Modern Persian Food

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 g...

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 desi...

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...

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...

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...

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 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...

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...

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...

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...

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 f...

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...

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 kad...

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 pi...

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 s...

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...

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...

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...

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 mi...

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 Abgoosh...

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 m...

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 reg...

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 oni...

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...

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 co...