Stocking a Persian Pantry - podcast episode cover

Stocking a Persian Pantry

Jan 13, 202117 minSeason 1Ep. 15
--:--
--:--
Download Metacast podcast app
Listen to this episode in Metacast mobile app
Don't just listen to podcasts. Learn from them with transcripts, summaries, and chapters for every episode. Skim, search, and bookmark insights. Learn more

Episode description

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, white beans, lentils, black eyed peas
  • Tomatoes - stewed tomatoes, tomato paste, tomato sauce, tomato soup or ketchup as shortcuts
  • Stocks - vegetable broth and chicken stock (homemade or ready made)
  • Herbs - parsley, cilantro, mint
  • Fats - vegetable oil, butter, ghee, olive oil
  • Plain yogurt
  • Eggs
  • Flours - rice flour, almond flour, wheat starch, corn starch
  • Sugar and honey

Equipment

  • Rice cookers
  • Nonstick pot with tight fitting lid
  • Colanders
  • Chopping device/food processor
  • Instant Pot/pressure cooker (optional)
  • Air fryer (optional)

Ask the Beats!

Fariba from LA asks:

"How does saffron affect flavor in Persian foods?"

It has a mildly sweet flavor which is lightly floral and a pleasing, delightful aroma. It also provides a yellowish orange tint to foods.

Recipe and resource links from this episode:

Podcast production by Alvarez Audio

For the best experience, listen in Metacast app for iOS or Android