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PODCAST

Modern Persian Food

Bita Arabian & Beata Nazem Kelley

Podcast co-hosts and food bloggers Bita Arabian and Beata Nazem Kelley share the rich flavors and fresh ingredients of Persian Cooking and how to incorporate them into today"s modern lifestyles. The duo introduces the flavors, tastes, and techniques they use, and also their cultural stories and perspective growing up in the US in Persian families.

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All Episodes

05:46

Sabzi Khordan

Modern Persian Food ·

2021/07/21

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

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06:36

Tokhmeh

Modern Persian Food ·

2021/07/14

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

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05:34

Damkoni

Modern Persian Food ·

2021/07/07

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

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07:58

Esfand

Modern Persian Food ·

2021/06/30

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

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13:39

Lavashak

Modern Persian Food ·

2021/06/23

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,

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16:57

Summer Persian Party Foods

Modern Persian Food ·

2021/06/16

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.

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15:50

Persian Drinks | Nooshidani

Modern Persian Food ·

2021/06/09

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

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11:21

Sekanjabin Persian Syrup

Modern Persian Food ·

2021/06/02

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,

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16:18

Bastani | Persian Ice Cream

Modern Persian Food ·

2021/05/26

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

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16:52

Persian Cucumbers

Modern Persian Food ·

2021/05/19

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

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21:17

Maz Jobrani on Persian Food

Modern Persian Food ·

2021/05/12

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

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22:35

Cultural Spotlight: Caspian Sea Regional Foods with...

Modern Persian Food ·

2021/05/05

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

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18:15

Tahchin

Modern Persian Food ·

2021/04/28

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

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15:37

Cultural Spotlight - Ramadan Foods

Modern Persian Food ·

2021/04/21

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

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16:39

Eggs in Persian Cuisine

Modern Persian Food ·

2021/04/14

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

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15:49

Persian Breakfast

Modern Persian Food ·

2021/04/07

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

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16:25

Flowers | Gol

Modern Persian Food ·

2021/03/31

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

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15:03

Fava Beans

Modern Persian Food ·

2021/03/24

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:

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17:04

Norooz Part 3: Persian New Year Sizdah Bedar

Modern Persian Food ·

2021/03/17

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

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18:35

Norooz Part 2, Persian New Year Haft-Seen and Food

Modern Persian Food ·

2021/03/10

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

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