples that help bring the essence of Persian cuisine to your table—without the fuss! What You’ll Learn in This Episode: ✅ How to craft a full Persian meal (appetizer/sides, main, drinks, and dessert) using Trader Joe’s finds ✅ Clever ingredient swaps that keep things simple while staying true to Persian flavors ✅ Time-saving hacks for busy weeknights and Persian food on-the-go ✅ Must-have Trader Joe’s products to stock up on for Persian cooking Join the Conversation! We’d love to hear how you use Trader Joe’s products to make Persian-inspired meals! Tag us on social media or leave us a review and share your favorite Persian food hacks. Tune in now and get inspired to cook Persian food the easy way! Episodes and Resources: All Modern Persian Food podcast episodes can be found at: Episodes Maast-o Laboo – Persian Beets and Yogurt – BeatsEats Persian Jeweled Tahchin – BeatsEats Vegan Khoresh Karafs – Celery Stew With Mint and Parsley – BeatsEats Ash Reshteh | Persian Noodle Soup – BeatsEats Lubia Polo for the Persian New Year Sezdeh be Dar Picnic – BeatsEats Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by <a href="http:/
S1 E176 · Wed, March 05, 2025
Spring Clean into Nowruz/Norooz Persian New Year
Get ready for the biggest holiday in the Persian culture by spring cleaning your kitchen, home, and mind! Persian New Year, also known also as Nowruz or Norooz, marks the beginning of spring and is celebrated around the world. In this episode, we’ll give you the tools to tackle “Khooneh Takoni” spring cleaning through your house and life, and prepare for a clean slate to start the new year off on. The beginning of the year is about renewal, a fresh start, and hope for a bright future. We’ll share an overview of the Nowruz/Norooz season, covering off traditions and rituals to get us ready, how to celebrate the actual event, including what to eat, and the grand final nature picnic on the 13th day after Nowruz. Green foods are the staple for this occasion and we chat about our favorite dishes and how to serve them. Check out these previous episodes for an indepth listen to Nowruz/Norooz Persian New Year: Episode 22: Prelude to Persian New Year and Char Shambeh Souri Episode 23 : Persian New Year Haftseen and Food Episode 24: Persian New Year Siz Da Bedar Episode 73: Growing Sabzeh with Naz Deravian Episode 75: Norooz Haftseen Episode 126: Persian New Year Nowruz Episode 128: Setting Sofreh Episode 164: Extra Sweet Nowruz with Zozo Baking All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this epi
Wed, February 05, 2025
Food as Love, featuring Persian Love Cake
Join us for a fun conversation as we explore the stunning and symbolic Persian Love Cake. Learn how to make it using Bita’s recipe from scratch, or Beata’s shortcuts for an easy version. We customize with flavors of almond, cardamom, saffron and rosewater and include modern twists and tips to inspire you. In the second half of the episode, we chat about Food as an expression of Love, especially in Persian culture, and also what we’ve been eating lately. We get personal about our gut and what some of our comfort foods are. Recipes Referenced: Bita’s recipe for Flourless Almond Cake | Persian Love Cake Beata’s recipe for Nourishing Persian Haleem: Oat Porridge with Chicken – BeatsEats Episodes Referenced: Episode 85: Persian Weddings Episode 123: Persian Dates Episode 135: Bachelor Cooking with Reza Jax All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E174 · Wed, January 01, 2025
Top Kitchen Tools & Gadgets for Cooking Persian Food
Today in episode 174, we’ll explore the essential kitchen tools and gadgets needed to cook delicious Persian food – and the surprising part is, you may already have most of them! Persian cuisine is full of rich flavors, diverse textures, and comforting dishes. We want to encourage you to embrace cooking Persian food in the new year: Get ready to be the chef in your own kitchen and try making some classic Persian dishes or new modern twists! Podcast episode is broken into 2 categories: The Basics Specialty Tools that make Persian cooking easier, faster, more convenient Why make Persian food? Health benefits A way to connect with family traditions or challenge yourself in the new year Can layer flavors and create delicious meals with short ingredient lists and easy techniques. Gather your tools, pick a recipe and get cooking! Send us your pics and cooking experiences with us and we’ll try to share it on our social pages. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Recipes referenced: Persian Salad Olivieh Tips and tricks on how to make Persian style Salad Olivieh potato salad with eggs and chicken. Persian Style Saffron Braised Lamb Shank <a href= "https://beatseats.com/persia
S1 E173 · Wed, December 04, 2024
Celebrating Yalda: A Persian Winter Solstice Tradition
Join us for our annual Yalda Winter Solstice episode where we celebrate Shab Yalda, the longest and darkest night of the year! In this episode, we feature members of our community to honor Persian traditions of poetry, storytelling, music, and of course food! Stay up late with your family and friends, drinking tea, and eating ajeel trail mix, pomegranate soup, and watermelon! Send us your pics and video clips to be featured on our social media pages. Links referenced in the episode: Modern Persian Food Podcast's previous Yalda episodes: Episode 161: Yalda 2023; Creating Identity through Traditions New and Old Episode 114: Yalda Winter Solstice Episode 63: Yalda Episode 10: Yalda Winter Flavors Omid Roustaei, Chef and Author: Website: The Caspian Chef - Pre-order book: Bitter & Sweet Anahita Tamaddon, author: Fereydoon and the Serpent King full story recording on YouTube The story of Fereydoon & the Serpent King, read by author Anahita Tamaddon, on Modern Persian Food Link to her books: Amazon Amir Etemadzadeh, musical composer and instructor: Amir School Of Music All Modern Persian Food podcast episodes can be found at: <a href= "https://m
S1 E172 · Wed, November 06, 2024
Fall for Persian Pies
Join us for an exciting exploration of Persian-inspired pies perfect for Thanksgiving and fall. We kick off the episode by sharing our love for the big fall holiday, Thanksgiving, a time of gratitude and family togetherness, and how we blend Persian and American traditions at our holiday tables. This year, we've introduced a new interactive format where each presents unique pie recipes we've developed and shares creative culinary ideas for savory and sweet pies. Our goal is to inspire you to embrace cross-cultural dining experiences, enriching your cultural identity through the joy of food. Our Ask The Beats segment is inspired by a recent listener interaction who asked us to take a closer look at Shirazi Kalam Polo. We share our personal experiences and tips for making this vibrant cabbage and mini meatball dish a show-stopping addition to any table. Join us as we celebrate the beauty and flavors of fusion cuisine and get ready for upcoming episodes that promise to deepen your culinary journey. Links to previous Thanksgiving episodes: Episode 160: Fall Flavors for a Persian-Inspired Thanksgiving Episode 111: Persian American Thanksgiving Episode 60: Persian Thanksgiving Leftovers Episode 59: Persian Thanksgiving Episode 58: Lubia Polo | Green Bean Rice Episode 57: Zereshk Polo | Barberry Rice All Modern Persian Food podcast episodes can be found at Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and <a href= "https://www.youtube.com/@modernp
S1 E171 · Wed, October 02, 2024
The Persian Festival of Autumn Mehregan
Embrace the changing of season by setting up a Sofreh Mehregan or trying out a new Persian recipe. Mehregan is the celebration of love, friendship, and a good harvest or bounty. Similar to other ancient Persian holidays, there is a dedicated sofreh setting for Mehregan. Typical items on the Mehregan sofreh include a mirror, candles, espand/esfand, wheat, grapes and other fall fruits, ajeel trail mix or nuts in the shell. A holy book or book of poetry, coins, sweets, and sunflowers round out the table setting. The main color of Mehregan is purple with accents of yellow, orange, and red. Bita and Beata talk about their previous Mehregan events and traditions and their plans for a Northern California event to spread the word and joy of this cultural celebration. In the second half of the episode, the Beats dig into what they have been cooking and eating lately. Beata's Saffron Braised Lamb Shank recipe. Share this episode with your friend, cousin, neighbor, or anyone you think would like to learn about Persian food in our modern world! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E170 · Wed, September 04, 2024
Summer Recap and Seasonal Fruit Trees
In this episode Beata and Bita catch up on their Persian-inspired summer activities and delve into the topic of fruit and fruit trees in Persian culture. Learn about the ways each of them embraces their culture and what it looks like in their family and community. Check out the links below for topics and episodes mentioned in this podcast episode: Beata on the game show: Chew on This: A Food Game Show with Cecilia Phillips Links to episodes: Episode 137:Macaroni Tahdig with Chef Orly Episode 143: Unraveling the Colorful Customs of Tirgan: A Persian Summer Rain Festival Episode 149: Savoring the Flavors of Iran with Chef and Author Nasim Alikhani of Sofreh Episode 156: A Journey into the Persian Harvest Festival: Mehregan Episode 168: Exploring the Persian Summer Syrup Sekanjabin All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E169 · Wed, August 07, 2024
Unwrapping Soghati Persian Souvenirs
From golden saffron to delicate sweet treats, there are no better gifts than souvenirs from Iran! With all the summertime travel wrapping up, listen as we uncover what the most seeked out items from Iran are and learn about our cultural traditions around gift giving. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E168 · Wed, July 03, 2024
Exploring the Persian Summer Syrup Sekanjabin
Join us as we savor the iconic and refreshing Persian syrup called sekanjabin this summer. We cover off on how to make it with just a few simple ingredients at home, and explore both the classic and modern ways we enjoy it from dipping sauces to fun cocktails. In the second half of the episode we uncover verjus in the Ask the Beats segment, sharing what it is and how it is incorporated into Persian cuisine. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E167 · Wed, June 05, 2024
Persian Trucker Food with Standup Dan
We’re diving into the archives and sharing one of our favorite episodes of the Modern Persian Food podcast - our interview with stand-up comedian and Food Network host Dan Ahdoot! We explore some of the lesser-known Persian dishes and ingredients and what Dan refers lovingly to as “Persian Trucker Food”. Dishes that hit the spot and stick to the ribs, like Dizi, Kaleh Pacheh, and Aash Sholeh Ghalamkar to name a few. It’s a fun conversation as we get to know Dan’s food preferences and chat about normalizing Persian cuisine in today’s food-diverse society. We also talk about other up-and-coming Persian food personalities and brands which we include as future guests on the podcast! Check out that episode as well, links are below. Vartamelon: Episode 72: Tahdig Art with Varta Beeta Mohajeri: Episode 79: Conquering Culinary Challenges with Chef Beeta Mohajeri Tahdig Tacos: Episode 144: Tahdig Tacos – A Culinary Fusion Journey with Bayan Ghahramani Joon Rice: Episode 145: A Taste of the Queens Night Market with Joon Rice Find Dan here: Website: Dan Ahdoot Book: Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live TV Show: Raid the Fridge | Food Network All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, <a href=
S1 E166 · Wed, May 01, 2024
Modern Additions to a Traditional Persian Breakfast
We’re starting our day with a fresh and bountiful Persian spread including fruits, jams, breads, eggs, and much more! Either for breakfast or brunch, with a crowd or by yourself, we chat about our favorite Persian morning offerings and some of our modern additions to make it a memorable meal. Beata loves big displays of eggs adorned with spinach or dates. In contrast, Bita loves diving into a colorful bowl of creamy oats topped with Persian-inspired fruits and nuts such as pomegranate arils, toot, persimmons, walnuts, pistachios, and almonds! We cover the gamut of our go-to dishes and drinks and how we Persian-ify some morning staples. Listen to get inspired to host your Persian breakfast or brunch for upcoming holidays like Mother’s Day or Father’s Day, graduations, wedding events, and baby showers. Stay tuned till the end to hear about a new segment on the Modern Persian Food podcast featuring local restaurants and some collaborations we’ve been working on. As always, reach out to us with any comments, questions, or feedback via email at hello@modernpersianfood.com or directly at Beata@modernpersianfood.com or Bita@modernpersianfood.com . Have a great day! Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E165 · Wed, April 03, 2024
Spring Herbs in Persian Cuisine
Join us as we dive into spring herbs and how we incorporate them into some of our favorite Persian dishes and occasions. From a simple platter of Sabzi Khordan to a rich and elaborate stew of braised herbs in the iconic Ghormeh Sabzi, we discuss our favorite ways to eat these versatile greens. In the show's second half, we reflect on Nowruz, the Taste Awards in LA, and some of our food adventures of the last month. Be sure to listen to our plans for our next episode as we prepare for entertaining! Episodes referenced: Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef Episode 150: Traditional Meets Modern: Discovering Iranian-American Cuisine All Modern Persian Food podcast episodes can be found here: Episodes Sign up for the email newsletter here ! Recipes: Sabzi Khordan | Persian Herb Appetizer Ash Reshteh - Persian Noodle Soup Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E164 · Wed, March 06, 2024
Extra Sweet Nowruz with ZoZo Baking
Join us as we get ready to celebrate the Persian New Year, Nowruz (or also spelled Norooz, Nowrooz, Norouz, Noroz) which occurs on the moment of the Spring Equinox. Persians around the world celebrate by gathering around a Sofreh Haft Seen, the symbolic display of the “Seven S’s” that sets the intentions of the new year. In the second half of the episode, Beata and Bita are joined by special guest Fariba Nafissi from ZoZo Baking and the trio chat about what Nowruz means to them and special memories. Fariba shares her recipe for Nane-Par Feather Cookies with the Modern Persian Food podcast listeners! Recipe below and learn more HERE . Episodes referenced: Episode 126: Persian New Year | Norooz/Nowruz Episode 75: Norooz Haft Seen Episode 73: Growing Sabzeh with Naz Deravian Episode 22: Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori Episode 23: Norooz Part 2 Episode 24: Norooz Part 3 ZoZo Baking Recipe for Nane Par: Feather Cookies Yields: 45-50 cookies Bake time: 10 minutes Ingredients: 150g (1 1/2 cups) powdered sugar 200g (1 cup & 1 tablespoon) vegetable shortening 2 egg yolks 375g (2 cups) all purpose flour 2 teaspoons cardamom powder 3-4 tablespoons brewed saffron (for decoration) 50g / 1/3 cup ground pistachios (for decoration) Process: Preheat the oven to 325°F , cover two baking trays with parchment paper. Using a food processor mix in the powdered sugar and shortening, until smooth and creamy. Add the egg yolks and mix. Add flour and pulse until you have a soft dou
S1 Enull · Fri, February 16, 2024
BONUS Episode - We’re going to the Taste Awards!
Vote for the Modern Persian Food Podcast in the 2024 Taste Awards! We are finalists in the “Best Lifestyle Podcast” and the “Best Food or Drink Podcast” categories. Vote for us here: Taste Awards Voting Link before Saturday, February 17th, 2024 You can answer as few as 4 questions (#1, #2, #4, and #6) It would be an honor to be recognized for the work we have put behind the Modern Persian Food podcast, and the Persian Food community as a whole. Today we are sharing the episode we submitted for consideration. It was last year and the start of our summer series featuring Persian Food Trucks, episode 144, where we interview Bayan Ghahramani of Tahdig Tacos. We love the honesty and candidness of Bayan’s story and it was a treat to have her on the show. Here is the episode and be sure to vote for us by Saturday. Thank you! https://www.surveymonkey.com/r/TasteAwards2024ViewersChoice https://www.tahdigtacos.com/ https://www.instagram.com/tahdigtacosofficial/ https://www.instagram.com/persianskater/ https://www.instagram.com/foodieskater/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E163 · Wed, February 07, 2024
Uncorking Persian Wine with Maysara
Unlock the secrets of a family legacy that intertwines the ancient allure of Persian culture with the timeless art of winemaking, as Moe and Naseem Momtazi from Maysara Winery share their story. Their biodynamic vineyard in Oregon is a testament to their Persian roots and a celebration of the sun's nourishment and the sacred role of wine in pre-Islamic Persia. Join us as we explore three distinctly different Pinot Noirs and discuss the art of pairing with foods and ingredients to amply flavors. From caviar & chocolate to fried chicken and the rich flavors of Persian cuisine including fesenjoon, we cover tips for hosting memorable wine pairings. Maysara Winery Reference to Podcast Episode 127: Persian Beer with Zahra All Modern Persian Food podcast episodes can be found HERE Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E162 · Wed, January 10, 2024
Healthy Persian Cooking Techniques
Welcome to the first episode of 2024, where we're embracing a fresh start with a healthy twist on Persian cuisine. Listen in as we, Bita and Bita, share our New Year's resolutions, including being more present with our loved ones and pursuing exciting professional opportunities. We're also thrilled about our new monthly podcast format, which allows us to create even richer content for our listeners. If you have a passion for Persian culture, join us on this journey—we're on the lookout for an intern to help bring our vision to life. This episode is a celebration of Persian food's nutritious heart, especially post-holiday when many of us are looking to detox and achieve our health goals. Discover how dishes like khoresh and the traditional herb frittata kookoo (kuku) sabzi can be made healthier with simple cooking tweaks. We also explore the power of Persian spices, like saffron and turmeric, and how they can be integrated into our daily routines for their incredible health benefits. Plus, we answer a listener's question about these spices, sharing personal insights and unique ways to incorporate them into our cooking. Tune in for a wholesome start to your year with us. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E161 · Wed, December 13, 2023
Yalda 2023; Creating Identity through Traditions New and Old
Join us for an extraordinary journey into the heart of Persian culture as we celebrate Yalda, the longest and darkest night of the year. Listen in as we, your hosts Bita and Beata, explore the traditions of this beloved holiday. From staying up late, enjoying music and poetry, to indulging in delectable food, we bring you an intimate look into how Yalda Night is celebrated, also called Shabeh Yalda. Be prepared for personal stories, the discovery of old pre-revolution records, and enchanting poetry and music. Venture further into Yalda Night's customs by discussing the holiday's food and drink. Learn about the significance of the traditional foods associated with Yalda, including pomegranates, watermelon, and winter dishes from Persian cuisine. We also reveal fun recipes for festive drinks - a pomegranate spritz and a Persian mulled wine tea. We round off our Yalda Night episode by revealing our holiday and New Year plans and reflections on the podcast and press achievements from 2023. So, gather your loved ones, prepare tea and sweets, and join us as we journey through Yalda Night. We wish you a happy Yalda season and a fantastic start to the new year. Thank you for joining us, and we look forward to seeing you next time. Episodes mentioned: Episode 128: Setting Sofreh Episode 114: Yalda Winter Solstice Episode 63: Yalda References: Fountain of Light , original score piano by Firooz Mohtadi All Modern Persian Food podcast episodes can be found at Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast produc
S1 E160 · Wed, November 08, 2023
Fall Flavors for a Persian-Inspired Thanksgiving
Join us for a colorful culinary journey in our 160th episode of Modern Persian Food where we promise to inspire your Thanksgiving preparations with a dash of exotic Persian flair. Revel in the vibrant flavors of seasonal fruits like persimmons, pomegranates, and quince, as we share unique recipes and creative twists on traditional dishes. It's not just about the food, it's about the celebration of togetherness, gratitude, and the joy of the holiday season. Moving on from the table, we also share insights on how to weave the spirit of Thanksgiving into your everyday life. Imagine starting your day with a dose of gratitude through simple tools like the Five Minute Journal or a daily round of Rosebud Thorn activity with your family. It's all about making gratitude a routine to kickstart your day on a positive note. So, are you ready to turn your Thanksgiving into a grand Persian feast and make gratitude an essential part of your life? Join us in our festive episode as we explore the richness of Persian-inspired fall flavors and the essence of gratitude. Episode 111: Persian American Thanksgiving Episode 60: Persian Thanksgiving Leftovers Episode 59: Persian Thanksgiving Episode 58: Lubia Polo | Green Bean Rice Episode 57: Zereshk Polo | Barberry Rice All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by <a href= "http://alvarezaudio.com" target="_blank"
S1 E159 · Wed, October 18, 2023
Preserving Herbs For Persian Cooking With Ginain
Transform your everyday dishes into an exotic Persian feast just by using herbs! We're taking a deep dive into the wonderful world of herbs in Persian cooking with Ginain Greyes from Cook the Garden podcast. Ginain, a pro at growing her own herbs, shares practical tips on nurturing herbs like mint, cilantro, basil, dill, and more, even if you only have a small patio space. She shared her experience cooking the iconic Persian soup called Ash Reshteh, which is a delightful blend of noodles, beans, and herbs. Bita and Beata shared their Ash Reshteh recipes when Ginain featured them on her podcast ! But what do you do when you've got a bountiful herb harvest that you can’t use? That's where the second part of our conversation with Ginain gets interesting. She guides us through the process of preserving and drying herbs, ensuring you have a stash ready for your culinary adventures throughout the year. We explore multiple methods including hanging the herbs, freeze-drying, and using a dehydrator or even your oven. Join us and step up your cooking game with the delightful flavors of Persian herbs. Find Ginain at: Cook Pray Slay and Cook The Garden on Apple Podcasts Listen to this episode: Cook the Garden Podcast episode featuring Bita and Beata All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
S1 E158 · Wed, October 11, 2023
Adventures in Persian Torshi Pickling
Welcome to another engaging episode of Modern Persian Food, where we immerse ourselves in the art of Persian pickling! Join your hosts Bita and Beata, as we journey through the world of preserving through pickling, highlighting its crucial role in adding a zesty, acidic balance to the rich flavors of Persian cuisine. Discover the secrets of making Torsche pickles at home with tips on choosing the right ingredients and creating the perfect pickling brine to amplify the flavors of your dishes. Listen in as we share our personal experiences and lessons from our summer of recipe testing and pickling, from the unique Giardiniera style to the traditional Persian Torsi version. Get an insight into the use of Persian cucumbers in pickling and the added creaminess that certain vegetables like eggplant can contribute. Not just that, we also shed light on the growing trend of pickling and its health benefits, with special attention to the classic pickled garlic. Tune in and discover how you can add a tangy twist to your meals with these pickled delights! Episode 118: Andy Baraghani Talks Torshi All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E157 · Wed, October 04, 2023
Diving into the Aromatic World of Persian Jams
Join us for an enticing journey into the art of preserving food, Persian style! This episode is all about the delightful world of jams, and we don't just stick to the fruity ones. We'll explore the vibrant colors, aromatic flavors, and natural pectin of various fruits that make Persian jams truly special. Learn with us how to create some traditional favorites, like rose petal, quince, fig, and sour cherry jams. You'll even discover an unusual but tasty carrot jam recipe straight from a previous podcast guest's cookbook. We share ideas on incorporating jams in a variety of meals, from breakfast to dessert. We'll guide you through adding a sweet twist to rice dishes, Mediterranean mezze boards, cheese boards, and even cake toppings. Join us in reminiscing about our childhood desserts made with jam and coffee grounds, adding a nostalgic touch to the episode. Listen in as we turn our attention to our favorite summer foods and preserving techniques. Beata shares her favorite summer dish - saffron braised lamb shank. We also discuss Noon Barbari, a Persian bread that's similar to Italian focaccia, and share ideas on creating a unique dish with it. Don't miss out on this flavor-packed episode! Episode 27: Persian Breakfast Episode 48: Figs Episode 56: Quince | Beh Episode 83: Persian Brunch Episode 148: Navigating Identity through the Art of Persian Cooking, A Conversation with Author Homa Dashtaki All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on Apple Podcasts , Spotify , and YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschool
S1 E156 · Wed, September 27, 2023
A Journey into the Persian Harvest Festival: Mehregan
Get ready for an enriching journey as we take you through the significance and celebration of the ancient Persian festival, Mehregan. Listen in as we discuss how this autumnal harvest celebration is all about embracing love, kindness, friendship, and nature. We share our plans on commemorating this timeless tradition, from partnering with an Orange County organization for a live event to creating a Sofreh - a traditional Persian table setting. We explore how these ancient festivals, celebrated for thousands of years, are gaining popularity once again and are helping people appreciate the earth and the changing seasons. Moving into the specifics of Mehregan, we chat about the beautiful aspects of this festival. From the warmth of the autumn season, the joy of harvest, to the tradition of showering each other with kindness and love, Mehregan is truly a celebration of harmony and the gifts of nature. We describe the symbolic table setting for Mehregan, the significance of each element placed on it, and the traditional foods and drinks associated with this celebration. As you tune in, you'll also learn about the crossover similarities with American Thanksgiving, the role of gratitude in the celebration, and our excitement to incorporate this beautiful tradition into our lives. Also, stick around for our Ask the Beat segment where we answer a fun question about our favorite Persian sweets! Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com Podcast Episode 128 - Setting Sofreh All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E155 · Wed, September 20, 2023
Exploring Mirza Ghasemi
Listen in as we journey through the world of Persian cuisine in our latest podcast episode. We start with an exploration of the delicious and iconic eggplant dish, Mirza Ghassami, from the northern region of Iran known as Shomal. We discuss its distinct smoky flavor, thanks to charred eggplant, and the ample use of garlic. Discover the versatility of this dish, as we share ways to make it vegan or vegetarian, and how to add it to your weekly meal plans or brunch spread. In the second half of the episode, we answer this week’s Ask The Beats question regarding Persian food pantry staples and shed light on the accessibility of its ingredients. Submit your question to be featured on a future episode! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E154 · Wed, September 13, 2023
A Walkthrough of Ghormeh Sabzi with Jian Ghomeshi
Welcome to a memorable conversation with the dynamic Jian Ghomeshi, a Roqe Media podcast host with a deep love for food, particularly Persian cuisine. His journey, from being intimidated by Persian cooking to mastering the art of creating the iconic dish, Ghormeh Sabzi, is not just inspiring but also filled with interesting culinary nuggets. In this chat, we touch upon the formidable influence of Iranian mothers in the kitchen, the importance of supporting the people of Iran, and Jian's unique approach to learning Persian cooking by emulating his mother and remembering her tips and advice. As we navigate the intricacies of Ghormeh Sabzi, Jian opens up about the cultural and culinary significance of herbs in Persian cuisine. His tips on the herb preparation process, the nuances of adding the right spices, and the game-changing role of fenugreek in the stew pave the way for a rich understanding of this iconic dish. This episode is your ticket to unravel the secrets behind the unique flavor profile of Persian cuisine, whether you're a novice or a seasoned cook. Last but not least, we delve into a detailed discussion on the ingredients that bring Ghormeh Sabzi to life. From uncovering the best beans to use to the need for a large cooking pan, Jian leaves no stone unturned. Our chat also highlights his experimentation with chicken in the recipe during his vegetarian phase. So, get ready for an enlightening culinary journey through the vibrant world of Persian food with Jian Ghomeshi, one that promises to up your Ghormeh Sabzi game. https://roqemedia.ca/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com Podcast production by Alvarez Audio
S1 E153 · Wed, September 06, 2023
Back to Basics: Unlocking the Secrets of Persian Rice
Today as part of our Fall Back to Basics series, we're discussing one of the most fundamental recipes in Persian cuisine, Basmati rice. We're sharing our go-to methods for getting rice on the table quickly and easily for weeknight meals. We cover what type of rice to use, the importance of washing it multiple times to remove starches or arsenic and the benefits of soaking it before cooking. Tune in to get our best tips for preparing perfect Persian rice and don't forget to check out our other episodes for more rice-related topics! Episode 3: Rice Episode 11: Tahdig | Bottom of the Pot Episode 30: Tahchin Episode 40: Damkoni Episode 70: Kateh Persian Rice Episode 72: Tahdig Art with Varta Episode 134: Saffron with Special Guest Mersedeh Prewer All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E152 · Wed, August 30, 2023
Unlocking the Secrets of Persian Cooking: Pantry Essentials
Welcome to another exciting segment of Modern Persian Food! Listen in as we go 'Back to Basics' and explore the world of Persian Pantry Essentials. Join us as we take a playful and engaging twist on the essentials you need to cook Persian food right at home. Our fun-filled guessing game will surely test your knowledge on Persian spices like saffron, cinnamon, sumac, turmeric, and cardamom. But don't worry, we're here to guide you through it all. We'll also touch on how different households may have a preference for certain ingredients, like the debate of saffron over turmeric for tahdig. Continuing our journey, we further explore pantry ingredients that are the backbone of Persian cooking. Be it the flavorful rice, nutritious garbanzo beans, the tangy limoo omani/amani, or the savory tomato paste, we've got you covered. And, how can we forget the delicious figs and dates that are in season during late summer? So, whether you're a seasoned chef or a newbie to Persian cuisine, this episode is sure to enhance your culinary prowess and understanding of the beautiful Persian food culture. Join us for this fun-filled and educational culinary ride! This episode is sponsored by PersianBasket.com . They are the one-stop shop for all your Persian needs. Use code MYFIRSTBASKET for 10% all grocery purchases (not including ready to eat meals). Free shipping is available for all orders over $60 or with 7+ meals. Thank you for supporting our sponsors! Reference too: Episode 19: Dates! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E151 · Wed, August 23, 2023
Sharing Culture through Food: A food journey from Iran to Italy with Author Saghar Setareh
Listen in as we embark on a culinary journey with Saghar Setareh, author of “Pomegranates and Artichokes, Recipes and Memories of a Journey from Iran to Italy”. Saghar shares her personal discovery of Italian cuisine and how it led to a renewed interest in her own Iranian roots. With Saghar, we explore the unexpected similarities between these two cuisines, delving into the historical basis of some of these parallels. We also challenge the concept of authenticity, uncovering that some recipes are much newer than we might think, even in countries with a rich history like Italy. Join us as we discuss the story of eggplant, and how its arrival in Europe was met with suspicion by medieval physicians. Moving on, we uncover the varying versions of Dolmeh, a traditional dish from Iran and Turkey. We explore how the recipe changes based on the cooking vessel and the ingredients used, and also share Saghar's unique apple dolma recipe. Wrapping up, Saghar enlightens us about the three basic recipes anyone interested in Iranian food must know. Don't miss out on this exploration of food, culture, and migration. https://www.labnoon.com/ https://bio.site/labnoon https://www.instagram.com/labnoon/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E150 · Wed, August 16, 2023
Traditional Meets Modern: Discovering Iranian-American Cuisine
Join us for a rich discussion with authors of Maman and Me: Recipes from our Iranian-American Family, Roya Shariat and Gita Sadeh. In this conversation, we explore the inspiration behind their book, celebrating the hybrid culture of Iranian-Americans and the innovative ways immigrants adapt their traditional recipes with available ingredients. Gita and Roya share their experiences of cooking as a form of love and respect for family and guests, and the challenges of sourcing Persian ingredients in the 1980s. Listen in as we explore the significance of food as a cultural lifeline for diaspora communities, connecting us to our roots, our ancestors, and our history. With the loving storytelling and a beautiful blend of tradition and innovation in their cookbook, Roya and Gita provide a fascinating insight into the world of Iranian-American cuisine. Don't miss this captivating discussion! Maman and Me - Website Maman and Me (@mamanandme) • Instagram photos and videos Roya Shariat (@royashariat) • Instagram photos and videos All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E149 · Wed, August 09, 2023
Savoring the Flavors of Iran with Chef and Author Nasim Alikhani of Sofreh
Listen in as we engage in an inspiring conversation with Nasim Alikhani, a celebrated author, entrepreneur, and chef. From helping cook for large groups as a young girl in Iran to creating menus for the Met Gala and the White House, Nasim's journey is nothing short of remarkable. In this episode, we unpack her path, her passion for Persian food, and the way she has managed to pursue her dreams and establish her own roots. We explore Nasim's new cookbook, ‘Sofreh, A Contemporary Approach to Classic Persian Cuisine’. Discover how she guides both novice and experienced home cooks through a culinary journey of Iran, from her favorite eggplant dishes to her love of all kinds of aash soup. Finally, we learn about the vision behind her restaurant, Sofreh, and how she aims to bring Persian culture to life through food. Whether you're a food enthusiast or someone interested in Persian culture, this episode is a must-listen! This episode is sponsored by Zaffrus Saffron . Check out their unique saffron honey, perfect for gift giving or adding a delectable sweetness to your next dish! S O F R E H (@sofreh_brooklyn) • Instagram photos and videos SOFREH All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E148 · Wed, August 02, 2023
Navigating Identity through the Art of Persian Cooking, A Conversation with Author Homa Dashtaki
Join us for a compelling conversation with author Homa Dashtaki, who takes us on a journey through her nine-year process of writing her book, Yogurt & Whey: Recipes of an Iranian Immigrant Life. The dialogue is rich with insights about food as a language and a tool to make sense of our identities and our place in this world. We are mesmerized by her tale of using her culinary heritage to navigate her Iranian history and to find her sense of belonging in America. In this episode, we also get a taste of Persian cuisine as Homa contrasts yogurt and whey, teaching us about kefir and the art of making homemade yogurt. We explore the special place of yogurt in Middle Eastern cuisine and the important role of liquid whey in these dishes. We also learn about the significance of paying homage to culture when discussing food, a theme that resonates throughout our conversation. Lastly, we uncover the unique aspects of traditional Iranian cuisine as we learn about the process of making kashk, a form of fermented yogurt. We discuss how this practice is used in preserving milk and extending its shelf life. We also touch on the White Mustache, a yogurt company started by Homa and her father, and the original recipes inspired by traditional Persian flavors. This episode is a tasty ride through Persian cuisine, cooking methods, and the importance of food in shaping our identities. Listen in and be prepared to be inspired and, of course, hungry! https://homadashtaki.com/yogurt-whey-book/ https://whitemoustache.com/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E147 · Wed, July 26, 2023
The Road to a Vegan Food Truck with Tabay Atkins
Join us for a captivating discussion with Tabay Atkins, a prodigy and certified vegan chef. With an inspiring journey that started with yoga and transitioned to veganism, Tabay shares how these choices have shaped his life. Listen in as he talks about his mother's battle with cancer and how yoga played a crucial role in her recovery, inspiring him to become the world's youngest yoga instructor at age seven. He also shares his experiences as a plant-based nutritionist, a Reiki instructor, and a musician. We also explore the story of Beata, whose father transitioned from being a judge in Iran to owning a gas station in the US. Moving on to Tabay's venture into the culinary world, we delve into the beginnings of his food truck, Tabay's Mindful Kitchen. Tabay's passion for cooking and veganism led him to start teaching cooking classes and making cooking videos, ultimately leading to his dream of owning a food truck. Tune in as he discusses his near-purchase of a food truck in Hawaii, his decision to start a custom-made food truck business in Orange County, and the Persian-inspired vegan dishes he serves. Don't miss this enlightening conversation as we explore the world of Persian food, veganism, and much more! https://www.tabaysmindfulkitchen.com/ https://www.instagram.com/tabayatkins/ https://www.instagram.com/tabaysmindfulkitchen/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E146 · Wed, July 19, 2023
Innovative Persian Cuisine and Californian Flair with Zood
Join us as we explore the wonderful world of Persian fast food with Mandana and Patrick Lanteigne, the dynamic duo behind Zood, a modern California-style Persian fast food spot in Orange County. Listen as we discuss their creative venture, the mouthwatering food they serve, and how they're making Persian flavors accessible to many. We also chat about the unique aspects of Persian hospitality and how they're recreating that same experience through their business. They share with us the importance of having a starting point that feels familiar when introducing a foreign cuisine, and how they're using this approach to bring Persian food to a wider audience. In the second part of the episode, we immerse ourselves in the tantalizing world of sauces and dips, as Mandana and Patrick share their unique recipes and how they bring high-end flavors to their food. We learn about their delicious pomegranate vinaigrette, cucumber herb yogurt, and red pepper feta, and their new catering venture. The couple's passion for Persian food is evident as they discuss the influence of Persian cuisine on their cooking and their desire to make it more accessible. Join us to get an insider's glimpse into the world of Persian fast food and how Mandana and Patrick are revolutionizing the way it is enjoyed. Website: Zood Zood (@eatzood) • Instagram photos and videos All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E145 · Wed, July 12, 2023
A Taste of the Queens Night Market with Joon Rice
Join us on our second stop in the summer podcast series featuring Persian food trucks, stands, and fast foods as we welcome Joon Rice from the Queens Night Market in New York. Listen in as Jessica and Amir share their creative approach to serving Persian food in a way that is both accessible and appealing to a wider audience. They've crafted a unique dining experience by offering individual sized Tahdig cups and a variety of stews, making Persian cuisine enjoyable for everyone. From the Queens Night Market concept to the inspiration behind their menu, we explore everything that makes Joon Rice a standout in the food scene. In the second half of the episode, Jessica and Amir take us behind the scenes of their delivery operations. Hear about their partnership with Shef.com and how they are spreading the flavors of Persian food far and wide. They share the success of their business, their summer market at the Queens Night Market, and their mission to connect people to their culture through food. Get ready to be inspired by their passion for Persian cuisine and their journey in the food industry. Joon Rice website: Joon All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E144 · Wed, July 05, 2023
Tahdig Tacos - A Culinary Fusion Journey with Bayan Ghahramani
Join us on this exciting journey as we kick off our new series that shines a spotlight on Persian food trucks and fast food companies. Our first pit stop is at Tahdig Tacos, a woman-owned business bringing a fusion of Persian and Mexican flavors to Southern California. Listen in as Bayan Ghahramani, the passionate entrepreneur behind this culinary phenomenon, shares her personal journey of identity and culture. Discover how her Persian heritage and Mexican influences inspired the creation of Tahdig Tacos, and how she navigates the challenges and rewards of growing up in cultural diversity. In this discussion, we further explore the delightful world of Persian cuisine and the concept behind Tahdig Tacos. Get an insider's view on how these unique tacos are made, the various toppings that can be used, and the array of drinks that pair perfectly with them. Listen in as we discuss how these unique flavors can become a gateway for people to explore more traditional Persian dishes. Whether you're a food enthusiast or simply someone curious about Persian cuisine, this conversation is sure to leave you hungry for more. https://www.tahdigtacos.com/ https://www.instagram.com/tahdigtacosofficial/ https://www.instagram.com/persianskater/ https://www.instagram.com/foodieskater/ All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E143 · Wed, June 28, 2023
Unraveling the Colorful Customs of Tirgan: A Persian Summer Rain Festival
Can you imagine a festival that combines vibrant colors, ancient legends, and delicious food? Join us as we explore the ancient Persian summer rain festival, Tirgan. We'll share how you can dance, recite poetry, and serve mouthwatering traditional dishes like spinach soup and sholezard to celebrate this unique event. Learn the significance of the rainbow-colored wristbands, the legend of Aarash, and making wishes, all while discovering how to incorporate Tirgan into your own summer celebrations! In the second part of the episode we answer a listener Ask The Beats question about our favorite tunes to cook to, from lively Persian dance music to sultry Mexican melodies. We even share a hilarious story about a car wash pickup line and the enchanting music of Girl From Ipanema. Don't miss this colorful and entertaining episode that will leave you hungry for culture, celebration, and scrumptious food! Take our listener survey ! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY ! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E142 · Wed, June 21, 2023
Exploring the World of Tomatoes in Persian Cuisine
Join us as we explore the world of tomatoes in Persian cuisine! From fresh salads to soups and stews, tomatoes are a staple ingredient in many delicious dishes. Discover the different forms tomatoes come in - fresh, stewed, sauce, and paste - and how they play a vital role in Persian cuisine. We'll be chatting about salad Shirazi, a refreshing Persian salad that's like a Persian salsa fresca. Plus, don't miss our discussion on grilling tomatoes - skewered and whole - on the barbecue or stovetop. And also our favorite layered rice dishes and khoreshes with tomato as one of the key ingredients. In the second part of the episode, we share our favorite cooking shortcuts and efficiency tips in the “Ask the Beats” segment. Learn how to save time with prepped ingredients like ground walnuts and cooked beets, as well as using ready-made Jarred khoresh. We also discuss the convenience of canned beans and a rice cooker to speed up the cooking process. Listen in to learn more about these time-saving hacks and how they can help you create delicious Persian dishes with ease. Take our listener survey ! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY ! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E141 · Wed, June 14, 2023
Discover the Tantalizing Taste of Balal: Persian Grilled Corn
Get ready to tantalize your taste buds as we bring you the exquisite flavors of Persian grilled corn, also known as Balal. Discover how the saltwater dipping creates a delightful mild salty taste, while the smoky flavor comes from the beautiful charring on the corn. We're excited to share our memories of enjoying it both in Iran and the US and guide you through our very own recipe for this mouthwatering dish. Learn how to make the perfect saltwater bath and master the grilling techniques to achieve that authentic taste that your summer barbecue has been missing! In this week’s Ask the Beats we explore our favorite go-to Persian dishes for our families, from a comforting yellow split pea stew Gheymeh to Beata’s easy Halim, made with rotisserie chicken and oats. Don't forget to send us your questions to be featured on a future episode! Take our listener survey ! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY ! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E140 · Wed, June 07, 2023
Savoring Summer: Joojeh Kabob for Your Summer Cookouts
Have you ever bitten into a perfectly grilled, saffron and lemon-infused chicken kabob and wondered, "How can I make this at home?" That's exactly what we'll be exploring today, as we share the secrets behind the mouthwatering flavors of joojeh kabob. Discover how the perfect marinade with ingredients like saffron, lemon juice, onion, and salt not only adds incredible taste, but also tenderizes the chicken for that melt-in-your-mouth experience. Plus, learn about the etymology of "joojeh," which means young chicken or chick, and how it's become a term of endearment for us. But that's not all! We also answer a listener's Ask The Beats question about the Gol Getter cocktail, a Persian-inspired creation that you can enjoy with or without alcohol. Find out the essential ingredients and how to mix them together for a refreshing drink that's perfect for summer. We even share a variation using Quince Jam instead of Rose Jam! So join us on this culinary adventure, and don't forget to reach out with your questions or stories – we'd love to hear from you! Take our listener survey ! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY ! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E139 · Wed, May 31, 2023
Connecting Cultures & Generations Through Food: Natalie Jahangiry's Modern Persian Kitchen Journey
Can love truly blossom through the art of cooking? Join us for an intimate conversation with Natalie Jahangiry, a food and design entrepreneur who has skillfully blended her passions and cultures into a thriving business, Modern Persian Kitchen (we love the name too!). Natalie takes us on a heartfelt journey of her parent's love story, and how her father's Persian culinary expertise won her mother's heart. Discover how Natalie's family introduced Persian food to their quaint British village, and how her own daughter is growing up with the rich flavors of Persian cuisine. Dive into the world of Persian food as we discuss Natalie's innovative venture that marries her love for design with her culinary heritage. Natalie shares her experience in creating a bundle that allows individuals to easily explore Persian cuisine, from popular dishes like saffron chicken to more traditional fares like ghormeh sabzi . Learn how Natalie strikes a balance between her flourishing business and family life, while ensuring her children are immersed in the beauty of Persian culture. This heartening episode is a true testament to the power of food in connecting cultures and generations. Take our listener survey ! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY ! This episode is sponsored by Exeer Botanical Sparkling Beverages.<img src= "data:image/png;base64,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
S1 E138 · Wed, May 24, 2023
Elevate Your Summer Picnics: A Persian Twist on Outdoor Gatherings
Podcast Episode 138 Show Notes - Elevate Your Summer Picnics: A Persian Twist on Outdoor Gatherings Get ready to elevate your summer picnics with a Persian twist! In this episode, we discuss everything you need to know about bringing culture and identity to your outdoor gatherings, from setting up a beautiful and functional space to packing the essentials and indulging in delicious Persian dishes. No matter the size of your gathering, our tips will ensure your picnic is unforgettable. We'll dive into mouth-watering Persian-inspired dishes, such as herbed koo koo (kuku) wraps, kotlet, salad ooloovieh sandwiches, and fruit kebabs. We share our favorite refreshing drinks like tea and sekanjabeen. Learn how picnics can be enjoyed at different stages of life, and how getting outside for some fresh air and good food can create lasting memories. Don't miss this episode, packed with inspiration to make your summer picnics truly special and uniquely Persian! And don’t forget the backgammon set! This episode is sponsored by Exeer Botanical Sparkling Beverages. Pick up some of these fun non-alcoholic drinks for your next picnic! <img src= "data:image/png;base64,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
S1 E137 · Wed, May 17, 2023
Macaroni Tahdig with Chef Orly
tricks on throwing a party (while actually having a good time!) and giving a step-by-step tutorial for Persian style macaroni with crispy tahdig. Get your notebook and tastebuds ready! Orly is a private chef turned influencer, well known in the Persian community, especially in the southern Cal region. She came up with her handle name, @MyGhostHost by setting up parties for friends and then leaving… hence the ghost host! It’s clear that Orly has a true passion for food and sharing Persian culture through food. Learn to make a perfect Persian Macaroni at home including an insider tip to use a rice cooker as the final step. Tips for Hosting a Memorable Party Not only is Orly great at walking through recipes, she is an expert at hosting memorable parties. Here are her tips: Set the mood. Create a welcoming atmosphere with candles, flowers, and music. Plan ahead. Make a list of everything you need to do, and start planning early. Don’t be afraid to ask for help. Focus on the food. Make sure you have plenty of delicious food to serve your guests. Relax and have fun! Hosting a party should be enjoyable, so don’t stress about it too much. We hope you enjoyed this episode of the Modern Persian Food Podcast! Thanks for listening. This episode has been sponsored by Lavashak Promo Code: ModernPersian for 30% off your order Persian Happiness Delivered <img src= "data:image/png;base64,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
S1 E136 · Wed, May 10, 2023
How to Throw a Persian Tea Party
It's almost Mother's Day, and what better way to celebrate moms than with a tea party? In this episode, we'll cover drinking tea in Persian culture, what a Persian tea typically looks like and tastes like, how to make it, and how it's served traditionally. We'll also share some of our modern ideas on bringing family and friends together with a fun tea party for any occasion. What is a classic Persian tea? A classic Persian tea is black tea, sometimes straight black tea (like an Earl Grey, Darjeeleen, or Jasmine), or sometimes a blend of different types of tea. It is dark, amber in color and has an aromatic, not spicy (not chai), sometimes hints of cardamom flavor. Other characteristics Steaming hot. In traditional Persian culture, it is considered an insult to serve lukewarm or weak tea! Dark and fairly high concentration of caffeine. How to serve tea to Persians at night, or to guests that are sensitive to caffeine. Hot water dilutes the tea but is perfectly fine to add to a tea that has already been served. Hot water served with fresh mint leaves. A decaffeinated Persian tea (some classic flavors of teas come in decaf tea bags). Thank you to our sponsor: Sadaf Foods <img src= "data:image/png;base64,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
S1 E135 · Wed, May 03, 2023
Bachelor Cooking with Reza Jax
In this episode, special guest Reza Jax talks about how to make a Persian meal happen as a bachelor. Reza is a dancer, fashion icon, and budding Persian home chef. He shares his tips on how to impress with his favorite Persian recipes that he makes at home. Reza learned to cook Persian food from his mother, who is a great cook! Some of Reza’s favorite Persian dishes to make are zereshk polo (a rice dish with barberries and dried fruit), kabab digee (a pan-cooked kebab with tomato), tahdig (a crispy rice crust), macaroni with tahdig, and omelet. Reza also shares his top two favorite Persian restaurants in the Los Angeles area: Kurosh Restaurant in Beverly Hills , and Raffi’s in Glendale . If you're a bachelor who loves Persian food, this episode is for you! Reza's tips and recipes will have you eating and dancing in no time! This episode has been sponsored by: Sheytoon App https://www.sheytoonapp.com/ Sheytoon is the top platform for Persian matchmaking across the world. Find Reza Jax on Instagram: @reza_jax TikTok: Reza Jackson All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E134 · Wed, April 26, 2023
Saffron with Special Guest Mersedeh Prewer
Saffron is one of the most expensive spices in the world, but it's also one of the most versatile and flavorful. In this episode, we'll talk to Mersedeh Prewer from Saffron and Herbs about the history, cultivation, and uses of saffron. We'll also share some of our favorite recipes that feature this delicious spice. What is saffron? Saffron is a spice that comes from the Crocus sativus flower. The stigmas (the female reproductive parts) of the flower are collected and dried, and then used as a spice. Saffron has a strong, earthy flavor and a bright yellow color. It's often used to add flavor and color to rice dishes, paella, and other Mediterranean dishes. Why is saffron so expensive? There are a few reasons why saffron is so expensive. First, it's a very labor-intensive crop. It takes about 75,000 saffron crocus flowers to produce just one pound of saffron. Second, saffron is very delicate and can easily be damaged. Third, saffron is only grown in a few specific regions of the world, such as Iran, Spain, and Morocco. What flavor and effect does saffron give to cooking? Saffron has a strong, earthy flavor and a bright yellow color. It's often used to add flavor and color to rice dishes, paella, and other Mediterranean dishes. Saffron can also be used to make tea, desserts, and other foods. Forms of saffron for cooking: Saffron is available in a few different forms, including threads, powder, and liquid. Threads are the most traditional form of saffron, and they have the strongest flavor. Powdered saffron is more convenient to use, but it doesn't have as strong of a flavor. Liquid saffron is made by dissolving saffron threads in water or oil. This episode has been sponsored by Zaffrus Saffron - The True Taste of Saffron Find them at Zaffrus.com or Amazon . <img src= "data:image/png;base64,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
S1 E133 · Wed, April 19, 2023
Kashk with Omid The Caspian Chef
Bita and Beata are deep diving into the controversial Persian ingredient called Kashk. They are honored to have Omid, The Caspian Chef as a special guest today to help them demystify the origination, different forms, and flavor notes of kashk. Omid even teaches Bita and Beata how to make kashk at home! Lastly, the trio share some of their favorite dishes to serve with a drizzle of kashk plus some new and innovative ideas for adding kashk in non-expected soups and sides. This episode has been sponsored by Oyna Natural Foods . Fresh, authentic Persian Flavors. San Francisco Bay delivery or order from GoodEggs . All Modern Persian Food podcast episodes can be found at: Episodes Reference to MPF Episode 31 Caspian Sea Regional Foods Kashk recipe by The Caspian Chef: Kashk - Persian whey sauce - The Caspian Chef - Omid Roustaei Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E132 · Wed, April 12, 2023
Persian Superstitions
Special guest Jaleh Arabian, also known as Maman Jaleh (Bita’s mother-in-law) and MJ for short, joins the podcast today to shed light on old customs and traditions around Persian superstitions. One of the ways to ward off evil and cleanse the air is to burn esphand/esfand or wild rue. Wild rue seeds are burned in a special vessel stovetop and the smoke and aroma are spread around the room for cleansing. Listen to the episode to also hear how eggs play a role in Persian superstitions. This episode is sponsored by Sadaf Foods , Find them online at Sadaf . Use special offer code: Modern15 For 15% off of esfand Modern Persian Food podcast references: MPF episode 26, Flowers | Gol in Persian Culture All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E131 · Wed, April 05, 2023
Persian Easter Traditions
Cohosts Beata and Bita reflect on spring time and how they have celebrated Easter, both growing up Persian in the US and also as adults in their Iranian-American families. They share their favorite Easter and springtime foods and recipes which include: Deviled eggs Steamed fava beans Baghali Polo | Layered Persian dill rice with fava beans Lamb including braised lamb shanks maycheh and lamb chops All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita’s recipe for Deviled Eggs Bita’s recipe for Baghali Polo Beata’s recipe for Thanh's Classic Deviled Eggs – BeatsEats Beata’s post on Bagheleh Polo bah Maycheh – Braised Lamb Shank Over Fava Bean and Dill Rice – BeatsEats Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! Podcast production by Alvarez Audio
S1 E130 · Wed, March 29, 2023
Persian Passover with special guest Penny Davidi
Born in Iran and raised in California, Penny is the first Persian Jewish chef and businesswoman to be featured on hit culinary and reality television shows. Beata and Bita learn about Penny’s hybrid, mixed culture family and Persian Passover traditions old and new. Listen and learn what green onion beatings are all about in Persian Passovers, as well as Penny’s family tradition of playing hide and seek with Matzo crackers! Feel free to submit a question for our Ask the Beats segment of our show and we will feature it in a future episode! Email us with your question, hello@modernpersianfood.com or leave us an audio message through Instagram @modernpersianfood Modern Persian Food podcast references: Episode 107: The Persian Medicine of Hot & Cold Foods with Candice Walker Episode 124: Vegan Persian Food with Elham All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E129 · Wed, March 22, 2023
Halva
Co-hosts Bita and Beata are joined by special guest, pastry chef and culinary expert Tara Omidvar of Made of Sugar and Saffron. Jump into this episode to hear about the many forms of halva in Iran and all around the world. There are 100s of varieties from different regions. Listen to the end and get a recipe walkthrough for how to make the very traditional version of halva found in Iran including tips and tricks to make it luscious and smooth. This episode has been sponsored by Zaffrus Saffron - The True Taste of Saffron Find them at Zaffrus.com or Amazon . Tara’s recipe for Traditional Persian Halva Tara’s site: Made of Sugar & Saffron IG handle @madeofsugarandsaffron All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E128 · Wed, March 15, 2023
Setting Sofreh
Setting a sofreh or special table setting is the first step in honoring the ancient traditions of our ancestors on several holidays. In this week’s episode, Bita and Beata dive into what goes on each of the sofrehs, what they represent, and also common themes amongst them. These happy occasions include the following seasonal transitions and also when people get married: Norouz/Norooz | the Persian New Year with setting a haftsin; Mehregan | celebration of fall and special setting Yalda | the Persian winter solstice celebration Sofreh aghd | Persian wedding setting This episode is sponsored by Sadaf Foods , award winning home-made Persian sauces. Find them online at Sadaf . Use special offer code: Modern15 For 15% off of kashk, esfand, and norouz collection Free shipping on all orders over $100 Feel free to submit a question for our Ask the Beats segment of our show and we will feature it in a future episode! Email us with your question, hello@modernpersianfood.com or leave us an audio message through Instagram @modernpersianfood Modern Persian Food podcast references: Episode 75: Norooz Haft Seen Episode 51: Mehregan Episode 114: Yalda Winter Solstice Episode 20: Persian Weddings with Nilou All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persia
S1 E127 · Wed, March 08, 2023
Persian Beer with Zahra
Beata and Bita get thirsty talking to special guest, Zahra Tabatabai, owner and founder of Back Home Beer. The Beats love the tagline, “born in Iran, brewed in New York”. This interview is a great story of a family history of fermenting and brewing - a passion that turned into pandemic project that turned into a budding business! This episode was first broadcast on the International day of the Woman. Beata and Bita are happy to support all Persian women and especially to honor the Zan Zendeghi Azadi movement in Iran. Listen and learn about Back Home Beer’s flagship product as well as some very unique varieties using Persian ingredients and influences. Incidentally Back Home Beer has a special beer called Yalda Queen! This episode is sponsored by Spice of Life , award winning home-made Persian sauces. Find then locally in select DC stores or online at: https://www.enjoyspiceoflife.com/ Modern Persian Food podcast episode 127: Persian Beer with Zahra becomes a cultural spotlight getting into some of the history of beer and brewing in Iran. Can you guess who the originators of barley brewed beer and fermentation is thousands and thousands of years ago?? Back Home Beer All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E126 · Wed, March 01, 2023
Persian New Year | Norooz/Nowruz
The biggest Persian holiday of the year, the Persian new year, is called Norooz (also spelled Nowruz) which translates to a new day. Beata and Bita covers the whole gamut of the 2+ week festivities from spring cleaning (Khoneh Takooni) and Chahar Shambeh Soori, growing spring grass (Sabzeh), and setting a symbolic table setting (Haft-seen setting), all the way through the picnic day that closes things out, Sizde Bedar! This episode has been sponsored by Zaffrus Saffron - The True Taste of Saffron Find them at Zaffrus.com or Amazon . Now that the Beats have given a great overview of the traditional customs and events, what modern day versions will you incorporate into springtime fun? Will you set up a haft-seen, grow spring grass, or give cash aidees? We hope we’ve inspired you to join in any aspects of the Persian new year that meets your current lifestyle. Ask the Beats! Do you know that we have a segment in most of our episodes where we take in your questions? Submit a question or comment through Instagram (try the audio feature!), email ( hello@modernpersianfood.com ) and we’ll do our best to incorporate it into a future episode. You may choose to include your name and handle or to remain anonymous. Modern Persian Food podcast references: Episode 22: Norooz Part 1 Episode 23: Norooz Part 2 Episode 24: Norooz Part 3 Episode 73: Growing Sabzeh with Naz Deravian Episode 75: Norooz Haft Seen Episode 64: Aash Reshteh Beata’s <a href= "https://beatseats.co
S1 E125 · Wed, February 22, 2023
Persian Pizza
Persian pizza? What?? Yep, the Beats are getting creative with some cross-cultural Italian-American-Iranian pizza ideas. Beata reflects on pizza culture in current day Iran, what makes a cut above (hint, hint, hot dogs, sausages, bell peppers, mushrooms, onions and more), Persian pizza conceptions in the US, and making pizza from scratch at home for a fun Friday night. Listen to the end to hear Roya’s Ask The Beats question, “Bita, how did you make the work of art, double layer tahchin cake I spied on Instagram?!” All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E124 · Wed, February 15, 2023
Vegan Persian Food with Elham
Bita and Beata have been looking for a Persian vegan food enthusiast to support you with recipe substitutions while keeping classic flavors and nutritional balance in mind. They found her in Elham! Special guest Elham shares her journey into the vegan lifestyle. The interview covers tofu, beans, and legumes as excellent protein-rich meat substitutions in stew. Beata is desperate to experiment with the can of jackfruit! What will she do with it?! Does Elham miss eating kabab? Listen on to find out. Elham asks the Beats, “cooking Persian food can be a labor of love and very time consuming - do you have any strategies to cook Persian faster and easier?” The Beats love this question and each give insights on how to take shortcuts to make Persian food happen even on the witchiest of busy nights. Find Elham at: Plant-Based Persian Elham الهام (@plant_basedpersian) • Instagram photos and videos All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes references: Episode 78: Vegetarian Persian Food Bita’s Lentil and Date Rice recipe (vegetarian) | Adas Polo Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E123 · Wed, February 08, 2023
Persian Dates
In Episode #123, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style. Persian dates are dates in dried form which taste sweet and buttery/caramel-y. Hot dates Heat in microwave with almond butter for a healthy snack Wrap in bacon or prosciutto as an appetizer Recipes with dates Pitted and filled with nuts Blended with nuts and other dried fruit and rolled into energy balls Used in Persian Lentil and Date Rice | Adas Polo and Reshteh Polo Khormah Maloos - cooked with eggs and served for breakfast Occasions for eating dates in Persian culture With tea Blended with nuts and other dried fruit and rolled into energy balls Memorials Breaking fast - start with hot water and dates Match-making in old Persian culture and personal stories around growing up in Iranian-American families. Introductions for potential marriage. Ask the Beats! Question from email: Are there any vegetarian recipes that include pomegranate? We cover some strategies to leave meat out of Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew. In addition pomegranates make great garnishes to many dishes including salads, cooked vegetables, and mixed rice dishes (shirin polo). Modern ways to add pomegranate to dishes include sprinkling the arils in a morning oatmeal and enjoying mixed into plain yogurt. Recipe and resource links from this episod
S1 E122 · Wed, February 01, 2023
Blending Persian Culture into Families
Bita and Beata are joined by guest Rachel Kashef from Little Persian Learning to share insights and inspirational resources on how to blend Persian culture into today’s modern families. Rachel is a former school teacher and has founded a learning kit and greeting card company in response to what she felt was lacking in today’s cross-cultural communities. The conversation rounds out with the role of food and the incredible flavors of Persian cuisine. Listen, get inspired, and try your hand at a Persian weekend noshing breakfast routine! If you liked this episode, give us a 5 star rating and review on your favorite podcast player! References made in the episode: Little Persian Learning All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E121 · Wed, January 25, 2023
Top 5 Items to Shop for in a Persian Market
The Beats uncover the top 5 things to grab next time you find yourself in a Persian or middle eastern market! Whether you have a market near you or you stumble into one on an adventure, Bita and Beata share their favorite things to shop for that are unique and specialty items. Don’t forget to submit a question or comment for us to address live on the show. Simply shoot us an email: hello@modernpersianfood.com or leave us an audio message on Instagram! @modernpersianfood All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E120 · Wed, January 18, 2023
Adas Polo
In today’s episode, Beata and Bita dive into the classic Persian layered rice dish Adas Polo. The medley of lentils, onions, raisins and dates along with the steamed rice provides a nutritious, comforting, and delicious wintry wintery dish. Learn some recipe shortcuts including some modern twists on this staple Persian dish. Are you ready for an umami, savory dish with hints of sweet and cinnamony notes? Which version will you try? Stay tuned to the end to hear strategies for warming up Persian food leftovers in the Ask the Beats segment!... and keep those questions comin’, we love to hear from our listeners. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes references: Bita’s Lentil and Date Rice recipe (vegetarian) | Adas Polo Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E119 · Wed, January 11, 2023
Orange in Persian Cuisine
In today’s episode, Beata and Bita take a deep dive into a single ingredient, oranges, and the many forms they are used in Persian cuisine - orange as a fresh fruit, the rind or peel of oranges, and orange blossom water. Orange you glad you listen to this episode? Ask the Beats! Amy from Veggies Save the Day wants to know, what gluten-free and vegan options are there in Persian restaurants? All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E118 · Wed, January 04, 2023
Andy Baraghani Talks Torshi
Beata and Bita, collectively known as the Beats, are honored to be joined by the culinary expert, Andy Baraghani! Tune it to learn about how growing up in a Persian American family influenced and shaped Andy’s life in food. Learn how to make a basic Persian “torshi” and have some adventures in pickling. Find out the best ways to eat sour, tart flavors in Persian cuisine, and finally, Support Andy by grabbing a copy of his new cookbook, “The Cook You Want to Be” Andy’s Instagram handle: @andybaraghani Andy Baraghani asks the Beats live on the show for the “Ask the Beats” segment, “What is the Iranian dish you can’t live without and what is the Iranian dish that you never need to eat again!” and listen to Bita, Beata, and Andy all answer the question. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E117 · Wed, December 28, 2022
Persian Cocktails Rebeat
In this episode we are gifting you with 5, fun Persian-inspired cocktails! With our unique ideas you’ll have festive cocktails twists to ring in the new year. Pomegranate fizz Sekanjabin mojito Watermelon slushie Gohl Getter Cardamom Hot Toddy Disclaimer: all of these drinks can easily be made without any alcohol as mocktails. If you choose to drink, be sure to drink responsibly and have a designated driver. Cheers to a healthy, hopeful new year ahead, beh salamaty! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E116 · Wed, December 21, 2022
Persian Holiday Desserts
How about a fun and unique twist to holiday baking? Bita and Beata share recipes, inspiration and short-cuts to create delicious and easy Persian-ish desserts to add new flavors to your holiday treats. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes references: Bita’s digital download cookbook, Modern Persian Desserts Bita’s Persian Walnut Cookies Bita’s Orange Cardamom Tea Cake Beata’s Jeweled Cinnamon Rolls – BeatsEats Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E115 · Wed, December 14, 2022
Cook for Iran with Layla Yarjani
Learn more about the #CookForIran global movement of dinners, restaurants, and chefs. Beata and Bita are joined by Layla Yarjani in an insightful conversation about an opportunity to help spread awareness about the situation and people in current events in Iran. For more information check the website: Cook for Iran All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes references: Beata’s Ash Reshteh | Persian Noodle Soup – BeatsEats Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
S1 E114 · Wed, December 07, 2022
Yalda Winter Solstice
Beata and Bita are eager to share about Yalda (also known as Shab-e Yalda), the longest darkest night of the year, which happens on the Winter Solstice. They want to inspire you to celebrate Yalda, in whatever form you can, this year. Listen to get ideas of incorporating elements from this ancient festival to your holiday gatherings, end-of-year events, or on the actual night of Yalda. In the spirit of Yalda, this episode includes three special family music and poetry clips to get listeners in the mood to celebrate. The song “Ghoghaye Setaregan” by Parvin is sung by from Bita’s mom, Maman Minoo. Santoor music is played by Beata’s Maman Joon. Excerpts from “The Symbols of Love” by Salak (Mojtaba Kashani) is recited by Beata’s late Baba Joon, and includes a translation by Beata herself. Modern Persian Food podcast references: Episode 63: Yalda Episode 10: Yalda Winter Flavors Hamid Rahmanian Shahnameh Book - The Epic | شاهنامه فردوسی Special Yalda song: Shabe Yalda by Kalmast Recipe: Beata’s Walnut and Pomegranate Stew – Khoreshteh Fessenjoon – BeatsEats Recipe: Bita’s Ajeel | Persian Trail Mix Recipe - Oven Hug All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes</span
S1 E113 · Wed, November 30, 2022
Persian Steakhouse with Guest Fera
What makes a Persian steakhouse different than a regular Persian restaurant or chelo kababi. Join Bita, Beata and Fera Hashemi as they explore the nuances of a modern approach to eating out Persian style with a twist. It’s all in the in-house aged meats, the quality of the meat, the presentation and special Persian hospitality. The chef is Fera’s husband who is in the kitchen making his version of fesenjoon on meatballs and eggplant dip molded into elegant designs. Join us in a culinary feast of Fera and Mike’s modern Persian steakhouse approach dining. Arya Steakhouse All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio
Wed, November 23, 2022
Haleem
Have you had Haleem, known by some as Persian porridge? If not, definitely give this episode a listen. Bita & Beata break down traditional and modern recipes of a classic, rich and delicious Persian food made with primarily wheat and meat. Much more delicious than it sounds, it’s creamy and luscious and super comforting. Also spelled Halim. Don’t have time to boil, strain, simmer, and mash? Not to worry, Beata has a quick and easy solution using oats and store-bought chicken. Bita joon shares tips for using Thanksgiving turkey leftovers to keep the savory flavors going. Both the Beats share tips and tricks including substitutions for hard to find ingredients. Dig in! This week’s “Ask the Beats” comes in the form of an audio message about Mexican and Iranian food fusions. Listen to hear more! Episodes referenced: Episode 59: Persian Thanksgiving Episode 60: Persian Thanksgiving Leftovers Episode 81: Make Tahdig Not War with Guest Parisa Parnian All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E111 · Wed, November 16, 2022
Persian American Thanksgiving
What does it mean to have a Persian Thanksgiving? Join Beata & Bita in a fun and festive conversation sharing how each co-host feels thankful and blessed this Thanksgiving season. The co-hosts share creative strategies for bringing in Persian culture and cuisine and blending it into western Thanksgiving meals. As a bonus, learn how to cook a turkey! Tackle the fear, if the Beats can do it, you can do it too. What is Ask the Beats? Dial in by leaving an audio message through Instagram messaging ( @modernpersianfood ) or emailing Bita & Beata hello@modernpersianfood.com Bita & Beata act as Persian Food Pros and answer your food-related questions and beyond. Episodes referenced: Episode 57: Zereshk Polo | Barberry Rice Episode 58: Lubia Polo | Green Bean Rice Episode 59: Persian Thanksgiving Episode 60: Persian Thanksgiving Leftovers Recipe links: Lubia Polo – BeatsEats All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. <
S1 E110 · Wed, November 09, 2022
Iranian American Life
Join us, Bita and Beata, for a candid conversation as we share our thoughts and feelings around the uprising revolution in Iran and the worldwide demonstrations supporting women and human rights. We reflect about growing up in the U.S. as an Iranian American, what that was like, and how finding confidence in self-identity helped shape who we are and what we do now. We’ve been inspired by a recent Roqe podcast episode which left us hopeful for change and a sense of Iranian pride. The “Ask the Beats” brings it back to food with a question about what we’re cooking up these days. All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. References: This is the Roqe media discussed in the episode: Roqe Media Episode 209 The Uprising: The Rebirth of Iranian Pride Intro and Outro Song, “Baraye” by Shervin Hajipour Lyrics and translation below and HERE Video of Baraye song by Shervin Hajipour HERE Translation of “Baraye” or "Because of" by Shervin Hajipour Because of dancing in the street Because of fear while kissing Because of my sister, your sister, our sister Because of changing rotten minds Because of shame for moneyless Because of yearning for an ordinary life Because of the scavenger kid and his dreams Because of a command economy Because of air pollution Because of ‘Vali Asr’ Avenue, and its dying trees Because of a cheetah (Pirouz) that may go extinct Because of innocent, outlawed dogs B
S1 E109 · Wed, November 02, 2022
Persimmons
Have you tried Persimmons? It’s one of the Beats most beloved fruit. Who do you think loves it more? Join us as we explore the two types of persimmons including fun ways to gobble them up. Now for a listener quiz: Which are you going to try first? Hachiya or Fuyu? Time for a quiz - which is good for baking? Which version can be eaten like an apple without further ripening? Will you be adding them to your fall natural table decor? This week’s “Ask the Beats” comes from Bita’s daughter, Leyla joon. Leyla wants to know… what is your favorite fall or winter dish to make? Beata: Fesenjoon | Persian Poultry Walnut and Pomegranate Stew; Haleem | Persian Oat and Poultry Porridge Bita: Soups! Creamy Soup eh Jo | Persian Barley Soup; Chilis Episodes referenced: Episode 7: Persian Fall Flavors Recipes referenced: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon – BeatsEats Persimmon French Toast – BeatsEats All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the Modern Persian Food podcast email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell
S1 E108 · Wed, October 26, 2022
Persian Halloween Candy
Ready to get a sugar rush? Join the Beats as they break down 5 original, Persian-inspired candies and treats and how to make them! Unique twist on Halloween Candy and Treats Sohan | Persian Brittle (made in a modern way with Saltine crackers, would work in mini version with oyster crackers too) Chocolate-covered Pretzel rods garnished with pistachios and zereshk (also try with dried, candied orange peel) Toot | Marzipan (try shaping as candy corn or spooky finger nails) Ajeel in cute halloween treat baggies Dates dipped in Chocolate (be sure to take the pit out of the dates) Saffron Caramel Candy (Persian tootsie roll!) This week’s “Ask the Beats” comes from Sahar from Walnut Creek We are gathering in my home before and after trick-or-treating on Halloween. What is a good recipe I can serve to everyone? Bita: Stuffed Bell Pepper Jack-o-Lanterns Beata: Tortilla Soup and Salad Olivieh All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita’s post: Persian Pistachio Brittle recipe Bita’s post: Ajeel | Persian Trail Mix <s
S1 E107 · Wed, October 19, 2022
Demystify the Ancient Persian Medicine of Hot and Cold Food with Candice Walker of the Proportional Plate
The Beats are joined by special guest, Candice Walker of the Proportional Plate. Together they break down and define the ancient Persian philosophy of Warm vs Cold Foods (in the Persian language “garm” vs “sard” foods). Through Candice’s world travels she found commonality and crossovers with Ayurveda and ancient Chinese herbal medicine. Listen to this intriguing conversation and learn how our ancestors' warnings and advice, the words of our mothers, grandmother, and great-grandmothers were wiser than we may have wanted to believe. Balancing Hot and Cold foods can help with: Nutrition Strength Circulation Digestion This week’s “Ask the Beats” Candice asks the Beats, what was a moment on the podcast that was an “ah-ha” moment or an eye opening moment for each of you? Bita: The Medicinal Properties of Persian Spices , specifically saffron and rose; also the Cooking with Rose episode Beata: Persian Thanksgiving episode - blending of our cultures Website: Proportional Plate Article: Garm or Sard? Balancing Warm and Cool Foods in Persian Cuisine IG: Candice Walker ✨ (@proportionalplate) Tik Tok: Candice Walker (@proportionalplate) TikTok Pinterest:
S1 E106 · Wed, October 12, 2022
Re-Beats: Persian Stew Khoresh
In light of the Zan, Zendegi, Azadi movement (Women, Life, Freedom) we are not broadcasting new content this week. Instead, we are “re-beating” an earlier episode about Khoresh (original episode #8). Co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites. What is Persian Stew (khoresh or khoresht) and is it really a stew? More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice. Khoresh Gheymeh | Persian Split Pea Stew Gheymeh in English means to shop into small pieces (usually when referring to meat) Split Peas in Farsi are called ‘lapeh’ Ingredients in Persian Yellow Split Pea stew: meat of choice (traditionally beef or lamb), yellow split peas, tomato paste, limou amoni (sour dried lime) topped with French fries! Beats Cheats: using store-bought French fries, shoestring potatoes, or potato wedges cooked in the air fryer as the topping; using ketchup substituted for tomato paste Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew Strategies for cooking it - frying, broiling, air frying, or simmering the eggplant Ingredients: meat of choice, eggplants, ‘ghoreh’ - unripe grapes What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker Khoresh Bamieh | Okra Stew Cheat: use frozen okra Herb based Stews: Karafs and Ghormeh Sabzi Khoresh Karafs | Persian Celery Stew Ingredients: celery, mint, parsley, and meat of choice (in some regions tomato paste) Ghormeh Sabzi Ingredients - braised meat, loads of herbs, kidney beans, and Limoo Omani Cheat: use pre-packaged dried or frozen mixed herbs (found at Middle Eastern or Persian Markets with the label, Ghormeh Sabzi) Variations - regional variations, try with blackeyed peas Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew A fan favorite made with ground walnuts, pomegranate molasses, and chicken or duck. Rich, delicious and sweetly tart. Looks like mole sauce can be shades of tan through da
S1 E105 · Wed, October 05, 2022
Cooking with Rose
One Beat loves rose, the other is not so sure but willing to try. Which camp will you join? The fragrance of rose can be associated with mood lifting qualities. It also adds classic flavors to desserts, drinks, and even savory foods. Bring more joy to your life and add some culinary rose to your cooking! This week’s “Ask the Beats” uncovers Beata and Bita’s favorite non-Persian dishes to make during the week. Episodes referenced: Episode 71: The Medicinal Properties of Persian Spices with Dr. Mahtab Jafari Episode 26: Flowers | Gol All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipe for Rose Petal Jam Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E104 · Wed, September 28, 2022
Borani
Upgrade your party dip with creamy and nutritious Persian Borani (also spelled Boorani). It’s a cooked vegetable and yogurt dish that can be served as an appetizer, side dish, or light meal. Beata and Bita share the most common versions of Borani, plus their go-to recipes so you can make some tonight! This week’s “Ask the Beats” covers favorite ingredients to cook with. Episodes referenced: Episode 5: Yogurt Episode 4: Onions All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E103 · Wed, September 21, 2022
Apples in Persian Cuisine and Culture
It’s almost fall and the Beats have apples top of mind! Bita & Beata explore the role of apples in Persian culture, some of the symbolic meanings behind the representation of apples in traditional sofrehs (table settings) and occasions, and of course how apples are used in Persian cuisine. This week’s “Ask the Beats” takes a peek into what Bita & Beata make for dinner that’s not actually Persian! Episodes referenced: Episode 51: Mehregan All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Sign up for the email newsletter here ! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E102 · Wed, September 14, 2022
Connecting with Culture with Payam Banifaz
Special guest actor/comedian Payam Banifaz joins Beata and Bita on the podcast to talk about Persian food, favorite LA restaurants, and building community within the Iranian-American community. Payam confides he was a picky eater growing up, and shares the dish he dislikes the most! Find Payam on Instagram at: Payam Banifaz (@pbani) Restaurants Referenced: Sadaf in Encino Raffi’s in Glendale All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E101 · Wed, September 07, 2022
Beets
Beata and Bita have fun talking about beets in this week’s podcast episode. They uncover their favorite beet recipes, cooking techniques, and nostalgia with beet street food in Iran. The “Ask the Beats” dives into the question: “When did you first start cooking Persian Food?” Episodes referenced: Episode 55: Persian Nuts Episode 32: Maz Jobrani on Persian Food All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E100 · Wed, August 31, 2022
The 100th Episode
Bita and Beata celebrate the 100th episode of the Modern Persian Food podcast by sharing their top most memorable moments since first launching the show in 2020. The co-hosts give a sneak peek of a stellar guest line up, modern recipes to come, as well as offer new ways to listen and learn including YouTube and live broadcast shows for more listener engagement. Stay tuned for 100 more! Episodes referenced: Episode 71: Medicinal Properties of Persian Spices with Dr. Mahtab Jafari Episode 66: Persian Food with Stand Up Dan Episode 64: Aash Reshteh - Modern Persian Food Episode 63: Yalda - Modern Persian Food Episode 4: Onions - Modern Persian Food Episode 1: What Is Persian Food? All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E99 · Wed, August 24, 2022
Persian Coffee
Bita and Beata get energized drinking and talking about coffee, coffee houses, and types of coffee in Persian culture and cuisine. Learn how to make strong Turkish coffee or easy stir in instant “nescafe” coffee and get your boost for the day! The duo reminisce about getting their “faal” read from coffee grounds and what their daily coffee rituals are. The “Ask the Beats” is from Elika from Organizing with Elika asking about easy go-to Persian dinner recipes. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E98 · Wed, August 17, 2022
Cultural Spotlight: Soghati
Bita and Beata are chatting about suitcases full of soghati! Giving and receiving soghati souvenir gifts are part of Persian culture and often include golden saffron, savory nuts, delicate sweets, and other Persian specialties and extravagances! Hear about their stories growing up and what this cultural gift giving tradition looks like. The “Ask the Beats” this week is about popular Persian dishes and was asked by Beata’s daughter. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E97 · Wed, August 10, 2022
Guide to Ordering in a Persian Restaurant
Get ready to get hungry! Beata and Bita are covering what and how to order in a Persian restaurant. From delicious appetizers, savory kababs, and khoresh stews to mixed rice dishes and addictive desserts, the Beats help you navigate the extensive menu at your local Persian eatery. This week’s Ask the Beats is from a listener in Iran about trying new ingredients. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Learn more in these podcasts episodes: Episode 8: Persian Stews | Khoresh Episode 36: Persian Drinks | Nooshidani Episode 86: Persian Kababs Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E96 · Wed, August 03, 2022
Salad Shirazi
The Beats are breaking down a simple, classic Persian salad recipe, Salad Shirazi! Bright, light, crispy, crunchy! The salad staples include tomatoes, cucumbers, and onions in a simple citrus dressing. Play with the ratios to suit your taste! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita’s recipe for Salad Shirazi | Persian Cucumber and Tomato Salad Beata’s recipe for Maast-o-Khiar with Shallot and Salad Shirazi Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
S1 E95 · Wed, July 27, 2022
Summer Re-Beats: Anar | Pomegranate
Oh anar, Persian for pomegranate, how we love you! A classic, iconic Persian fruit that is both beautiful and sensual, prevalent in dishes both sweet and savory. We hope you enjoy listening to the last of our summer Re-Beats series! Original episode: Episode 53: Pomegranates | Anar Additional episodes referenced: Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Pomegranate Glazed Chicken Wings Podcast production by Alvarez Audio
S1 E94 · Wed, July 20, 2022
Summer Re-Beats: Persian Bread
Breaking bread together is so lovely. That’s why the Beats are happy to bring back Persian Breads, the 3rd in a 4 part series of repeating or as they like to call it, the “Summer Re-Beats”. Be sure to share your favorite “loghmeh” or perfect bite of something wrapped in bread with us! Original episode: Episode 49: Persian Breads Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E93 · Wed, July 13, 2022
Summer Re-Beats: Aromatic Spices
Are you ready to spice things up? Persian spices are subtle and sophisticated. Elevate your dishes with saffron, turmeric, cinnamon and more. The beats are “re-beating” a fan favorite episode - one of the very first broadcasts. Hold on to your seats, and take a listen to Aromatic Spices! This is the 2nd in a 4 part series of re-broadcasting listener favorite episodes over the summer. We hope you are inspired to sprinkle some royal magic on everything. Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! Original episode: Episode 2: Aromatic Spices All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E92 · Wed, July 06, 2022
Summer Re-Beats: Shirini
What’s for dessert? If you are looking for something new, aromatic, and unique, look no further - the Beats have you covered. This is a re-broadcast of a fan favorite MPF episode we decided to bring back for your summer listening pleasure. It’s the first of a 4-part series we are calling “Summer Re-Beats”. We hope you think it's as sweet as zoolbia bahmieh! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! Episode 34: Bastani | Persian Ice Cream Episode 88: Persian Ice Cream with Gol Episode 74: Persian Cookies Original episode: Episode 6: Shirini | Persian Sweets All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E91 · Wed, June 29, 2022
Cultural Spotlight: Tirgan
Join us as we delve into the ancient mid-summer rain festival called Tirgan. Tirgan is a non-secular Zorastrian festival full of opportunities to make wishes! Typically celebrated in the first few days of July, customs include splashing water, dancing, reciting poetry, and serving spinach soup and sholezard, as well as wearing rainbow-colored bracelets. Tune in for some modern ideas and ways to bring Tirgan into your summer fun and activities! Subscribe+ to the Modern Persian Food podcast for a new episode every Wednesday! And tell a friend you think might be interested! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by: Alvarez Audio
S1 E90 · Wed, June 22, 2022
Tarof and Persian Culture with Leyla from Chai and Conversation
Beata and Bita welcome language specialist Leyla of Chai and Conversation to diverge from Persian language lessons and to explore, break down, and demystify the Persian cultural concept of “tarof”, a form of politeness, etiquette, and respect as it relates to food, having guests, and eating in restaurants. They reflect on raising kids in the US, especially in blended/cross cultural families, and being flexible with some old traditions. In the 2nd half of the episode the trio discuss food as the best way to break down barriers and introduce others to the Persian culture. Leyla’s “Ask the Beats” question is about the motivation behind the Modern Persian Food podcast and what future plans are in store. Learn Persian with Chai and Conversation Learn Persian (Farsi) (@chaiandconversation) Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E89 · Wed, June 15, 2022
Persian Charcuterie Board
Have you ever tried making a Persian-inspired charcuterie board? The Beats love building boards or platters mound high with a variety of cheeses, meats, nuts, fruits (fresh, dried, or jam), honeys, herbs, and sometimes dips. Get creative with your charcuterie board pickings to make the perfect sweet or savory bite! Remember, there’s no right or wrong way to do it and enjoy the process and the company. In lieu of the Ask the Beats segment, the Beats ask you, the listener, what would you like to hear more of? Is there a topic or special guest you’d love to have us feature? Send us a note hello@modernpersianfood.com or shoot us a DM on Instagram @modernpersianfood Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita’s post How to Build a Mediterranean Mezze Board Video How to Make a Beautiful Cheese Board Podcast production by Alvarez Audio
S1 E88 · Wed, June 08, 2022
Persian Ice Cream with Gol
The Beats welcome Mitra Golnazar of Gol Ice Cream to talk about Persian ice cream, what makes it so delicious, and how Gol’s philosophy of sourcing quality and fresh ingredients is their secret weapon for creating gourmet bastani. Get ready to crave so many interesting and delicious flavors! Subscribe+ to the Modern Persian Food podcast for a new episode every Wednesday! And tell a friend you think might be interested! References: Modern Persian Food Podcast Episode 34 Bastani | Persian Ice Cream (released 5/26/21) Website: Gol Ice Cream All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E87 · Wed, June 01, 2022
Kotlet
Today we’re exploring modern versions of an old classic, Persian kotlet! Kotlet is a fan-favorite fried potato patty and we’ve covering off with tips and tricks for making a lighter, healthier version, including ingredient substitutions, and ways to serve it. Today’s “Ask the Beats” comes from Bita’s hubby, Bobby. He wants to know how do you keep the kotlet from falling apart and what makes it stick together? Tune in to hear what the Beats share about keeping it tight with kotlet. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita's recipe link: Baked Persian Kotlet Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E86 · Wed, May 25, 2022
Persian Kababs
Warning: be sure to eat something before listening to this episode all about Persian Kababs! Your mouth will be watering as we explore all of our personal favorites and beyond including joojeh kabab, koobideh, barg, chengeh, shishleek, fish, veggies, and more. These delicious, decadent kababs are chargrilled directly over a hot flame, can you smell it yet? The “Ask the Beats” in this episode comes from Beata’s hubby, Paul who asks: What is the difference between a kabab and a burger? References: Modern Persian Food podcast episode #4 Onions Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E85 · Wed, May 18, 2022
Persian Weddings
It’s wedding season on the Modern Persian Food podcast! Bita and Beata bring back their first ever guest episode with wedding officiant and planner Nilou Nouri from Nilou Weddings as they talk about the role of food in Persian weddings and what makes Persian weddings unique. They explore modern takes on old traditions and some personal memories and stories of Beata and Bita’s own weddings. Enjoy and let’s celebrate love, culture, and partnerships! Resource links and recipes from this podcast episode: Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri Nilou Nouri: Website: www.nilouweddings.com IG: Nilou Weddings (@nilouweddings) and Nilou Recipes (@nilourecipes) Bita’s recipe for Persian Jeweled Rice | Shirin Polo Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E84 · Wed, May 11, 2022
Chickpeas | Nokhod
The Beats break down the ins and outs of chickpeas also known as garbanzo beans (or nokhod in Farsi) in Persian food and beyond! Chickpeas are fabulous in soups & stews, salads, dips, and as snacks. Chickpea flour is used in an iconic cookie called Nokhodchi and is gluten free. The easiest way to work with garbanzo beans is to use the canned bean variety, although the duo go over how to cook them from scratch, and also some easy go-to recipes. Listen to how chickpeas when mixed into Ajeel trail mix and packaged in a special way can help solve your problems! This week’s “Ask the Beats” is close to co-host Beata’s heart and covers one off on a crunchy fan favorite food! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! References and recipes: Podcast Episode 3: Rice Podcast Episode 11 Tahdigh | Bottom of the Pot Podcast Episode 40: Damkoni Podcast Episode 70: Kateh Persian Rice Taste the Nation with Padma Lakshmi, Persian food Where the Kebob is Hot Bita’s Aash Reshteh | Persian Noodle Soup Bita’s Vegan Moroccan Stew Bita’s Instant Pot Okra Soup Bita’s Easy Homemade Hummus Bita’s Roasted Chickpeas Bita’s Ajeel | Persian Trail Mix Beata’s <a href= "https://beatseats.com/asheh-reshteh-pers
S1 E83 · Wed, May 04, 2022
Persian Brunch
Ideas and inspirations for a sweet and savory Persian brunch to enjoy on Mother’s day, hanging out with friends and family, or just indulging on your own! Beata and Bita build off their Persian Breakfast episode #27 with some new ways to bring on the weekend and have a leisurely brunch with some Persian flair and flavor. The “Ask the Beats” covers off on a fun brunch cocktail sure to get anyone closer to their “Gols”! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. References: Modern Persian Food podcast episode 27: Persian Breakfasts Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats For Bita’s cakes, cookies, and sweets go to Persian Desserts , a special bundle of recipes All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio
S1 E82 · Wed, April 27, 2022
Cooking Persian Food for the first time with Mike & Rinne
Today’s episode is a true podcasting collab. Co-hosts Beata and Bita are joined by Mikey and Rinne who are the hosts of another podcast, called Mikey and Rinne Eat In. Mikey is a culinary innovation consultant and helps companies make all new delicious products nationwide. Bita and Mikey connected through an opportunity with Dinnerbell, a heat and eat food service company based out of Palo Alto, California. Bita and Beata, together with Mikey and Dinnerbell curated a limited time menu offering of Persian food just before the Persian new year Norooz/Nowruz. Video and pics are available on the Modern Persian Food instagram page if you’d like to check them out! The team put together the following menu: Persian tahchin rice cups, a delicious cucumber yogurt dip, skewered chicken, grilled vegetables, pickled veggies, and amazing, aromatic, yummy buttercream Yazdi cupcakes! Chef Mikey tips for cooking Persian food for the first time - Be inventive Experiment with cooking techniques Do research to become a mini expert on a particular dish or technique Ask the Beats: Mikey and Rinne ask “We already have saffron now in our pantry and cooking repertoire, what other Persian ingredient would you suggest we add and try?” Limoo Amani, dried lime if you love sour flavors! Also catch the Beats on Mikey and Rinne Eat in episode: Persian Food… with Bita and Beata! All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Mikey & Rinne Eat In podcast <a href="https://www.inst
S1 E81 · Wed, April 20, 2022
Make Tahdig Not War with Guest Parisa Parnian
Make Tahdig Not War! A T-shirt, a movement, and so much more. In today’s episode co-hosts Bita and Beata are joined by a creative expressionist, Parisa Parnian. Special guest Parisa puts passion and meaning behind everything she does. She is the inspiration behind #maketahdignotwar and the growing, peaceful Persian foodie community. We learn the story behind the origination of said shirt as well as the history around Parisa’s spice blend, Perxican and her Mexican and Spanish inspired art. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Savage Muse Savage Taste Perxican Spice Blend Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! Podcast production by Alvarez Audio
S1 E80 · Wed, April 13, 2022
Persian Easter
Cohosts Beata and Bita reflect on spring time and how they have celebrated Easter, both growing up Persian in the US and also as an adult in their Iranian-American families. They share their favorite Easter and springtime foods and recipes which include: Deviled eggs Steamed fava beans Baghali Polo | Layered Persian dill rice with fava beans Lamb including braised lamb shanks maycheh and lamb chops All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Bita’s recipe for Deviled Eggs Bita’s recipe for Baghali Polo Beata’s recipe for Thanh's Classic Deviled Eggs – BeatsEats Beata’s post on Bagheleh Polo bah Maycheh – Braised Lamb Shank Over Fava Bean and Dill Rice – BeatsEats Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! Podcast production by Alvarez Audio
S1 E79 · Wed, April 06, 2022
Conquering Culinary Challenges with Chef Beeta Mohajeri
Listen to our insightful and motivating conversation with chef Beeta Mohajeri with the following topic: How to conquer culinary challenges by diving right in and taking the bull by the horns with a say yes, try everything attitude! We hope you have fun with our triple Beat power…triple Bita/Beata/Beeta action including co-hosts Bita Arabian, Beata Nazem Kelley, and special guest Beeta Mohajeri. Chef Beeta is currently a private chef and has recently opened a new private dining chefs dinner space called Micro904. Beeta’s strategy to success included trying everything in the culinary world (for the last 8 years) until narrowing down what she wants to do, as well as what the world wants her to do. Lesson: try everything, figure out what you don’t want to do, then focus on what you love to do! For more information on Beeta’s businesses: Beetzeats.com Instagram: Chef Beeta Mohajeri (@chef.mbeetz) All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio
S1 E78 · Wed, March 30, 2022
Vegetarian Persian Food
Join us as we explore Persian dishes that are full of vegetables, herbs, legumes, and fruits. Persian cuisine is often plant-based protein rich without needing any meat substitutes. In this podcast episode we cover off on some of our favorite vegetarian appetizers, soups, rice dishes, and luscious khoreshts plus some of our tips and tricks to get the most flavor out of your ingredients. Learn about Bita and Beata’s favorite way to treat guests in this week’s “Ask the Beats” segment. Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes referenced include:: Bita’s recipe for Salad Shirazi Bita’s recipe for Persian Yogurt Dip | Mast-o-khiar Bita’s recipe for Kashk Bademjan | Persian Eggplant Dip Bita’s recipe for Salad Olivier | Persian Potato Salad Bita’s recipe for Sabzi Khordan | Persian Herb Appetizer Bita’s recipe for Kookoo Sabzi Bita’s recipe for Aash Reshteh | Persian Noodle Soup Bita’s recipe for <a href="https://ovenhug.com/instant-pot-persian-cream-of-barley-soup-sou
S1 E77 · Wed, March 23, 2022
Salad Olivier
Round out your Norooz/Nowruz season by taking the popular Salad Olivier to Sizdeh Bedar! Sizdeh Bedar is the 13th day of the Persian New Year where it is tradition to get out of the house and have a picnic or spend time outdoors. Salad Olivier (pronounced ooloovieh or olivieh) is a potato, chicken, and egg salad with a tangy twist – pickles add crunch and a punchy tartness. We serve Salad Olivier as an appetizer or side dish at gatherings. It is a wonderful compliment to kabab at barbecues, potlucks, and picnics - always a crowd pleaser! Similar to Russian version - both have potatoes, carrots, peas, pickles, and mayo Persian potato salad has boiled eggs and chicken. However Russian potato salad has diced ham, onion and dill, the Persian version does not. What we like about it: Easy to make ahead, batch cook, meal prep Travels well to parties and picnics Unique, fun twist to potato salad - a popular crowd pleaser Basics of recipe: Cooked chicken breasts Cooked potatoes Peas & carrots (sometimes available frozen) Dill pickles (the crunchier the better!) Hard-boiled eggs Mayonnaise Salt, pepper, and lemon juice Recipe variations: Cut down on the mayo - possible substitutes: light mayo, yogurt, or mustard (will alter the flavor) Traditional method to serve has an extra layer of mayo covering the salad as a canvas to then decorate the top with vegetables Scoop method - scoop it in the shape of a ball and decorate around it </
S1 E76 · Wed, March 16, 2022
Preserving Culture Through Food and Music with Nadia Deljou
An inspiring conversation with Chef Nadia Deljou of Delle Dining on preserving culture through the sounds, smells, and tastes of Persian food and music. Background - raised in an Iranian-American family with a father being of Jewish faith. Family and extended family were involved in art, creation, and food with family at the foreground of everyting. Nadia has been able to identify with her culture in a multi-faceted way. Nadia’s approach and mission: To develop greater meaning for self (feeling empowered by culture, confident, and dominant - “wearing my Iranian-ness as loud as I can”), and then package it and expose it to the world in both a traditional and non-traditional way. Deljou - interpretation and meaning of Nadia’s chosen family name (chosen by father’s side of the family): someone who is always in search of the goodness in others The Farsi word “Del” - an extension of who she is; two references - the heart and the stomach, heart, stomach, and soul Nadia also has a background in music! With concentration in independent music The cross-over and communality among cultures Persian and Moroccan food culture, specifically with spices Hospitality and offering food in the home and for guests How one cooks and eats Food etiquette (like a dance) Integrating fresh herbs as an integral part of the eating experience - fresh, cooked, and/or fried Nadia is involved in many facets of integrated Persian cuisine and culture: Private dining Cooking classes Store: pastries, breads, scented candles, apparel (shirts, aprons, hats) Dining events - pairing food with music for an overall immersive experience “Food is so much more than food” Nadia’s candles - a tangible product that evokes plac
S1 E75 · Wed, March 09, 2022
Norooz Haft Seen
Get inspired to set up your own Norooz/Nowruz Sofreh Haft Seen this year! Co-hosts Bita and Beata give an overview of the Persian New Year and encourage everyone to set up the traditional place setting with 7 symbolic items (or with whatever items you can get your hands on!) Highlights of Norooz (also spelled Nowruz) It is the biggest Persian holiday and celebrated by other nationalities and countries as well It means new day and a time of renewal and rebirth Celebrated at the Spring Equinox for 13 days Youngers pay respect to elders, and in exchange the elders give them money or “Aid-e” Ends with “Sezdeh Bedar” - get out of the house on the 13th day for a picnic. Learn more about Norooz in the Modern Persian Food podcast 3-part series episodes 22, 23, and 24 (see links below). The sofreh Haft Seen is a special place setting with 7 symbolic items starting with the Farsi letter which has the sound of “s” Items on the Haft-seen place setting or sofreh can include: Seeb - apple, representing health Seer - garlic, representing good health Somagh - sumac, the color of sunrise Sombol - fragrant flower, the Hyacinth flower Serkeh - vinegar, patience and aging Sabzeh - the Persian grass or sprouted legumes/lentils, representing growth and renewal Senjed - dried jujube, representing love Samanou - wheat germ pudding, representing patience, power, and bravery Sekeh - coins; representing prosperity Shirini - sweets Additional, optional items often found on a haft-seen setting Mirror Candles Termeh or beautiful old fabric Colored, decorated eggs Fish - live or a representation of them Fresh flowers of any form A special book of poetry or a holy book (tradition being that at the moment of Norooz, clean, new bills are taken from the holy book by elders and gifted to youngers)
S1 E74 · Wed, March 02, 2022
Persian Cookies
In this podcast episode Beata and Bita explore Persian cookies which are often presented on the Persian New Year Norooz sofreh haft-seen table spread, weddings, and special occasions. They also include a simple recipe for Naan Berenji Persian Rice Flour cookies to inspire their listeners. What makes Persian cookies unique: Many of the cookie varieties Often ornately decorated, colorful and beautiful Naturally gluten-free; rice flour (naan berenji), chickpea flour (nokhodchi), nut-based Flavors - rose water, cardamom, cinnamon Occasions and traditions to serve and enjoy Persian cookies: On the sofreh/table setting for special occasions Parties, with tea particularly Any occasion! Often presented in a variety of multiple types of cookies Naan Berenji | Persian Rice Flour Cookies recipe share Equipment - a bowl, a spoon, and hands; a cookie press (optional), thimble, or small spoon Ingredients - oil, powdered sugar, rice flour, egg yolks, rose water (cardamom, optional) Recipe notes - rice flour produces a delicate cookie batter; refrigerate for a minimum of 2 hours, overnight preferable Decorate with chia seeds or poppy seeds To elevate the decor, add edible gold glitter or edible gold paint Ask the Beats The Beats ask each other about their favorite type of cookie Bita’s response - Naan berenji | Persian rice flour cookies, Russian tea cakes, any home-baked cookie that is made using powdered sugar. <
S1 E73 · Wed, February 23, 2022
Growing Sabzeh with Naz Deravian
Does growing your own sabzeh give you an anxiety attack? Worry no further! Co-hosts, Bita and Beata are honored to be joined on the Modern Persian Food podcast by a special guest Naz Davarian in a special tutorial where Naz teaches how to grow sabzeh, also known as Persian grass, from start to finish. Sabzeh is one of the 7 symbolic items arranged on the Haft-seen table for Norooz, the Persian New Year, the sprouting of new life! Sabzeh represents life, new life, renewal, rebirth, new beginning, celebration What is growing sabzeh?: It’s germinating sprouts from dry seed What are the seed options for growing sabzeh?: Lentils (looks like clovers), barley, wheat (looks like grass), mung beans, chia seeds (looks like clovers). Naz’s preferred seed to sprout is lentil. Timing: start counting 14 days back from the turning of the season, Norooz this year is March 20th. The timing will vary depending on the climate you are in. If you want your sabzeh to stay fresh and green through the entire 13/14 day celebration, start a couple days “late” Potential challenges: Not sprouting (too dry) Getting stinky or moldy (two wet) Growing in different climates - too hot or too cold, too much sun or too little; adjusting heat source, light, and amount of water What do you need? 1 cup lentils Bowl Thin dish cloth A flat dish with a rim like a pie plate A spray bottle or spritzer (optional) How to grow sabzeh: Soak the lentils for about 3 days or so (until you see the sprout, cracking through) Rinse the water once a day by gently tipping the bowl After 3 or 4 days pour all of the water out Line a plate or platter with a damp dish cloth or paper towel Pour all of the sprouted lentils onto the lined plate/platter (does not need to be a single layer) Cover with another dish cloth or paper towel Keep it damp - you will begin to see little green shoots growing! - will happen between 5-7 days When lentils have started growing little roots on the bottom, transfer the lentils on another platter with noth
S1 E72 · Wed, February 16, 2022
Tahdig Art with Varta
Do you like carbs? How about Fried carbs?? Today’s guest on the podcast, Varta Ariaban, describes tahdig as the ultimate fried carb. Varta is a talented food artist specializing in both sweet and savory. On the sweet side she makes beautiful bite-sized modern persian treats. On the savory side Varta loves preparing tahdig with fun designs Tahdig tips It’s all in trial and error, learning and knowing your cookware and your stove/burner. Go low and slow Use a small, sauce pan pot Dark, non-stick pots give good results Find a perfect size platter, plate or cake stand for the flipping out of the crispy rice tahdig - Varta likes using a cake stand from Crate and Barrel that fits perfectly over her sauce pan/pot Tortilla tahdig is fool-proof, easy method Use enough oil - about a quarter of an inch Press the rice in tightly for the tahdig part Making a version with the yogurt mixture can be easier than going for some of the more complex, easier to burn versions, but may not be as crunchy For tahdig art use a kitchen designated Exacto knife and a pattern (cut out shapes and patterns from parchment paper); for side tahdig butter the sides Type of tortilla for “bread” tahdig art White, flour tortilla, most basic and inexpensive - Varta likes the white Aldi brand Varta’s shop: Vartamelon.com Varta’s why - got tired of picking up same old fruit tart/fruit cake and same old Persian cookies for her parents parties over the years and was inspired to make something different, fun and modern Modern, Americanized, more relatable desserts like baklava poptarts, saffron rice krispies, yazdi ca
S1 E71 · Wed, February 09, 2022
Medicinal Properties of Persian Spices with Dr. Mahtab Jafari
Can we live better, healthier lives, and in some cases, maybe even extend our lives by enjoying the medicinal properties of Persian spices in foods? Maybe! Join the Beats as they explore the depths of knowledge in an insightful chat with Dr. Mahtab Jafari and explore Persian spices highlighted for medicinal health benefits include saffron, turmeric, cinnamon and rose. Dr. Mahtab is a doctor, a professor, a research scientist, an author, and a director… and so much more. She currently teaches Life 101 in the School of Pharmacy at UCI (see complete bio here in the reference section of the show notes). Dr. Jafari does research in a lab studying fruit flies. Fun factoid: we share 75% of our disease genes with fruit flies! Philosophies - as long as there are no inherent dietary deficiencies, you can get what you need in terms of vitamins and minerals from proper nutrition in fresh, healthy food sources! The spices, herbs and fresh produce, beans, and legumes used in Persian foods provide great health benefits. Saffron - from the stigmas crocus statimus, in the crocus family Fun Factoid: Need 4,500 flowers to make one ounce of saffron! Medicinal properties include possible anti-cancer properties (preliminary studios done in vitro) Antidepressant and anti-anxiety properties and positive impact on mood - studies done in Iran, showing that saffron can work as well as drugs such as prozac, and similar drugs Saffron has 150 compounds in it including antioxidants and vitamins No conclusive evidence, however the studies are promising Turmeric - curcumin Testing on fruit flies Medicinal properties - anti cancer and anti inflammatory Challenge - right dose and high standard properties Fresh turmeric root is preferable for medicinal properties No conclusive evidence, however the studies are promising Cinnamon Currently testing on fruit flies - improving health span and increasing life span Cinnamon has thermogenic properties - can help keep us warm! The data is not conclusive on claims that cinnamon aids with weight loss </ul
S1 E70 · Wed, February 02, 2022
Kateh Persian Rice
In today’s episode, you will learn to make the easiest one pot, no strain rice, in Farsi called “kateh”. What is the “kateh” method? A specific, one pot rice technique with no straining required Steps: Use Indian long-grain, white Basmati rice Wash and rinse the rice until the water rinses out clear Transfer the rinsed rice to a pot General rule of thumb, fill up the pot about an inch and a half above the level of rice in the pot - visual trick, use a finger dipped into the water - almost up to middle knuckle of pointer finger Bring to a boil, uncovered Reduce heat, cook until most of the water is absorbed - rice should be al dente If going for tahdig, add oil, partially cooked rice mixed with saffron, a little water, and rest of rice… may need to add more water and oil/and or butter Cook low and slow for the “damming” steaming portion, about 30 minutes depending on amount of rice Put a cover on the lid of the pot once the rice starts to steam - called a “damkoni” in Farsi Make vertical tunnels or steam vents in the pot of rice Finish cooking Strategies for keeping rice intact and the rice grains as separate as possible Rinsing rice initially until the water comes out clean and clear Steam holes and damkoni right before steaming Ask the Beats: Ava from San Luis Obispo asks “what is the one Persian dish you can’t live without?” Bita: bread and butter; bread tahdig - crunchy, greasy bread tahdig Beata: sabzi
S1 E69 · Wed, January 26, 2022
Khoresh Karafs
Make your first Persian stew or “khoresh”, an easy Persian celery Stew | Khoresh/t Karafs! This healthy stew is a great dish to start with, including ingredients that are easy to find. Guess what, it’s home chef, Beata’s joon’s very first Persian dish she made herself! For co-host Bita, she grew up eating it on regular rotation as a healthy choice, made with chicken. What we like about it: Readily available ingredients Easy to make Can easily make it vegetarian/vegan Basics of recipe: Celery, onions, herbs (parsley and mint) Fried onions with turmeric Add chopped fresh herbs and chopped celery Cook meat along side and add later Recipe variations: Artichoke version Tomato sauce or tomato paste Meat of choice or vegetarian Addition of dried sour lemon, limoo omani or lemon juice Fresh, frozen or dried herbs Interesting to note, there is a hot debate between Khoresh/t Karafs and Ghormeh Sabzi! Ask the Beats Sara from Burlingame, California wants to know, “I’m allergic to tomato based products, what’s a substitute for tomatoes in Persian stews?” Well, you can simply omit tomato paste/sauce/tomatoes from most Persian stews. Try adding lemon juice for sourness, or “ab eh aloo” (sour plum juice) to experiment with adding sour notes and more color. Link to <span style="font-weight: 400
S1 E68 · Wed, January 19, 2022
Smoky Persian Flavors
Have you heard of smoked rice? Smoked basmati rice is just one of the smoky flavors the Beats explore in ingredients, dishes, and beyond. There are so many delicious and unique smoky flavors in Persian cuisine, the most notable one being smoked fish. Fish Purchase smoked from a store or a restaurant Smoke it yourself Open invitation to join us as a special guest on the podcast! Smoked rice Available in middle eastern or Persian markets or online Char-grilling on the grill, in the oven under the broiler, straight on the burner, or on an indoor grill pan Kababs Tomatoes and onions Corn | Balal Eggplant Modern ingredients Smoky salt Smoky butter Ask the Beats Rebecca from Canada asks, “Beats, where are you from?” Bita’s response - born in Iran, grew up in Michigan, college in Wisconsin, born into a Persian family and married into a Persian family. Live in the SF bay area, 2 young adult daughters and 4 pets, also a part time residence in Orange County. Founder and manager of Ovenhug.com Beata’s response - born and raised in SF/Marin, lived in NY city for 4 years where she started beatseats.com, Now lives back in SF, has 2 young children. Link to: San Francisco Salt Company All Modern Persian Food episodes can be found at: Episodes Co-host Beata Na
S1 E67 · Wed, January 12, 2022
Pistachios | Pesteh
Are you ready to get nutty?! In this single ingredient episode, co-hosts Bita and Beata get excited about “pesteh” which is Farsi for pistachios, specifically how to add vibrance, texture and color to everyday dishes and beyond. Before the Beats dive into ways to incorporate this rich, decadent nut into Persian recipes and beyond, let’s explore a few questions. Why are Persian pistachios special? Roasted and seasoned - marinated in citrus, salt, and saffron How do Persians eat them? Plain, served in a big bowl or with ajeel, garnished on foods/rice dishes and desserts Garnish on savory dishes Tahchin Jeweled rice | Shirin polo Adas polo Reshteh polo Salads Roasted veggies Garnish on desserts Persian ice cream, akbar mashti Persian milk pudding, shir berenj Ice in Heaven, yakh dar behesht Baklava Halva Sholeh Zard Roasting pistachios Marinate in citrus (optional) Add saffron and or spices Be careful not to burn! Ask the Beats! What are the top 3 things you pick up from the Persian market?
S1 E66 · Wed, January 05, 2022
Special guest: Stand Up Dan!
The Beats have so much fun geeking out about Persian food with Dan Ahdoot, a comic actor/writer, and most recently, very first Persian with his own show on Primetime TV! Dan will be the host of a new show that follows “Chopped” on the Food Network (first show airing on Dec. 28th) called “Raid the Fridge”. Help us support Dan in what is sure to be a hit show - with Dan’s wit and energy, this is going to be a cooking show like no other. What Dan, doesn’t like to eat in terms of Persian food: Quince! He doesn’t like the way it sounds in Farsi, “beh”... and he is not a fan of too much sweet mixed into his savory meals, specifically as in Khoresh eh Beh, Persian stew made with quince fruit “Garagharoot”! The most sour lavashak you can get, made from cooked down kashk. In Dan’s terms, it’s sour in a weird, bovine way, resembling bile (!) Side note: Dan is a huge fan of most Persian foods - an under-represented food cuisine with delicious flavors and a rich history, coming not from poverty but from royalty. What Dan, does like, and in fact, loves eating in terms of Persian food: Essentially anything that consists of mashed up beans and meat (Dan has a type!), what he refers to as Persian truck driver food. Dan loves the expression “meechaspeh” which is used to describe rib sticking comfort foods and literally is translated from Farsi as meaning “sticking”. Dizi/ Deezi - Ab Ghousht Loves the paste made when the beans and meat are mashed together along with some sangak bread into a type of delicious, comforting paste Kaleh Paacheh - organ soup A super viscous soup made from cooked down head and hooves - in Iran most often prepared with lamb. In the U.S., often made using beef. Cooked with standard Persian base of friend onions and turmeric. Traditionally also has Seville oranges (sour oranges). Dan prefers it cooked fresh by his mom vs from a restaurant Aasheh Sholeh Ghalamkhar…to Dan, the most comforting of all Persian soups The ‘ugly step-sister’ of the more popular, iconic Persian soup or aash, Aash Reshteh Made with meat, beans, and herbs Tie in to Dan’s new show on Food Networks, Raid the Fridge (first show Dec. 28th) What is the show - Four chefs
S1 E65 · Wed, December 29, 2021
Persian Cocktails
In this episode we are gifting you with 5, fun Persian-inspired cocktails! Pomegranate fizz Sekanjabin mojito Watermelon slushie Gohl Getter Cardamom Hot Toddy With our unique ideas you’ll have festive cocktails twists to ring in the new year. Disclaimer: all of these drinks can easily be made without any alcohol as mocktails. If you choose to drink, be sure to drink responsibly and have a designated driver. Pomegranate Fizz - a fun, pinkish, fizzy drink - make with pomegranate juice, club soda or ginger ale, and pomegranate arils as garnish. Optional to spike it with gin. Sekanjabin mojito - sekanjabin syrup (cooked down sugar/honey, vinegar, and mint), mixed with muddled fresh mint and grated cucumber. Optional to spike it with rum. See Sekanjabin micro episode for more info on how to make the syrup. Watermelon Slushie - blended frozen innards of fresh watermelon, and sugar, garnished with a small wedge of watermelon. Optional to spike it with vodka. Can use the watermelon from Yalda winter festival, learn more in the Yalda episode . Gohl Getter - a play on words, as in “goal getter” - go get your new year’s resolution goals! Made by mixing rose petal jam with Brut rosé, lime juice, garnished with rose petals and/or rose buds. To make this drink non-alcoholic, use a Martinelli’s sparkling apple cider in the place of the rosé. We talk more about flowers in the Gol episode . Cardamom Hot Toddy - Tea bag with Persian black tea flavored with cardamom, honey, lemon, hot water. Optional to spike it with whisky or bourbon Ask the Beats - <span style="
S1 E64 · Wed, December 22, 2021
Aash Reshteh
Do you want to make warm, delicious, comforting, nutritious iconic Persian soup, Aash Reshteh, also known as Persian Noodle and Bean and Herb Soup?! Join the Beats as they walk through their recipes including short-cuts and techniques, and a fun modern take on blending American and Persian cultures - making and eating it for the Western calendar new year on January 1st of the Gregorian calendar (vs the traditional time aash reshteh is enjoyed, the Persian New Year Norouz/Norooz which falls on the first day of spring in March). Ingredients: Noodles: Persian Reshteh, reshteh is Farsi for the special noodles that go in this soup - reshteh noodles are long, a bit flat, and slightly saltier and starchier than Italian pastas Can be found in Persian or Middle Eastern markets or ordered online Italian linguine, fettuccine, or spaghetti can be substituted for reshteh noodles Herbs Fresh - parsley, cilantro, dill, mint Dried - Mint, dill Used both in the soup as one of the primary ingredients as well as part of the topping (fried onions with dried mint, garlic and turmeric) Vegetables Onions Spring onions Leeks Spinach (optional) Spices Turmeric is the main flavor note Cinnamon (in Beata’s recipe version) Kashk Fermented dairy product Texture is thicker than yogurt; flavor is salty and a little umami Used drizzled on top as part of the garnish and/or mixed into the soup Beans Use cooked dry beans, frozen beans/peas, or canned beans Lentils Chickpea /garbanzo Red beans or kidney White or cannellini beans Blackeyed peas <li style="f
S1 E63 · Wed, December 15, 2021
Yalda
In this heartfelt episode, co-hosts Bita and Bita share 3 ways to celebrate the Persian Winter Festival this year, Shabe Yalda, including 1. How to set it up (the sofreh or special table setting), 2. What to do (traditions and our modern takes), and of course, 3. what to eat (traditionally and what they plan to eat)! Before jumping into the 3 ways to celebrate ShabeYalda, what exactly is it and when is it celebrated? What is Yalda?: A winter solstice festival, falling on the longest/darkest night of the year, the turning of the seasons from fall to winter When is it?: Typically falls on either Dec 20th and 21st - this year the winter solstice is the morning of the 21st where we are in western hemisphere Ok, now let’s get into how to celebrate this very historical and symbolic occasion, the Persian winter solstice festival! How does one celebrate Yalda?: A family gathering to set a spread or special table setting, to gather with family, eat a delicious meal, drink (mostly tea!), read and recite poetry, and stay up late! Stay up ward off evil and to welcome light and love in the days following and leading up to the next season, spring! A song! Leila Fourohar , famous Iranian pop and classical singer. The title of the song is: Madar Bozorgh (which means Grandmother) In the song Leila sings about Yalda….spend time with elders, stay up late telling stories, learning life lessons …. The set up: The Yalda setup includes a sofreh or special table setting - red, candles (some slight cross over with Christmas in terms of color and light); winter fruits (pomegranate, apples, persimmons, and watermelon), and nuts/Persian ajeel, a book of poetry (often Hafez or Rumi) Some possible symbolic meanings behind the sofreh - ward off evil of the longest darkest night, bring in love and light Side notes about the book of Hafez and “fall eh hafez”...a sort of fortune telling, interpreting the opening of the book specific poem and interpreting the meaning as a prediction of the future Ideas of sharing Ajeel, Persian trail mix as holiday gifts Watermelon crafts and cookies as a modern theme to shabeh Yalda What to do: Gather with family, listen to music, read poetry What to eat: Traditional dishes include aash, mahi polo, and bademjan/bademjoon, also fesenjoon! Modern ideas of what to cook on this night include Persian meatball Koofteh, quick and easy fesenjo
S1 E62 · Wed, December 08, 2021
Persian Christmas Menu Traditions
Looking to start some fun new winter holiday traditions? The Beats share several Persian inspired cross-cultural menu ideas to bring Persian flavors to your table this Christmas. Breakfast/brunch Jeweled Cinnamon Rolls - using a dried fruit and nut spread along with Persian spices, this is a unique delicious twist to easy cinnamon rolls. Use Ajeel, a Persian trail mix that can also be used for Yalda. French toast casserole versions - try with challah bread, Persian barbari bread, vanilla, cardamom, persimmon or quince, top with whipped cream and/or powdered sugar and fresh fruit, pomegranate arils or berries Appetizer and snack ideas Baked brie bites Use puff pastry or crescent rolls, brie, jam (a peppered jam is great here!), nuts (pecans or walnuts, and fresh herbs (rosemary looks festive) - serve warm Cheese board or platter Main meal/dinner Standing prime rib roast served with a pomegranate horseradish sauce Roast beef with mixed roast vegetables Roast lamb with garlic cloves and dijon mustard Sumac roasted vegetables Christmas enchiladas - green salsa or enchilada sauce and red salsa or enchilada sauce Seafood - saffron roast shrimp or salmon Jeweled Rice, Shirin polo - Persian fruit and nut layered rice or Tahchin Dessert Cookies! The annual cookie exchange...mix cookie platter with Persian cookies Jeweled Cinnamon rolls <br /
S1 E61 · Wed, December 01, 2021
Connecting to our Culture through Food with special guest Cynthia Banafsheh Samanian
Join Bita and Beata in today’s culinary conversation about connecting to our culture with special guest Cynthia Banafsheh Samanian. Cynthia is an expert in experiential marketing, teaches cooking class business school, and runs a podcast. Cynthia is a great example of a woman who has built on her bi-cultural up-bringing to help others come together at the table, both literally and figuratively. What is your mission with regards to experiential marketing with regards to your culture? “At the end of the day I am all about helping people share their culture and share their stories around food” Is there a MPF podcast episode that you particularly connected with and why? Yes! Episode 31, Caspian Chef Mom is from “shomal”, Farsi for the northern region of Iran and I had never heard anyone speak of the specialty foods of this region that I grew up eating Favorite family foods - Cynthia’s folks used to overnight the following Persian foods to her! Mirza ghassemi (and fresh eggs to cook and enjoy along side) Seer torshi Khoresh bademjoon Persian foods Cynthia likes to cook: Sabzi polo Salad shirazi Cotlet Ghormeh sabzi Loobia polo Kookoo seebzamini What do you hope to pass down to your young kids with regards to Persian-French (husband is French American) food culture? A rice cooker that makes perfect tahdig! A remembrance of Cynthia’s mom’s saying, “you can tell that a house is warm when the kitchen is busy” Side note: Cynthia’s parents (like many of ours) were immigrants - food was a way to bring people into their home and introduce them to Persian culture and to connect Ask the Beats Cynthia asks the Beats: If you could teach someone one thing, what dish would it be and why? How to make the perfect tahdig, tahchin, and an appetizer sampling platter Let us know if you are interested in Bita and Beata hosting their own cooking class! Contact us a
S1 E60 · Wed, November 24, 2021
Persian Thanksgiving Leftovers
What are you going to do with all your Thanksgiving leftovers? Looking for inspiration? Seek no further - the Beats have 3 great ideas for fast and easy Persian recipes utilizing Thanksgiving feast leftovers; haleem, tahchin, and salad olivier! Haleem Ingredients in simplified recipe: old fashioned oats or barley, leftover turkey, broth, butter, sugar, and cinnamon Easy, shortcut preparation steps: cook oatmeal in turkey stock (chicken or vegetable broth may also be used), add shredded turkey, blend using a hand immersion blender, top with butter, sugar, and cinnamon Modern way of enjoying haleem and leftovers - try it with a side of cranberry sauce! Tahchin Ingredients in simplified tahchin recipe using pre-cooked leftovers: cooked turkey meat cut into pieces, cooked plain rice or zereshk polo, combined with yogurt, eggs, and spices (turmeric, salt and pepper, saffron) Steps: marinate the turkey meat pieces in yogurt, egg, spice mixture time permitting, combine with cooked rice, oil a glass pyrex casserole dish, and pat down the chicken and rice mixture into the pan, bake until a golden brown edge forms on all of the sides of the glass dish - invert to serve or keep it simple and serve straight from the pan casserole style Muffin tin option - bake in muffin tins following the same steps but adjusting the time (less time); invert and top with zereshk (dried barberries), rose petals, nuts (optional) Salad Olivier Ingredients in simplified versions: cooked turkey, cooked potatoes, hard boiled eggs, mayonnaise, cooked peas and carrots Enjoy has a side dish or in a pita for an easy sandwich Note: Refer back to episode #59 for Persian Thanksgiving dish ideas and inspiration Ask the Beats Jordan in Chicago wants to know, “what’s the deal with chai nabat?” Chai nabat is Persian tea and Persian rock candy consumed in combination Cultural meaning and symbolism behind offering chai nabat for ailments - Medicinal, healing, homeopathic qualities of tea and of the rock candy...put the two together and Persians of old custom believe it can cure almost anything (somewhat of old wives tale) Contact us at <a href= "mailto:hello@
S1 E59 · Wed, November 17, 2021
Persian Thanksgiving
In Episode #59, co-hosts Beata and Bita share ideas and inspiration to bring Persian flavors to the Thanksgiving table. The duo covers some of their favorite side dishes and desserts to enjoy along with the traditional Thanksgiving day turkey, gravy and stuffing. Rice Plain rice as a gluten-free and vegan side dish offering Lubia Polo | Persian green beans and rice as a way to incorporate and blend Persian culture with an American cultural tradition (having green beans as a side dish on Thanksgiving) Zereshk Polo | Barberry Rice Modern cranberry zereshk polo Side dishes Pomegranate apple salad Root vegetables seasoned with sumac Lentil butternut squash soup Roasted brussel sprouts or roasted butternut squash garnished with pomegranate seeds/arils Loobia polo as a “khorak” - just the seasoned and saucy green beans of loobia polo served separately from the rice and meat as a side dish Table decor Bringing the beauty of nature and the outdoors in and onto the table Seasonal whole and fresh fruits such as pomegranate, persimmons, and pumpkins Succulent pumpkins as a centerpiece Fall leaves and branches Note: Refer back to episode 7: Fall Flavors for more great content and ideas around celebrating a Persian American Thanksgiving Desserts Pie - experiment with using quince and/or quince jam in a pie, perhaps mixed with apples Cheesecake drizzled with a delicious Persian fruit jam Sholeh zard - saffron rice pudding Ask the Beats Reza from Tehran wants to know, “how do you keep happy?” Keeping a gratitude journal and a list of 3 Good Things that happened that day; finding balance in order to take care of self and others; celebrating the little things; looking for the positives Contact us at hello@modernpersianfood.com or Instagram <p
S1 E58 · Wed, November 10, 2021
Lubia Polo | Green Bean Rice
In Episode #58, co-hosts Bita and Beata talk about one of their all time favorite Persian dishes, Lubia Polo! Also spelled Loobia Polo. They uncover what it is, how to make it (both traditional methods and modern, fast and easy tips and tricks), pairings, and lastly the duo wraps up the episode with a touching Ask the Beats question and response. After listening to this episode, you will have the tools to make Lubia Polo tonight, or on a future special occasion! What is in lubia polo? Basmati rice Traditionally a red meat - stewed/cubed or ground Variety of spice options that may include the following Turmeric Cinnamon Saffron Advieh (spice blend or mix - sometimes including cumin, cardamom, rose, ginger, cloves) Every family and person puts their own spice twist on this dish! Modern versions may include different types of meat such as chicken, tofu crumbles or other vegetarian meats like beyond meat or incredible burger meat How do you prepare it? Always start with piyaz dagh (fried onions) Add spices Add meat Add green beans and tomato paste and cover the pan to cook and simmer down Traditionally - layer in a large baking dish or a large pot the parboiled rice with the mixture of onion, green bean, meat mixture and some sprinkles of cinnamon, cover the pot and simmer Modern versions with short cuts - make lubia polo toppings as a “khorak” use pre cut/pre washed green beans or canned green beans and mix with rice cooked in a rice cooker Occasions to make and enjoy lubia polo Incorporating green beans cleverly for Thanksgiving dinner Siz dah Bedar Persian New Year Picnic Potluck Taking food to friend or family member to share and/or to help out Pairings Plain yogurt Mast-o-khiar | Persian Yogurt and Cucumber Dip <li style="font-weight: 400;
S1 E57 · Wed, November 03, 2021
Zereshk Polo | Barberry Rice
In Episode #57, co-hosts Beata and Bita breakdown the iconic Persian dish called Zereshk Polo (Barberry rice), and walk through how to make it. They reference other recipes made with barberries, and offer subsitions and storage methods. What is zereshk? Dried barberries Similar in appearance to a goji berry only smaller and brighter Pinkish, reddish in hue - almost like a pinkish, red, smaller raisin Tart or sour in flavor How is it used in Persian cuisine? Most traditionally used in an iconic Persian rice dish known as zereshk polo Almost always paired with chicken - Zereshk Polo Bah Morgh which means Barberry Rice with Chicken Mixed into koo koo sabzi, Persian herb quiche frittata Mixed into tahchin Used as a garnish for koo koo, tahchin, and sometimes jeweled rice dishes Modern uses - as a topping on cooked vegetables for example brussel sprouts Preparing Zereshk Polo bah Morgh Wash and rinse the barberries before using - they sometimes have small stems Shortcuts - use precooked rice and chicken and prepare the zereshk as a topping Authentic version - cook chicken with preferred spices (turmeric, saffron, onion/garlic), saute zereshk in butter and sugar, layer rice with zereshk topping on a platter and arrange chicken around the rice Some folks add slivered almonds and or pistachios Substitutions for zereshk Note - authentic is best! Try to find zereshk in Persian or middle eastern markets or ask a friend or family member to bring some back from Iran as a souvenir on their next trip Dried cranberries - gives the same aesthetic of green with red. Works well as a substitution for a “fake zereshk” polo would be thematic as a fall dish for American Thanksgiving for example Dried sour, tart cherries which mimic the color, are larger, but are also sour and already sweet in flavor (no sugar needed for the sweet and sour essence) Note: Storing Zereshk - store in a cool place or in the refrigerator or freezer Ask the Beats <li style="font-weight: 400;" ari
S1 E56 · Wed, October 27, 2021
Quince | Beh
In Episode #56, co-hosts Bita and Beata un-cover quince is an exotic, unique ingredient used in Persian jams and stews. Quince is a fall and winter fruit. It looks like a pear-apple but a blown up version...bigger, harder than pears and apples, mostly used in a cooked version. The most interesting aspect is that it transforms from a pale color to a bright vibrant color. Has a strong aroma or fragrance. Cooking technique to prepare Quince jam, moraba yeh beh Use a damkoni - simmer and hold the steam in, helps with color transformation Chop into slices Add sugar and optional cardamom and cook down Beh in Persian cuisine Khoresh beh | quince stew - sweet and sour made with quince, tart plum, tomato sauce, cinnamon or saffron, sometimes meat Jam Quince seeds (beh dooneh in Farsi) - make a tonic to aid with a cough, home remedy Sharbat - a syrupy drink or soda Ask the Beats Bita asks Beata, name the last two Persian dishes you cooked or partially cooked and how did it go? Beata recently made kookoo and mast-o-khiar and it went well - likes to snack on mast-o-khiar as a dip for potato chips! Bita made khoresh ghemeh and it was fine but not as good as Maman’s! Also fesenjoon meatballs using pre-made pre-cooked meatballs and a homemade easy fesenjoon sauce. Contact us at hello@modernpersianfood.com or Instagram Resources and recipes from this episode: All Modern Persian Food episodes can be found at: <a href= "h
S1 E55 · Wed, October 20, 2021
Persian Nuts
In Episode #55, co-hosts Beata and Bita explore the world of nuts in reference to Persian culture and cuisine. There are many varieties of nuts and seeds seen in Persian appetizers, baked goods, and dried fruit and nut mixes. They are enjoyed plain and simple as a snack and also used often to add color and texture to dishes as a sort of garnish or topping. Nuts are a super nutritious snack and both the Beats love using them in many dishes. Persian pistachios, in Farsi known as “pesteh” Extra large nut means Plain, roasted, marinated in citrus and/or saffron Shelled and slivered - can be found ready to use as a garnish, bright green color, in some Persian or middle-eastern markets Examples of dishes with slivered or chopped pistachios as a topping or garnish Shirin polo/jeweled rice Tahcheen Adas polo Persian ice cream sandwiches Persian Trail Mix | Ajeel Walnuts (gerdoo in Farsi) and Almonds (badoom in Farsi) Examples of dishes with walnuts and/or almonds Part of Persian Herb Platter | Sabzi Khordan Water soaking technique - softens the nutmeats and allows skin to easily peel off Techniques and tools for cracking whole walnut shells to get to the nut meat Almonds Almond cookies <li style="font-weight: 400;" aria
S1 E54 · Wed, October 13, 2021
Squash | Kadoo
In Episode #54, co-hosts Bita and Beata talk about squash, called “kadoo/kadu” in Farsi and its uses in Persian food and beyond. Kadoo/kadu is the word in Farsi for squash. The most prevalent type of squash in Persian cuisine is probably zucchini. Zucchini is great because it can easily be substituted for eggplant which is in many Persian stews, dishes, and dips. Some Persian dishes using kadoo | squash as an ingredient: Kadoo borani - mixed with tomatoes, sauteed onions and yogurt Kadoo kookoo Stews made with squash Modern uses of squash in Persian cooking and cuisine Pumpkin added to fesenjoon | Persian walnut and pomegranate stew Yogurt with raw zucchini - a version of mast o khiar Fun with pumpkins Soups, stews, pumpkin seeds Table decor Hallowed out and used as a serving vessel for soups and stews Beats Cheats - shortcuts for cooking with squash Chopped and frozen Prepped, chopped, refrigerated Canned pumpkin puree Ask the Beats Miriam from Sunnyvale asks “Do you have any easy, vegan, Mediterranean lunch ideas or recipes?” Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping. Adas polo with lentils Veggie wrap with cooked, marinated veggies with hummus or a vegan butternut squ
S1 E53 · Wed, October 06, 2021
Pomegranates | Anar
In Episode #53, co-hosts Beata and Bita talk about many facets of how pomegranates are an important part of Persian culture from unique dishes to literature and art. Tartly sweet and delicious, pomegranates are beautiful and delicious in many forms. Fresh Pomegranates How to Deseed a pomegranate Traditional method - cut/score the tough outer skin or peel, divide into the natural segments and pick out the fruit around the tiny seeds called arils De-seed with the underwater method (see video link in show notes) Purchase pre-packed and de-seeded - note, shorter shelf life Other forms of pomegranate used in Persian cuisine Pomegranate molasses - more sweet Pomegranate paste - more sour Dishes using pomegranate molasses and/or paste Fesenjan/Fessenjoon | Chicken Walnut and Pomegranate stew Asheh Anar | Pomegranate Soup Regional dishes (such as those touched on by Omid, The Caspian Chef) Modern takes on using Pomegranate As a garnish to fesenjan/fessenjoon | Persian chicken walnut Pom stew, as a garnish to jeweled rice and shirin polo Arils sprinkled on oatmeal, yogurt cereal, saladsl Molasses turned into a sauce for chicken wings and meatballs Molasses drizzled over desserts, yogurts, and breakfasts Whole, fresh pomegranates as a natural table decor, added to table settings and sofrehs for fall holidays such as American Thanksgiving, and Persian Mehregan and Shabeh Yalda Ask the Beats Kat from Simple Good Foods asks, “I love my Instant Pot, do you have one and do you use it for Persian cooking?” Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping. Hard boiled eggs Potatoes Beans from scratch Meats Contact us at hello@modernpersianfood.com or Instagram Resources and recipes from this episode: All Modern Persia
S1 E52 · Wed, September 29, 2021
The Sours in Persian Cuisine
In Episode #52, co-hosts Beata and Bita explore the sour and acidic elements that elevate and balance Persian dishes. List of sour and/or acidic ingredients in Persian cuisine include: Dried lime (in Farsi, Limoo Omani) Citrus Lemon Lime Oranges Plums Onions Tomatoes Vinegar Ghoreh Dried limes, Limoo Omani in Farsi Small, wrinkly, brown, hard, sometimes referred to as black limes Soaked and simmered directly into stews, then broken up when soft - can be either removed or consumed according to preference Also available in dried, ground form Dishes the Beats prepare with lemon or lime juice Salad shirazi Loobia polo Fish and kababs Dishes the Beats prepare with vinegar Garnish on top of aash With vegetables or on salad Dolmeh Dishes the Beats prepare with ghoreh (tart, unripe grapes) Khoresh bademjoon/bademjan - eggplant stew Dolmeh Dishes the Beats prepare with onions Most Persian dishes! Raw onions in sabzi khordan and as an accoutrement to meals Dishes the Beats prepare with yogurt (See also: Episode 5: Yogurt ) Plain Mast o khiar Mast o musir Dishes the Beats prepare with sour plums Some Persian regional stews Lavashak (see episode Episode 38: Lavashak ) <
S1 E51 · Wed, September 22, 2021
Mehregan
In Episode #51, co-hosts Beata and Bita share about an old Persian (and Zorastrian) holiday they did not grow up celebrating personally but are excited and interested in sharing about and starting to participate in. Main tenets of Mehregan Celebrated in the fall as a Persian Festival of Autumn - anywhere falling between early to mid October...this year it will be on Oct. 2nd or 3rd, 2021 in the U.S. Thankfulness, gratitude, abundance - Give to nature and it will give back to you A time to shower each other with kindness and with love Light over darkness; good over evil Sofreh items for Mehregan A purple or violet fabric used as a table cloth or place setting for the symbolic items Mirror Candles Fruit Apples, pomegranate, grapes Nuts Esfand Holy book or other book of poetry Sweets Traditions Gather around the sofreh and drink Tokhmeh sharbat (drink made with water and basil seeds) Shower each other with lotus seeds or marjoram - symbolic for showering each other with love and kindness Resources and recipes from this episode: Cover image of Sofre Mehregan used with permission from the book Mehregan with my Grandmother by Anahita Tamaddon available at:
S1 E50 · Wed, September 15, 2021
The Golden Episode
In Episode #50, co-hosts Beata and Bita share gratitude towards the new and growing community of Modern Persian Food supporters and listeners. They reflect on how far they’ve come, some of their favorite episodes to date, and what to expect if you’re new to listening in terms of types of episodes, the components in a typical episode and what to expect in the future. Background - the early days The chaos of starting the endeavor at the brink of the pandemic Sharing a like passion for preserving the culture of Persian food and making it accessible to all in today’s modern lifestyles Content - types of episodes Broader topics - examples include: Episode 8: Persian Stews | Khoresh Episode 2: Aromatic Spices Episode 36: Persian Drinks | Nooshidani More narrow, single ingredient topics - examples include: Episode 25: Fava Beans Episode 45: Eggplant Episode 33: Persian Cucumbers Episode 38: Lavashak Episode 35: Sekanjabin Persian Syrup Special guests Episode 32: Maz Jobrani on Persian Food Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
S1 E49 · Wed, September 08, 2021
Persian Breads
In Episode #49, co-hosts Bita and Beata chat about delicious, Persian breads. Persian breads come in several varieties. Most of them are considered to be flatbreads. The Beats have fun sharing which are their favorites as well as some memories of experiences with traditional bread bakeries in Iran as well as modern versions and substitutions available in the west. Note: Noon and naan are the Farsi words for bread and can be used interchangeably. There are many varieties of Persian breads. There are three or four varieties that are most common and familiar to Bita and Beata - lavash, barbari, sangak, and sheer mal. Although all are flatbreads (typically quite long), each has unique ingredients, properties, and methods of preparation. Lavash On the thinner side The type of Persian bread traditionally used to make bread tahdig (the bottom of the rice pot, crispy crunchy delicacy) Great for tucking herbs, nuts and cheese into for a perfect bite (in Farsi such a bite is called a “loghmeh”) Good for an herb platter Sabzi Khordan Nice to dip into yogurt dips like mast o khiar and mast o mooseer Barbari Thicker and fluffier Often coated with sesame seeds (light and/or dark seeds) Enjoy with butter, jam and tea for breakfast; or with fresh herbs, cheese, and nuts for breakfast, appetizer, or snacking Sangak Traditional bread, cooked on little pebbles (sang in Farsi means stone) Crispy on the outside, chewy and soft on the inside Delicious, unique flavor Sheer Mal Sweeter, milk based bread made with Persian essences of rose water, cardamom, and saffron Almost like a pastry, lovely with breakfast Substitutions for Persian bread: Flour or whole wheat tortillas Reference to Tahdig art and instagramer Vartamelon VartaMelon – Not your ameh's kitchen Pita bread Sweets and cookies that in Farsi contain the word Noon or nan (standing for flour based things) <li style="font-weight: 400;" aria-l
S1 E48 · Wed, September 01, 2021
Figs
In Episode #48, co-hosts Bita and Beata explore figs in Persian food culture. Figs are enjoyed in fresh, dried, and cooked form. Both Beats love fresh figs best however appreciate them in all forms. Fresh figs Teardrop shaped Tiny seeds inside Soft and fleshy Thin skin or peel which can be easily be consumed Dried figs Persian dried figs Small, round, and cute; a bit tough or hard - often mixed into Persian trailmix | Ajeel Turkish dried figs Flat, round, larger than Persian figs Great for a quick snack and an energy boost Cooked figs - Jams Process for cooking fig jam Prick the figs with toothpick Cover with sugar Cook down Add Persian spices and essence (cardamom and rose water) Methods of enjoying Persian fig jam Breakfast with bread and tea On a cheese board as a sweet spread Ask the Beats! Katie in San Francisco asks, “What is your go-to meal when you have a last minute guest?” Bita often grills something, steams rice, and prepares a fresh salad. A bowl of yogurt or a yogurt dip completes the meal Beata likes to make Persian rice with lentils, Adas Polo or a dish with eggs Resources and recipes from this episode: All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Beata’s recipe for Persian Fig Jam – Morabah Anjeer
S1 E47 · Wed, August 25, 2021
Cultural Spotlight Iranian Jewish Food with Tannaz Sassooni
In Episode #47, co-hosts Bita and Beata learn about Iranian Jewish food and some of the traditional foods and customs shared on Rosh Hashanah by special guest, Tannaz Sassooni. Tannaz works in animation technology by day while writing, teaching, and sharing about Iranian Jewish foods as her passion project. An example of a classic Friday night Jewish Iranian meal might consist of “Chelo Abgoosht eh Ghondi” (also spelled gondi) - a chicken broth based soup with poultry and chickpea flour meatball dumplings. Another example of a one pot Jewish Iranian recipe is “Ghondi/Gondi Kashi” - rice dish cooked with ground meat, herbs, beets, and fava beans - takes on a pinkish hue in some areas and sometimes forms a beautiful tahdig! Rosh Hashanah traditions - as contrasting to simple apples and honey, in the Iranian Jewish custom, a whole seder is served for Rosh Hashana Beef tongue Black eyed peas Squash, fried zucchini or pumpkin Dates Apples and honey Two main holidays, Rosh Hashanah and Yom Kippur Custom of the start of the fast/ the eve of the fast include eating a Quince, Pomegranate Stew | Khoresht eh Beh, super sweet and sour Custom of breaking the fast - break the fast with the following 3 things: Chai | hot tea Soft boiled egg Grated apple with rose water and sugar served over ice | Faloodeh Seeb - gives a boost of energy and an uplifting aroma. Bita’s daughters refer to it as “apple Randy”. A tip, also known as “Beats Cheats” - Tannaz’s favorite thing: Sharbat eh Golab which is simply water, sugar, & rose water over ice Ask the Beats! Tannaz asks the Beats - what are some regional specialties in the areas your families are from Bita and Beata? Bita’s folks and extended family come from Tabriz and the Azerbaijan region of Iran. Ab-ghosht and Dizi Kofteh Tabrizi Dolmeh Beata’s family is from Kermanshah <li style="font-weight: 400;" aria-le
S1 E46 · Wed, August 18, 2021
Persian Meal Planning
In Episode #46, co-hosts Bita and Beata provide strategies and tips to help with meal planning and prepping in anticipation of cooking during busy weeknights. Fall means back to school for many, back to work for some, and back to routines and getting more organized for most. Traditionally, cooking Persian food is a time and labor-intensive process taking hours and sometimes days. With today’s modern life-styles, we need to be able to put a well-balanced, healthy meal on the table in an hour or less. Planning tools A weekly meal planner or calendar Daily notes Grocery list Batch cooking - cooking a larger portion of a food category with the intent to use it in multiples ways and meals, spanning across a few days and up to a week Batch cooking meats Roasting vegetables Cleaning and trimming fresh herbs Batch cooking around a well-balanced meal Lean proteins Ancient grains (in Persian cuisine it’s mainly rice!) Fruits and vegetables Batch cooking with Persian recipes in mind Boiling eggs for Persian potato salad | Salad Olivier Cooking chicken Chopping vegetables Making koo koo Cooking eggplant Persian stews and khoresh Soups such as lentil soup, ab ghosht, ash reshteh Ask the Beats! The Beats ask each other, what is your biggest challenge around cooking Persian food on a busy week night? Finding the time Having all of the components of the meal ready at the same time and serving them still warm Chopping vegetables Beats Cheats! What are some additional shortcuts for putting together a Persian meal on a busy night? Using canned beans Buying pre-cooked beets Ordering Persian food take out for part of the meal, for example order kabab and make the rice Resources and recipes from
S1 E45 · Wed, August 11, 2021
Eggplant
In Episode #45, co-hosts Beata and Bita talk about a single ingredient in Persian cuisine, eggplant. Eggplant is translated as “bademjoon” in Farsi. It is also sometimes referred to as “bademjan”. Persian dishes with eggplant Smoky eggplant dips or spreads such as Kashk Bademjoon/bademjan (kashk is a yogurt derivative or whey with a salty umami flavor), Mirza Ghassemi, and Meleh Ghormeh (a regional specialty discussed in episode #31 with special guest Omid, The Caspian Chef ) Khoresh (Persian stew) Khoresh Bademjoon/Bademjan (has beef or lamb traditionally and the tart unripe grapes called “ghoreh” in Farsi) and Ghemeh Bademjoon/Bademjan (with small cuts of meat); both served over rice Koo koo bademjoon/bademjan Strategies for cooking eggplant for Persian dishes Oven baking or broiling - in pieces or whole (whole baking works well with smaller varieties of eggplant such as the Japanese eggplant) Sliced and sauteed Importance of cooking all the way through - eggplant texture should be very wrinkly and the eggplant should fall or drop which shows its been cooked through Ask the Beats! Alexandra from Menlo Park asks the Beats, “How did the two of you meet?” The Beats love this question as they are very grateful to have made a connection and found partnership originally through Instagram. The Beats share the same name spelled differently (Beata vs Bita). They quickly discovered many shared passion, they were both foodies, interested in preserving Persian culture through food and realistic, modern strategies for incorporating it into everyday busy lifestyles - the Beats started the podcast at the start of the pandemic. The Beats grew up in different backgrounds and with different exposures and experiences with Persian food and are currently at different life stages with children at very different ages and stages. This difference brings insight and unique perspectives to the topics of preparing Persian food.
S1 E44 · Wed, August 04, 2021
Lentils
In Episode #44, co-hosts Bita and Beata resume full length episodes and cover nutritious lentils in Persian food. The word in Farsi for lentils is “adas”. What are lentils? In the bean/legume category. Have an earthy, savory flavor What are the two most common dishes in Persian cuisine containing lentils? Lentil soup, in Farsi “adasi” or “ash eh adas” A simple, rustic soup cooked with onions and a touch of turmeric and cinnamon (some folks add squash, pumpkin, or vegetables for a modern twist on Persian lentil soup) Mixed rice with Lentils, in Farsi “adas polo” Rustic, homey, nutritious, delicious layered rice dish - sauteed onions, turmeric, cinnamon, raisins and/or dates, some add nuts (see links to recipes for preparing adas polo) Other Persian customs and recipes with lentils Persian noodle and bean soup, in Farsi “ash reshteh” Sprouts grown from lentils for the Persian new year spread or sofreh, in Farsi called “sabzeh” Nutritional profile on lentils - a superfood Good source of protein Healthy dietary fiber Folic acid/folate Iron Types of lentils Green and brown lentils have similar taste and attributes (hold their shape well) and can be used interchangeably Yellow, orange, and black lentils are not as common in Persian cuisine Ask the Beats! Mahyar from Canada asks the Beats, “Can
S1 E43 · Wed, July 28, 2021
Sofreh
In Episode #43, the last in a series of bite-sized, micro summer episodes, co-hosts Beata and Bita explain the concept of a Persian “sofreh”, or place setting, and the different types and occasions of sofreh, including memories of sofreh experiences. What is a Persian sofreh? Place setting or table cloth for a regular meal or a special occasion meal - can be as simple as a table cloth spread for kids to sit and eat around, or as ornate as those set for weddings (refer to episode #20 Sofreh Aghd ) or the Persian new year (refer to episode #23, part 2 Sofreh Haft-seen ) Setting of large platters, family style, sometimes symbolic items, and decorations, depending on the occasion An anchor and gathering place for a meal or special event Types of sofreh table clothes Hand-made, sometimes with beadwork and ornate design Plastic covered tablecloth for eating family style on the floor (often for kids) Store bought table cloth Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall. The People’s Choice Podcast Awards: Vote for Modern Persian Food in the ARTS category at PodcastAwards.com Resources and recipes from this episode: Modern Persian Food: Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri <span st
S1 E42 · Wed, July 21, 2021
Sabzi Khordan
In Episode #42, co-hosts Beata and Bita break down what is Sabzi Khordan and how it is enjoyed in Persian cuisine. This is part of the micro episode, shorter format series. What is sabzi khordan? Fresh herbs enjoyed in abundance (by the handful) served on platters as an appetizer/snack or as a side dish to any Persian meal Reference sabzi khordan in episode #18, “Persian appetizers” for more conversations around sabzi khordan as an appetizer Most common fresh herbs in sabzi khordan Persian mint (similar in flavor to chocolate mint, mild, not too strong mint flavor) Tarragon Parsley Cilantro Basil (Persian Cress) Additional items sometimes served in a sabzi khordan platter Radishes - cleaned, trimmed, and sometimes cut in a decorative way Raw onion, green onions, chives Walnuts and almonds (can be soaked to become tender, optional) Feta cheese Bread and butter Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall. The People’s Choice Podcast Awards: Vote for Modern Persian Food in the Arts category at <span style= "font-weight: 40
S1 E41 · Wed, July 14, 2021
Tokhmeh
In Episode #41, co-hosts Beata and Bita shed light on a very Persian custom of cracking open, shelling, and eating pumpkin seeds. In Farsi, seeds are called “tokhmeh”. This episode is part of the summer “Micro” series of the Modern Persian Food podcast. What type of seeds or “tokmeh” is enjoyed in Persian culture? Pumpkin seeds (also known as pepitas) Sunflower seeds Watermelon seeds How are they prepared and served? Brined or salted In the shell in a plate with an extra plate for the seeds Strategies for removing the seeds from the shells while keeping the seeds whole: Using front teeth, crack the tip of the shell by taking tiny bites or nibbles from the edge of the shell while it's being held upright vertically Modern techniques and recipes for eating seeds: Strategy for roasting fresh pumpkin seeds in the oven - be sure fresh seeds are completely dry before oven roasting Buy them already shelled Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall. The People’s Choice Podcast Awards: Vote for Modern Persian Food in the Arts category at PodcastAwards.com Resources and recipes from this episode: Bita’s recipe: How To Roast Pumpkin Seeds Recipe All Modern Persian Food episodes can be found at: <a href= "https:
S1 E40 · Wed, July 07, 2021
Damkoni
In Episode #40, co-hosts Bita and Beata talk about a very specific tool used to make the perfect steamed Persian rice and the crispiest tahdig. It’s called a “damkoni” in Farsi and it is the bonnet that fits over the lid of a pot of cooking rice. This episode is part of the summer “Micro” series of the Modern Persian Food podcast. What is damkoni? Special covering that goes over a pot of rice and wraps up and over the lid of the pot to hold in steam Helps to make a perfect fluffy Persian rice (listen to episode #3 dedicated entirely to cooking Persian rice) as well as a crispy, golden tahdig (listen to episode #11 tahdig for more details on making various types of tahdig) What can be used as a “damkoni”? Tea towel Paper towels Special rice specific bonnet - premade or homemade How to use: Bonnet - cover the lid of the rice pot like a hat or bonnet Paper towel (s) - fold up paying special attention that none of the towel is close to the burners and heat source Tea towels - place over the pot, place lid of the pot securely over the pot and the towel, and fold the corners up like a present - steam or “dam” in Farsi the rice A damkoni holds everything in tight! Including the steam which helps to produce a nice fluffy rice and a crispy tahdig. Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall. Resources and recipes from this episode: All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/ Co-host Beata Nazem Kelley blog: <a href="https:/
S1 E39 · Wed, June 30, 2021
Esfand
In Episode #39, co-hosts Beata and Bita talk about their experiences and memories of burning esfand (also called espand) - the customs and rituals around it - and some modern takes on burning rue and/or sage. This is the first of a series of shorter “Micro” episodes for the summer. What is esfand? A wild rue resembling small dark pebble When/why is it burned? To ward off evil spirits/the evil eye (in Farsi, “cheshm bad”) For good luck/good energy Some believe to disinfect the area or the room Tools needed/methods to burn In a special esfand burner - metal with a handle In folded, thick tin foil With a special spiral tool on a wand to dip into a jar of esfand Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall. Resources and recipes from this episode: All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/ Co-host Beata Nazem Kelley blog: https://beatseats.com Co-host Bita Arabian blog: https://ovenhug.com Podcast production by Alvarez Audio
S1 E38 · Wed, June 23, 2021
Lavashak
In Episode #38, co-hosts Beata and Bita talk about a single ingredient Persian snack called lavashak. Lavashak is Farsi for fruit leather (or fruit roll-ups) and is traditionally made from scratch. It is also available from Middle Eastern/international markets or from visitors bringing it over from Iran. Most common single ingredient lavashak (fruit leather) flavors: Plum (or sour green plum, in Farsi gojeh sabz) Cherry or sour cherry Apricot Any stone fruit Variations include tangerine, blueberry, and fruit combos How to make traditional lavashak from scratch or home made: Use any stone fruit Add to a pot and cook down until soft and mushy Strain off the pits and the skin of the fruit Spread the cooked and strained pulp of the fruit in either sheet pans or plates Sun dry Carefully peel off the tray or plate using a knife to lift up the edges Lay onto parchment paper or plastic wrap to either cut into strips or to roll up Modern forms and methods: In candy shape and size Dried in a dehydrator Dissolved into stews or on top of meats as a sort of fruit bouillon! Ways to enjoy lavashak Plain With salt Ask the Beats
S1 E37 · Wed, June 16, 2021
Summer Persian Party Foods
In Episode #37, co-hosts Beata and Bita share strategies of serving foods in summer gatherings now that we are starting to come out of the pandemic, with respect to families with unvaccinated members or kids. Food is normally served family-style in large shared plates and platters in traditional Persian food culture and cuisine when entertaining. Beata and Bita share personal tips and strategies to make Persian foods more individualized and accessible to outdoor patio or picnic gatherings. Individual servings of traditional Persian dishes covered in this episode include: Tahchin bites - tahchin prepared and baked in cupcake molds/ muffin tins For more information on tahchin, refer to our episode #30 Persian corn Persian street style corn (in Farsi balal) - grilled to a char, then dipped in salt water For a Persian version of Mexican street corn, try serving with feta cheese and sumac spice Salad Olivier Scooped and served in a ball shape on leaf lettuce (gem lettuce leaf) Served in individual ball shapes and served in cupcake liners, muffin liners Scooped into pita or lavash bread and rolled up into roll sandwiches and served on a platter More info in episode #24 Fruit kebabs Hard melon such as cantaloupe or honeydew - can cut into shapes using shape cutters, cookie cutters Strawberries Grapes Mini marshmallows as a treat and to entice picky eaters to eat more fruit Deconstructed Salad shirazi Caprese salad skewer style - experiment with tomato, Persian cucumber, feta. Can garnish with mint leaves, drizzle with lemon or lime juice and salt Persian wafer ice cream sandwiches Refer to our episode #34 for more ice cream serving tips and strategies Additional recipes referenced in The Persian Appetizers episode <a href= "https://modernpersi
S1 E36 · Wed, June 09, 2021
Persian Drinks | Nooshidani
In Episode #36, co-hosts Beata and Bita cover a variety of popular Persian drinks, known as “nooshidani” in Farsi. They also share some cultural stories and family memories. Persian Tea | Chai Black tea double boiled - one pot of concentrated tea leaves simmering on top of a 2nd pot with plain hot water Sometimes flavored with cardamom and a touch of rose/rose petals Served in a clear tea cups, dark brewed tea first, topped off with plain boiling water A decaf version of Persian tea Plain hot water served with fresh mint leaves Dough Salty yogurt drink, often carbonated and seasoned with dried mint Served over ice and alongside kababs Fruit juices | Ab Meeveh Pomegranate juice Carrot juice and carrot juice floats Melon juice (often cantaloupe) Pulp included (melon is grated), a little rose water - refreshing summer drink Orange Juice Health tip - keep fibers (vs using the juice only/high sugar); prepare with whole fruits in a blender/smoothie form, for maximum health benefits Sharbats | Syrups (served diluted with water and served over ice) Sharbat sekanjabin - traditional minty honey vinegar syrup (refer to episode 35 for more info on sekanjabin) Sour cherry syrup Lemon juice syrup Tokhmeh sharbat Basil seeds (chia seeds can be substituted) Alcoholic drinks Shiraz wine A red wine originally the red grapes were from the city of Shiraz in Iran - today they often come from France’s Rhone Valley, Australia, or South Africa <li style="font-weight:
S1 E35 · Wed, June 02, 2021
Sekanjabin Persian Syrup
In Episode #35, co-hosts Bita and Beata break down a simple, versatile syrup known as sekanjabin in Farsi. Ingredients in sekanjabin syrup White wine vinegar Honey (or sugar) Fresh mint leaves How this special syrup is enjoyed in Persian cuisine Kahoo sekanjabin Leafs of romaine lettuce (rolled up) Dipped into sekanjabin syrup and eaten as a sort of deconstructed salad Sharbat eh sekanjabin A non-alcoholic drink made with boiled honey (or sugar) and water, a simple syrup, fresh mint, and grated cucumber (optional) Other versions of Sharbat include sour cherry, lemon, and basil seed or chia seeds Modern versions of sharbat eh sekanjabin Served as a cocktail with a splash of vodka (a Persian mule!) and a carbonated water or spirit Garnish options - lemon, lime, cucumber, mint Variations to the syrup Sugar vs honey Apple cider vinegar instead of white wine vinegar (traditional) Used as a salad dressing vs a dipping sauce for whole pieces of lettuce Ask the Beats! “What can you substitute for verjuice/verjus (ab ghoreh in Farsi) Verjuice/a
S1 E34 · Wed, May 26, 2021
Bastani | Persian Ice Cream
In Episode #34, co-hosts Bita and Beata dream of rich, decadent, flavorful Persian ice cream known as Bastani in Farsi. Unique attributes to Bastani Saffron and rose water Frozen chunks of cream Pistachio nuts Unique attributes of Persian ice cream sandwiches Lightly sweetened, thin, crispy wafers Where to find ice cream sandwiches International/middle eastern markets DIY make at home Persian ice cream platter sandwiches Other frozen Persian treats Faloodeh - frozen vermicelli noodles laced with lime juice and cherry syrup How it’s served Solo or “makhloot” meaning mixed in Farsi - mixed with Persian ice cream, half and half Carrot Ice Cream Floats - in Farsi Ab Haveej Bastani What is it? - Persian ice cream and carrot juice served in a tall decorative glass Ideas for Persian frozen treats with Persian flavors and flair Vanilla ice cream served with pomegranate molasses, pistachios, and pomegranate arils Vanilla ice cream served with date syrup and walnuts Modern ideas for healthy frozen treats “Nice cream” - dairy free soft serve <li style="list-st
S1 E33 · Wed, May 19, 2021
Persian Cucumbers
In Episode #33, co-hosts Bita and Beata have a fun conversation describing what Persian cucumbers are and how they are enjoyed in Persian culture and cuisine. What sets Persian cucumbers apart from other standard, larger cucumbers? Smaller size - approximately 5 inches long Smoother skin or peel Smaller seeds and less watery Milder flavor How they are used in Persian culture and cuisine Always raw To snack on with salt As part of a large fruit platter In appetizer or side dish recipes Recipes that call for Persian cucumbers Salad Shirazi - simple salad of finely chopped tomatoes, cucumbers, and onions, tossed in olive oil and lemon juice (and seasoned with salt and pepper) Mast o Khiar Simple version - yogurt, cucumbers and dried mint (or dill) Fancier version - yogurt, cucumbers, dried mint, walnuts, raisins/cranberries, and sometimes garnished with dried culinary rose petals Other cultures with similar yogurt and cucumbers dishes: Greek tzatziki (usually has dried dill and a thicker, full fat yogurt); Indian riata which is more watery and liquidy than the Persian version Other fun uses for cucumbers! Save the peels for a natural facial Cut into slices for a cooling eye mask Ask the Beats! This week’s question comes from Reddit where one of our listeners asks, “how to make bangin’ Persian food for young professionals that don’t live with their families/ how to meal prep to cook Persian food” Batch cook on the weekend Pre-cook stewed meats, chicken, other meats to be repurposed into other dishes Wash and trim vegetables and herbs, store layered in paper towels to absorb the moisture and help stay fresh Batch cook the fried onions (in Farsi “piyaz dagh”) to be used through the week in recipes Cook Persian soups and
S1 E32 · Wed, May 12, 2021
Maz Jobrani on Persian Food
In Episode #32, co-hosts Bita and Beata welcome a very special guest, Maz Jobrani. Maz is a well-known Iranian American comedian who has been featured in numerous films, specials, shows, and comedy clubs. He has more recently also started a podcast called “Back to School” . Maz is well loved in the Iranian community and Bita and Beata are happy to have him talk about their favorite topic, Persian food, specifically Maz’s personal experiences with eating and enjoying Persian food in childhood, as a young adult, and more recently with his family. Maz immigrated to the US at the age of 6 and grew up in northern California, in Marin, with Beata’s brothers. He now resides in Los Angeles, Southern California. Foods and traditions Maz remembers from his childhood Maz’s favorite dishes to order from Persian restaurants Enjoying tea with parents and grandparents - chai shirin, Persian tea with sugar Eating traditional Persian breakfasts of tea, bread, cheese, and delicious jams Sabzi polo ba mahi (herb rice with fish, white fish) Kashk bademjoon (Persian eggplant dip) Mast-o-museer (yogurt with shallots) Appetizers Sabzi khordan (fresh herb platter) Gerdoo (walnuts) Paneer (Persian cheese, typically feta) Stews served over Tahdig (crispy rice from the bottom of the pot) Khoresh ghormeh sabzi Khoresh ghemeh Khoresh fesenjoon Maz’s favorite restaurants in the LA area Darya Restaurant Shamshiri Grill Raffi’s Place Attari Sandwich Shop for their sandwiches, i.e. mortadella sandwiches (with pickles, tomatoes, and butter), kotlet sandwich, kookoo sandwich, soups Reference to “What I Eat - Around the World in 80 Diets” - one of the couples/authors sited Persian food as the best in the world. Reference to Padma Lashmi’s special, “Taste The Nation'' where he was one of the guests and joined in at the Elat Market. (P
S1 E31 · Wed, May 05, 2021
Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
In Episode #31, co-hosts Bita and Beata have an informative conversation with Omid Roustaei, known as the Caspian Chef. Omid is an author, food blogger, recipe developer, chef and cooking instructor, among other things. In this episode Omid shares about the vibrant, fresh, vegetable and herb-forward dishes of northern Iran in the Caspian Sea region. The foods of this region are also known as “Shomali” in Farsi. Omid’s background - Omid’s parents are from Babol (in the Mazandaran Province). He grew up eating primarily traditional Persian foods and specifically some foods of the Caspian Sea region. Omid has been blogging for almost 3 years in this space. His background transitioned from cancer research towards prevention which led him to study health through food. Omid went to a plant-based, vegetable focussed cooking school in Boulder Colorado. He then gained experience as a private chef and with teaching cooking classes. His passion is in bridging the cultural gap between Western culture and Iranian culture through food. Foods of the Caspian Sea region as described by Omid Plant-forward with most of the dishes starting with and based on vegetables and herbs Herbs local to the region in Farsi: Cho-chag, khalvash, ooji (also known as fersem or soosan ambor) Herbs treated as vegetables and used in abundance (bunches and bunches of herbs vs used as a garnish) Using herbs for flavor instead of relying on spices for flavor (most dishes have only salt, pepper, turmeric, then loads of fresh herbs), plus garlic! Region specific dishes shared by Omid “Morgh e Torsch” - Sour Chicken Chicken, parsley, cilantro, mint, chives, walnuts, sour grape juice, bitter seville orange juice Anar Bij Pomegranate walnuts, fresh herbs, ground meatballs Described by Omid as “Fesenjoon with swag!” Bij bij (also known as vaveeshka) Seasoned ground meat (salt, pepper, turmeric, garlic), fried onions, potatoes, carrots, tomatoes, poached eggs - all served over steaming mound of rice Mella Ghormeh - Eggplant dish with herbs and poached eggs White flesh fish (mahi sefid)
S1 E30 · Wed, April 28, 2021
Tahchin
In Episode #30, co-hosts Bita and Beata explore different versions of a delicious Persian dish called “tahchin”. Tahchin is a baked casserole dish most often made with chicken (in Farsi, “morgh”). The duo also shares cooking and preparation techniques including short-cuts for midweek, modern versions, plating and garnishing techniques for special meals, and various options for filling the center layers of this dish. What is tahchin? A crispy baked, layered rice dish (most often made with chicken/morgh), yogurt, eggs, and spices Note, “tahdig” is the crispy bottom of the pot delicacy in Persian cuisine and is literally translated as “the bottom of the pot” “Tahchin” can be literally translated as coming from the bottom of the dish and layered (or arranged) Versions Traditional (most commonly made with chicken/morgh) Khoresh (hearty Persian stew) stuffed with for example ghormeh sabzi Stuffed or layered with eggplant Stuffed with veggies Modern - prepared in muffin tins for mini crispy rice cakes - great for individualized servings, portion control, and Covid friendly events A Beats cheats - be sure whatever you are layering into the tahchin is at least partially if not half way cooked through Optional garnishes Traditional - topped with sauteed/candied dried barberries (in Farsi “zereshk”), and slivered almonds or slivered pistachio nuts Modern - orange marmalade and dried fruit such as apricots A Beats cheats - rehydrate dried barberries/zereshk in a bit of boiling water to soften before sauteing, especially if coming from having been stored the freezer Plating and presentation Make designs with
S1 E29 · Wed, April 21, 2021
Cultural Spotlight - Ramadan Foods
In Episode #29, co-hosts Bita and Beata explore the foods that are associated with the fasting month of Ramadan that many people in the Persian culture participate in. Ramadan is a one month long fasting period, following an Arabic calendar. Many folks in Persian culture who are Isalmic in religious beliefs fast for the month of Ramadan. Fasting occurs from sun-up to sun-down. The date moves forward by approximately 10 days each year. It is a time of spiritual reflection and self improvement. Foods associated with Ramadan are often sweets to break the fast along with tea or hot water, but also energizing foods and comforting soup-y stews. Sweets associated with Ramadan: Halva Caramel colored thick and creamy paste Made with wheat flour, butter and syrup of sugar, saffron, cardamom, and rose water (all very Persian flavors) Different from Arabic and other regional halvas in that it typically does not contain any tahini/sesame seed paste Sholeh Zard | Dairy free Persian saffron rice pudding A rice pudding made with water vs milk or cream Rice, water, and loads of saffron and sugar Decorated with cinnamon and slivered nuts Zoolbia Bamieh Persian deep fried funnel cakes drizzled with sweet syrup Always enjoyed with Persian tea Other foods associated with the month of Ramadan Adas Polo - lentil rice with caramelized dates and raisins Khoresh Ghemeh - split pea, tomato, and fried potato stew Haleem - grain and turkey porridge Aash Reshteh -
S1 E28 · Wed, April 14, 2021
Eggs in Persian Cuisine
In Episode #28, co-hosts Bita and Beata share how eggs are used in Persian recipes and Persian cuisine, not just for breakfast! Eggs in recipes Khagineh - eggs fried in a pan with flour and sugar Khormah maloos - caramelized dates cooked with eggs Eggs for breakfast covered in “Persian Breakfast” episode #27 Salad Olivier - Persian chicken and egg salad Kookoos - koo sabzi, other kookoo varieties - with eggplant or potatoes - what is koo koo? A frittata type egg based dish made with a little flour and the additive of herbs, or potatoes, or eggplant, spices The “Beats” versions and ideas for deviled eggs - Bita - with mustard and saffron; use plastic bag to pipe and make pretty presentation - Beata - idea to stuff hard boiled egg white with salad olivier Eggs served with rice Raw served on rice with a decadent version of chelo kabab (rice and kabab) Cooked fried egg over rice as a meat substitute for protein Ask the Beats! Question from Hazar from Instagram: What are some easy “sham” (Persian dinner) ideas? Tahcheen made with leftover rice and chicken (just add yogurt, saffron, and eggs) Using leftover rice to make a veggie stir fry with eggs Kateh (easy rice) with sheet pan dinners such as salmon and veggies “Pasta Egg Pie” - using leftover pasta cooked with eggs French toast style Resource links and recipes from this episode: Deviled Eggs: Bita’s Healthier Deviled Eggs Recipe Beata’s Classic Deviled Eggs recipe Koo Koo: Bita’s recipe: Kookoo Sabzi | Quiche Muffins Beata’s recipe: Persian Frittata Koo Koo Sabzi Tacheen (Tachin): Bita’s <a href= "https://ovenhug.com/tah-cheen-bake
S1 E27 · Wed, April 07, 2021
Persian Breakfast
In Episode #27, co-hosts Bita and Beata share thoughts on Persian breakfasts when entertaining and on the regular weekday rotation. Beata’s Persian brunch A show stopper egg dish Persian omelette with tomatoes Nargessi with spinach Sosees with hotdog or sausage Variety of jams such as fig or quince Fresh fruit and nuts “Noon o Moraba bah chai”- Persian bread (such as barbari) and jam with tea. Sometimes with Feta cheese or butter. Jams or “Compote” Bita’s favorites are rose or quince jam Bita’s shares her recipes for sour plum jam and honeydew melon jam (both low sugar) Sour cherry jam Carrot jam Orange marmalade Beata covers how to make quince jam and the use of a damkoni Haleem Traditional porridge of oats or barley slow cooked with turkey or chicken, served with melted butter and cinnamon sugar - savory and sweet Nutritious with protein and healthy fibers Bita and Beata’s breakfasts on the regular: Bita’s fruity breakfast bowls - loaded with fresh fruits like figs, pomegranate, mulberries, nuts and seeds Soft boiled eggs Hard-boiled eggs
S1 E26 · Wed, March 31, 2021
Flowers | Gol
In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture. Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner. MJ speaks on some of the history of flowers in Iran: Iran is called the country of flowers and nightingales. Potted flowers are popular because of a history of a shortage of water. Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals. Beata chimes in and notes the role of flowers sofrehs: Sofreh aghd Sofreh aide Norooz/Nowruz Saffron in cuisine: In rice, with barberries called Zereshk Polo In preparing tahdig In steeping tea Use sparingly - it is considered a precious commodity and is strong in both color and flavor...it is a flavor enhancer, brings color and fragrance to the dish Rose and rose water, also best used in moderation: In Persian sweets and desserts Rose water in Bita’s Jeweled rice Rose petals in loobia polo and mast o khiar In tea MJ touches on ‘real rose water’ from Iran Golnar (also known as the fire flower): The flowers on pomegranate trees - very beautiful MJ speaks of her passion of pomegranate trees The color of fire Golpar - angelica Finely ground and served sprinkled on fava beans Also sprinkled on pomegranate arils “Awakens all your senses” Sumac Medicinal - antibacterial Most traditionally used on kababs and beef Ask the Beats! More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian. Regional (DNA influenced by where you are from, palate gets used to what is available) Hot and Cold
S1 E25 · Wed, March 24, 2021
Fava Beans
In Episode #25, co-hosts Bita and Beata explore fava beans including why they are nutritious, how they are used in Persian cuisine, and some modern ways to use them in recipes. Methods to eat and enjoy favas The season for fresh fava beans in short, about 2 weeks, and is typically in the late spring season. From fresh: Steam Peel the outer skins (optional to eat and consume this outer shell) Peel and remove the 2nd skin of the beans (not good for eating) Enjoy simply with salt From frozen: Can be found already shelled and skinned from middle eastern or Persian markets In Baghali Polo | Persian Mixed Rice with Fava beans and dill Substitutes for fava beans when making mixed rice with dill: Green peas Lima beans Edamame Traditionally Baghali polo is served with Maycheh (braised lamb shanks) - also sometimes served with chicken, or an egg, or simply with the favas for vegetarian/vegan option Modern recipes using fava beans In a sort of green hummus or fava bean tapenade Growing fava beans in a garden: Plant in the fall Harvest and use in cooking (kids love doing this) Reuse the nutritious, rich soil for the next rotation crop in the garden Ask the Beats! Question from Instagram, How did the beats, Bita and Beata meet and what d
S1 E24 · Wed, March 17, 2021
Norooz Part 3: Persian New Year Sizdah Bedar
In Episode #23, co-hosts Bita and Beata wrap up the 3 part series on Norooz, the Persian New Year. Norooz can also be spelled Nowruz, Nowrooz, Noruz. They share stories of the festival that takes place on the 13th day, Sizdah Bedar, literally translated as ‘the 13th day out the door’. This year Sizdah Bedar falls on Friday, April 2nd and the new year in the solar calendar will be 1400. Sizdah Bedar - also knowns as “Nature Day” Traditionally it is considered bad luck to stay inside on the 13th day after the start of the Persian new year - 13 days after the spring equinox and the turning of the seasons from winter to spring. This ‘nature day’ is called Sizdah Bedar. Customs around Sizdah Bedar/Nature day: Getting outdoors for picnics, fun, and games Getting fresh air Going for walks Discarding the sabzeh grass from the haftseen sofreh (7 things that start with the letter “seen” and have positive symbolic meanings) by tying a knot in the grass, making a wish and placing it into fresh running water Picnic foods often enjoyed on Sizdah bedar Big pots of food and rice Salad Olivier/ Persian Potato salad Kababs and burgers Ash Reshteh Kahoo and Sekanjabeen - lettuce with honey vinaigrette Ask the Beats! Question from Nina in San Francisco: How to make the best tahdigh? Use either enough oil or a good non-stick pot Cover the lid with a dish cloth or rice bonnet Cooking tips and techniques: cook it long enough; start with a medium high heat for the first 5 minutes or so, then low and slow Tips for checking that the tahdig has set: shake the pot and check that the bottom has taken shape and moves; when cooking small portions, carefully slide a large spoon or spatula underneath and visually check for crispy, brown doneness Resource links and recipes from this episode: Ash Reshteh: Bita’s recipe for: Ash Reshteh | Persian Noodle Soup Beata’s recipe (short cut version): Ash Reshteh | Persian Noodle Soup – BeatsEats
S1 E23 · Wed, March 10, 2021
Norooz Part 2, Persian New Year Haft-Seen and Food
In Episode #23, co-hosts Bita and Beata continue exploring Norooz (the Persian New Year) including what traditionally goes on the symbolic Haft-Seen table setting, and foods that are served traditionally as well as modern-day. Haft-Seen translation - ‘haft’ means 7 in Farsi, ‘seen’ stands for the letter that represents words that start with the ‘s’ sound Items traditionally on the ‘haft-seen’ table that start with the ‘s’ sound and what they might symbolize or represent - choose 7 from the list Seeb - Farsi for apple - for beauty and health Sonbol - Farsi for Hyacinth flowers for beauty Seer - garlic - for health Serkeh - vinegar for aging and patience Senjed - dried wild olives - for love Samanou - what sprout pudding - for patience, power, and bravery Sabzeh - green grass (grown from lentils, bung beans, or wheat) - for growth and newness Sekeh - coins - for wealth and prosperity Other items often on the New Year spread along with their meanings Goldfish - for movement and life Decorated eggs - for fertility Mirror - for reflection, light, and wisdom Candles - for enlightenment Rose water or orange blossom water - for fragrance and sweetness Shirini - sweets, pastries and cookies - for a sweet life! What is the meaning behind Persian New Year? Renewal, cleansing, growth, healthy, spreading love, hope Family - paying respects to older family and friends Rituals Aid Deedanee - translation: younger generations visit older relatives Aidee - farsi for gifts; traditionally cash (crisp, clean, new bills) for new year 13 days of eating and celebrating Traditional Foods Herb Rice with Fish | Sabzi Polo Mahi Koo koo sabzi | Persian Herb Frittata Ash Reshteh | Persian Herb Bean and Noodle Soup Beata and Bi
S1 E22 · Wed, March 03, 2021
Norooz part 1: Prelude to Persian New Year and Charshambeh Souri
In Episode #22, co-hosts Bita and Beata give an overview of the Persian New year including when it is, the symbolism around this important holiday, and some of the rituals around preparing for the customary 13 days of festivities. What is Norooz (also spelled Nowruz, Norouz, etc.): direct translation from Farsi is “New Day”. Also referred to as Eid or Aid Norooz. A Persian New Year celebration (the new year based on the solar calendar) and tradition originating in Zoroastrian times almost 4000 years ago. This year the new year will be the year 1400! When is the Persian new year? The Persian New Year falls on the first day of spring at the exact moment of the vernal equinox (typically falling somewhere between March 19th and 21st in our northern hemisphere). This year, in 2021, the exact time of Persian New Year is 2:37:28 AM, Saturday March 20, 2021 (PST) What is the meaning behind Persian New Year? Renewal, cleansing, growth, healthy, spreading love, hope Family - paying respects to older family and friends Customs and rituals taking place in preparation for the turning of the new year Spring cleaning and cleansing of home mind, body, and soul Shopping for a fresh new outfit, shoes, clothes to be worn on Norooz for good luck Preparing and setting up for the Haft-seen spread (more to come on the specifics of the Haft-seen in Part 2 of our Norooz series), specifically growing Sabzeh Gathering coins and crisp new bills to give to kids as ‘aidee’ (translation - new year gifts) Sabzeh (one of the items on Haft-seen spread) Grass grown from lentils, mung beans, or wheat - symbolizing growth and life on the haft-seen table setting General steps for growing your own sabzeh include soaking the beans, sprouting, transferring to dish, covering with a cloth, spritzing with water. Recommend to follow growing instructions from author Naz Deravian (Bottom of the Pot) from Instagram. Buying catnip grass or wheatgrass as a cheat or short cut Chaharshanbeh Souri (or Suri) - translation, Red Wednesday, also known as the Festival of Light and Fire Celebrated on the eve of the last Wednesday of the Persian year (Tuesday night) Ritual - take turns jumping over bonfires while chan
S1 E21 · Wed, February 24, 2021
Food to Bridge Cultural Differences with Special Guest Mahsa Darabi
Food to Bridge Cultural Differences with Special Guest Mahsa Darabi In Episode #21, co-hosts Bita and Beata welcome special guest Mahsa Darabi of The Moody Persian to reflect on experiences immigrating to the U.S. from Iran as a young child, and how food bridged a gap and became her ‘why’ for everything she does around teaching, cooking, and Persian food. Mahsa is a self-taught culinary instructor out of Portland, Oregon. She has a passion for passing down her culinary knowledge and sharing it with her community. Mahsa’s Back stories Immigrating to the U.S. and feeling alienated at age 7 The school lunch box story - how Persian food became Mahsa’s secret weapon for bringing people into her home, her life, and her culture; Persian food is her ‘secret weapon’ Appearances and curly hair - embracing all natural, wildy curly hair after 25 years and especially after having children of her own. Going from feelings of being not enough to embracing who you are! Favorite Persian foods to share with others Persian breakfast foods and our special herb platter, Sabzi Khordan - simple yet elegant, breaking bread and enjoying a type of cheese is relatable. Also is Mahsa’s favorite class to teach. Loves adding bacon to the platter for a modern twist. Beata enjoys sharing ash reshteh with friends and neighbors for American and Persian New Years. Ask the Beats! Question live from our guest Mahsa: Do you believe in the old tebeh sonati (hot and cold foods), garmi and sardi, to cure ailments?... a custom in old iranian home remedy/medicine. Although Bita and Beata believe in this old tradition, especially when thought about in terms of balancing types of foods consumed, neither is confident in explaining it and agreed it’s a great topic for a future episode! Resource links and recipes from this episode: Mahsa’s resources: Website: https://www.moodypersian.com IG: @themoody
S1 E20 · Wed, February 17, 2021
The Role of Food in Persian Weddings with Special Guest Nilou Nouri
In Episode #20, co-hosts Bita and Beata welcome their first special guest, Nilou Nouri, an award-winning wedding officiant and more recently, cookbook author. Together the trio uncover some of the unique aspects of Persian weddings, including how food plays into them. Defining Factors of Persian weddings: Elegant, formal, full of energy, super fun celebration of union and life “Sofreh aghd” - a meaningful spread of symbolic items representing the celebration of love and best wishes for the couple's future Eggs, symbolizing fertility Fresh fruits representing abundance and growth Honey to bring sweetness (honey ceremony - feeding honey to each other, again to bring more sweetness; in some regions/Shiraz, feeding yogurt to each other, bringing a light and bright destiny Poetry, celebration of love, nature, beauty, abundance, hope and best wishes Beata and Bita share about their own weddings: Blending of Persian culture and western wedding norms such as having bridesmaids (both Bita and Beata had bridesmaids and both had sofreh aghds) The sugar ceremony - grinding large, hard sugar cones and sprinkling sugar granules over the heads of the bride and groom, sprinkling sweetness on them to carry through the future. Meaning: each sugar cone represents bride and groom; hoping every contact between them results in sweetness Dancing The knife dance - women close to the bridal party take turns dancing with the knife or server before cutting the wedding cake Wedding food: Javaher rice / Shirin polo / Jeweled rice Buffets filled with a big variety of Persian foods - more traditional <li style="font-w
S1 E19 · Wed, February 10, 2021
Dates!
In Episode #19, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style. Persian dates are dates in dried form which taste sweet and buttery/caramel-y. Hot dates Heat in microwave with almond butter for a healthy snack Wrap in bacon or prosciutto as an appetizer Recipes with dates Pitted and filled with nuts Blended with nuts and other dried fruit and rolled into energy balls Used in Persian Lentil and Date Rice | Adas Polo and Reshteh Polo Khormah Maloos - cooked with eggs and served for breakfast Occasions for eating dates in Persian culture With tea Blended with nuts and other dried fruit and rolled into energy balls Memorials Breaking fast - start with hot water and dates Match-making in old Persian culture and personal stories around growing up in Iranian-American families. Introductions for potential marriage. Ask the Beats! Question from email: Are there any vegetarian recipes that include pomegranate? In episode 16 we cover some strategies to leave meat out of Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew. In addition pomegranates make great garnishes to many dishes including salads, cooked vegetables, and mixed rice dishes (shirin polo). Modern ways to add pomegranate to dishes include sprinkling the arils in a morning oatmeal and enjoying mixed into plain yogurt. Recipe and resource links f
S1 E18 · Wed, February 03, 2021
Persian Appetizers
In Episode #18, co-hosts Bita and Beata explore favorite unique Persian appetizers both traditional and modern and new. At the end of the episode, the duo touches on strategies for cooking eggplant to ensure a smooth and creamy consistency in dips and dishes. Why make Persian appetizers? Game time snacks Healthy Fun and unique - home more, more opportunities to cook and to eat and snack Bita’s favorite Persian appetizers Sabzi Khordan a platter with warm breads, fresh herbs, nuts, and cheese (normally feta) loghmeh (Farsi for small sandwich) - creating a perfect warm sandwich bite with thick whole wheat pita bread, butter, feta cheese, walnuts and cilantro Eggplant sides - Eggplant Borani/Kashkeh Bademjoon/Bademjan Baked eggplant (peel the skin) blended with kashk or yogurt, olive oil, garlic, salt, mint and walnuts Beata’s favorites Persian snacks and twists on Persian appetizers Chicken wings! Basic recipe - Pomegranate Molasses Chicken Wings - Other healthy and unique Persian appetizers explored - Persian slider burgers Mast-o-khiar Meatballs Koo koo sabzi (mini snacking version prepared in muffin tins) Ask the Beats! Mona from Sacramento asks: How do you get eggplant creamy every time? Make sure you cook the eggplant long enough. Cook it whole with the skin on until it is wrinkly and collapsed. Remove the skin - the flesh should be soft and mushy. Adding oil, kashk, or yogurt will also help add creaminess to an eggplant side dish or appetizer. Recipe and resource links from this episode: Sabzi Khordan: Bita’s recipe for Sabzi Khordan | Persian Herb Appetizer Recipe Eggplant dip: Bita’s recipe for <a href= "htt
S1 E17 · Wed, January 27, 2021
Torshi | Persian Pickles
In Episode #17, co-hosts Bita and Beata share thoughts on Torshi, Persian pickles including variations, ingredients, and more. The episode explores a deep issue of culture and identity with a special question in the Ask the Beats segment. Each explains struggles and growth around the topic of finding one’s place as an Iranian American in terms of culture and identity. What is Torshi? Torshi is a Persian pickled vegetable (and sometimes fruit) made with vinegar and a variety of ingredients dependent on region and family - it can be mixed (‘makhloot’ in Farsi) or focussed on a single main ingredient and is normally made and stored in a vinegar base List of vegetables often found in torshi: cauliflower, carrots, cabbage, peppers, garlic, onions, eggplant, cucumbers, beets List of fresh or dried herbs sometimes used in torshi: parsley, cilantro, dill, tarragon, dill, mint Spice options: salt, dried, powdered limoo omani (dried lime), turmeric, nigella seeds, fennel seeds, turmeric, crushed peppers Varieties Mixed vegetables (called ‘makhloot torshi’ in Farsi Fruit - peaches, nectarines - for a sweet and sour version Finely chopped vs. larger chunk vegetables One ingredient, for example all garlic (‘seer torshi’ in Farsi) the 8 year Torshi or all eggplant Spicy - including peppers, has a sharp, spicy bite Ask the Beats! Mersedeh of the UK asks: Have either of you ever felt disconnected from your Persian identity? Bita’s response: Definitely yes! Growing up in the midwest as a child and teen and wanting to fit in, Bita often rejected her ‘Iranian-ness’ by means of not feeling ‘American enough’ including even wanting to change her name to better fit in at on
S1 E16 · Wed, January 20, 2021
Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew
In Episode #16, co-hosts Bita and Beata talk about one of their favorite delicious Persian stews, Fesenjoon (also known as Fessenjoon, Fesenjan), how they enjoyed it growing up, and personal modern recipes and methods for preparing it today. What is Khoresh Fesenjoon? Khoresh means stew in Farsi, however it is more like a saucy dish served with rice Fesenjoon, is made with meat of choice (or vegetarian), pomegranate molasses, and walnuts - there are variations in spices and additional ingredients depending on region and family Described as a sweet and sour (in Farsi “torsh o shirin”), rich, sultry, comforting dish with a little texture (due to the chopped nuts) Appearance is anywhere from a light tan to a dark brown, and can be reddish in hue Bita’s modern recipe Using accessible ingredients, cutting down on time, and lightening up a traditionally very heavy, calorically dense, rich dish Instant Pot Ingredients: boneless chicken pieces, chopped toasted walnuts, spices (saffron, turmeric, cinnamon, cardamom, salt and pepper), lemon juice/cranberry juice (optional) Beata’s recipe Stovetop Toasting and simmering ground walnuts in a pot while cooking chicken and grated onions separately. Combining the 2 pots and simmering with pomegranate molasses. Ask the Beats! Jordan of San Francisco asks “How do you rehydrate walnuts for sabzi khordan/ Persian herb, cheese, and nut appetizer?” Soak the nuts in a bowl of water overnight. This results in softer nuts with skins that can be easily peeled off if desired. Recipe and resource links from this episode: Fessenjoon: Bita’s recipe for:
S1 E15 · Wed, January 13, 2021
Stocking a Persian Pantry
In Episode #15, co-hosts Bita and Beata share thoughts on what they feel are essential ingredients and kitchen appliances/hardware to stock a Persian Pantry for basic recipes. Ingredients White, long grain Basmati rice (refer to episode #3, ‘Rice’) Spices - saffron, turmeric, sumac, cumin, cardamom, rose petals, rose water, mint, salt, limoo omani (dried lime) Pomegranates - fresh and in molasses form Cucumbers Citrus - oranges and orange blossom water Beans and legumes - chickpeas, kidney beans, white beans, lentils, black eyed peas Tomatoes - stewed tomatoes, tomato paste, tomato sauce, tomato soup or ketchup as shortcuts Stocks - vegetable broth and chicken stock (homemade or ready made) Herbs - parsley, cilantro, mint Fats - vegetable oil, butter, ghee, olive oil Plain yogurt Eggs Flours - rice flour, almond flour, wheat starch, corn starch Sugar and honey Equipment Rice cookers Nonstick pot with tight fitting lid Colanders Chopping device/food processor Instant Pot/pressure cooker (optional) Air fryer (optional) Ask the Beats! Fariba from LA asks: “How does saffron affect flavor in Persian foods?” It has a mildly sweet flavor which is lightly floral and a pleasing, delightful aroma. It also provides a yellowish orange tint to foods. Recipe and resource links from this episode: Resources: Ovenhug’s resource for How to Stock a Persian Pantry Ovenhug’s Spice Guide Bita’s recipe for: <a href= "https://ovenhug.com/roasted-fal
S1 E14 · Wed, January 06, 2021
Health in Persian Food
In Episode #14, co-hosts Bita and Beata share insights on how adding fresh ingredients and nutritious Persian dishes is a welcome addition to the New Year, especially in a time of feeling like many things have been taken away from us (i.e. the current global pandemic we are in). Cheers to a better, brighter, healthier future ahead! Fresh, whole ingredients in Persian food Fruit, vegetables, and herbs Lean meats Beans/legumes Ancient grains Nuts Yogurts and cheeses Similarities between Iranian cuisine and the Mediterranean ‘diet’ Heart-healthy fats - i.e. olive oil, lower fat feta cheese (vs fatty cheeses), lean meats, fish and poultry Beans and legumes - good dietary fiber, vitamins, and nutrients Nuts such as walnuts, almonds, and pistachios Using techniques to lighten up dishes and meals Baking vs frying (for example with eggplant and when making koo sabzi) Being mindful of portions on calorically dense foods high in fat and/or sugar In summary, Persian cuisine uses simple and fresh ingredients that are nutritious by nature. Adding more fresh, whole foods and learning to prepare them is a great way to forge into times ahead. Ask the Beats! Lauren of the Bay Area asks, “What is the most common spice used in Persian food?” Bita: saffron - saffron spray in modern cooking form Beata: turmeric, specifically added while frying onions at the start of many recipes Both saffron and turmeric add flavor and color to Persian dishes. Saffron adds a reddish/orange tint and turmeric adds a yellow color. Recipe links from this episode: Eggplant dishes: Beata’s recipe for Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan Bita’s recipe for Kashk Bademjan | Persian Eggplant Dip Bita’s video for Roasting Whole Eggplant Koo Koo
S1 E13 · Wed, December 30, 2020
Year in Review
In Episode #13, co-hosts Bita and Beata have a coffee date chat reflecting on the calendar year in review and touch on what to expect from the podcast looking into the future. How and when Bita and Beata met Instagram initial connect, then phone and email correspondence, and finally an in-person meet up in the Golden Gate Park in SF all at the start of the pandemic First connections made May 2020 The duo has many things in common Both raised in Persian families in America, both content creators with a passion for modern Persian food, cooking and eating Like-minded Equally driven hard-working Differences Bita has older kids and Beata’s children are younger Bita’s background and training is in teaching, art, and nutrition Beata’s background and work experience is in business and marketing Both Bita and Beata love influencing others to try new things including their modern takes on traditional recipes Whys? To make Persian food accessible to everybody, to take cooking risks, to leave our children (and beyond) access to our heritage and our mother’s and grandmother’s recipes. To have Persian food one day become a part of the regular rotation of an average American’s weekly menu plan. Recording logistics Beata and Bita record separately out of their home studios. Beata is in San Francisco while Bita is in the SF Bay area. Milestones The duo is proud to have met many first-year milestones including a launch, release of first 10 episodes, and positive response from listeners. Format of the podcast Podcast episodes are becoming shorter and more digestible. We will be taking
S1 E12 · Wed, December 23, 2020
3 Persian Soups
In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup Ash Reshteh | Persian Noodle and Bean Soup What is it? Translation: ash means soup in Farsi; reshteh means noodles in Farsi - a nutritious, filling, vegetarian, cleansing soup Main ingredients: beans, herbs, and flat noodles Break down of Main ingredients Beans - a combination of any of the following: garbanzo beans/chickpeas, lentils, kidney beans, white beans, black-eyed peas - cook from dry form or use canned, rinsed beans Noodles - a flat noodle (reshteh, Persian noodles can be found in middle eastern/Persian markets or ordered online); linguine noodles or fettuccine noodles are comparable Herbs - fresh is best however dried is an option - a combination of any of the following: cilantro/coriander, parsley, dill Spinach - fresh is best, however frozen is a good substitute Spices - spices vary region to region and family to family. Traditionally made with essences of onion, garlic, turmeric, and salt. Beata adds a little cinnamon to her ash Preparation steps Fry onions and garlic with spices Add herbs for a quick wilt Add broth or water and cooked beans Add noodles and spinach last Recipe variations - adding beets and/or leeks Toppings and Mix-ins Kashk - a thick, strained yogurt that tastes salty and sour Plain yogurt Modern variations - adding ranch dressing; adding balsamic vinegar Special topping - fried, sliced onions sauteed with garlic, turmeric, and dried mint - modern twist, use freeze-dried, packed fried onions Ask the Beats! Today’s question is from Instagram, “Little Persian Learning” “Is it traditional that the meat is well-done in Persian food?” Yes - traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker. The result is tender, well-done meat. Kabab meat is also typically well done, charbroiled while keeping juiciness - fattier meats are used or fats/
S1 E11 · Wed, December 16, 2020
Tahdig | Bottom of the Pot
In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot. They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions. 3 Main types of Tahdig Plain rice tahdig - made by essentially cooking initially at a higher heat, or by cooking the rice longer. Bita uses her rice cooker and simply cooks it longer. Beata cooks rice, removes it from the pot, adds oil and saffron, then returns rice to the pot, covers with a lid bonnet, and cooks to completion Bread tahdig (Bita’s personal favorite) - can be made with lavash, pita bread, or tortilla Potato tahdig (Beata’s favorite version) - potatoes sliced and layered at the bottom of the rice put with oil, parboil rice layered on top, lid covered with cloth bonnet, and rice cooked to completion Tips for making tahdig Use a good non-stick pot and enough oil and/or butter at the bottom of the pot Beats Cheats: try parchment paper at the bottom of the pot to prevent sticking Try mixing about a cup of parboil rice with yogurt, saffron, and sometimes egg in a bowl, then layering the yogurt/rice mixture down over the sliced potatoes for a tahcheen type tahdig formation Ask the Beats! Today’s question is from Carey of Atlanta. Carey asks, “What is the difference between Persian kababs and American hamburgers? B&B’s answer: There are several differences. One is the shape. Persian burgers are oval-shaped, cooked on skewers, and have grated onion kneaded into the meat mixture sometimes also with spices such as turmeric or saffron. Kabab is served most commonly with rice but sometimes as a wrap rolled inside of lavash bread. Recipe links from this episode: Bita’s How to Prepare Persian Rice in a Rice Cooker Bita’s <span st
S1 E10 · Wed, December 09, 2020
Yalda Winter Flavors
In Episode #10, co-hosts Bita and Beata explore the cozy winter flavors of Persian cuisine including those of a cultural holiday called Shabeh Yalda (winter solstice) Shabeh Yalda - when it is and how it’s traditionally celebrated in Persian families The evening of the turn of the seasons, the winter solstice - this year falling on Dec. 21st 2020 Eat fruit and tea with elders on a special spread or setting Traditional seasonal fruit: pomegranate, persimmons, watermelon Ajeel, aka Persian trail mix: nuts and dried berries Limoo Shirin A sweet lemon, similar to a Meyer lemon enjoyed plain and fresh in the winter season Cinnamon, the spice Enjoyed in many Persian dishes, soups and stews in the winter and anytime Lentils, beans and potatoes Wintery vegetables and legumes enjoyed in Persian rices, soups and stews Adas polo - Pesian layered lentil rice (Beata and Bita’s methods for preparing it) Koo Sibzaminee | Persian Potato Pancakes Cotlet | Persian spiced fried meat patties Other modern wintery foods enjoyed by B&B: Chili Meatloafs and roasts Roasted vegetable mix Sumac Roasted Vegetables Beata’s winter holiday Puff Pastry Dessert A jeweled roll made with puff pastry and ajeel (Persian trail mix), cinnamon and brown sugar. Roll it up and bake it in a muffin tin. Ask the Beats! Today’s question is from Megan of The Seasoned Cook, Oakland. Megan asks, “Is
S1 E9 · Wed, December 02, 2020
Persian Tea | Chai
In Episode #9, co-hosts Bita and Beata talk about Persian tea (chai) as a cultural ceremony and discuss how to prepare it, occasions to drink it, and modern versions of having tea. How to Make and Serve Persian Tea | Chai Traditional 2 kettle method - one with tea leaves, strong concentrated brew; one with hot water for diluting and keeping tea hot Pour the concentrated brewed tea in a clear glass first and top it off with plain boiling water Drinking plain hot water or hot water with mint leaves (to avoid caffeine and still drink a pleasant hot beverage at tea time) Modern methods for preparing Persian tea and Types of tea Boiling water electrically and modern receptacles for brewing Types of tea: any black tea; Earl Grey, Darljaleen, Irish Breakfast, English Breakfast, pre-mixed Persian blends with Cardamom Differentiation between Indian Chai and Persian Chai Persian Chai typically has only one spice, cardamom and no cream or dairy Enjoy with Sweets Sugar, sugar cubes, cookies, any sweets | shirini Persian cookies: 2 very common cookies often packaged together; Persian rice flour cookies and Persian chickpea cookies B&B’s tea bag varieties Bita enjoys sweet teas such as cinnamon apple and healthy teas for example turmeric ginger Beata prefers riboos, orange, and tea with fresh ginger or turmeric elixir Ask the Beats! Today’s question is from Kathy of Simple Good Foods. Kathy asks, “Where does Persian food become a fusion with other cultures and other foods?” B&B’s answer: Sicilian food, Indian, Moroccan, other middle eastern, Greek & Turkish Recipe links from this episode: Bita’s <a href= "https://ovenhug.c
S1 E8 · Wed, November 25, 2020
Persian Stews | Khoresh
In Episode #8, co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites. What is Persian Stew and is it really a stew? More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice. Khoresh Ghemeh | Persian Split Pea Stew Ghemeh in English means to shop into small pieces (usually when referring to meat) Split Peas in Farsi are called ‘lapeh’ Ingredients in Persian Yellow Split Pea stew: meat of choice (traditionally beef or lamb), yellow split peas, tomato paste, limou amoni (sour dried lime) topped with French fries! Beats Cheats: using store-bought French fries, shoestring potatoes, or potato wedges cooked in the air fryer as the topping; using ketchup substituted for tomato paste Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew Strategies for cooking it - frying, broiling, air frying, or simmering the eggplant Ingredients: meat of choice, eggplants, ‘ghoreh’ - unripe grapes What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker Khoresh Bamieh | Okra Stew Cheat: use frozen okra Herb based Stews: Karafs and Ghormeh Sabzi Khoresh Karafs | Persian Celery Stew Ingredients: celery, mint, parsley, and meat of choice (in some regions tomato paste) Ghormeh Sabzi Ingredients - braised meat, loads of herbs, kidney beans, and Limoo Omani Cheat: use pre-packaged dried or frozen mixed herbs (found at Middle Eastern or Persian Markets with the label, Ghormeh Sabzi) Variations - regional variations, try with blackeyed peas Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew A fan favorite made with ground walnuts, pomegranate molasses, and chicken or duck. Rich, delicious and sweetly tart. Looks like mole sauce can be shades of tan through dark brownish-red in color. Ask the Beats! Today’s question is from Ray from San Francisco. Ray asks, “Is Persian foods spicy?” - answer, no, not in a ‘heat’, burning way. It is mildly spiced with interesting spices but not ‘hot-spicy’. Recipe links from this episode: Khoresh Ghemeh Bita’s <a href= "https://ovenhug.com/khore
S1 E7 · Wed, November 18, 2020
Persian Fall Flavors
Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-AmericanThanksgiving, fall fruits, and fall flavors. Favorite Fall Fruits - Pomegranate, persimmons, and quince Pomegranate Deseeding strategies - by hand (traditional), underwater method Pomegranate trees Persimmons Varieties - Fuyu and Hachiya (heart-shaped) Eating - slicing or by spoon Decorating fall tables with bright orange persimmons Quince Quince Jam Slow cooking it with a damkoni transforms it to a ruby red color Other jams Honey sweetened plum jam with cardamom - no pectin needed Heat disperser (sholeh-pakhsh) - used to slow cook jams (and tahdig) Persian-American Thanksgiving Loobia Polo | Persian Green Bean Rice and Tahdig Zereshk Polo | Persian Rice with Barberries but made with cranberries Turkey Pomegranate Apple Kale Salad Roasted Veggies with Sumac Thanksgiving Leftovers Haleem made with leftover turkey meat - oats/porridge cooked down with leftover turkey, creamy nutritious breakfast Tahcheen | Baked Chicken and Rice Casserole - made with leftover turkey Ask the Beats! Question from Juliet from SE Mexico: What is a good substitute for limoo amani (dried lime). Answer: use fresh lemon/lime or lemon or lime juice with salt. Recipe links from this episode: Pomegranate Bita’s video - How to Deseed a Pomegranate Underwater Quince Jam: Beata’s recipe: Persian Quince Jam – Morabah Beh Plum Jam Bita’s recipe: Fresh Red Plum Compote Lubia/Loobia Polo: Beata’s recipe: <a href= "http://beatseats.com/lubia-polo-on-sezdeh-be
S1 E6 · Wed, November 11, 2020
Shirini | Persian Sweets
Shirini | Persian Sweets This episode is all about Persian sweets and desserts, called Shirini. Co-hosts Bita and Beata share insights on Persian cold desserts, creamy custards, extra sweet fried delights, light and aromatic pastries, common Persian candies, and what’s in them and how they are often enjoyed. Cold desserts: Persian ice cream (bastani) is a favorite and includes saffron, rose water, and chunks of frozen cream (khameh) Falloodeh is another frozen treat made with rice noodles and fresh lime juice Makhlood is a mixed dessert consisting of half bastani and half falloodeh Persian puddings or custards: Yakh-dar-behesht translated as “Ice In Heaven or Paradise” - made with wheat or corn starch, milk, sugar and rose water Fereni - a Persian custard made with rice flour, milk, sugar, rose water, and cardamom Saffron rice pudding (sholeh-zard) - made with Basmati rice, saffron, rose water, cinnamon or cardamom, sugar and water Milk rice pudding (sheer-berenj) - made with Basmati rice, milk, sugar, and water Fried desserts: Persian Donuts: Zoolbia - swirly and crunchy, a deep fried pastry flavored with saffron, rose water and simple syrup Bamieh - a round shaped deep fried pastry flavored with saffron, rose water and simple syrup Halva - a dessert paste made with flour, butter or oil, sugar, saffron, rose water, and cardamom; served in ceremonial occasions Pastries: Cream puffs - a large puff pastry filled with rose flavored cream and Napoleon - a layered custard filled pastry Candies: Saffron brittle (sohan asali) - a soft oily brittle made with wheat, flour, egg yolk, sugar, saffron, and topped with almond sliv
S1 E5 · Wed, November 04, 2020
Yogurt
In Episode #5, co-hosts Bita Arabian and Beata Nazem Kelley talk about yogurt and the role it plays in Persian food and cooking. They cover the impressive health benefits, popular uses, and their favorite recipes using yogurt. Plain white yogurt is a healthy addition to your food Yogurt is a delicious accompaniment to rich stews and soups How to make and drink “Doogh” Persian yogurt drink Stories and how to make yogurt at home Yogurt and cucumber dip “Maast p Chiar” and soup variations Garlic or shallot will work for “Maast o Mooseer” Breakfast smoothie recipe Freezing yogurt for frozen treats “Ask the Beats” - What to do with Quince? Email hello@modernpersianfood.com to be featured Baked rice casserole Tacheen Recipe links from this episode: Lubia Polo: Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Bita’s recipe: Persian Chicken and Green Bean Rice Yogurt dips: Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Bita’s recipe: <
S1 E4 · Wed, October 28, 2020
Onions
Welcome to episode 4 of the Modern Persian Food podcast! Co-hosts Bita and Beata talk about the different ways to use onions in Persian cooking and the health benefits related to this root vegetable. Health benefits of onions and other root vegetables Raw onions with fresh herbs and in salads Fried onions as basis for Persian stews and recipes or garnish on dishes Batch cooking “Piaz Daagh” Grated onions in ground beef “koobideh” kabobs and “chang-ing” the meat Grated onions in marinade for grilled chicken “joojeh” kababs Grilled onions and use of grill pan for flavor and health consciousness “Ask the Beats” - How to store onions? Email hello@modernpersianfood.com to be featured BeatsCheats: How to tame a strong onion flavor, and how to avoid smelling like onions when cooking them Recipe links from this episode: Salad Shirazi Beata’s recipe: Persian Salads: Maast o Khiar with Shallot and Salad Shirazi Bita’s recipe: Salad Shirazi | Persian Cucumber Tomato and Cucumber Salad Ash Reshteh Beata’s recipe: Asheh Reshteh Persian Noodle Soup Bita’s recipe: <span s
S1 E3 · Wed, October 21, 2020
Rice
Welcome to the third episode of the Modern Persian Food podcast! Co-hosts Bita and Beata have a thorough conversation all around rice. The duo touches on rice history, types of rice, cooking it, personal favorites, and of course tahdig! (note: Tahdig can also be spelled Tadig, or tadeeg) Use long-grain, white basmati rice to make Persian Rice Cooking/Preparing rice Plain white rice | Chelo - often served with kababs Layering parboiled rice with other ingredients for Persian Mixed Rice Dishes | Polo Baked | Tahcheen Special Steps/Techniques Rinsing, soaking, salt the water, and add oil Using a rice cooker Tea towel wrapped lid of rice pot or rice cooker Damkonee - a bonnet for the lid Tahcheen - baked rice dish Tahdig | Persian bottom of the rice pot - rice, bread or potato Spelling variations include: Tadig and Tadeeg Modern Tahdig - with tortilla, with pasta (‘macoroni’) Persian Jeweled Rice -A beautiful layered rice dish/a celebration rice Shirin Polo (sweet rice) - a Beats cheat: use orange marmalade Albaloo Polo (cherry rice) - another Beats cheat - make it using sour cherry jam Adas Polo Reshteh Polo “Ask the Beats” - Question: from Trish in Menlo Park, What is your Go-to dish - Tahcheen and Lubia Polo Email hello@modernpersianfood.com to be featured in a future episode Recipe links from this episode: Rice: Bita’s recipe How to Prepare Persian Rice in a Rice Cooker (with bit on saffron) Bita’s recipe: How to Parboiling Rice ; Bita’s Youtube video for How to Parboil Rice Adas Polo <li style="l
S1 E2 · Wed, October 14, 2020
Aromatic Spices
Welcome to the second episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide some insight into one of the foundations of Persian cuisine - aromatic spices! Turmeric and Saffron are the most common spices associated with Persian cuisine What they are, forms and versions, how to use them, and what foods they enhance The best way to store spices How spices are sold in Iran and Turkey What's included in an advieh spice mix Dry edible rose petals | Gohleh Mohamadi Cardamom (in teas) and Orange blossom uses Oatmeal and Haleem porridge Cinnamon versatility and recipes Sumac’s traditional and modern uses Dried mint as garnish and key ingredient in appetizers and main dishes How to use dried Limoo Amani Preferences and foods with fenugreek “Ask the Beats” - Question: What kind of rice do you use to make perfect Persian rice? Email hello@modernpersianfood.com to be featured in a future episode Recipe links from this episode: Rice: Bita’s recipe How to Prepare Persian Rice in a Rice Cooker (with bit on saffron) Spice mix: Bita’s recipe: Advieh mix recipe Cinnamon Oatmeal: Bita’s Healthy Creamy Oatmeal recipe with Cinnamon Ash Reshteh: Bita’s recipe: Ash Reshteh recipe Beata’s recipe: Asheh Reshteh – Persian Noodle Soup <li style
S1 E1 · Wed, October 07, 2020
What Is Persian Food?
Welcome to the first episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide an introduction to Persian Food, what it is, and what their family favorites are. They discuss their backgrounds and give tips on what to order in a Persian restaurant. Don't be intimated to incorporate Persian Food into your regular rotation Persian food is delicious, comforting, interesting, healthy, and uses accessible ingredients Bita and Beata’s background Growing up and growing into an acceptance of the Persian culture and especially the food Differentiating Persian ‘home food’ (mixed rice, stews) and kabab and Persian restaurant food What to order at a Persian restaurant Favorite Persian foods Variations among individuals and family recipes especially with the spices used “Ask the Beats!” - email us with any Persian food or Persian culture questions and we’ll do our best to answer them. Email: hello@modernpersianfood.com Instagram: @modernpersianfood Twitter: @MPFpodcast Recipe links from this episode: Khoresht Karafs: Bita’s recipe: Khoresh Karafs with Artichokes | Persian Celery Stew with Artichokes Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew Lubia Polo: Bita’s recipe: Loobia Polo | Persian Rice with Green Beans Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Adas Polo: Bita’s recipe: Adas Polo | Persian Mixed Rice with Lentils Koo Koo Sabzi: Bita’s recipe: Koo koo sabzi |
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