Modern Persian Food

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...

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 an...

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...

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 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...

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,...

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...

  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 Persi...

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...

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, Persi...

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 "S...

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...

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...

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 variet...

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...

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. P...

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)...

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 B...

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'...

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 celebratio...

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 instruc...

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...

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 almo...

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'...

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...