Modern Persian Food

Welcome to the third episode of the Modern Persian Food podcast! Co-hosts Bita and Beata have a thorough conversation all around rice.  The duo touches on rice history, types of rice, cooking it, personal favorites, and of course tahdig! (note: Tahdig can also be spelled Tadig, or tadeeg) Use long-grain, white basmati rice to make Persian Rice Cooking/Preparing rice Plain white rice | Chelo - often served with kababs Layering parboiled rice with other ingredients for Persian Mixed Rice Dishes |

Welcome to the second episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide some insight into one of the foundations of Persian cuisine - aromatic spices!   Turmeric and Saffron are the most common spices associated with Persian cuisine What they are, forms and versions, how to use them, and what foods they enhance The best way to store spices  How spices are sold in Iran and Turkey What's included in an advieh spice mix  Dry edible rose petals | Gohleh Mohamadi Cardamom

Welcome to the first episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide an introduction to Persian Food, what it is, and what their family favorites are. They discuss their backgrounds and give tips on what to order in a Persian restaurant.    Don't be intimated to incorporate Persian Food into your regular rotation Persian food is delicious, comforting, interesting, healthy, and uses accessible ingredients Bita and Beata’s background Growing up and growing into an