Modern Persian Food

What does it take to recreate the taste of home?

In this special episode of the Modern Persian Food Podcast, Beata sits down with Sahar Shomali, the passionate baker and founder of Kouzeh Bakery in Los Angeles. They explore Sahar's inspiring journey from home baker to small business owner, driven by a mission that many Iranians know well: finding—or recreating—the perfect barbari bread from childhood memories.

Sahar shares how nostalgia became inspiration as she worked to capture the authentic flavors and textures of Persian baked goods while adapting recipes for today's ingredients, equipment, and customers. Her bakery celebrates the incredible diversity of Iran's regional baking traditions, introducing both the Persian community and newcomers to specialty breads, pastries, and sweets that are often difficult to find outside of Iran.

In this episode, we discuss:

Sahar's journey to becoming the founder of Kouzeh Bakery
The childhood memories that inspired her pursuit of authentic barbari bread
How she recreates traditional Persian flavors while adapting recipes for a modern bakery
Regional Persian breads and baked specialties that deserve more recognition
The challenges and rewards of owning a small food business
Preserving Persian culinary traditions through baking
Sharing Persian culture with customers from all backgrounds

Whether you grew up enjoying fresh Persian bread or you're discovering these flavors for the first time, this conversation offers a heartfelt look at the connection between food, memory, and cultural identity.

Connect with Kouzeh Bakery Follow Sahar and learn more about Kouzeh Bakery: https://www.kouzehbakery.com/

If you enjoyed this episode, please subscribe, leave us a five-star review, and share it with a friend who loves Persian food, baking, and discovering the stories behind the recipes.

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Summer is picnic season, and we're sharing how to bring Persian flavors, traditions, and hospitality to your next outdoor gathering. Whether you're planning a casual afternoon at the park, a beach day with friends, or a family get-together, this episode is packed with ideas to help you create a memorable Persian-inspired picnic experience.

We discuss everything from choosing the perfect picnic setup and packing essentials to incorporating meaningful cultural touches that celebrate Persian food and identity. Along the way, we share our favorite picnic-friendly dishes, including herb-packed kuku wraps, crispy kotlet, salad olivieh sandwiches, fresh fruit kebabs, and other easy-to-pack favorites that travel well and taste even better outdoors.

In this episode, you'll learn: • How to plan a beautiful and functional picnic setup • Essential items to pack for a stress-free outdoor gathering • Persian foods that are perfect for picnics and summer entertaining • Refreshing Persian drinks to enjoy outdoors • Ways to incorporate Persian culture and traditions into your gatherings • Why outdoor meals create meaningful connections and lasting memories

So grab your picnic blanket, pack your favorite Persian snacks, and don't forget the backgammon set!

If you enjoy the Modern Persian Food podcast, please subscribe, leave a review, and share this episode with a friend who loves Persian food, outdoor entertaining, and summer adventures.

Recipes referenced:

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Ever walked into a Persian restaurant or market and didn't know what to order or where to start? This episode is for you!

In the first half of the episode, Bita and Beata share some of their recent Persian restaurant adventures — including visits to beloved spots like Berenjak and Eyval — while reminiscing about favorite meals they've enjoyed together over the years. Each co-host reveals their must-order dishes, table essentials, and the foods you absolutely shouldn't skip the next time you dine at a Persian restaurant.

In the second half, the conversation heads to the Persian market! Bita and Beata share favorite grocery store finds, pantry staples, hidden gems, and stories from their Persian market adventures together in Southern California.

Whether you're brand new to Persian food or looking to deepen your appreciation for it, this episode will give you the confidence and inspiration to explore Persian restaurants and markets like an insider.

Listen now wherever you get your podcasts — and if you try something new, tag us on social media! ✨

Relevant Podcast Episodes:

Episode 97: Guide to Ordering in a Persian Restaurant

Episode 121: Top 5 Items to Shop for in a Persian Market

All Modern Persian Food podcast episodes can be found here: Episodes

Restaurants and Markets Referenced:

Berenjak

Eyval

Aria Kitchen

SOFREH NYC

Middle East Cafe

Jasmin Market - San Rafael, CA

Samiramis Imports - San Francisco

Super Irvine

Mission Ranch Markets

#PersianFood #PersianCuisine #Iranianfood #PersianRestaurants #persianmarkets

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

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In this cozy episode of Modern Persian Food, Bita and Beata share the dishes they've been making on repeat—comforting, go-to recipes that keep them grounded and connected to home.

They also do a fun on-air tasting of some current favorites, with real-time reactions and plenty of flavor inspiration along the way. Bita shares exciting news about a new project she's been working on, and Beata confesses to her late-night indulgent snacking habits.

It's a warm, honest episode all about the foods we return to again and again.

In this episode:

Recipes and meals on repeat
A live taste test of favorite dishes
Bita's new project update
Beata's late-night snack confessions

Connect with us:

We love hearing what you're cooking on repeat—send us a message or tag us with your favorites!

#PersianFood #PersianCuisine #Iranianfood #comfortfood

All Modern Persian Food podcast episodes can be found at: Episodes

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

Podcact prodcution by Alvarez Audio

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In today's episode, we're taking a step back from the noise of the world and reconnecting in the most familiar way we know how—through food.

With everything feeling a bit heavy and unpredictable lately, we wanted to keep things simple and grounding. This episode is a casual kitchen catch-up, where we share what's been cooking in our homes, the flavors we're leaning into, and how food continues to anchor us through it all.

Beata shares how ground beef has been on repeat in her kitchen lately—showing up in a variety of family-friendly meals and comforting favorites. She talks about the realities of feeding cross-cultural kids and the ongoing effort to keep Persian flavors present and meaningful in everyday meals. She's also thinking about how to streamline some of her go-to recipes to make them even more approachable for busy days.

Meanwhile, Bita joon has been spending time in the kitchen baking and fine-tuning her breakfast game. She's experimenting with recipes that bring more balance to the start of the day, including a savory twist on a classic morning favorite that's both nourishing and satisfying.

We also chat about ideas we've been playing around with, what's inspiring us right now, and a few dishes we're excited to try next.

Whether you're cooking every day or just trying to get something on the table, we hope this episode feels like a cozy check-in—and maybe sparks a little inspiration in your own kitchen.

Thanks so much for being here with us.

All Modern Persian Food podcast episodes can be found at: Episodes

Recipe links:

Persian Haleem Recipe (Oat & Chicken Porridge) | Nourishing & Satisfying – BeatsEats

Giti Joon's Famous Tacheen Recipe – BeatsEats

Persian Jeweled Tahchin – BeatsEats

Salad Shirazi: A Refreshing Persian Cucumber-Tomato Salad – BeatsEats

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

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As we welcome Nowruz this year, we do so with a heavy heart. And yet, even in difficult times, we feel called to honor and commemorate this ancient, beautiful tradition. Nowruz reminds us that light returns, spring follows winter, and renewal is always possible.

For Episode 186 of the Modern Persian Food podcast, we are revisiting one of our most beloved and foundational episodes — Episode 126 — where we walk through every part of the Persian New Year season and its rich cultural meaning.

Nowruz (also spelled Norooz) literally translates to "new day." Celebrated for over 3,000 years and rooted in the rhythms of the spring equinox, it is the biggest holiday of the year in Persian culture — a time of rebirth, reflection, and reconnection.

In this replay, Beata and Bita cover the whole 2+ week celebration, including:

✨ Khaneh Takooni (Spring Cleaning) The ritual "shaking of the house" — a deep seasonal cleaning that symbolizes clearing out stagnant energy and preparing for a fresh start.

🔥 Chaharshanbe Suri The fiery festival held on the eve of the last Wednesday before Nowruz. Jumping over flames represents releasing the past year's hardships and stepping into health and vitality.

🌱 Growing Sabzeh Sprouting wheat or lentils in advance of the holiday, symbolizing renewal, growth, and the greening of the earth.

🪞 Setting the Haft-Seen Table The iconic symbolic table display featuring seven items that begin with the Persian letter "S" — each representing hopes for the new year such as health, abundance, love, patience, and rebirth.

🌿 Sizdeh Bedar The joyful picnic day on the 13th day of the new year, when families gather outdoors, release their sabzeh back to nature, and close out the holiday season in community and celebration.

Even in times of uncertainty, Nowruz calls us back to intention, beauty, and togetherness. This replay is a reminder of our shared heritage and the resilience woven into these traditions.

Whether you are new to Nowruz or have celebrated your whole life, we hope this episode brings comfort, inspiration, and a sense of connection.

🌸 Eid-e Shoma Mobarak — Happy New Year.

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 Norooz/Nowruz Persian New Year and Festive Crafts – BeatsEats

Beata's Ash Reshteh | Persian Noodle Soup and Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata's Persian Frittata Koo Koo Sabzi

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Love, sweetness, and deep cultural symbolism take center stage in this Valentine's season episode of The Modern Persian Food Podcast. 💛

In Episode 185, Beata and Bita explore honey and figs—two ingredients that have long represented love, abundance, sensuality, and connection in Persian culture and beyond. As part of our ongoing February tradition, we reflect on how food helps us express affection, nurture relationships, and stay connected to our heritage.

In this episode, we cover: * 🍯 Honey: its ancient history, healing properties, and role as a symbol of sweetness, devotion, and prosperity * 🌿 Figs: their deep roots in Persian and Middle Eastern food culture, fertility symbolism, and poetic presence * 💬 Persian terms of endearment inspired by food and sweetness—old-world expressions and how they're used today * 📜 Cultural and historical significance of honey and figs in Persian traditions and celebrations * 🥗 Old-world and modern recipes featuring honey and figs, from comforting classics to fresh, contemporary ideas * ❤️ How cooking and sharing food create intimacy, connection, and meaning—especially during the month of love

We also share ways you can bring these ingredients into your own kitchen to create moments of warmth and romance—whether you're cooking for a partner, friends, family, or yourself.

✨ Plus:

Learn more about Bita's health coaching practice visit her website: Coach Bita Wellness. First coaching session is free, schedule HERE
Explore Beata's Persian cooking classes in the Bay Area, designed to help you connect with culture, community, and joyful living. Persian Cooking Classes with Beata Nazem Kelley – BeatsEats

If you love Persian food, cultural storytelling, and using food as a bridge to love and belonging, this episode is for you.

🎧 Listen now wherever you get your podcasts, and don't forget to subscribe, rate, and share with someone you love.

Recipes from this episode:

Persian Fig Jam – Morabah Anjeer – BeatsEats

All Modern Persian Food podcast episodes can be found at: Episodes

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

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In episode #184 of Modern Persian Food, we explore two emerging trends that are reshaping home cooking: using AI to spark Persian recipe ideas and incorporating resistant starches for better gut health.

Bita Arabian shares how she's been turning to AI for quick menu inspiration—especially when trying to use up ingredients already in her fridge. From brainstorming Persian-inspired meals to reducing food waste and unlocking creative flavor pairings, she shows how technology can be a helpful (and fun!) kitchen sidekick.

Beata Nazem Kelley then highlights the growing conversation around resistant starches, explaining what they are, why they matter, and how Persian dishes naturally lend themselves to this gut-healthy approach. She offers simple examples of foods that increase resistant starch when cooked and cooled—like rice, potatoes, legumes, and whole grains—and suggests easy recipes and techniques to maximize their benefits.

If you enjoyed this episode, tell a friend! And we'd love to hear from you:

How are you using AI to inspire your cooking?

What resistant starch foods or Persian/Persian-inspired dishes are you trying at home?

Recipes:

Ash Reshteh Persian Noodle, Bean, and Herb Soup - BeatsEats

Persian Rice with Tahdig (Katte Recipe) – BeatsEats

Persian Salad Olivieh – BeatsEats

Persian Haleem Recipe (Oat & Chicken Porridge) | Nourishing & Satisfying – BeatsEats

Maast o Khiar (Persian Cucumber and Yogurt Dip) – BeatsEats

Maast-o Laboo – Persian Beet and Yogurt Dip – BeatsEats

Additional Resources:

Coach Bita Wellness Coaching

Consultation Call for Wellness Coaching - Schedule HERE

Persian Cooking Classes with Beata Nazem Kelley – BeatsEats

Contact Beata@BeatsEats.com

More info on Resistant Starches HERE: https://beatseats.com/🌾-resistant-starches-persian-cooking-a-delicious-way-to-support-gut-health/

Subscribe on Apple Podcasts, Spotify, and YouTube so you never miss an episode.

All Modern Persian Food podcast episodes can be found at: Episodes

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player.

Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

Podcast production by Alvarez Audio

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In this festive episode of Modern Persian Food, co-hosts Beata and Bita welcome listeners into the warm glow of Shab-e Yalda, the Persian Winter Solstice celebration. They kick things off by reminiscing about memorable Yalda moments from past episodes—stories filled with family traditions, cozy gatherings, and of course, food.

From there, the conversation explores the history and meaning of Yalda, diving into the symbolism behind the holiday's signature color, red. The hosts share how foods like pomegranates, watermelon, and crimson-hued nuts represent warmth, light, and the triumph of the sun as the nights begin to shorten.

Naturally, no Yalda episode is complete without talking about snacking. Beata and Bita highlight classic Yalda treats along with fun, modern twists you can bring to your own celebration. They chat about everything from dried fruits and mixed nuts to the sweet and savory bites that keep everyone grazing late into the longest night of the year.

To inspire your own celebration, the co-hosts each offer creative ideas to upgrade your Yalda table (sofreh). Expect tips on thematic décor, color palettes, and layout—plus a whimsical dessert idea guaranteed to spark delight for guests of all ages. Whether you're hosting a traditional gathering or adding your own flair, you'll come away with fresh ways to make your Yalda night meaningful, beautiful, and delicious.

Tune in to learn:

The cultural and historical roots of Yalda
Why the color red is at the heart of the holiday
Snackable must-haves for the longest night
Simple upgrades to elevate your Yalda sofreh

A fun and unexpected dessert idea to end the night sweetly

Celebrate light, warmth, and community—Yalda style!

All Modern Persian Food podcast episodes can be found at: Episodes

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 producition by Alvarez Audio

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In this vibrant episode of the Modern Persian Food Podcast, cohosts Beata and Bita dive into the dazzling world of Jeweled Persian Rice (Morassa Polo or Javaher Polo) — the show-stopping dish that shines at celebrations and feasts. They share the story and history behind this sweet, tangy, and aromatic rice, layered with colorful "jewels" like dried fruits, candied orange peel, pistachios, and carrots.

You'll hear their favorite toppings, flavor combinations, and customizable variations, plus practical tips and tricks to help your jeweled rice turn out perfectly balanced — not too sweet, not too heavy, and full of fragrance.

Later in the episode, Beata and Bita chat about what's been cooking in their kitchens this season, from a Persian-inspired granola to new flavor twists on Haleem, the comforting slow-cooked porridge that's a cold-weather favorite.

Whether you're a seasoned Persian cook or just discovering this beautiful cuisine, this episode will inspire you to bring more color, creativity, and culture to your table.

Listen now and get inspired to create your own Persian masterpiece!

#PersianFood #ModernPersianFoodPodcast #JeweledRice #MorassaPolo #PersianCooking #PersianCuisine #FoodPodcast #CookingInspiration

Recipes:

BeatsEats - Persisn Jeweled Rice

BeatsEats - Haleem Oat Porridge

BeatsEats - Jeweled Tahchin

BeatsEats - Jeweled Cinnamon Rolls

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Do you love it, hate it, or just find it a little too weird? In this episode of the Modern Persian Food Podcast, we explore Doogh, the salty, tangy, and refreshing fermented yogurt drink that’s a staple in Persian cuisine.

Join us as we share:

The origin story of Doogh and its role in Persian food culture
How Persians traditionally drink Doogh and the best dishes to pair it with
Special audio clips from Doogh fans
Creative and modern ways to enjoy Doogh today
An easy recipe for homemade Doogh you can try in your own kitchen

Whether you’re a longtime Doogh lover or tasting it for the first time, this episode will give you a new appreciation for this iconic Persian yogurt beverage.

✨ What you’ll learn:

What is Doogh?
Why some people love it and others find it “too tangy”
How to pair Doogh with Persian meals
Tips for making your own authentic Doogh recipe at home

Tune in, sip along, and discover why Doogh continues to spark debate at Persian tables around the world!

Episodes referenced:

Episode 36: Persian Drinks | Nooshidani
Episode 65: Persian Cocktails
Episode 9: Persian Tea | Chai
Episode 5: Yogurt
Episode 107: Demystify the Ancient Persian Medicine of Hot and Cold Food with Candice Walker of the Proportional Plate

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Podcast Show Notes Episode #180 – Summer Plates, Persian Roots

This week, Bita and Beata catch up after a full summer of food, life, and cultural connection. From refreshing drinks to layered rice dishes, they share what’s been inspiring them in the kitchen and beyond.

🍉 Beata’s Summer Creations:

Cooling melon-based drinks that make hot afternoons sweeter
Goat cheese sabzi khordan wraps, perfect for picnics and concerts in the park
A new chapter: teaching Persian cooking classes to connect more deeply with her heritage and inspire others

🍚 Bita’s Summer in the Kitchen:

Experimenting with lighter, healthier variations of tahchin by mixing in extra grains
Celebrating her brand-new certification as a pediatric health coach and how it influences her cooking approach

While this summer began on a somber note in the world, both hosts reflect on how food can be a bridge—for healing, culture, and togetherness. Through the flavors of Persian tradition, they hope to offer listeners a sense of comfort, joy, and inspiration.

✨ Tune in to hear their stories, recipes, and reflections on how cooking can nourish both body and soul.

Past episodes and recipe references:

Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
Episode 71: Medicinal Properties of Persian Spices with Dr. Mahtab Jafari
Episode 133: Kashk with Omid The Caspian Chef
Episode 173: Celebrating Yalda: A Persian Winter Solstice Tradition

Persian Salad Olivieh – BeatsEats

Maast o Khiar (Persian Cucumber and Yogurt Dip) – BeatsEats

Persian Jeweled Tahchin – BeatsEats

All Modern Persian Food podcast episodes can be found at: Episodes

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

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Get your skewers ready — it’s time to fire up the grill! In this summer-inspired episode of the Modern Persian Food podcast, we're diving into one of the most beloved traditions in Persian cuisine: grilling! Whether you're working with a backyard BBQ or just your stovetop or air fryer, we’re sharing all the secrets to achieving that authentic smoky flavor that makes Persian kabobs and grilled vegetables truly unforgettable.

We break down the different grilling methods, must-have tools, marinades, and how to hack the grill experience even if you don’t have one. From juicy kabob koobideh and saffron chicken to grilled tomatoes and eggplants, you’ll learn how to bring the flavors of a Persian summer to your table — wherever you are.

In This Episode, We Cover: * The different types of grills you can use (charcoal, gas, electric, stovetop grill pans) * Must-have tools for grilling Persian-style * Our go-to marinades and seasoning techniques for Persian grilling * What to serve alongside your Persian BBQ spread * Our favorite vegetarian-friendly grilled sides * And some of our favorite memories!

Links and Resources:

Episode 141: Discover the Tantalizing Taste of Balal: Persian Grilled CornEpisode 86: Persian

Episode 140: Savoring Summer: Joojeh Kabob for Your Summer Cookouts

Episode 86: Persian Kababs

Episode 68: Smoky Persian Flavors

Episode 4: Onions

All Modern Persian Food podcast episodes can be found at: Episodes

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

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In this delicious episode, we dive into the enchanting world of Persian sweets, where every bite tells a story. Join us as we explore the artful balance of crispy, syrupy, soft, and chewy textures that make these desserts irresistible.

We journey through regional specialties, from the delicate kaak of Kermanshah to the fragrant sohan of Isfahan. We share some of our favorite flavors and memories tied to these traditional treats — think saffron, rosewater, pistachios, and more.

Whether you’re nostalgic for a childhood favorite or discovering Persian desserts for the first time, this episode promises a sweet escape into a world rich with history, flavor, and craftsmanship.

Thank you for joining us — and don’t forget to leave a review or share this episode if you loved today's taste of tradition!

Episodes referenced:

Episode 74: Persian Cookies

Recipes referenced:

Persian Tea Cookies with Aunt Pari Joon – BeatsEats

All Modern Persian Food podcast episodes can be found at: Episodes

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

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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

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

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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

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

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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

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

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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

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

Persian Jeweled Tahchin

Maast-o Laboo – Persian Beets and Yogurt

Kateh Persian Rice with Tahdig

Podcast production by Alvarez Audio

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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: Episodes

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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!

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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.

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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.

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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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

Recipes:

Sabzi Khordan | Persian Herb Appetizer

Ash Reshteh - Persian Noodle Soup

Check us out on Apple Podcasts, Spotify, and YouTube

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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 dough.
Slightly dust your work surface with flour, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies, and decorate with brewed saffron and ground pistachios.
Bake in preheated oven for 10 minutes or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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/

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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.

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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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

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Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

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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

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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

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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

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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

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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!

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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/

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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

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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!

Reference too: Episode 19: Dates!

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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/

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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

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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

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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/

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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/

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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

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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

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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/

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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!

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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.

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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!

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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!

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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.

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This episode is sponsored by Exeer Botanical Sparkling Beverages.

https://drinkexeer.com/

Resources from this episode:

Modern Persian Kitchen

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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!

https://drinkexeer.com/

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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

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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

Sadaf is a trusted, high-quality brand that has been bringing exquisite & authentic tea experiences to customers for years.

We hope you enjoyed this episode on Persian tea! If you're looking for a fun and festive way to celebrate Mother's Day, or any occasion, consider hosting a Persian tea party. With its rich history and delicious flavors, Persian tea is sure to please everyone.

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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

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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: Shaytoon 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

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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.

Mercedes site: Saffron and Herbs

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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.

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Reference to MPF Episode 31 Caspian Sea Regional Foods

Kashk recipe by The Caspian Chef: Kashk - Persian whey sauce - The Caspian Chef - Omid Roustaei

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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

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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

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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

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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

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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

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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

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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

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

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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

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Podcast production by Alvarez Audio

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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 Ash Reshteh | Persian Noodle Soup and Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata’s Persian Frittata Koo Koo Sabzi

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 share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

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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 episode:

Bita’s recipe for Date and Nut Balls

Bita’s recipe for Lentil and Date Rice | Adas Polo

Bita’s recipe for Fruited Pomegranate and Kale Salad

Youtube video for How to Deseed a Whole Pomegranate Underwater

Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Beata’s recipe for Khormah Maloos - Persian Dates and Eggs

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

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Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

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Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

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

Because of the incessant crying

For the image to repeat this moment

Because of the smiling face

For students, for the future

Because of students, for the future

Because of this forced paradise

Because of the imprisoned elites

Because of Afghan kids

Because of all (Because of...) non-repetitive

Because of all these empty slogans

Because of the rubble of fake houses

Because of the feeling of peace

Because of the sun after a long night

Because of the nerve pills and insomnia

Because of man, country, rebuilding

Because of a girl who wished she was a boy

Because of woman, life, freedom

Because of freedom [3x]

podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Bita’s post: Stuffed Bell Pepper Jack-o-Lanterns

Bita’s post: Easy Home-made Hummus

Beata’s recipe: Persian Salad Olivieh

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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: Candice Walker (proportionalplate) - Profile | Pinterest

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

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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 dark brownish-red in color.

Ask the Beats! Today’s question is from Ray from San Francisco. Ray asks, “Is Persian foods spicy?”

Recipe links from this episode:

Khoresh Gheymeh

Bita’s Persian Yellow Split Pea Stew | Khoresh Ghemeh

Khoresh Bademjoon

Beata’s recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan

Khoresh Karafs

Bita’s recipe: Persian Celery Stew | Khoresh Karafs
Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew

Khoresh Fessenjoon

Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

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

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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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

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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

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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

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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

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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

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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

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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

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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

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Podcast production by Alvarez Audio

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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 Ash Reshteh | Persian Noodle Soup – BeatsEats

Beata’s Asheh Reshteh – Persian Noodle Soup – Original Recipe Post – 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

Podcast production by Alvarez Audio

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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

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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

Mikey And Rinne - Podcasters (@mikeyandrinne) • Instagram photos and videos

Dinnerbell

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Podcast production by Alvarez Audio

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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

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Podcast production by Alvarez Audio

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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

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Podcast production by Alvarez Audio

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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

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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 Soup eh Joe | Persian Cream of Barley Soup

Bita’s recipe for Lentil and Date Rice | Adas Polo

Bita’s recipe for Baghali Polo

Bita’s recipe for Khoresh Karafs

Beata’s recipe for: Ash Reshteh | Persian Noodle Soup

Beata’s recipe for: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata’s recipe for: Maast-o-Khiar with Shallot and Salad Shirazi

Beata’s recipe for: Persian Salad Olivieh

Beata’s recipe for: Persian Frittata Koo Koo Sabzi

Beata’s recipe for: Vegan Khoresh Karafs – Celery Stew With Mint and Parsley

Beata’s recipe for: Persian Jeweled Tahchin

Beata’s recipe for: Giti Joon's Famous Tacheen Recipe

Podcast production by Alvarez Audio

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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
Serve in split top buns or rolls as a sandwich
Experiment with your preference of different types of potatoes and whether or not to keep the potato skins intact

Ask the Beats

Bita wants to know, what is a special Sizdeh Bedar memory that you have and can share?

Beata: Enjoying a big pot of Maman joon’s Loobia polo out in a big park at a picnic

References:

Ep 24: Norooz Part 3: Persian New Year Sizdah Behdar

Episode 58: Lubia Polo | Green Bean Rice

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 Olivier Persian Potato Salad

Beata’s recipe for Lubia Polo for the Persian New Year Sezdeh be Dar Picnic

Beata’s recipe for Persian Salad Olivieh

Podcast production by Alvarez Audio

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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 place, culture and flavor through scent. An interactive quality including aroma (taste/smell) and music to create a mood and feeling

At Mamani & Baba’s: smoky citrus + earthy cedar-wood: “Limoo Amani” (Persian dried lime), a powerful flavor which Nadia loves - each candle comes with a recipe (ghormeh sabzi) and a song pairing (referenced in podcast) for a global experience.
Stay For Chai: soothing jasmine + bright bergamot - the aroma that brings people together
Poetry & Perfume: warm vanilla + sweet rose - royalty and sweet comfort
Black peppercorns and rose petals paired with akbar mashti, Persian ice cream, rose water, cardamom, saffron

The intuition of cooking -

“Cooking is primitive and so much easier than what people think”

Using fire at the end of the day is very primitive

Where to find Nadia

Website: Delle

Instagram handle: @delledining

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

Podcast production by Alvarez Audio

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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)
Framed photos to commemorate deceased family members

Setting up a haft-seen can take different forms. There is a lot of flexibility with how one chooses to set it up. It can be big or small. It can even be portable! Beata’s strategy is to start out with a mirror and then build the haft seen from there. Often Beata will start out with a larger haftseen set up on a table then make it smaller on the days following Norooz. A tray is a clever addition which can be used to move the table setting up if needed, or to even transport it to another place or home altogether.

We encourage you to set up your own haft-seen! Send us your Haft Seen pics and we will share them on IG!

Ask the Beats!

Manijeh from Germany asks: “What are you going to eat for Norooz this year?”

Sabzi polo - herb rice

Mahi - fish

Aash eh reshteh - Persian Herb and Noodle Soup

Kookoo sabzi

Resource links and recipes from this episode:

Modern Persian Food podcast 3-part Series-

Episode 22: Norooz Part 1

Episode 23: Norooz Part 2

Episode 24: Norooz Part 3

Episode 26: Flowers | Gol

Episode 64: Aash Reshteh

Episode 73: Growing Sabzeh with Naz

Recipes:

Beata’s Ash Reshteh | Persian Noodle Soup

Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Bita’s Aash Reshteh | Persian Noodle Soup

Beata’s Persian Frittata Koo Koo Sabzi

Bita’s Kookoo Sabzi | Quiche Muffins

Bita’s Easy Marinated Salmon

Haftseen for Norooz post

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

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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.

Beata’s response - Naan nokhodchi, naan gerdooee (crunchy exterior, soft walnut interior), kaak - diamond shaped delicate layered cookie

Podcast episode references:

Episode 6 Shirini | Persian Desserts

Episode 9 Persian Tea | Chia

Modern Persian Food Podcast: 3 part series about Norooz/Nowruz

Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri

Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Bita’s recipe for Naan Berenji | Persian Rice Flour Cookies

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

Podcast production by Alvarez Audio

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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 nothing on the bottom but a cloth or paper towel on the top
Spray water on top or use your hand to sprinkle, sprinkle over the top - damp, not soaked and not dry
Don’t put it in the sun or in a hot spot at this point
When there are plenty of green shoots, start “chasing the light”, move them around to sunny spots in the house - sprouts will start bending and reaching towards the sun
Drain out/tip out the excess liquid very carefully and use the spray feature in the sink to refresh the water
Continue spritzing and watering the sabzeh all the way until the 13th day, Sizdah bedar

What to do with the sabzeh:

Make a wish by tying two shoots together (grass works too if you don’t have sabzeh)
Traditional method: Lift the sabzeh which is now one big clump, rooted together, out of the dish and release the sabzeh into a running body of water
Alternatively, compost the sabzeh

Referenced podcast episodes:

Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri

Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Episode 44: Lentils

Dishes referenced:

Persian Frittata Koo Koo Sabzi

Ash Reshteh | Persian Noodle Soup

Article about Haft Seen Salad: Berkeley chef's childhood memories inspire dish for the Persian New Year

Follow Naz Davarian’s Instagram @bottomofthepot daily tutorials on growing your own sabzeh

Twitter: @bottomofthepot1

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

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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 cake pops and fun thematic candies like the golden fish “nabat” for Norooz, Persian New Year

Do you have a question for our Ask the Beats segment?

Resources and recipes from this podcast episode:

Varta’s IG handle is @vartamelon

Vartamelon.com

Tahdig Art template can be found at: https://modernpersianfood.com/episode-72-Tahdig-Art-with-Varta/

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

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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
Rose
Studying on fruit flies - increases life span, potentially from the scent of rose!
Medicinal properties - the scent of rose oil can improve mood and decrease signs of anxiety and depression
Conclusion: stop and smell the roses!

References:

Dr. Mahtab Jafari

Doctor of Pharmacy with residency at clinical pharmacy from UCSF
Professor of Pharmaceutical Sciences at UCI
Botanical Sciences. The focus of her research lab at UCI is on the impact of botanicals and dietary supplements on lifespan and healthspan
Author - newly published award winning book, “The Truth about Dietary Supplements: An Evidence Based Guide to a Safe Medicine Cabinet”.
- Book has received 3 awards: Firebird Award, Royal Dragon, and a runner up at Southern California Book Festival
Director of UCI’s Center for Healthspan Sciences

The U.S. Food and Drug Administration (FDA) defines a spice as an “aromatic vegetable substance, in the whole, broken, or ground form,” whose significant function in food is “seasoning rather than nutrition” and from which “no portion of any volatile oil or other flavoring principle has been removed” (Food and Drug Administration 2007:205-208).

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

Bita’s recipe for Tahcheen

Bita’s recipe for Adas Polo

Bita’s recipe for Loobia Polo

Bita’s recipe for Yazdi Cakes

Beata’s Recipe Links:

Persian Jeweled Tahchin – BeatsEats

Giti Joon's Famous Tacheen Recipe – BeatsEats

Lubia Polo for the Persian New Year Sezdeh be Dar Picnic

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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 khordan - a platter of fresh herbs, especially enjoyed with breakfast!

Episodes referenced:

Episode #3 Rice

Episode #11 Tahdig

Episode #40 Damkoni

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

Recipes:

Kateh Persian Rice with Tahdig – BeatsEats

Podcast production by Alvarez Audio

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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 Episode 8: Persian Stews | Khoresh

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: Vegan Khoresh Karafs – Celery Stew With Mint and Parsley

Beata’s recipe for: Khoreshteh Karafs Celery and Herb Beef Stew

Bita’s recipe for: Khoresht Karafs | Persian Celery Stew Recipe - Oven Hug

Podcast production by Alvarez Audio

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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 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 Balal | Persian Street Corn

Bita’s recipe for Kaskh Bademjan | Persian Eggplant Dip

Podcast production by Alvarez Audio

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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?

Bita’s response: Jam (cherry, rose, and quince), Dough, and Ready made food such as kebabs and khoresh

Beata’s response: Sour Cherry (Albaloo) Jam, barbari bread, and dried omani lemons (limoo omani)

Episodes referenced:

Episode 34: Bastani | Persian Ice Cream

Episode 55: Persian Nuts

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

Recipes:

Beata’s: Persian Jeweled Tahchin

Beata’s: Pomegranate Glazed Chicken Wings

Bita’s: Tah-cheen Baked Chicken and Rice Casserole

Bita’s: Persian Crispy Rice Cups | Tahchin Bites

Bita’s: Persian Jeweled Rice | Shirin Polo

Bita’s: Milky Persian Rice Pudding | Shir Berenj

Bita’s: Ajeel | Persian Trail Mix

Bita’s: Persian Nice Cream | Bastani

Podcast production by Alvarez Audio

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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 and four mystery refrigerators. Chefs will choose a fridge and create a meal, for example an omelet, using only the ingredients that are in their chosen fridge. The winner is awarded $10k bucks!

Use the ingredients you have to create Persian flavors and dishes
Normalize Persian ingredients by incorporating them into other dishes - example, Dan loves to sprinkle ground limoo amani (Persian dried limes) on just about everything, especially on his ramen noodles!

References:

Joon Rice Truck - mini tahchin in Queens Night Market

Tahdig Tacos

Vartamelon

Reference to Chef Beeta Mohajari of Orange County Beetz Eats

Find more about Dan at https://www.standupdan.com and Dan Ahdoot (@standupdan)

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

Podcast production by Alvarez Audio

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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 -

In their last Ask the Beats segment of 2021, the Beats as each other, do you have any goals/intentions for the new year?

To double the number of Modern Persian food listeners! To help us reach our goal, please ask one person you know who you think would love hearing this episode to listen!
Drink more water and stay hydrated!
Spread love and positivity around the world

Other episodes referenced:

Episode 35: Sekanjabin Persian Syrup

Episode 63: Yalda

Episode 26: Flowers | Gol

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

Podcast production by Alvarez Audio

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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
- Clever blending of cultural traditions - use black eyed peas, a southern new year’s tradition, in this soup to serve on American new year, Jan. 1st

Garnish or topping for the soup

Kashk
Fried onion, fried mint
Modern options: yogurt, vinegar, lemon juice

Episode 12, 3 Persian Soups

Episode Norooz Part 3: Persian New Year Siz Dah Behdar

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

Bita’s recipe for Aash Reshteh | Persian Noodle Soup

Beata’s short-cup recipe: Ash Reshteh | Persian Noodle Soup

Beata’s traditional recipe: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Podcast production by Alvarez Audio

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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 fesenjoon meatballs
Drinking tea!

Poetry readings:

Bita reads a Persian poem by Hafez
Recording of Beata’s dad reciting a poem called the The Symbols of Love by Salak (Mojtaba Kashani)
Beata translats parts of the poem her father read

References to the following two previous MPF podcast episodes include the following:

Episode 62 Persian Christmas Traditions

Yalda Winter Flavors episode reference

Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew

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

Bita’s post Ajeel Persian Trail Mix

Bita’s recipe for Fesenjan Persian Pomegranate Chicken

Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Podcast production by Alvarez Audio

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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

Yalda Winter Flavors episode reference

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

Bita’s recipe for Persian Jeweled Rice | Shirin Polo

Bita’s recipe for Easy Marinated Salmon

Bita’s index of Cookie Recipes

Beata’s recipe for Jeweled Cinnamon Rolls

Beata’s recipe for Persian Jeweled Tahchin

Beata’s recipe for Persian Tea Cookies with Aunt Pari Joon

Podcast production by Alvarez Audio

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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!

Resources and recipes from this episode:

Episode 31: Cultural Spotlight Caspian Regional Foods with Special Guest The Caspian Chef

Find Cynthia at:

The Experiential Table Podcast | Food Marketing Podcast

Hidden Rhythm: Teach Online Cooking Classes

Culinary Marketing Coach (@hiddenrhythm) • Instagram photos and videos

Bita’s recipe links:

Salad Shirazi | Persian Cucumber and Tomato Salad

Persian Tahdig

How to Prepare Persian Rice in a Rice Cooker

Tah-cheen Baked Persian Chicken and Rice Casserole

Tahchin Bites

Beata’s recipe links:

Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Katte Persian Rice with Tahdig

Persian Jeweled Tahchin

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

Podcast production by Alvarez Audio

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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)

Resources and recipes from this episode:

Episode #59 for Persian Thanksgiving

Epsiode #30 for Tahchin

Bita’s recipe links:

Persian Crispy Rice Cups | Tahchin Bites

Tah-cheen Baked Persian Chicken and Rice Casserole

Salad Olivier | Persian Potato Salad

Beata’s recipe link;

Persian Jeweled Tahchin

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

Podcast production by Alvarez Audio

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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

Resources and recipes from this episode:

Episode 7: Fall Flavors

Episode 58: Lubia Polo | Green Bean Rice

Episode 57: Zereshk Polo | Barberry Rice

Beata’s recipe links:

Lubia Polo Recipe

Bita’s recipe links:

Loobia Polo | Green Bean Rice

Pomegranate Kale Salad with Honey Dijon Dressing

Lentil Butternut Squash Soup

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

Podcast production by Alvarez Audio

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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
Salad Shirazi
Torshi | Pickled Vegetables
Sabzi Khordan | Fresh herb platter

Ask the Beats

Leyla in San Diego asks, What is the one thing you hope to pass on to your Persian children with regards to Persian cooking?
- Bita: Try some of our easy Persian recipes and bring people together and to the table. Know that we are a loving, warm, welcoming culture - Share love through food!
- Beata: Just try it. Try not to waste food, use what you have and try not to be wasteful. Feel free to make substitutions and experiment in the kitchen until you find something you like

Resources and recipes from this episode:

Episode 3: Rice

Episode 46: Persian Meal Planning

Bita’s recipe links:

Loobia Polo | Persian Green Bean Rice

How to Parboil Rice

How to Prepare Persian Rice in a Rice Cooker

Persian Yogurt and Cucumber Dip | Mast o Khiar

Beata’s recipe links:

Lubia Polo for the Persian New Year Sezdeh be Dar Picnic

Katte Persian Rice with Tahdig

Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

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

Podcast production by Alvarez Audio

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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

The Beats ask each other, what is your favorite and least favorite Persian flavor or ingredient in Persian cuisine?
- Bita: favorites include anything with rose water or saffron; least favorite are unique cuts of meat such as tongue, liver or kaleh pahchen
- Beata - favorites include a kick of sour from fresh squeezed lemon, vinegar, or torshi pickled vegetables

Resources and recipes from this episode:

Episode 30: Tahchin

Episode 3: Rice

Beata’s recipe links:

Persian Frittata Koo Koo Sabzi

Persian Jeweled Tahchin

Giti Joon’s Famous Tacheen Recipe

Bita’s recipe links:

Tah-Cheen | Baked Chicken and Rice Casserole

Persian Crispy Rice Cups | Tahchin Bites

Kookoo Sabzi | Quiche Muffins

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

Podcast production by Alvarez Audio

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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.

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

Recipes:

Persian Quince Jam – Morabah Beh

Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Khoresh Fesenjan

Podcast production by Alvarez Audio

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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
- Toot/ Marzipan treats
- Almond cakes
- Chaghaleh Badoom - young almonds, green, sour/tart - enjoyed when they are in season eaten whole and raw with salt

Seeds

Pumpkin seeds | Tokhmeh - Listen to Episode 41: Tokhmeh

Ask the Beats

Bita asks Beata, if you could have tea with anyone in the world, who would you have tea with and why?
- Beata - my late dad who passed away about 4 years ago. I would enjoy spending time with him, talking to him, and getting his advice.

Podcast production by Alvarez Audio

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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 squash spread

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: Persian Frittata Koo Koo Sabzi

Bita’s recipe: Kookoo Sabzi | Quiche Muffins

Bita’s instructions for making table decor: Succulent Pumpkins

Bita’s recipe: Butternut Squash Soup

Bita’s recipe and instructions on Roasting Pumpkin Seeds

Bita’s recipe: Gluten-free Pumpkin bread

Bita’s recipe: Vegan Butternut Squash Dip

Podcast production by Alvarez Audio

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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

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

Video: How to De-Seed a Pomegranate Underwater

Recipes:

Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Khoresh Fesenjan | Persian Pomegranate Chicken

Pomegranate Glazed Chicken Wings

Persian Jeweled Rice

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

Podcast Production by Alvarez Audio

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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)

Dishes the Beats prepare with Seville oranges

Some regional Persian stews

Ask the Beats

This week’s question comes from Farhad of Seattle:

Beats, what is your go-to spice?

Saffron
Turmeric
Salt
Garlic powder/onion powder
EBTB - Everything But the Bagel Seasoning mix

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

Samin Nosrat, Salt Fat Acid Heat

Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan

Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Khoreshteh Karafs Celery and Herb Beef Stew

Lubia Polo for the Persian New Year Sezdeh be Dar Picnic

Podcast production by Alvarez Audio

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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: https://www.amazon.com/Mehregan-My-Grandma-English-Persian/dp/B09DJ3L97S

Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com

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

Podcast production by Alvarez Audio

Mehregan With My Grandma: In English & Persian

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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
- Episode 21: Food to Bridge Cultural Differences with Special Guest Mahsa Darabi
- Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri
Cultural spotlights - example: 3 part series on Norooz
- Episode 22: Norooz part 1: Prelude to Persian New Year and Charshambeh Souri
- Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food
- Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar
Summer micro episodes - short and digestible

Top 3 episodes/most listened

Episode 1: What Is Persian Food?
Episode 6: Shirini | Persian Sweets
Episode 27: Persian Breakfast

Episodes include:

Ask The Beats segment
Beats Cheats
Opportunity to participate or give us feedback - as a special guests, by submitting a question for us to answer, giving positive and/or constructive feedback

Co-hosts favorite episodes

Bita’s favorites are Persian Spices and Special Guests The Caspian Chef
Beata’s favorites are the Torshi episode fueled by conversations from Farhang Foundation and Gol Special Guests MJ

Halva reference in Episode 29: Cultural Spotlight – Ramadan Foods

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

Podcast production by Alvarez Audio

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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)

Noon o Gandi
Noon Khormayee
Noon Khameyee
Naan Berenji

Ask the Beats!

Sam from San Francisco asks how one can make a lighter version of koo koo sabzi?

Koo koo sabzi is traditionally deep fried in a lot of oil and contains several eggs.

Bake vs fry
Reduce the number of eggs or use egg whites

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

Mast/Maast o Khiar recipe:

Bita’s recipe for Persian Cucumber Yogurt Dip | Mast o Khiar

Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Tahdig:

Bita’s post on Persian Tahdig | Crispy Bottom of the Rice Pot

Beata’s post on Katte Persian Rice with Tahdig

Koo Koo Sabzi:

Bita’s recipe for Kookoo Sabzi | Quiche Muffins

Beata’s recipe for Persian Frittata Koo Koo Sabzi

Bita’s recipe for Naan Berenji Persian Rice Flour Cookies Recipe

Podcast production by Alvarez Audio

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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

Beata’s recipe for Khormah Maloos | Persian Dates and Eggs

Beata’s recipe for: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Bita’s recipe for Mediterranean Mezze Board (cheese platter)

Bita’s recipe for Ajeel | Persian Trail Mix

Bita’s recipe for Fig Oatmeal Cookies

Bita’s recipe for Lentil and Date Rice | Adas Polo

Bita’s recipe for Persian Cucumber Yogurt Dip | Mast o Khiar

Podcast production by Alvarez Audio

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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
- Roghan eh Kermanshahee - a rich, delicious animal butter from the region
- Khormah Maloos - fried eggs with caramelized dates

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 Khormah Maloos Recipe: Khormah Maloos | Persian Dates and Eggs

Special guest: Tannaz Sassooni

Instagram: tannaz (@tannazsassooni) • Instagram photos and videos
Cooking class with The Nosher: The Nosher Presents Our High Holiday Cooking Classes 2021 | The Nosher

Podcast production by Alvarez Audio

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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 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

Link to episode with “Ask the Beats” about meal planning. Episode 33: Persian Cucumbers

Link to Episode 30: Tahchin

Persian Meal Planning Tips blog post

How to Make Boiled Eggs in an Instant Pot

Video for Roasting Whole Eggplant

Bita’s recipe for Koo Koo Sabzi

Beata’s recipe for Persian Frittata Koo Koo Sabzi

Bita’s recipe for Salad Olivier

Bita’s recipe for Tah Cheen

Bita’s recipe for Tahchin Bites

Beata’s recipe for Persian Jeweled Tahchin

Podcast Production by Alvarez Audio

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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.

Resources and recipes from this episode:

Bita’s recipe for: Kashk Bademjan | Persian Eggplant Dip

Beata’s recipe for: Persian Vegetarian Eggplant Stew | Khoreshteh Bademjan

Bita’s video Roasting Whole Eggplant

Modern Persian Food podcast Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef

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

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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 you use cinnamon in savory foods in Persian cuisine?”

Yes!

Cinnamon adds a warm, slightly sweet touch to Persian recipes. The Beats most commonly use cinnamon in the following Persian recipes: Adas polo, loobia polo, and haleem.

Resources and recipes from this episode:

Beata’s recipe for Ash Reshteh | Persian Noodle Soup

Beata’s long-form recipe for Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata’s recipe for Vegan Lentil Soup

Bita’s recipe for Persian Lentil and Date Rice | Adas Polo

Bita’s recipe for Aash Reshteh | Persian Noodle Soup

Bita’s recipe for Lentil Soup with Butternut Squash

Bita’s recipe for Vegan Moroccan Stew

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

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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

Modern Persian Food: Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

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

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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!

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 #18: Episode 18: Persian Appetizers

Bita’s recipe for: SABZI KHORDAN | PERSIAN HERB APPETIZER

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

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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!

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: 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

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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!

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

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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!

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

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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!

Bita and Beata are ready to field any questions and to explore special topics of interest to you. Simply email them at hello@modernpersianfood.com or message them through Instagram @modernpersianfood

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

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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 #18:
Jeweled cinnamon rolls
Koo koo bites
Pomegranate glazed chicken wings
Meatballs with fesenjoon sauce

Ask the Beats!

This week Bita asks Beata, how do you handle when guests have special dietary needs such as food sensitivities, allergies, or are vegetarian?

Make at least one dish that accommodates food restriction
Display a special party day menu including ingredients and symbols such as g-f, dairy-free, contains nuts, vegetarian, etc.

Resources and recipes from this episode:

Tahchin:

Bita’s Tahchin Bites
Beata’s Persian Jeweled Tahchin

Persian Street corn:

Bita’s Balal | Persian Street Corn
Persian street corn video: Balal | Persian Street Corn

Fessenjoon

Bita’s Khoresh Fesenjan | Persian Pomegranate Chicken Recipe
Beata’s Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Koo Koo Sabzi

Bita’s Kookoo Sabzi | Quiche Muffins
Beata’s Persian Frittata Koo Koo Sabzi

Additional recipes:

Jeweled Cinnamon Rolls
Pomegranate Glazed Chicken Wings
Salad Olivier Persian Potato Salad
Fruit kababs
Bita’s Nice Cream Bastani

Other Modern Persian Food episodes referenced in this episode:

Episode 18: Persian Appetizers

Salad Olivier in: Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Episode 30: Tahchin

Episode 34: Bastani | Persian Ice Cream

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

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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
- Also known as a Syrah
Persian beer!
Sharbats | Persian syrup drinks that are spiked with a hard alcohol
Persian-ish fruit juices that are spiked with a hard alcohol

Persian coffee, Turkish coffee | Ghafeh Tork

Made with a very finely ground coffee, water, and sugar in a small tin pot
The result is a thick, rich, coffee with grounds left at the bottom of the cup
Served in tiny cups and saucers
- Turkish coffee fortune telling
- Make a wish (called “niyat”) - either while you’re drinking it or as you are turning your cup towards yourself/towards your heart
- Leave the cup upside down so the grounds drip on the inside of the cup leaving a pattern
- Common fortunes: you’re going on a trip, you can expect some news, you will meet someone special

Ask the Beats!

“What is tarof” from Sarah in Laguna Beach

An exaggerated politeness, formality, and hospitality in the Persian culture
Situations where tarof is displayed - serving or offering something (tea, food), insisting someone go first in line, eat first, serve themselves first; insisting to pay for a meal at a restaurant; invitations

Resources from this episode:

Bita’s: Sekanjabin recipe

NYC Persian Beer referenced in episode: BackHomeBeer.com

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

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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/ab ghoreh is the juice of sour, unripe grapes
Ghoreh and ab ghoreh are used in Persian stews and dishes such as eggplant dishes and dolmeh
Lemon juice, lime juice, grapefruit juice - all would be suitable substitutes for sour verjuice flavor in Persian recipes

Resources 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

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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
- Base of peeled frozen bananas, add frozen fruits
- For Persian version try it with saffron, rose water and pistachios!

Ask the Beats!

Megan from NYC asks “how do you bloom saffron?”

Grind dried saffron and dissolve in hot water
Grinding and storage tips

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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 Persian stews (in Farsi “khoresh”) enough for the week

Resource links and recipes from this episode:

Bita’s recipes:

Salad Shirazi | Persian Cucumber and Tomato Salad
Persian Cucumber Yogurt Dip Mast o Khiar

Beata’s recipes:

Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

The Modern Persian Food podcast is available for free on all podcast downloading sites or at: ModernPersianFood.com

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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. (Persian breakfasts)

Reference to Anthony Bourdain in his episode about Iran where he refers to Iranians as “the most hospitable people in the world”

Eating Persian food as a young adults/ in early 20’s

Beef soltani plate
Rice with oil, extra butter, raw egg
- All seasoned with sumac

Experiences traveling as a comedian with Persian food

Restaurant hospitality (Australia, DC, SF)

Food as a bridge to cultural gaps. Food as the #1 way to teach other people about people different than themselves and bring them closer in a way everyone understands, eating and food. A great foray into other cultures. Like comedy, food brings people together in joyful experiences of laughing and eating.

Ask the Beats!

Maz asks Bita and Beata after sharing that he is good at eating food but not so much at making it, “what is the simplest Persian dish to cook?

Bita answers with Tacheen
Beata answers with Maast-o Khiar or Maast-o Laboo

Resource links and recipes from this episode:

Maz Jobrani
Back to School with Maz Jobrani Podcast
Darya Restaurant
Shamshiri Grill
Raffi’s
Atari Sandwich Shop
Amoo’s Restaurant
What I Eat by Peter Menzel, Faith D'Aluisio
Taste the Nation with Padma Lakshmi
Parts Unknown

Tacheen Recipes:

Bita’s recipe for Tacheen Baked Persian Chicken and Rice Casserole
Bita’s recipe for Persian Crispy Rice Cups Tachchin Bites
Beata’s recipe for Persian Jeweled Tahchin

Yogurt dip/sides Recipes:

Beata’s recipe for Maast-o Laboo | Persian Beets and Yogurt
Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
Bita’s recipe for Persian Cucumber Yogurt Dip Mast o Khiar

Stews:

Beata’s recipe for Walnut and Pomegranate Stew | Khoreshteh Fessenjoon
Bita’s recipe for Khoresh Fesenjan | Persian Pomegranate Chicken (an Instant Pot recipe)
Bita’s recipe for Khoresh Gheymeh | Persian Yellow Split Pea Stew

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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)
- Fried - tender & buttery
Mahi Shekam Por
- A very large fish stuffed with the following ingredients; barberries, walnuts, herbs, fish rooh, then tied and baked in the oven

Ask the Beats!

Question asked by the Caspian Chef: “What are your thoughts on traditional cooking tools, traditions and approaches that require skill, patience, and labor, vs time saving tricks and getting things done faster - what do you prefer and what are your thoughts on the matter?”

Bita’s response: Tries to make traditional recipes in a way that is practical in her everyday life, while respecting what it is and not changing it too much. She tries to make it healthier and easier. Ultimately anticipating that Persian food in Western culture may change just as how Mexican food in the US is different from traditional foods in Mexico, and how Chinese food in the US is different from what people actually eat in homes in China.

Beata’s response: Loves food and appreciates authentic Persian cooking but current lifestyle limits her being able to cook the traditional recipes at home. Just as the Caspian Sea regional foods were influenced by what was accessible, she has the same approach to the foods she cooks in her kitchen. She is proud of the foods she makes and shares on her blog, by using substitutions that still hold the integrity of the dish but with time saving shortcuts.

Resource links and recipes from this episode:

Omid Roustaei: The Caspian Chef - Omid Roustaei

Bita Arabian: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Beata Nazem Kelley: BeatsEats – Persian Girl Desperately Addicted to Food!

Khoresh Morgh-e Torsh - Chicken in walnut and herbs sauce

Anar Bij - Meatballs in pomegranate and herb sauce

Mella Ghormeh - Eggplant with herbs and poached eggs

Khoresh Bij Bij - Caspian Sea stew with poached eggs

Mahi Shekam Por - Caspian Sea style stuffed fish

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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 optional garnishes
Stack different sizes of inverted rice “cakes” to tier them up
Serve with greens, salads, or a yogurt side dish

Tahchin can also be spelled tacheen, tachin, or tahcheen

Resource links and recipes from this episode:

Bita’s recipe for Persian Crispy Rice Cups | Tahchin Bites

Bita’s recipe for Tah-Cheen | Baked Chicken and Rice Casserole

Beats’s recipe for Persian Jeweled Tahchin

Beata’s recipe for Giti Joon's Famous Tacheen Recipe

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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 - hearty herb, bean, and noodle soup

Ask the Beats!

Question from Reddit: What is a good substitute for zereshk (tart/sour dried barberries)?

Zereshk polo is a traditional Persian rice made using zereshk cooked in butter, sugar and saffron - a great substitute for zereshk in this dish is dried cranberries. Less sugar can be used in this dish when substituted cranberries for zereshk.

Resource links and recipes from this episode:

Ash Reshteh

Bita’s Aash Reshteh | Persian Noodle Soup
Beata’s Ash Reshteh | Persian Noodle Soup

Additional recipes:

Bita’s Adas Polo | Persian Lentil and Date Rice
Bita’s Khoresh Ghemeh | Persian Yellow Split Pea Stew

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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 Tahcheen | Baked Chicken and Rice Casserole
Beata’s Tacheen Recipe

Additional recipes from the episode:

Khormah Maloos | Persian Dates and Eggs
Salad Olivier | Persian Potato Salad
How to Make Boiled Eggs in an Instant Pot
Beata’s Katte Persian Rice with Tahdig

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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

Ask the Beats!

Question from Instagram: What’s the hardest parts of cooking Persian cooking?

Finding all of the ingredients for a recipe
Finding the time to cook at home - balancing take out/eating out vs cooking for the family
Finding a balance

Resource links and recipes from this episode:

Egg based dishes:

Beata’s Khormah Maloos dates and eggs: Khormah Maloos | Persian Dates and Eggs

Jams:

Bita’s Melon Jam recipe
Bita’s Fresh Red Plum Compote Jam
Beata’s Quince jam: Persian Quince Jam – Morabah Beh
Beata’s fig jam: Persian Fig Jam – Morabah Anjeer

Additional resources:

Carrot Jam recipe available in Yasmin Khan’s book: The Saffron Tales

Podcast production by Alvarez Audio

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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 foods in nature have to be in balance with each other
Chai nabat (Tea with rock sugar) will help balance the foods
The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature)

Resource links and recipes from this episode:

Rice dishes:

Bita’s Persian Jeweled Rice | Shirin Polo
Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo

Yogurt sides:

Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar
Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

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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 do they share in common?

Met initially over Instagram
Met in person in GG park, San Francisco
Both food bloggers
Both appreciate a modern approach to Persian cooking!

Resource links and recipes from this episode:

Recipes:

Bita’s recipe for: Baghali Polo | Persian Fava Dill Rice
Bita’s recipe for Green Hummus for Spring (a Fava bean tapenade)

Podcast production by Alvarez Audio

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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
Beata’s recipe (long version): Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Lubia Polo:

Bita’s recipe for Loobia Polo | Persian Rice and Green Beans
Beata’s recipe for: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic

Salad Olivier:

Bita’s recipe for Salad Olivier | Persian Potato Salad

Persian Burgers:

Bita’s recipe for Persian Burgers

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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 Bita close out this episode with encouragement to try setting a Haft-Seen table this year, and inspiration to prepare a couple of the traditional foods served for Norooz.

Ask the Beats!

Question from survey results: How to order Persian food from a restaurant?

Order a variety of kebabs
Try the doogh drink
Order a variety of the Persian appetizers
Try Persian tea and desserts

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
Beata’s recipe (long version): Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Koo Koo Sabzi:

Bita’s recipe for: Koo Koo Sabzi | Quiche Muffins
Beata’s recipe for: Persian Frittata Koo Koo Sabzi – BeatsEats

Herb Rice and/or Fish

Bita’s recipe for Easy Marinated Salmon

Decorated Eggs:

Bita’s instructions for How to Make Marbelized Swirly Colored Eggs

Bita’s recipe for Easy Marinated Salmon

Haftseen for Norooz

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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 chanting:“Sorkhieh toe az man, Zardieh man az toe” - translation: “Your redness/health is mine, my paleness/pain is yours”, more casually translated ‘hey fire, give me your rosy health and take my sickly complexion!”
A playful night – a cleansing ceremony circulating feelings of happiness, health, and joy.
Modern ‘cheats’ - carefully jump over candles instead of bonfires

Ajeel

Persian trail mix - mixture of nuts and dried fruit
Nuts: almonds, walnuts, pistachios, hazelnuts
Pumpkin seeds
Dried fruit: toot (dried mulberries), dried figs, dried apricots, yellow raisins
Dried chickpeas
Can be customized to your personal preference

Ask the Beats!

Question from one of our focus groups: How do you make a rich Persian dish healthier?

Cut down on fatty meats and deep frying by choosing lean meats and cutting down on butters and oils. Bake or use an air fryer as an option. Also try using a non-stick or teflon pan to cut down on oils for making tahdig (crispy bottom of the rice pot).

Resource links and recipes from this episode:

Naz Deravian http://bottomofthepot.com

Follow @bottomofthepot on Instagram and look out for Naz Davarian’s steps for growing your own sabzeh for the haft-seen table

Bita’s recipe for: Ajeel | Persian Trail Mix

Podcast production by Alvarez Audio

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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: @themoodypersian

Bita’s recipe for: Sabzi Khordan | Persian Herb Appetizer Recipe

Beata’s recipe for: Ash Reshteh | Persian Noodle Soup – BeatsEats

Bita’s recipe for: Aash Reshteh | Persian Noodle Soup Recipe

Podcast production by Alvarez Audio

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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
Plated dinner, fixed menu, served

Reception norms:

Dancing, dancing, and more dancing!
Late dinner and late night

Resource links and recipes from this episode:

Nilou’s resources:

Website: www.nilouweddings.com

IG: @nilouweddings and @nilourecipes

Cookbook: Amazon or www.21recipes.com

Podcast production by Alvarez Audio

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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 from this episode:

Bita’s recipe for Date and Nut Balls

Bita’s recipe for Lentil and Date Rice | Adas Polo

Bita’s recipe for Fruited Pomegranate and Kale Salad

Youtube video for How to Deseed a Whole Pomegranate Underwater

Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Beata’s recipe for Khormah Maloos - Persian Dates and Eggs

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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 Eggplant Borani/Kashk Bademjan | Persian Eggplant Dip
Bita’s video for Roasting Whole Eggplant

Chicken Wings:

Beata’s recipe for Baked Chicken Wings
Beata’s recipe for Pomegranate Glazed Wings

Koo Koo Sabzi:

Bita’s recipe for Koo Koo Sabzi | Herb Quiche Muffins
Beata’s recipe for Persian Frittata Koo Koo Sabzi – BeatsEats

Sliders and meatballs

Bita’s recipe for Persian Kabab Slider Burgers
Beata’s app recipes: 7 Easy Cocktail Party Appetizers

Yogurt dips:

Bita’s recipe for Mast-o-khiar
Beata’s recipe Maast-o-Khiar

Additional resources:

Oven hug Persian Bites free e-cookbook

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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 one point. Then later, moving to California and marrying into an Iranian family and being more immersed in the community and the culture and having feelings of not being ‘Iranian’ enough. Re-creating Persian recipes and deep diving into Persian cuisine has helped Bita grow into more parts of herself.

Beata’s response: Yes, had some identity and confidence issues growing up around having a different outward appearance, also the hamburger vs kabab story. Ultimately realizing that being Persian doesn’t define a person - Iranian heritage and culture being just one part of many parts making up a good person. Finding balance is very key around all aspects of life and culture. Currently feeling in good terms with an inner confidence and proudness around Persian culture.

Recipe and resource links from this episode:

Bita’s blog: https://Ovenhug.com

Beata’s blog: https://BeatsEats.com

Reference to Farhang Foundation and panel discussion:

https://farhang.org
Farhang Connect: Iranian Cuisine & Cultural Identity | Farhang Connect | Programs

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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: Khoresh Fesenjoon | Persian Pomegranate Chicken
Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Salads and sides:

Bita’s recipe for Sabzi Khordan | Persian Herb Appetizer
Bita’s recipe for Mast o Khiar | Persian Cucumber Dip
Beata’s recipe for: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

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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: Sumac Roasted Vegetables
Khoresh Karafs:
- Bita’s recipe for: Khoresh Karafs | Persian Celery Stew
- Beata’s recipe for: Khoreshteh Karafs Celery and Herb Beef Stew
Loobia Polo
- Bita’s recipe for: Loobia Polo | Persian Green Bean Rice
- Beata’s recipe for: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
Persian Salads:
- Bita’s recipe for: Salad Shirazi | Persian Tomato and Cucumber Salad
- Bita’s recipe for: Mast o Khiar | Persian Yogurt and Cucumber dip
- Beata’s recipes for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
Adas Polo:
- Bita’s recipe for: Adas Polo | Persian Lentil and Date Rice
Ash Reshteh:
- Bita’s recipe for: Ash Reshteh | Persian Herb and Noodle Soup
- Beata’s recipe for: Ash Reshteh | Persian Noodle Soup
- Beata’s recipe for: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

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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 Sabzi:
- Bita’s recipe for Baked Koo Koo Sabzi
- Beata’s recipe for Koo Koo Sabzi
Fessenjoon:
- Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon
Persian Salads:
- Beata’s recipes for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Podcast production by Alvarez Audio

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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 deep dives into more of our favorite dishes including classics and modern versions with short cuts, tips and tricks to make lavish Persian meals in under an hour.

We hope to start bringing in some special guest speakers from the Persian food blogging community, cookbook authors, and Persian culinary community leaders.

We are always open to your feedback, suggestions, and communications through our dedicated email, hello@modernpersianfood.com

Another way we welcome your participation in our podcast is by submitting a Persian food-related question. We will add your question to the cue and feature it on a future episode in our segment we call: Ask the Beats!

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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/oils are added as marinades to retain tenderness.

Note: poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes).

Recipe links from this episode:

Ash Reshteh:
- Bita’s Ash Reshteh: Aash Reshteh | Persian Noodle Soup
- Beata’s recipe: Asheh Reshteh – Persian Noodle Soup
Ab goosht variation:
- Bita’s Vegan Instant Pot Moroccan Stew recipe
Soup eh Joe:
- Bita’s recipe: Instant Pot Persian Cream of Barley Soup | Soup eh Joe

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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 How to Parboil Rice
Bita’s Persian Tahdig

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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 there a substitute for rose water?”

B&B’s answer: There is no direct substitute for rose water. For desserts try vanilla extract almond extract, orange blossom water, or as an experiment, try ground culinary rose petals.

Recipe links from this episode:

Bita’s Persian Lentil and Date Layered Rice | Adas Polo
Bita’s Roasted Root Vegetables with Balsamic and Sumac
Beata’s Jeweled Cinnamon Rolls

Podcast Production by Alvarez Audio

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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 Persian Rice Flour Cookies | Naan Berenji
Beata’s Persian Tea Cookies with Aunt Pari Joon

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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 Persian Yellow Split Pea Stew | Khoresh Ghemeh

Khoresh Bademjoon

Beata’s recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan

Khoresh Karafs

Bita’s recipe: Persian Celery Stew | Khoresh Karafs
Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew

Khoresh Fessenjoon

Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

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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: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
- Bita’s recipe: Persian Chicken and Green Bean Rice
Tacheen:
- Beata’s recipe: Giti Joon's Famous Tacheen Recipe
- Bita’s recipe: Persian Baked Chicken and Rice Casserole; How to Parboil Rice
Salad:
- Bita’s recipe: Pomegranate Kale Salad with Honey Dijon Dressing
Vegetables
- Bita’s recipe: Sumac Fall Roasted Vegetables

Podcast production by Alvarez Audio

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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 slivers and chopped pistachio nuts
Gaz - white Persain taffy/nougat with pistachio nuts dusted in flour
Persian baklava and “Cake”-lava - specialty pastries often made with phyllo dough, nuts (walnuts and pistachios), honey and/or sugar syrup, butter, cinnamon, and cardamom

Ask the Beats! From Sabrina from Brooklyn: “Are there gluten free Persian desserts?” Answer: Yes! Most persian puddings and custards are gluten free including cakes and cookies made with almond flour

Recipe links from this episode:

Bita’s Baklava Cupcakes

Bita’s Flourless Almond Cake with Rose Frosting

Bita’s Dairy-free Rice Pudding

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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: Mast o’ Khiar | Persian Cucumber Yogurt Dip
- Bita’s recipe: Strawberry frozen yogurt treats
Quince Jam:
- Beata’s recipe: Persian Quince Jam – Morabah Beh
Tacheen:
- Beata’s recipe: Giti Joon's Famous Tacheen Recipe
- Bita’s recipe: Persian Baked Chicken and Rice Casserole; How to Parboil Rice

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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: Persian Soup (Asheh Reshteh) Vegetarian Persian Detox Noodle Soup
Kababs
- Beata’s recipe: Moroccan Kebabs with Basil, Tomato, and Cannelini Bean Salad
- Bita’s recipe: Persian Kabab Slider Burgers
- Bita’s recipe: Easy Greek Meatballs Recipe with grated onions
- Bita’s recipe: Borani Persian Eggplant Dip Recipe

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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
- Bita’s recipe: Adas Polo | Persian Lentil and Date Rice;
- Bita’s Youtube video for Persian Lentil and Rice | Adas Polo
Tacheen
- Bita’s recipe: Tahcheen | Baked Persian Chicken and Rice Casserole
- Beata’s recipe: Giti Joon's Famous Tacheen Recipe
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

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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
Koo Koo Sabzi
- Bita’s recipe: Koo Koo sabzi recipe
- Beata’s recipe: Persian Frittata Koo Koo Sabzi
Persian appetizers with mint:
- Bita’s recipe: Persian Yogurt and Cucumber Dip with Mint | Mast o Khiar
- Bita’s recipe: Eggplant Borani recipe
- Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
Khoresh Karafs
- Bita’s recipe: Persian Celery and Artichoke Stew (vegetarian version)
- Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew
Khoresh Ghemeh
- Bita’s recipe: Persian Yellow Split Pea 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

Podcast production by Alvarez Audio

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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 | Persian Herb Quiche Muffins
- Beata’s recipe: Persian Frittata Koo Koo Sabzi
Khoresht Ghemeh:
- Bita’s recipe: Khoresh Ghemeh | Persian Yellow Split Pea Stew
Khoresht Fessenjoon:
- Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon
Khoresht Bademjan:
- Beata’s recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan
Sabzi Khordan:
- Bita’s recipe: Persian Herbs Appetizer | Sabzi Khordan
Kababs:
- Bita’s recipe: Persian Kabab Slider Burgers
- Bita’s recipe: Kabab alternative recipe - Greek Meatballs
- Beata’s recipe: Moroccan Kebabs with Basil, Tomato, and Cannelini Bean Salad
Salad Shirazi and Mast o Khiar:
- Bita’s recipe: Salad shirazi | Persian Tomato and Cucumber Salad
- Bita’s recipe: Mast o Khiar | Persian Cucumber and Yogurt
- Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Additional resources from this episode:

Maykadeh Restaurant, San Francisco, CA

Shalizar Restaurant, Belmont, CA

Podcast production by Alvarez Audio

Modern Persian Food: Recent Episodes

Bita Arabian & Beata Nazem Kelley