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 nigh...
Dec 15, 2021•19 min•Season 1Ep. 63
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, cardam...
Dec 08, 2021•22 min•Season 1Ep. 62
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 ...
Dec 01, 2021•28 min•Season 1Ep. 61
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, b...
Nov 24, 2021•14 min•Season 1Ep. 60
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 Thanksgi...
Nov 17, 2021•17 min•Season 1Ep. 59
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 ri...
Nov 10, 2021•17 min•Season 1Ep. 58
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 P...
Nov 03, 2021•18 min•Season 1Ep. 57
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 st...
Oct 27, 2021•16 min•Season 1Ep. 56
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 lar...
Oct 20, 2021•16 min•Season 1Ep. 55
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 ...
Oct 13, 2021•15 min•Season 1Ep. 54
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 ...
Oct 06, 2021•16 min•Season 1Ep. 53
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 pr...
Sep 29, 2021•15 min•Season 1Ep. 52
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...
Sep 22, 2021•12 min•Season 1Ep. 51
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 t...
Sep 15, 2021•17 min•Season 1Ep. 50
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 ...
Sep 08, 2021•17 min•Season 1Ep. 49
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 qui...
Sep 01, 2021•12 min•Season 1Ep. 48
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...
Aug 25, 2021•17 min•Season 1Ep. 47
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 l...
Aug 18, 2021•18 min•Season 1Ep. 46
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 st...
Aug 11, 2021•14 min•Season 1Ep. 45
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...
Aug 04, 2021•15 min•Season 1Ep. 44
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 ...
Jul 28, 2021•8 min•Season 1Ep. 43
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 ...
Jul 21, 2021•6 min•Season 1Ep. 42
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 Stra...
Jul 14, 2021•7 min•Season 1Ep. 41
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 (l...
Jul 07, 2021•6 min•Season 1Ep. 40
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 To...
Jun 30, 2021•8 min•Season 1Ep. 39
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, blueber...
Jun 23, 2021•14 min•Season 1Ep. 38
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. Indiv...
Jun 16, 2021•17 min•Season 1Ep. 37
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 wa...
Jun 09, 2021•16 min•Season 1Ep. 36
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 ...
Jun 02, 2021•11 min•Season 1Ep. 35
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...
May 26, 2021•16 min•Season 1Ep. 34
