Modern Persian Food
Bita Arabian & Beata Nazem Kelley
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Top 10 Modern Persian Food Episodes
Goodpods has curated a list of the 10 best Modern Persian Food episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Modern Persian Food for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Modern Persian Food episode by adding your comments to the episode page.
Cultural Spotlight Iranian Jewish Food with Tannaz Sassooni
Modern Persian Food
08/25/21 • 17 min
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 dumplings.
Another example of a one pot Jewish Iranian recipe is “Ghondi/Gondi Kashi” - rice dish cooked with ground meat, herbs, beets, and fava beans - takes on a pinkish hue in some areas and sometimes forms a beautiful tahdig!
Rosh Hashanah traditions - as contrasting to simple apples and honey, in the Iranian Jewish custom, a whole seder is served for Rosh Hashana
- Beef tongue
- Black eyed peas
- Squash, fried zucchini or pumpkin
- Dates
- Apples and honey
Two main holidays, Rosh Hashanah and Yom Kippur
- Custom of the start of the fast/ the eve of the fast include eating a Quince, Pomegranate Stew | Khoresht eh Beh, super sweet and sour
- Custom of breaking the fast - break the fast with the following 3 things:
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- Chai | hot tea
- Soft boiled egg
- Grated apple with rose water and sugar served over ice | Faloodeh Seeb - gives a boost of energy and an uplifting aroma. Bita’s daughters refer to it as “apple Randy”.
A tip, also known as “Beats Cheats” - Tannaz’s favorite thing:
- Sharbat eh Golab which is simply water, sugar, & rose water over ice
Ask the Beats!
Tannaz asks the Beats - what are some regional specialties in the areas your families are from Bita and Beata?
- Bita’s folks and extended family come from Tabriz and the Azerbaijan region of Iran.
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- Ab-ghosht and Dizi
- Kofteh Tabrizi
- Dolmeh
- Beata’s family is from Kermanshah
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- Roghan eh Kermanshahee - a rich, delicious animal butter from the region
- Khormah Maloos - fried eggs with caramelized dates
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Beata’s Khormah Maloos Recipe: Khormah Maloos | Persian Dates and Eggs
Special guest: Tannaz Sassooni
- Instagram: tannaz (@tannazsassooni) • Instagram photos and videos
- Cooking class with The Nosher: The Nosher Presents Our High Holiday Cooking Classes 2021 | The Nosher
Podcast production by Alvarez Audio
Figs
Modern Persian Food
09/01/21 • 11 min
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
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- 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 quick snack and an energy boost
Cooked figs - Jams
- Process for cooking fig jam
-
- Prick the figs with toothpick
- Cover with sugar
- Cook down
- Add Persian spices and essence (cardamom and rose water)
- Methods of enjoying Persian fig jam
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- Breakfast with bread and tea
- On a cheese board as a sweet spread
Ask the Beats!
Katie in San Francisco asks, “What is your go-to meal when you have a last minute guest?”
- Bita often grills something, steams rice, and prepares a fresh salad. A bowl of yogurt or a yogurt dip completes the meal
- Beata likes to make Persian rice with lentils, Adas Polo or a dish with eggs
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Beata’s recipe for Persian Fig Jam – Morabah Anjeer
Beata’s recipe for Khormah Maloos | Persian Dates and Eggs
Beata’s recipe for: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
Bita’s recipe for Mediterranean Mezze Board (cheese platter)
Bita’s recipe for Ajeel | Persian Trail Mix
Bita’s recipe for Fig Oatmeal Cookies
Bita’s recipe for Lentil and Date Rice | Adas Polo
Bita’s recipe for Persian Cucumber Yogurt Dip | Mast o Khiar
Podcast production by Alvarez Audio
Persian Breads
Modern Persian Food
09/08/21 • 16 min
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 are three or four varieties that are most common and familiar to Bita and Beata - lavash, barbari, sangak, and sheer mal. Although all are flatbreads (typically quite long), each has unique ingredients, properties, and methods of preparation.
Lavash
- On the thinner side
- The type of Persian bread traditionally used to make bread tahdig (the bottom of the rice pot, crispy crunchy delicacy)
- Great for tucking herbs, nuts and cheese into for a perfect bite (in Farsi such a bite is called a “loghmeh”)
- Good for an herb platter Sabzi Khordan
- Nice to dip into yogurt dips like mast o khiar and mast o mooseer
Barbari
- Thicker and fluffier
- Often coated with sesame seeds (light and/or dark seeds)
- Enjoy with butter, jam and tea for breakfast; or with fresh herbs, cheese, and nuts for breakfast, appetizer, or snacking
Sangak
- Traditional bread, cooked on little pebbles (sang in Farsi means stone)
- Crispy on the outside, chewy and soft on the inside
- Delicious, unique flavor
Sheer Mal
- Sweeter, milk based bread made with Persian essences of rose water, cardamom, and saffron
- Almost like a pastry, lovely with breakfast
Substitutions for Persian bread:
- Flour or whole wheat tortillas
- Reference to Tahdig art and instagramer Vartamelon VartaMelon – Not your ameh's kitchen
- Pita bread
Sweets and cookies that in Farsi contain the word Noon or nan (standing for flour based things)
- Noon o Gandi
- Noon Khormayee
- Noon Khameyee
- Naan Berenji
Ask the Beats!
Sam from San Francisco asks how one can make a lighter version of koo koo sabzi?
Koo koo sabzi is traditionally deep fried in a lot of oil and contains several eggs.
- Bake vs fry
- Reduce the number of eggs or use egg whites
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Mast/Maast o Khiar recipe:
Bita’s recipe for Persian Cucumber Yogurt Dip | Mast o Khiar
Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
Tahdig:
Bita’s post on Persian Tahdig | Crispy Bottom of the Rice Pot
Beata’s post on Katte Persian Rice with Tahdig
Koo Koo Sabzi:
Bita’s recipe for Kookoo Sabzi | Quiche Muffins
Beata’s recipe for Persian Frittata Koo Koo Sabzi
Bita’s recipe for Naan Berenji Persian Rice Flour Cookies Recipe
Podcast production by Alvarez Audio
A Walkthrough of Ghormeh Sabzi with Jian Ghomeshi
Modern Persian Food
09/13/23 • 34 min
Welcome to a memorable conversation with the dynamic Jian Ghomeshi, a Roqe Media podcast host with a deep love for food, particularly Persian cuisine. His journey, from being intimidated by Persian cooking to mastering the art of creating the iconic dish, Ghormeh Sabzi, is not just inspiring but also filled with interesting culinary nuggets. In this chat, we touch upon the formidable influence of Iranian mothers in the kitchen, the importance of supporting the people of Iran, and Jian's unique approach to learning Persian cooking by emulating his mother and remembering her tips and advice.
As we navigate the intricacies of Ghormeh Sabzi, Jian opens up about the cultural and culinary significance of herbs in Persian cuisine. His tips on the herb preparation process, the nuances of adding the right spices, and the game-changing role of fenugreek in the stew pave the way for a rich understanding of this iconic dish. This episode is your ticket to unravel the secrets behind the unique flavor profile of Persian cuisine, whether you're a novice or a seasoned cook.
Last but not least, we delve into a detailed discussion on the ingredients that bring Ghormeh Sabzi to life. From uncovering the best beans to use to the need for a large cooking pan, Jian leaves no stone unturned. Our chat also highlights his experimentation with chicken in the recipe during his vegetarian phase. So, get ready for an enlightening culinary journey through the vibrant world of Persian food with Jian Ghomeshi, one that promises to up your Ghormeh Sabzi game.
All Modern Persian Food podcast episodes can be found at: Episodes
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Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
Podcast production by Alvarez Audio
Quince | Beh
Modern Persian Food
10/27/21 • 15 min
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 steam in, helps with color transformation
- Chop into slices
- Add sugar and optional cardamom and cook down
Beh in Persian cuisine
- Khoresh beh | quince stew - sweet and sour made with quince, tart plum, tomato sauce, cinnamon or saffron, sometimes meat
- Jam
- Quince seeds (beh dooneh in Farsi) - make a tonic to aid with a cough, home remedy
- Sharbat - a syrupy drink or soda
Ask the Beats
- Bita asks Beata, name the last two Persian dishes you cooked or partially cooked and how did it go?
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- Beata recently made kookoo and mast-o-khiar and it went well - likes to snack on mast-o-khiar as a dip for potato chips!
- Bita made khoresh ghemeh and it was fine but not as good as Maman’s! Also fesenjoon meatballs using pre-made pre-cooked meatballs and a homemade easy fesenjoon sauce.
Contact us at [email protected] or Instagram
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Recipes:
Persian Quince Jam – Morabah Beh
Walnut and Pomegranate Stew – Khoreshteh Fessenjoon
Podcast production by Alvarez Audio
The Golden Episode
Modern Persian Food
09/15/21 • 16 min
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 the culture of Persian food and making it accessible to all in today’s modern lifestyles
Content - types of episodes
- Broader topics - examples include:
- More narrow, single ingredient topics - examples include:
- Special guests
- Cultural spotlights - example: 3 part series on Norooz
- Summer micro episodes - short and digestible
Top 3 episodes/most listened
Episodes include:
- Ask The Beats segment
- Beats Cheats
- Opportunity to participate or give us feedback - as a special guests, by submitting a question for us to answer, giving positive and/or constructive feedback
Co-hosts favorite episodes
- Bita’s favorites are Persian Spices and Special Guests The Caspian Chef
- Beata’s favorites are the Torshi episode fueled by conversations from Farhang Foundation and Gol Special Guests MJ
Halva reference in Episode 29: Cultural Spotlight – Ramadan Foods
Contact us at [email protected] or Instagram
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian ...
Persian Meal Planning
Modern Persian Food
08/18/21 • 18 min
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 less.
Planning tools
- A weekly meal planner or calendar
- Daily notes
- Grocery list
Batch cooking - cooking a larger portion of a food category with the intent to use it in multiples ways and meals, spanning across a few days and up to a week
- Batch cooking meats
- Roasting vegetables
- Cleaning and trimming fresh herbs
Batch cooking around a well-balanced meal
- Lean proteins
- Ancient grains (in Persian cuisine it’s mainly rice!)
- Fruits and vegetables
Batch cooking with Persian recipes in mind
- Boiling eggs for Persian potato salad | Salad Olivier
- Cooking chicken
- Chopping vegetables
- Making koo koo
- Cooking eggplant
- Persian stews and khoresh
- Soups such as lentil soup, ab ghosht, ash reshteh
Ask the Beats!
The Beats ask each other, what is your biggest challenge around cooking Persian food on a busy week night?
- Finding the time
- Having all of the components of the meal ready at the same time and serving them still warm
- Chopping vegetables
Beats Cheats!
What are some additional shortcuts for putting together a Persian meal on a busy night?
- Using canned beans
- Buying pre-cooked beets
- Ordering Persian food take out for part of the meal, for example order kabab and make the rice
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/
Co-host Beata Nazem Kelley blog: https://beatseats.com
Co-host Bita Arabian blog: https://ovenhug.com
Link to episode with “Ask the Beats” about meal planning. Episode 33: Persian Cucumbers
Link to Episode 30: Tahchin
Persian Meal Planning Tips blog post
How to Make Boiled Eggs in an Instant Pot
Video for Roasting Whole Eggplant
Bita’s recipe for Koo Koo Sabzi
Beata’s recipe for Persian Frittata Koo Koo Sabzi
Bita’s recipe for Salad Olivier
Bita’s recipe for Tah Cheen
Bita’s recipe for Tahchin Bites
Beata’s recipe for Persian Jeweled Tahchin
Podcast Production by Alvarez Audio
Discover the Tantalizing Taste of Balal: Persian Grilled Corn
Modern Persian Food
06/14/23 • 21 min
Get ready to tantalize your taste buds as we bring you the exquisite flavors of Persian grilled corn, also known as Balal. Discover how the saltwater dipping creates a delightful mild salty taste, while the smoky flavor comes from the beautiful charring on the corn. We're excited to share our memories of enjoying it both in Iran and the US and guide you through our very own recipe for this mouthwatering dish. Learn how to make the perfect saltwater bath and master the grilling techniques to achieve that authentic taste that your summer barbecue has been missing!
In this week’s Ask the Beats we explore our favorite go-to Persian dishes for our families, from a comforting yellow split pea stew Gheymeh to Beata’s easy Halim, made with rotisserie chicken and oats. Don't forget to send us your questions to be featured on a future episode!
Take our listener survey! It’s quick and a great opportunity for you to let us know how we’re doing and what you’d like to hear in the future. Here is the link: LISTENER SURVEY!
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
Podcast production by Alvarez Audio
Eggplant
Modern Persian Food
08/11/21 • 14 min
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 stew) Khoresh Bademjoon/Bademjan (has beef or lamb traditionally and the tart unripe grapes called “ghoreh” in Farsi) and Ghemeh Bademjoon/Bademjan (with small cuts of meat); both served over rice
- Koo koo bademjoon/bademjan
Strategies for cooking eggplant for Persian dishes
- Oven baking or broiling - in pieces or whole (whole baking works well with smaller varieties of eggplant such as the Japanese eggplant)
- Sliced and sauteed
- Importance of cooking all the way through - eggplant texture should be very wrinkly and the eggplant should fall or drop which shows its been cooked through
Ask the Beats!
Alexandra from Menlo Park asks the Beats, “How did the two of you meet?”
The Beats love this question as they are very grateful to have made a connection and found partnership originally through Instagram. The Beats share the same name spelled differently (Beata vs Bita). They quickly discovered many shared passion, they were both foodies, interested in preserving Persian culture through food and realistic, modern strategies for incorporating it into everyday busy lifestyles - the Beats started the podcast at the start of the pandemic.
The Beats grew up in different backgrounds and with different exposures and experiences with Persian food and are currently at different life stages with children at very different ages and stages. This difference brings insight and unique perspectives to the topics of preparing Persian food.
Resources and recipes from this episode:
Bita’s recipe for: Kashk Bademjan | Persian Eggplant Dip
Beata’s recipe for: Persian Vegetarian Eggplant Stew | Khoreshteh Bademjan
Bita’s video Roasting Whole Eggplant
Modern Persian Food podcast Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/
Co-host Beata Nazem Kelley blog: https://beatseats.com
Co-host Bita Arabian blog: https://ovenhug.com
Podcast production by Alvarez Audio
Saffron with Special Guest Mersedeh Prewer
Modern Persian Food
04/26/23 • 20 min
Saffron is one of the most expensive spices in the world, but it's also one of the most versatile and flavorful. In this episode, we'll talk to Mersedeh Prewer from Saffron and Herbs about the history, cultivation, and uses of saffron. We'll also share some of our favorite recipes that feature this delicious spice.
What is saffron? Saffron is a spice that comes from the Crocus sativus flower. The stigmas (the female reproductive parts) of the flower are collected and dried, and then used as a spice. Saffron has a strong, earthy flavor and a bright yellow color. It's often used to add flavor and color to rice dishes, paella, and other Mediterranean dishes.
Why is saffron so expensive? There are a few reasons why saffron is so expensive. First, it's a very labor-intensive crop. It takes about 75,000 saffron crocus flowers to produce just one pound of saffron. Second, saffron is very delicate and can easily be damaged. Third, saffron is only grown in a few specific regions of the world, such as Iran, Spain, and Morocco.
What flavor and effect does saffron give to cooking? Saffron has a strong, earthy flavor and a bright yellow color. It's often used to add flavor and color to rice dishes, paella, and other Mediterranean dishes. Saffron can also be used to make tea, desserts, and other foods.
Forms of saffron for cooking: Saffron is available in a few different forms, including threads, powder, and liquid. Threads are the most traditional form of saffron, and they have the strongest flavor. Powdered saffron is more convenient to use, but it doesn't have as strong of a flavor. Liquid saffron is made by dissolving saffron threads in water or oil.
This episode has been sponsored by Zaffrus Saffron - The True Taste of Saffron
Find them at Zaffrus.com or Amazon.
Mercedes site: Saffron and Herbs
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
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FAQ
How many episodes does Modern Persian Food have?
Modern Persian Food currently has 175 episodes available.
What topics does Modern Persian Food cover?
The podcast is about Culture, Nutrition, Society & Culture, Society, Culinary, Persian, Podcast, Podcasts, Health, Arts and Food.
What is the most popular episode on Modern Persian Food?
The episode title 'Persian Trucker Food with Standup Dan' is the most popular.
What is the average episode length on Modern Persian Food?
The average episode length on Modern Persian Food is 20 minutes.
How often are episodes of Modern Persian Food released?
Episodes of Modern Persian Food are typically released every 7 days.
When was the first episode of Modern Persian Food?
The first episode of Modern Persian Food was released on Oct 7, 2020.
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