Modern Persian Food

Join Bita and Beata in today’s culinary conversation about connecting to our culture with special guest Cynthia Banafsheh Samanian.  Cynthia is an expert in experiential marketing, teaches cooking cl…

What are you going to do with all your Thanksgiving leftovers?  Looking for inspiration?  Seek no further - the Beats have 3 great ideas for fast and easy Persian recipes utilizing Thanksgiving feast…

In Episode #59, co-hosts Beata and Bita share ideas and inspiration to bring Persian flavors to the Thanksgiving table.  The duo covers some of their favorite side dishes and desserts to enjoy along …

In Episode #58, co-hosts Bita and Beata talk about one of their all time favorite Persian dishes, Lubia Polo! Also spelled Loobia Polo. They uncover what it is, how to make it (both traditional metho…

In Episode #57, co-hosts Beata and Bita breakdown the iconic Persian dish called Zereshk Polo (Barberry rice), and walk through how to make it. They reference other recipes made with barberries, and …

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 …

In Episode #55, co-hosts Beata and Bita explore the world of nuts in reference to Persian culture and cuisine.  There are many varieties of nuts and seeds seen in Persian appetizers, baked goods, and…

In Episode #54, co-hosts Bita and Beata talk about squash, called “kadoo/kadu” in Farsi and its uses in Persian food and beyond.

Kadoo/kadu is the word in Farsi for squash. The most prevalent type …

In Episode #53, co-hosts Beata and Bita talk about many facets of how pomegranates are an important part of Persian culture from unique dishes to literature and art.  Tartly sweet and delicious, pome…

In Episode #52, co-hosts Beata and Bita explore the sour and acidic elements that elevate and balance Persian dishes.

List of sour and/or acidic ingredients in Persian cuisine include:

• Dried lime …

In Episode #51, co-hosts Beata and Bita share about an old Persian (and Zorastrian) holiday they did not grow up celebrating personally but are excited and interested in sharing about and starting to…

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 fav…

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 whi…

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…

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 anima…

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, bac…

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”.

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In Episode #44, co-hosts Bita and Beata resume full length episodes and cover nutritious lentils in Persian food.  The word in Farsi for lentils is “adas”.  

What are lentils?  In the bean/legume c…

In Episode #43, the last in a series of bite-sized, micro summer episodes, co-hosts Beata and Bita explain the concept of a Persian “sofreh”, or place setting, and the different types and occasions o…

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?

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