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 th...
May 19, 2021•17 min•Season 1Ep. 33
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...
May 12, 2021•21 min•Season 1Ep. 32
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 gr...
May 05, 2021•23 min•Season 1Ep. 31
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...
Apr 28, 2021•18 min•Season 1Ep. 30
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. Fo...
Apr 21, 2021•16 min•Season 1Ep. 29
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 flo...
Apr 14, 2021•17 min•Season 1Ep. 28
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 ...
Apr 07, 2021•16 min•Season 1Ep. 27
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 ...
Mar 31, 2021•16 min•Season 1Ep. 26
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 b...
Mar 24, 2021•15 min•Season 1Ep. 25
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 d...
Mar 17, 2021•17 min•Season 1Ep. 24
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 ...
Mar 10, 2021•19 min•Season 1Ep. 23
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 y...
Mar 03, 2021•16 min•Season 1Ep. 22
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 w...
Feb 24, 2021•19 min•Season 1Ep. 21
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 coupl...
Feb 17, 2021•22 min•Season 1Ep. 20
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 fi...
Feb 10, 2021•15 min•Season 1Ep. 19
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 (no...
Feb 03, 2021•15 min•Season 1Ep. 18
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 depend...
Jan 27, 2021•17 min•Season 1Ep. 17
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 ingredient...
Jan 20, 2021•17 min•Season 1Ep. 16
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...
Jan 13, 2021•17 min•Season 1Ep. 15
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 cu...
Jan 06, 2021•16 min•Season 1Ep. 14
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 ...
Dec 30, 2020•15 min•Season 1Ep. 13
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: garba...
Dec 23, 2020•16 min•Season 1Ep. 12
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 saffro...
Dec 16, 2020•18 min•Season 1Ep. 11
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 m...
Dec 09, 2020•17 min•Season 1Ep. 10
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 leave...
Dec 02, 2020•15 min•Season 1Ep. 9
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 i...
Nov 25, 2020•20 min•Season 1Ep. 8
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 c...
Nov 18, 2020•20 min•Season 1Ep. 7
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 fr...
Nov 11, 2020•20 min•Season 1Ep. 6
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...
Nov 04, 2020•23 min•Season 1Ep. 5
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 gril...
Oct 28, 2020•20 min•Season 1Ep. 4
