Modern Persian Food podcast

Persian Cocktails

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In this episode we are gifting you with 5, fun Persian-inspired cocktails!

  • Pomegranate fizz
  • Sekanjabin mojito
  • Watermelon slushie
  • Gohl Getter
  • Cardamom Hot Toddy

 

With our unique ideas you’ll have festive cocktails twists to ring in the new year.

Disclaimer: all of these drinks can easily be made without any alcohol as mocktails.  If you choose to drink, be sure to drink responsibly and have a designated driver.

 

Pomegranate Fizz - a fun, pinkish, fizzy drink - make with pomegranate juice, club soda or ginger ale, and pomegranate arils as garnish.  Optional to spike it with gin.

 

Sekanjabin mojito - sekanjabin syrup (cooked down sugar/honey, vinegar, and mint), mixed with muddled fresh mint and grated cucumber.  Optional to spike it with rum. See Sekanjabin micro episode for more info on how to make the syrup.

 

Watermelon Slushie - blended frozen innards of fresh  watermelon, and sugar, garnished with a small wedge of watermelon.  Optional to spike it with vodka. Can use the watermelon from Yalda winter festival, learn more in the Yalda episode.

 

Gohl Getter - a play on words, as in “goal getter” - go get your new year’s resolution goals!  Made by mixing rose petal jam with Brut rosé, lime juice, garnished with rose petals and/or rose buds.  To make this drink non-alcoholic, use a Martinelli’s sparkling apple cider in the place of the rosé. We talk more about flowers in the Gol episode.

 

Cardamom Hot Toddy - Tea bag with Persian black tea flavored with cardamom, honey, lemon, hot water.  Optional to spike it with whisky or bourbon 

 

Ask the Beats - 

In their last Ask the Beats segment of 2021, the Beats as each other, do you have any goals/intentions for the new year?

  • To double the number of Modern Persian food listeners!  To help us reach our goal, please ask one person you know who you think would love hearing this episode to listen!
  • Drink more water and stay hydrated!
  • Spread love and positivity around the world

 

Other episodes referenced:

Episode 35: Sekanjabin Persian Syrup

Episode 63: Yalda

Episode 26: Flowers | Gol

 

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

 

Podcast production by Alvarez Audio

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    Smoky Persian Flavors

    15:26

    Have you heard of smoked rice?  Smoked basmati rice is just one of the smoky flavors the Beats explore in ingredients, dishes, and beyond.  There are so many delicious and unique smoky flavors in Persian cuisine, the most notable one being smoked fish.   Fish Purchase smoked from a store or a restaurant Smoke it yourself Open invitation to join us as a special guest on the podcast!   Smoked rice Available in middle eastern or Persian markets or online   Char-grilling on the grill, in the oven under the broiler, straight on the burner, or on an indoor grill pan Kababs Tomatoes and onions Corn | Balal Eggplant   Modern ingredients Smoky salt Smoky butter   Ask the Beats Rebecca from Canada asks, “Beats, where are you from?”   Bita’s response - born in Iran, grew up in Michigan, college in Wisconsin, born into a Persian family and married into a Persian family. Live in the SF bay area, 2 young adult daughters and 4 pets, also a part time residence in Orange County.  Founder and manager of Ovenhug.com   Beata’s response - born and raised in SF/Marin, lived in NY city for 4 years where she started beatseats.com, Now lives back in SF, has 2 young children.   Link to: San Francisco Salt Company   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   Bita’s recipe for Balal | Persian Street Corn Bita’s recipe for Kaskh Bademjan | Persian Eggplant Dip   Podcast production by Alvarez Audio
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    Pistachios | Pesteh

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    Are you ready to get nutty?! In this single ingredient episode, co-hosts Bita and Beata get excited about “pesteh” which is Farsi for pistachios, specifically how to add vibrance, texture and color to everyday dishes and beyond.     Before the Beats dive into ways to incorporate this rich, decadent nut into Persian recipes and beyond, let’s explore a few questions.   Why are Persian pistachios special?  Roasted and seasoned - marinated in citrus, salt, and saffron  How do Persians eat them?  Plain, served in a big bowl or with ajeel, garnished on foods/rice dishes and desserts    Garnish on savory dishes  Tahchin Jeweled rice | Shirin polo Adas polo Reshteh polo Salads Roasted veggies   Garnish on desserts  Persian ice cream, akbar mashti Persian milk pudding, shir berenj Ice in Heaven, yakh dar behesht Baklava Halva Sholeh Zard   Roasting pistachios Marinate in citrus (optional) Add saffron and or spices Be careful not to burn!   Ask the Beats! What are the top 3 things you pick up from the Persian market?   Bita’s response: Jam (cherry, rose, and quince), Dough, and Ready made food such as kebabs and khoresh   Beata’s response: Sour Cherry (Albaloo) Jam, barbari bread, and dried omani lemons (limoo omani)   Episodes referenced: Episode 34: Bastani | Persian Ice Cream Episode 55:  Persian Nuts   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:   Beata’s: Persian Jeweled Tahchin Beata’s: Pomegranate Glazed Chicken Wings Bita’s:  Tah-cheen Baked Chicken and Rice Casserole Bita’s:  Persian Crispy Rice Cups | Tahchin Bites Bita’s:  Persian Jeweled Rice | Shirin Polo Bita’s:  Milky Persian Rice Pudding | Shir Berenj Bita’s:  Ajeel | Persian Trail Mix Bita’s:  Persian Nice Cream | Bastani Podcast production by Alvarez Audio
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    Persian Food with Stand Up Dan

    25:14

    The Beats have so much fun geeking out about Persian food with Dan Ahdoot, a comic actor/writer, and most recently, very first Persian with his own show on Primetime TV!  Dan will be the host of a new show that follows “Chopped” on the Food Network (first show airing on Dec. 28th) called “Raid the Fridge”.  Help us support Dan in what is sure to be a hit show - with Dan’s wit and energy, this is going to be a cooking show like no other.   What Dan, doesn’t like to eat in terms of Persian food: Quince!  He doesn’t like the way it sounds in Farsi, “beh”... and he is not a fan of too much sweet mixed into his savory meals, specifically as in Khoresh eh Beh, Persian stew made with quince fruit “Garagharoot”!  The most sour lavashak you can get, made from cooked down kashk.  In Dan’s terms, it’s sour in a weird, bovine way, resembling bile (!)   Side note:  Dan is a huge fan of most Persian foods - an under-represented food cuisine with delicious flavors and a rich history, coming not from poverty but from royalty.   What Dan, does like, and in fact, loves eating in terms of Persian food: Essentially anything that consists of mashed up beans and meat (Dan has a type!), what he refers to as Persian truck driver food.  Dan loves the expression “meechaspeh” which is used to describe rib sticking comfort foods and literally is translated from Farsi as meaning “sticking”. Dizi/ Deezi - Ab Ghousht Loves the paste made when the beans and meat are mashed together along with some sangak bread into a type of delicious, comforting paste Kaleh Paacheh - organ soup A super viscous soup made from cooked down head and hooves - in Iran most often prepared with lamb.  In the U.S., often made using beef.  Cooked with standard Persian base of friend onions and turmeric.  Traditionally also has Seville oranges (sour oranges).   Dan prefers it cooked fresh by his mom vs from a restaurant Aasheh Sholeh Ghalamkhar…to Dan, the most comforting of all Persian soups The ‘ugly step-sister’ of the more popular, iconic Persian soup or aash, Aash Reshteh Made with meat, beans, and herbs   Tie in to Dan’s new show on Food Networks, Raid the Fridge (first show Dec. 28th) What is the show - Four chefs and four mystery refrigerators.  Chefs will choose a fridge and create a meal, for example an omelet, using only the ingredients that are in their chosen fridge.  The winner is awarded $10k bucks! Use the ingredients you have to create Persian flavors and dishes Normalize Persian ingredients by incorporating them into other dishes - example, Dan loves to sprinkle ground limoo amani (Persian dried limes) on just about everything, especially on his ramen noodles!   References: Joon Rice Truck - mini tahchin in Queens Night Market Tahdig Tacos Vartamelon Reference to Chef Beeta Mohajari of Orange County Beetz Eats   Find more about Dan at https://www.standupdan.com and Dan Ahdoot (@standupdan)   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 Podcast production by Alvarez Audio
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    Persian Cocktails

    11:47

    In this episode we are gifting you with 5, fun Persian-inspired cocktails! Pomegranate fizz Sekanjabin mojito Watermelon slushie Gohl Getter Cardamom Hot Toddy   With our unique ideas you’ll have festive cocktails twists to ring in the new year. Disclaimer: all of these drinks can easily be made without any alcohol as mocktails.  If you choose to drink, be sure to drink responsibly and have a designated driver.   Pomegranate Fizz - a fun, pinkish, fizzy drink - make with pomegranate juice, club soda or ginger ale, and pomegranate arils as garnish.  Optional to spike it with gin.   Sekanjabin mojito - sekanjabin syrup (cooked down sugar/honey, vinegar, and mint), mixed with muddled fresh mint and grated cucumber.  Optional to spike it with rum. See Sekanjabin micro episode for more info on how to make the syrup.   Watermelon Slushie - blended frozen innards of fresh  watermelon, and sugar, garnished with a small wedge of watermelon.  Optional to spike it with vodka. Can use the watermelon from Yalda winter festival, learn more in the Yalda episode.   Gohl Getter - a play on words, as in “goal getter” - go get your new year’s resolution goals!  Made by mixing rose petal jam with Brut rosé, lime juice, garnished with rose petals and/or rose buds.  To make this drink non-alcoholic, use a Martinelli’s sparkling apple cider in the place of the rosé. We talk more about flowers in the Gol episode.   Cardamom Hot Toddy - Tea bag with Persian black tea flavored with cardamom, honey, lemon, hot water.  Optional to spike it with whisky or bourbon    Ask the Beats -  In their last Ask the Beats segment of 2021, the Beats as each other, do you have any goals/intentions for the new year? To double the number of Modern Persian food listeners!  To help us reach our goal, please ask one person you know who you think would love hearing this episode to listen! Drink more water and stay hydrated! Spread love and positivity around the world   Other episodes referenced: Episode 35: Sekanjabin Persian Syrup Episode 63: Yalda Episode 26: Flowers | Gol   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   Podcast production by Alvarez Audio
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    Aash Reshteh

    17:10

    Do you want to make warm, delicious, comforting, nutritious iconic Persian soup,  Aash Reshteh, also known as Persian Noodle and Bean and Herb Soup?!   Join the Beats as they walk through their recipes including short-cuts and techniques, and a fun modern take on blending American and Persian cultures - making and eating it for the Western calendar new year on January 1st of the Gregorian calendar (vs the traditional time aash reshteh is enjoyed, the Persian New Year Norouz/Norooz which falls on the first day of spring in March).   Ingredients: Noodles: Persian Reshteh, reshteh is Farsi for the special noodles that go in this soup - reshteh noodles are long, a bit flat, and slightly saltier and starchier than Italian pastas  Can be found in Persian or Middle Eastern markets or ordered online Italian linguine, fettuccine, or spaghetti can be substituted for reshteh noodles Herbs  Fresh - parsley, cilantro, dill, mint Dried - Mint, dill  Used both in the soup as one of the primary ingredients as well as part of the topping (fried onions with dried mint, garlic and turmeric) Vegetables Onions Spring onions Leeks Spinach (optional) Spices Turmeric is the main flavor note Cinnamon (in Beata’s recipe version)   Kashk  Fermented dairy product Texture is thicker than yogurt;  flavor is salty and a little umami Used drizzled on top as part of the garnish and/or mixed into the soup Beans Use cooked dry beans, frozen beans/peas, or canned beans Lentils  Chickpea /garbanzo  Red beans or kidney  White or cannellini beans  Blackeyed peas Clever blending of cultural traditions - use black eyed peas, a southern new year’s tradition, in this soup to serve on American new year, Jan. 1st   Garnish or topping for the soup Kashk Fried onion, fried mint Modern options:  yogurt, vinegar, lemon juice   Episode 12, 3 Persian Soups Episode  Norooz Part 3:  Persian New Year Siz Dah Behdar   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   Bita’s recipe for Aash Reshteh | Persian Noodle Soup   Beata’s short-cup recipe: Ash Reshteh | Persian Noodle Soup Beata’s traditional recipe: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post   Podcast production by Alvarez Audio
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    Yalda

    18:48

    In this heartfelt episode, co-hosts Bita and Bita share 3 ways to celebrate the Persian Winter Festival this year, Shabe Yalda, including 1. How to set it up (the sofreh or special table setting), 2. What to do (traditions and our modern takes), and of course, 3. what to eat (traditionally and what they plan to eat)!   Before jumping into the 3 ways to celebrate ShabeYalda, what exactly is it and when is it celebrated? What is Yalda?: A winter solstice festival, falling on the longest/darkest night of the year, the turning of the seasons from fall to winter When is it?: Typically falls on either Dec 20th and 21st - this year the winter solstice is the morning of the 21st where we are in western hemisphere   Ok, now let’s get into how to celebrate this very historical and symbolic occasion, the Persian winter solstice festival!   How does one celebrate Yalda?: A family gathering to set a spread or special table setting, to gather with family, eat a delicious meal, drink (mostly tea!), read and recite poetry, and stay up late! Stay up ward off evil and to welcome light and love in the days following and leading up to the next season, spring!   A song!  Leila Fourohar, famous Iranian pop and classical singer. The title of the song is: Madar Bozorgh (which means Grandmother)  In the song Leila sings about Yalda….spend time with elders, stay up late telling stories, learning life lessons ….   The set up: The Yalda setup includes a sofreh or special table setting - red, candles (some slight cross over with Christmas in terms of color and light); winter fruits (pomegranate, apples, persimmons, and watermelon), and nuts/Persian ajeel, a book of poetry (often Hafez or Rumi) Some possible symbolic meanings behind the sofreh - ward off evil of the longest darkest night, bring in love and light Side notes about the book of Hafez and “fall eh hafez”...a sort of fortune telling, interpreting the opening of the book specific poem and interpreting the meaning as a prediction of the future Ideas of sharing Ajeel, Persian trail mix as holiday gifts Watermelon crafts and cookies as a modern theme to shabeh Yalda   What to do: Gather with family, listen to music, read poetry   What to eat: Traditional dishes include aash, mahi polo, and bademjan/bademjoon, also fesenjoon! Modern ideas of what to cook on this night include Persian meatball Koofteh, quick and easy fesenjoon meatballs Drinking tea!   Poetry readings:  Bita reads a Persian poem by Hafez Recording of Beata’s dad reciting a poem called the The Symbols of Love by Salak (Mojtaba Kashani) Beata translats parts of the poem her father read   References to the following two previous MPF podcast episodes include the following: Episode 62 Persian Christmas Traditions Yalda Winter Flavors episode reference Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew 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   Bita’s post Ajeel Persian Trail Mix Bita’s recipe for Fesenjan Persian Pomegranate Chicken   Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon   Podcast production by Alvarez Audio
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    Persian Christmas Menu Traditions

    21:52

    Looking to start some fun new winter holiday traditions? The Beats share several Persian inspired cross-cultural menu ideas to bring Persian flavors to your table this Christmas.   Breakfast/brunch Jeweled Cinnamon Rolls - using a dried fruit and nut spread along with Persian spices, this is a unique delicious twist to easy cinnamon rolls.  Use Ajeel, a Persian trail mix that can also be used for Yalda. French toast casserole versions - try with challah bread, Persian barbari bread, vanilla, cardamom, persimmon or quince, top with whipped cream and/or powdered sugar and fresh fruit, pomegranate arils or berries   Appetizer and snack ideas Baked brie bites Use puff pastry or crescent rolls, brie, jam (a peppered jam is great here!), nuts (pecans or walnuts, and fresh herbs (rosemary looks festive) - serve warm Cheese board or platter   Main meal/dinner Standing prime rib roast served with a pomegranate horseradish sauce Roast beef with mixed roast vegetables Roast lamb with garlic cloves and dijon mustard Sumac roasted vegetables Christmas enchiladas - green salsa or enchilada sauce and red salsa or enchilada sauce Seafood - saffron roast shrimp or salmon Jeweled Rice, Shirin polo - Persian fruit and nut layered rice or Tahchin   Dessert Cookies!  The annual cookie exchange...mix cookie platter with Persian cookies Jeweled Cinnamon rolls Yalda Winter Flavors episode reference 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   Bita’s recipe for Persian Jeweled Rice | Shirin Polo Bita’s recipe for Easy Marinated Salmon Bita’s index of Cookie Recipes Beata’s recipe for Jeweled Cinnamon Rolls Beata’s recipe for Persian Jeweled Tahchin Beata’s recipe for Persian Tea Cookies with Aunt Pari Joon   Podcast production by Alvarez Audio
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    Connecting to our Culture through Food with special guest Cynthia Banafsheh Samanian

    27:34

    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 class business school, and runs a podcast.  Cynthia is a great example of a woman who has built on her bi-cultural up-bringing to help others come together at the table, both literally and figuratively.   What is your mission with regards to experiential marketing with regards to your culture? “At the end of the day I am all about helping people share their culture and share their stories around food”   Is there a MPF podcast episode that you particularly connected with and why? Yes!  Episode 31, Caspian Chef Mom is from “shomal”, Farsi for the northern region of Iran and I had never heard anyone speak of the specialty foods of this region that I grew up eating   Favorite family foods - Cynthia’s folks used to overnight the following Persian foods to her! Mirza ghassemi (and fresh eggs to cook and enjoy along side) Seer torshi Khoresh bademjoon   Persian foods Cynthia likes to cook: Sabzi polo Salad shirazi Cotlet Ghormeh sabzi Loobia polo Kookoo seebzamini   What do you hope to pass down to your young kids with regards to Persian-French (husband is French American) food culture? A rice cooker that makes perfect tahdig! A remembrance of Cynthia’s mom’s saying, “you can tell that a house is warm when the kitchen is busy” Side note:  Cynthia’s parents (like many of ours) were immigrants - food was a way to bring people into their home and introduce them to Persian culture and to connect   Ask the Beats Cynthia asks the Beats:  If you could teach someone one thing, what dish would it be and why? How to make the perfect tahdig, tahchin, and an appetizer sampling platter Let us know if you are interested in Bita and Beata hosting their own cooking class!   Contact us at [email protected] or Instagram   Resources and recipes from this episode: Episode 31:  Cultural Spotlight Caspian Regional Foods with Special Guest The Caspian Chef   Find Cynthia at: The Experiential Table Podcast | Food Marketing Podcast Hidden Rhythm: Teach Online Cooking Classes Culinary Marketing Coach (@hiddenrhythm) • Instagram photos and videos Bita’s recipe links: Salad Shirazi | Persian Cucumber and Tomato Salad Persian Tahdig How to Prepare Persian Rice in a Rice Cooker Tah-cheen Baked Persian Chicken and Rice Casserole Tahchin Bites   Beata’s recipe links: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Katte Persian Rice with Tahdig Persian Jeweled Tahchin 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   Podcast production by Alvarez Audio
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    Persian Thanksgiving Leftovers

    13:46

    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 leftovers;  haleem, tahchin, and salad olivier!   Haleem Ingredients in simplified recipe: old fashioned oats or barley, leftover turkey, broth, butter, sugar, and cinnamon Easy, shortcut preparation steps: cook oatmeal in turkey stock (chicken or vegetable broth may also be used), add shredded turkey, blend using a hand immersion blender, top with butter, sugar, and cinnamon Modern way of enjoying haleem and leftovers - try it with a side of cranberry sauce!   Tahchin Ingredients in simplified tahchin recipe using pre-cooked leftovers:  cooked turkey meat cut into pieces, cooked plain rice or zereshk polo, combined with yogurt, eggs, and spices (turmeric, salt and pepper, saffron) Steps:  marinate the turkey meat pieces in yogurt, egg, spice mixture time permitting, combine with cooked rice, oil a glass pyrex casserole dish, and pat down the chicken and rice mixture into the pan, bake until a golden brown edge forms on all of the sides of the glass dish - invert to serve or keep it simple and serve straight from the pan casserole style Muffin tin option - bake in muffin tins following the same steps but adjusting the time (less time); invert and top with zereshk (dried barberries), rose petals, nuts (optional)   Salad Olivier Ingredients in simplified versions:  cooked turkey, cooked potatoes, hard boiled eggs, mayonnaise, cooked peas and carrots Enjoy has a side dish or in a pita for an easy sandwich   Note:  Refer back to episode #59 for Persian Thanksgiving dish ideas and inspiration Ask the Beats Jordan in Chicago wants to know, “what’s the deal with chai nabat?” Chai nabat is Persian tea and Persian rock candy consumed in combination Cultural meaning and symbolism behind offering chai nabat for ailments -  Medicinal, healing, homeopathic qualities of tea and of the rock candy...put the two together and Persians of old custom believe it can cure almost anything (somewhat of old wives tale)   Contact us at [email protected] or Instagram   Resources and recipes from this episode: Episode #59 for Persian Thanksgiving  Epsiode #30 for Tahchin    Bita’s recipe links: Persian Crispy Rice Cups | Tahchin Bites Tah-cheen Baked Persian Chicken and Rice Casserole Salad Olivier | Persian Potato Salad   Beata’s recipe link; Persian Jeweled Tahchin   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 Podcast production by Alvarez Audio
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    Persian Thanksgiving

    17:03

    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 with the traditional Thanksgiving day turkey, gravy and stuffing.    Rice Plain rice as a gluten-free and vegan side dish offering Lubia Polo | Persian green beans and rice as a way to incorporate and blend Persian culture with an American cultural tradition (having green beans as a side dish on Thanksgiving) Zereshk Polo | Barberry Rice Modern cranberry zereshk polo   Side dishes Pomegranate apple salad Root vegetables seasoned with sumac Lentil butternut squash soup Roasted brussel sprouts or roasted butternut squash garnished with pomegranate seeds/arils Loobia polo as a “khorak” - just the seasoned and saucy green beans of loobia polo served separately from the rice and meat as a side dish   Table decor Bringing the beauty of nature and the outdoors in and onto the table Seasonal whole and fresh fruits such as pomegranate, persimmons, and pumpkins Succulent pumpkins as a centerpiece Fall leaves and branches   Note:  Refer back to episode 7:  Fall Flavors for more great content and ideas around celebrating a Persian American Thanksgiving   Desserts Pie - experiment with using quince and/or quince jam in a pie, perhaps mixed with apples Cheesecake drizzled with a delicious Persian fruit jam Sholeh zard - saffron rice pudding   Ask the Beats Reza from Tehran wants to know, “how do you keep happy?” Keeping a gratitude journal and a list of 3 Good Things that happened that day; finding balance in order to take care of self and others;  celebrating the little things;  looking for the positives   Contact us at [email protected] or Instagram   Resources and recipes from this episode:   Episode 7:  Fall Flavors Episode 58: Lubia Polo | Green Bean Rice Episode 57: Zereshk Polo | Barberry Rice   Beata’s recipe links: Lubia Polo Recipe   Bita’s recipe links: Loobia Polo | Green Bean Rice Pomegranate Kale Salad with Honey Dijon Dressing Lentil Butternut Squash Soup   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   Podcast production by Alvarez Audio

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