Modern Persian Food

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 su…

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 t…

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…

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. …

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…

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
• • B…

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

…

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
…

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…

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 …

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…

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”).  …

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 f…

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…

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 omelet…

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 2…

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 e…

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 pl…

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 tradition…

In Episode #22, co-hosts Bita and Beata give an overview of the Persian New year including when it is, the symbolism around this important holiday, and some of the rituals around preparing for the cu…