Persian Appetizers

Modern Persian Food

Feb 03, 2021•15 min•Season 1Ep. 18

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Episode description

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: