Modern Persian Food (Bita Arabian & Beata Nazem Kelley)
Explore every episode of Modern Persian Food
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 13 Jul 2022 | Summer Re-Beats: Aromatic Spices | 00:22:16 | |
Are you ready to spice things up? Persian spices are subtle and sophisticated. Elevate your dishes with saffron, turmeric, cinnamon and more. The beats are “re-beating” a fan favorite episode - one of the very first broadcasts. Hold on to your seats, and take a listen to Aromatic Spices! This is the 2nd in a 4 part series of re-broadcasting listener favorite episodes over the summer. We hope you are inspired to sprinkle some royal magic on everything.
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
Original episode: Episode 2: Aromatic Spices
All Modern Persian Food podcast 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
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| 25 Nov 2020 | Persian Stews | Khoresh | 00:19:55 | |
In Episode #8, co-hosts Bita and Beata talk about their favorite Persian stews which are served with rice - what’s in them, how to prepare them, short-cuts (Beats Cheats) and favorites.
What is Persian Stew and is it really a stew? More of a hearty sauce made with delicious braised meat, vegetables, herbs, nuts, beans, and/or legumes served over a mound of rice.
Khoresh Ghemeh | Persian Split Pea Stew
Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew
What to cook Khoresh in - a shallow pot or flat, deep pan with a lid, an Instant Pot, or a pressure cooker
Khoresh Bamieh | Okra Stew
Herb based Stews: Karafs and Ghormeh Sabzi
Khoresh Karafs | Persian Celery Stew
Ghormeh Sabzi
Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew
Ask the Beats! Today’s question is from Ray from San Francisco. Ray asks, “Is Persian foods spicy?” - answer, no, not in a ‘heat’, burning way. It is mildly spiced with interesting spices but not ‘hot-spicy’.
Recipe links from this episode:
Khoresh Ghemeh
Khoresh Bademjoon
Khoresh Karafs
Khoresh Fessenjoon
Podcast production by Alvarez Audio | |||
| 02 Oct 2024 | The Persian Festival of Autumn Mehregan | 00:26:27 | |
Embrace the changing of season by setting up a Sofreh Mehregan or trying out a new Persian recipe. Mehregan is the celebration of love, friendship, and a good harvest or bounty. Similar to other ancient Persian holidays, there is a dedicated sofreh setting for Mehregan. Typical items on the Mehregan sofreh include a mirror, candles, espand/esfand, wheat, grapes and other fall fruits, ajeel trail mix or nuts in the shell. A holy book or book of poetry, coins, sweets, and sunflowers round out the table setting. The main color of Mehregan is purple with accents of yellow, orange, and red. Bita and Beata talk about their previous Mehregan events and traditions and their plans for a Northern California event to spread the word and joy of this cultural celebration. In the second half of the episode, the Beats dig into what they have been cooking and eating lately. Beata's Saffron Braised Lamb Shank recipe. Share this episode with your friend, cousin, neighbor, or anyone you think would like to learn about Persian food in our modern world! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here! Check us out on Apple Podcasts, Spotify, and YouTube 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 | |||
| 03 Feb 2021 | Persian Appetizers | 00:14:52 | |
In Episode #18, co-hosts Bita and Beata explore favorite unique Persian appetizers both traditional and modern and new. At the end of the episode, the duo touches on strategies for cooking eggplant to ensure a smooth and creamy consistency in dips and dishes.
Why make Persian appetizers?
Bita’s favorite Persian appetizers
Other healthy and unique Persian appetizers explored -
Ask the Beats! Mona from Sacramento asks: How do you get eggplant creamy every time?
Make sure you cook the eggplant long enough. Cook it whole with the skin on until it is wrinkly and collapsed. Remove the skin - the flesh should be soft and mushy. Adding oil, kashk, or yogurt will also help add creaminess to an eggplant side dish or appetizer.
Recipe and resource links from this episode:
Sabzi Khordan:
Eggplant dip:
Chicken Wings:
Koo Koo Sabzi:
Sliders and meatballs
Yogurt dips:
Additional resources:
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| 27 Jul 2022 | Summer Re-Beats: Anar | Pomegranate | 00:12:47 | |
Oh anar, Persian for pomegranate, how we love you! A classic, iconic Persian fruit that is both beautiful and sensual, prevalent in dishes both sweet and savory. We hope you enjoy listening to the last of our summer Re-Beats series!
Original episode: Episode 53: Pomegranates | Anar
Additional episodes referenced: Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
All Modern Persian Food podcast 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: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Pomegranate Glazed Chicken Wings
Podcast production by Alvarez Audio | |||
| 03 Mar 2021 | Norooz part 1: Prelude to Persian New Year and Charshambeh Souri | 00:15:42 | |
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 customary 13 days of festivities.
What is Norooz (also spelled Nowruz, Norouz, etc.): direct translation from Farsi is “New Day”. Also referred to as Eid or Aid Norooz. A Persian New Year celebration (the new year based on the solar calendar) and tradition originating in Zoroastrian times almost 4000 years ago. This year the new year will be the year 1400!
When is the Persian new year?
What is the meaning behind Persian New Year?
Customs and rituals taking place in preparation for the turning of the new year
Sabzeh (one of the items on Haft-seen spread)
Chaharshanbeh Souri (or Suri) - translation, Red Wednesday, also known as the Festival of Light and Fire
Ajeel
Ask the Beats! Question from one of our focus groups: How do you make a rich Persian dish healthier? Cut down on fatty meats and deep frying by choosing lean meats and cutting down on butters and oils. Bake or use an air fryer as an option. Also try using a non-stick or teflon pan to cut down on oils for making tahdig (crispy bottom of the rice pot).
Resource links and recipes from this episode:
Naz Deravian http://bottomofthepot.com Follow @bottomofthepot on Instagram and look out for Naz Davarian’s steps for growing your own sabzeh for the haft-seen table
Bita’s recipe for: Ajeel | Persian Trail Mix
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| 28 Dec 2022 | Persian Cocktails Rebeat | 00:12:47 | |
In this episode we are gifting you with 5, fun Persian-inspired cocktails! 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.
Cheers to a healthy, hopeful new year ahead, beh salamaty!
All Modern Persian Food podcast 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
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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| 11 Nov 2020 | Shirini | Persian Sweets | 00:19:35 | |
Shirini | Persian Sweets This episode is all about Persian sweets and desserts, called Shirini. Co-hosts Bita and Beata share insights on Persian cold desserts, creamy custards, extra sweet fried delights, light and aromatic pastries, common Persian candies, and what’s in them and how they are often enjoyed.
Cold desserts:
Persian puddings or custards:
Fried desserts:
Pastries:
Candies:
Ask the Beats! From Sabrina from Brooklyn: “Are there gluten free Persian desserts?” Answer: Yes! Most persian puddings and custards are gluten free including cakes and cookies made with almond flour
Recipe links from this episode: Bita’s Baklava Cupcakes Bita’s Flourless Almond Cake with Rose Frosting Bita’s Dairy-free Rice Pudding
Podcast production by Alvarez Audio | |||
| 06 Nov 2024 | Fall for Persian Pies | 00:34:40 | |
Join us for an exciting exploration of Persian-inspired pies perfect for Thanksgiving and fall. We kick off the episode by sharing our love for the big fall holiday, Thanksgiving, a time of gratitude and family togetherness, and how we blend Persian and American traditions at our holiday tables. This year, we've introduced a new interactive format where each presents unique pie recipes we've developed and shares creative culinary ideas for savory and sweet pies. Our goal is to inspire you to embrace cross-cultural dining experiences, enriching your cultural identity through the joy of food.
Our Ask The Beats segment is inspired by a recent listener interaction who asked us to take a closer look at Shirazi Kalam Polo. We share our personal experiences and tips for making this vibrant cabbage and mini meatball dish a show-stopping addition to any table. Join us as we celebrate the beauty and flavors of fusion cuisine and get ready for upcoming episodes that promise to deepen your culinary journey.
Links to previous Thanksgiving episodes:
All Modern Persian Food podcast episodes can be found at Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 25 May 2022 | Persian Kababs | 00:19:33 | |
Warning: be sure to eat something before listening to this episode all about Persian Kababs! Your mouth will be watering as we explore all of our personal favorites and beyond including joojeh kabab, koobideh, barg, chengeh, shishleek, fish, veggies, and more. These delicious, decadent kababs are chargrilled directly over a hot flame, can you smell it yet?
The “Ask the Beats” in this episode comes from Beata’s hubby, Paul who asks: What is the difference between a kabab and a burger?
References: Modern Persian Food podcast episode #4 Onions
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
All Modern Persian Food podcast 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 | |||
| 04 May 2022 | Persian Brunch | 00:17:01 | |
Ideas and inspirations for a sweet and savory Persian brunch to enjoy on Mother’s day, hanging out with friends and family, or just indulging on your own! Beata and Bita build off their Persian Breakfast episode #27 with some new ways to bring on the weekend and have a leisurely brunch with some Persian flair and flavor.
The “Ask the Beats” covers off on a fun brunch cocktail sure to get anyone closer to their “Gols”!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
References: Modern Persian Food podcast episode 27: Persian Breakfasts Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats For Bita’s cakes, cookies, and sweets go to Persian Desserts, a special bundle of recipes
All Modern Persian Food podcast 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 | |||
| 13 Apr 2022 | Persian Easter | 00:18:56 | |
Cohosts Beata and Bita reflect on spring time and how they have celebrated Easter, both growing up Persian in the US and also as an adult in their Iranian-American families. They share their favorite Easter and springtime foods and recipes which include:
All Modern Persian Food podcast 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 Deviled Eggs Bita’s recipe for Baghali Polo Beata’s recipe for Thanh's Classic Deviled Eggs – BeatsEats Beata’s post on Bagheleh Polo bah Maycheh – Braised Lamb Shank Over Fava Bean and Dill Rice – BeatsEats
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! Podcast production by Alvarez Audio | |||
| 05 Feb 2025 | Food as Love, featuring Persian Love Cake | 00:21:14 | |
Join us for a fun conversation as we explore the stunning and symbolic Persian Love Cake. Learn how to make it using Bita’s recipe from scratch, or Beata’s shortcuts for an easy version. We customize with flavors of almond, cardamom, saffron and rosewater and include modern twists and tips to inspire you.
In the second half of the episode, we chat about Food as an expression of Love, especially in Persian culture, and also what we’ve been eating lately. We get personal about our gut and what some of our comfort foods are.
Recipes Referenced: Bita’s recipe for Flourless Almond Cake | Persian Love Cake Beata’s recipe for Nourishing Persian Haleem: Oat Porridge with Chicken – BeatsEats
Episodes Referenced: Episode 135: Bachelor Cooking with Reza Jax
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 07 Jul 2021 | Damkoni | 00:05:34 | |
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 that fits over the lid of a pot of cooking rice. This episode is part of the summer “Micro” series of the Modern Persian Food podcast.
What is damkoni?
What can be used as a “damkoni”?
How to use:
A damkoni holds everything in tight! Including the steam which helps to produce a nice fluffy rice and a crispy tahdig.
Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall.
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
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| 05 Oct 2022 | Cooking with Rose | 00:20:53 | |
One Beat loves rose, the other is not so sure but willing to try. Which camp will you join? The fragrance of rose can be associated with mood lifting qualities. It also adds classic flavors to desserts, drinks, and even savory foods. Bring more joy to your life and add some culinary rose to your cooking!
This week’s “Ask the Beats” uncovers Beata and Bita’s favorite non-Persian dishes to make during the week.
Episodes referenced: Episode 71: The Medicinal Properties of Persian Spices with Dr. Mahtab Jafari
All Modern Persian Food podcast 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
Recipe for Rose Petal Jam
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Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 22 Sep 2021 | Mehregan | 00:12:24 | |
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 participate in.
Main tenets of Mehregan
Sofreh items for Mehregan
Traditions
Resources and recipes from this episode:
Cover image of Sofre Mehregan used with permission from the book Mehregan with my Grandmother by Anahita Tamaddon available at: https://www.amazon.com/Mehregan-My-Grandma-English-Persian/dp/B09DJ3L97S
Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com
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 | |||
| 04 Jan 2023 | Andy Baraghani Talks Torshi | 00:31:59 | |
Beata and Bita, collectively known as the Beats, are honored to be joined by the culinary expert, Andy Baraghani! Tune it to learn about how growing up in a Persian American family influenced and shaped Andy’s life in food. Learn how to make a basic Persian “torshi” and have some adventures in pickling. Find out the best ways to eat sour, tart flavors in Persian cuisine, and finally,
Support Andy by grabbing a copy of his new cookbook, “The Cook You Want to Be” Andy’s Instagram handle: @andybaraghani
Andy Baraghani asks the Beats live on the show for the “Ask the Beats” segment, “What is the Iranian dish you can’t live without and what is the Iranian dish that you never need to eat again!” and listen to Bita, Beata, and Andy all answer the question.
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 tell a friend.
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| 13 Dec 2023 | Yalda 2023; Creating Identity through Traditions New and Old | 00:32:09 | |
Join us for an extraordinary journey into the heart of Persian culture as we celebrate Yalda, the longest and darkest night of the year. Listen in as we, your hosts Bita and Beata, explore the traditions of this beloved holiday. From staying up late, enjoying music and poetry, to indulging in delectable food, we bring you an intimate look into how Yalda Night is celebrated, also called Shabeh Yalda. Be prepared for personal stories, the discovery of old pre-revolution records, and enchanting poetry and music.
Venture further into Yalda Night's customs by discussing the holiday's food and drink. Learn about the significance of the traditional foods associated with Yalda, including pomegranates, watermelon, and winter dishes from Persian cuisine. We also reveal fun recipes for festive drinks - a pomegranate spritz and a Persian mulled wine tea.
We round off our Yalda Night episode by revealing our holiday and New Year plans and reflections on the podcast and press achievements from 2023.
So, gather your loved ones, prepare tea and sweets, and join us as we journey through Yalda Night. We wish you a happy Yalda season and a fantastic start to the new year. Thank you for joining us, and we look forward to seeing you next time.
Episodes mentioned: Episode 114: Yalda Winter Solstice
References: Fountain of Light, original score piano by Firooz Mohtadi
All Modern Persian Food podcast episodes can be found at Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 09 Nov 2022 | Iranian American Life | 00:28:31 | |
Join us, Bita and Beata, for a candid conversation as we share our thoughts and feelings around the uprising revolution in Iran and the worldwide demonstrations supporting women and human rights.
We reflect about growing up in the U.S. as an Iranian American, what that was like, and how finding confidence in self-identity helped shape who we are and what we do now.
We’ve been inspired by a recent Roqe podcast episode which left us hopeful for change and a sense of Iranian pride.
The “Ask the Beats” brings it back to food with a question about what we’re cooking up these days.
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 tell a friend.
References: This is the Roqe media discussed in the episode: Roqe Media Episode 209 The Uprising: The Rebirth of Iranian Pride
Intro and Outro Song, “Baraye” by Shervin Hajipour Lyrics and translation below and HERE Video of Baraye song by Shervin Hajipour HERE
Translation of “Baraye” or "Because of" by Shervin Hajipour Because of dancing in the street Because of fear while kissing Because of my sister, your sister, our sister Because of changing rotten minds
Because of shame for moneyless Because of yearning for an ordinary life Because of the scavenger kid and his dreams Because of a command economy
Because of air pollution Because of ‘Vali Asr’ Avenue, and its dying trees Because of a cheetah (Pirouz) that may go extinct Because of innocent, outlawed dogs
Because of the incessant crying For the image to repeat this moment Because of the smiling face For students, for the future Because of students, for the future
Because of this forced paradise Because of the imprisoned elites Because of Afghan kids Because of all (Because of...) non-repetitive
Because of all these empty slogans Because of the rubble of fake houses Because of the feeling of peace Because of the sun after a long night
Because of the nerve pills and insomnia Because of man, country, rebuilding Because of a girl who wished she was a boy Because of woman, life, freedom
Because of freedom [3x]
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| 09 Aug 2023 | Savoring the Flavors of Iran with Chef and Author Nasim Alikhani of Sofreh | 00:24:39 | |
Listen in as we engage in an inspiring conversation with Nasim Alikhani, a celebrated author, entrepreneur, and chef. From helping cook for large groups as a young girl in Iran to creating menus for the Met Gala and the White House, Nasim's journey is nothing short of remarkable. In this episode, we unpack her path, her passion for Persian food, and the way she has managed to pursue her dreams and establish her own roots.
We explore Nasim's new cookbook, ‘Sofreh, A Contemporary Approach to Classic Persian Cuisine’. Discover how she guides both novice and experienced home cooks through a culinary journey of Iran, from her favorite eggplant dishes to her love of all kinds of aash soup. Finally, we learn about the vision behind her restaurant, Sofreh, and how she aims to bring Persian culture to life through food. Whether you're a food enthusiast or someone interested in Persian culture, this episode is a must-listen!
This episode is sponsored by Zaffrus Saffron. Check out their unique saffron honey, perfect for gift giving or adding a delectable sweetness to your next dish!
S O F R E H (@sofreh_brooklyn) • Instagram photos and videos
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.
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| 14 Sep 2022 | Connecting with Culture with Payam Banifaz | 00:29:19 | |
Special guest actor/comedian Payam Banifaz joins Beata and Bita on the podcast to talk about Persian food, favorite LA restaurants, and building community within the Iranian-American community. Payam confides he was a picky eater growing up, and shares the dish he dislikes the most!
Find Payam on Instagram at: Payam Banifaz (@pbani)
Restaurants Referenced: Sadaf in Encino Raffi’s in Glendale
All Modern Persian Food podcast 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
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 15 Sep 2021 | The Golden Episode | 00:16:46 | |
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
Content - types of episodes
Top 3 episodes/most listened
Episodes include:
Co-hosts favorite episodes
Halva reference in Episode 29: Cultural Spotlight – Ramadan Foods
Contact us at hello@modernpersianfood.com 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
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| 08 Sep 2021 | Persian Breads | 00:16:34 | |
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
Barbari
Sangak
Sheer Mal
Substitutions for Persian bread:
Sweets and cookies that in Farsi contain the word Noon or nan (standing for flour based things)
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.
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 | |||
| 17 Mar 2021 | Norooz Part 3: Persian New Year Sizdah Bedar | 00:17:04 | |
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 place on the 13th day, Sizdah Bedar, literally translated as ‘the 13th day out the door’. This year Sizdah Bedar falls on Friday, April 2nd and the new year in the solar calendar will be 1400.
Sizdah Bedar - also knowns as “Nature Day”
Traditionally it is considered bad luck to stay inside on the 13th day after the start of the Persian new year - 13 days after the spring equinox and the turning of the seasons from winter to spring. This ‘nature day’ is called Sizdah Bedar.
Customs around Sizdah Bedar/Nature day:
Picnic foods often enjoyed on Sizdah bedar
Ask the Beats! Question from Nina in San Francisco: How to make the best tahdigh?
Resource links and recipes from this episode:
Ash Reshteh:
Lubia Polo:
Salad Olivier:
Persian Burgers:
Podcast production by Alvarez Audio | |||
| 12 May 2021 | Maz Jobrani on Persian Food | 00:21:17 | |
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 clubs. He has more recently also started a podcast called “Back to School”. Maz is well loved in the Iranian community and Bita and Beata are happy to have him talk about their favorite topic, Persian food, specifically Maz’s personal experiences with eating and enjoying Persian food in childhood, as a young adult, and more recently with his family.
Maz immigrated to the US at the age of 6 and grew up in northern California, in Marin, with Beata’s brothers. He now resides in Los Angeles, Southern California.
Foods and traditions Maz remembers from his childhood Maz’s favorite dishes to order from Persian restaurants
Maz’s favorite restaurants in the LA area
Reference to “What I Eat - Around the World in 80 Diets” - one of the couples/authors sited Persian food as the best in the world. Reference to Padma Lashmi’s special, “Taste The Nation'' where he was one of the guests and joined in at the Elat Market. (Persian breakfasts) Reference to Anthony Bourdain in his episode about Iran where he refers to Iranians as “the most hospitable people in the world”
Eating Persian food as a young adults/ in early 20’s
Experiences traveling as a comedian with Persian food
Food as a bridge to cultural gaps. Food as the #1 way to teach other people about people different than themselves and bring them closer in a way everyone understands, eating and food. A great foray into other cultures. Like comedy, food brings people together in joyful experiences of laughing and eating.
Ask the Beats! Maz asks Bita and Beata after sharing that he is good at eating food but not so much at making it, “what is the simplest Persian dish to cook?
Resource links and recipes from this episode:
Tacheen Recipes:
Yogurt dip/sides Recipes:
Stews:
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| 25 Aug 2021 | Cultural Spotlight Iranian Jewish Food with Tannaz Sassooni | 00:17:03 | |
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
Two main holidays, Rosh Hashanah and Yom Kippur
A tip, also known as “Beats Cheats” - Tannaz’s favorite thing:
Ask the Beats! Tannaz asks the Beats - what are some regional specialties in the areas your families are from Bita and Beata?
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
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| 12 Jan 2022 | Pistachios | Pesteh | 00:15:02 | |
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
Garnish on desserts
Roasting pistachios
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
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
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| 23 Jun 2021 | Lavashak | 00:13:39 | |
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. It is also available from Middle Eastern/international markets or from visitors bringing it over from Iran.
Most common single ingredient lavashak (fruit leather) flavors:
How to make traditional lavashak from scratch or home made:
Modern forms and methods:
Ways to enjoy lavashak
Ask the Beats! Bita and Beata are ready to field any questions and to explore special topics of interest to you. Simply email them at hello@modernpersianfood.com or message them through Instagram @modernpersianfood
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
Podcast production by Alvarez Audio | |||
| 06 Apr 2022 | Conquering Culinary Challenges with Chef Beeta Mohajeri | 00:24:11 | |
Listen to our insightful and motivating conversation with chef Beeta Mohajeri with the following topic: How to conquer culinary challenges by diving right in and taking the bull by the horns with a say yes, try everything attitude! We hope you have fun with our triple Beat power…triple Bita/Beata/Beeta action including co-hosts Bita Arabian, Beata Nazem Kelley, and special guest Beeta Mohajeri. Chef Beeta is currently a private chef and has recently opened a new private dining chefs dinner space called Micro904.
Beeta’s strategy to success included trying everything in the culinary world (for the last 8 years) until narrowing down what she wants to do, as well as what the world wants her to do. Lesson: try everything, figure out what you don’t want to do, then focus on what you love to do!
For more information on Beeta’s businesses: Beetzeats.com Instagram: Chef Beeta Mohajeri (@chef.mbeetz)
All Modern Persian Food podcast 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
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 31 Aug 2022 | The 100th Episode | 00:32:14 | |
Bita and Beata celebrate the 100th episode of the Modern Persian Food podcast by sharing their top most memorable moments since first launching the show in 2020. The co-hosts give a sneak peek of a stellar guest line up, modern recipes to come, as well as offer new ways to listen and learn including YouTube and live broadcast shows for more listener engagement. Stay tuned for 100 more!
Episodes referenced: Episode 71: Medicinal Properties of Persian Spices with Dr. Mahtab Jafari
Episode 66: Persian Food with Stand Up Dan
Episode 64: Aash Reshteh - Modern Persian Food
Episode 63: Yalda - Modern Persian Food
Episode 4: Onions - Modern Persian Food
Episode 1: What Is Persian Food?
All Modern Persian Food podcast 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
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 24 Feb 2021 | Food to Bridge Cultural Differences with Special Guest Mahsa Darabi | 00:18:44 | |
Food to Bridge Cultural Differences with Special Guest Mahsa Darabi
In Episode #21, co-hosts Bita and Beata welcome special guest Mahsa Darabi of The Moody Persian to reflect on experiences immigrating to the U.S. from Iran as a young child, and how food bridged a gap and became her ‘why’ for everything she does around teaching, cooking, and Persian food. Mahsa is a self-taught culinary instructor out of Portland, Oregon. She has a passion for passing down her culinary knowledge and sharing it with her community.
Mahsa’s Back stories
Favorite Persian foods to share with others
Ask the Beats! Question live from our guest Mahsa: Do you believe in the old tebeh sonati (hot and cold foods), garmi and sardi, to cure ailments?... a custom in old iranian home remedy/medicine. Although Bita and Beata believe in this old tradition, especially when thought about in terms of balancing types of foods consumed, neither is confident in explaining it and agreed it’s a great topic for a future episode!
Resource links and recipes from this episode:
Mahsa’s resources: Website: https://www.moodypersian.com IG: @themoodypersian
Bita’s recipe for: Sabzi Khordan | Persian Herb Appetizer Recipe
Beata’s recipe for: Ash Reshteh | Persian Noodle Soup – BeatsEats Bita’s recipe for: Aash Reshteh | Persian Noodle Soup Recipe
Podcast production by Alvarez Audio | |||
| 08 Dec 2021 | Persian Christmas Menu Traditions | 00:21:52 | |
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
Appetizer and snack ideas
Main meal/dinner
Dessert
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 | |||
| 10 Feb 2021 | Dates! | 00:14:32 | |
In Episode #19, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style.
Persian dates are dates in dried form which taste sweet and buttery/caramel-y.
Hot dates
Recipes with dates
Occasions for eating dates in Persian culture
Match-making in old Persian culture and personal stories around growing up in Iranian-American families. Introductions for potential marriage.
Ask the Beats! Question from email: Are there any vegetarian recipes that include pomegranate?
In episode 16 we cover some strategies to leave meat out of Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew. In addition pomegranates make great garnishes to many dishes including salads, cooked vegetables, and mixed rice dishes (shirin polo). Modern ways to add pomegranate to dishes include sprinkling the arils in a morning oatmeal and enjoying mixed into plain yogurt.
Recipe and resource links from this episode:
Bita’s recipe for Date and Nut Balls Bita’s recipe for Lentil and Date Rice | Adas Polo Bita’s recipe for Fruited Pomegranate and Kale Salad Youtube video for How to Deseed a Whole Pomegranate Underwater Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Beata’s recipe for Khormah Maloos - Persian Dates and Eggs
Podcast production by Alvarez Audio | |||
| 16 Mar 2022 | Preserving Culture Through Food and Music with Nadia Deljou | 00:27:16 | |
An inspiring conversation with Chef Nadia Deljou of Delle Dining on preserving culture through the sounds, smells, and tastes of Persian food and music.
Background - raised in an Iranian-American family with a father being of Jewish faith. Family and extended family were involved in art, creation, and food with family at the foreground of everyting. Nadia has been able to identify with her culture in a multi-faceted way.
Nadia’s approach and mission: To develop greater meaning for self (feeling empowered by culture, confident, and dominant - “wearing my Iranian-ness as loud as I can”), and then package it and expose it to the world in both a traditional and non-traditional way.
Deljou - interpretation and meaning of Nadia’s chosen family name (chosen by father’s side of the family): someone who is always in search of the goodness in others The Farsi word “Del” - an extension of who she is; two references - the heart and the stomach, heart, stomach, and soul
Nadia also has a background in music! With concentration in independent music
The cross-over and communality among cultures
Food etiquette (like a dance)
Nadia is involved in many facets of integrated Persian cuisine and culture:
Dining events - pairing food with music for an overall immersive experience “Food is so much more than food”
Nadia’s candles - a tangible product that evokes place, culture and flavor through scent. An interactive quality including aroma (taste/smell) and music to create a mood and feeling
The intuition of cooking - “Cooking is primitive and so much easier than what people think” Using fire at the end of the day is very primitive
Where to find Nadia Website: Delle Instagram handle: @delledining
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
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| 06 Oct 2021 | Pomegranates | Anar | 00:15:32 | |
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, pomegranates are beautiful and delicious in many forms.
Fresh Pomegranates How to Deseed a pomegranate
Other forms of pomegranate used in Persian cuisine
Dishes using pomegranate molasses and/or paste
Modern takes on using Pomegranate
Ask the Beats Kat from Simple Good Foods asks, “I love my Instant Pot, do you have one and do you use it for Persian cooking?” Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping.
Contact us at hello@modernpersianfood.com 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
Video: How to De-Seed a Pomegranate Underwater
Recipes: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Khoresh Fesenjan | Persian Pomegranate Chicken Pomegranate Glazed Chicken Wings
Episodes referenced: Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
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| 28 Jun 2023 | Unraveling the Colorful Customs of Tirgan: A Persian Summer Rain Festival | 00:16:55 | |
Can you imagine a festival that combines vibrant colors, ancient legends, and delicious food? Join us as we explore the ancient Persian summer rain festival, Tirgan. We'll share how you can dance, recite poetry, and serve mouthwatering traditional dishes like spinach soup and sholezard to celebrate this unique event. Learn the significance of the rainbow-colored wristbands, the legend of Aarash, and making wishes, all while discovering how to incorporate Tirgan into your own summer celebrations!
In the second part of the episode we answer a listener Ask The Beats question about our favorite tunes to cook to, from lively Persian dance music to sultry Mexican melodies. We even share a hilarious story about a car wash pickup line and the enchanting music of Girl From Ipanema. Don't miss this colorful and entertaining episode that will leave you hungry for culture, celebration, and scrumptious food! 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 | |||
| 18 Aug 2021 | Persian Meal Planning | 00:18:26 | |
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
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 around a well-balanced meal
Batch cooking with Persian recipes in mind
Ask the Beats! The Beats ask each other, what is your biggest challenge around cooking Persian food on a busy week night?
Beats Cheats! What are some additional shortcuts for putting together a Persian meal on a busy night?
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 | |||
| 28 Apr 2021 | Tahchin | 00:18:15 | |
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”). The duo also shares cooking and preparation techniques including short-cuts for midweek, modern versions, plating and garnishing techniques for special meals, and various options for filling the center layers of this dish.
What is tahchin?
Versions
A Beats cheats - be sure whatever you are layering into the tahchin is at least partially if not half way cooked through
Optional garnishes
A Beats cheats - rehydrate dried barberries/zereshk in a bit of boiling water to soften before sauteing, especially if coming from having been stored the freezer
Plating and presentation
Tahchin can also be spelled tacheen, tachin, or tahcheen
Resource links and recipes from this episode:
Bita’s recipe for Persian Crispy Rice Cups | Tahchin Bites Bita’s recipe for Tah-Cheen | Baked Chicken and Rice Casserole Beats’s recipe for Persian Jeweled Tahchin Beata’s recipe for Giti Joon's Famous Tacheen Recipe
Podcast production by Alvarez Audio | |||
| 07 Dec 2022 | Yalda Winter Solstice | 00:25:15 | |
Beata and Bita are eager to share about Yalda (also known as Shab-e Yalda), the longest darkest night of the year, which happens on the Winter Solstice. They want to inspire you to celebrate Yalda, in whatever form you can, this year.
Listen to get ideas of incorporating elements from this ancient festival to your holiday gatherings, end-of-year events, or on the actual night of Yalda.
In the spirit of Yalda, this episode includes three special family music and poetry clips to get listeners in the mood to celebrate.
The song “Ghoghaye Setaregan” by Parvin is sung by from Bita’s mom, Maman Minoo.
Santoor music is played by Beata’s Maman Joon.
Excerpts from “The Symbols of Love” by Salak (Mojtaba Kashani) is recited by Beata’s late Baba Joon, and includes a translation by Beata herself.
Modern Persian Food podcast references: Episode 10: Yalda Winter Flavors
Hamid Rahmanian Shahnameh Book - The Epic | شاهنامه فردوسی
Special Yalda song: Shabe Yalda by Kalmast
Recipe: Beata’s Walnut and Pomegranate Stew – Khoreshteh Fessenjoon – BeatsEats Recipe: Bita’s Ajeel | Persian Trail Mix Recipe - Oven Hug
All Modern Persian Food podcast 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
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 | |||
| 01 May 2024 | Modern Additions to a Traditional Persian Breakfast | 00:28:35 | |
We’re starting our day with a fresh and bountiful Persian spread including fruits, jams, breads, eggs, and much more! Either for breakfast or brunch, with a crowd or by yourself, we chat about our favorite Persian morning offerings and some of our modern additions to make it a memorable meal.
Beata loves big displays of eggs adorned with spinach or dates. In contrast, Bita loves diving into a colorful bowl of creamy oats topped with Persian-inspired fruits and nuts such as pomegranate arils, toot, persimmons, walnuts, pistachios, and almonds! We cover the gamut of our go-to dishes and drinks and how we Persian-ify some morning staples.
Listen to get inspired to host your Persian breakfast or brunch for upcoming holidays like Mother’s Day or Father’s Day, graduations, wedding events, and baby showers.
Stay tuned till the end to hear about a new segment on the Modern Persian Food podcast featuring local restaurants and some collaborations we’ve been working on.
As always, reach out to us with any comments, questions, or feedback via email at hello@modernpersianfood.com or directly at Beata@modernpersianfood.com or Bita@modernpersianfood.com.
Have a great day!
Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 19 Jul 2023 | Innovative Persian Cuisine and Californian Flair with Zood | 00:18:38 | |
Join us as we explore the wonderful world of Persian fast food with Mandana and Patrick Lanteigne, the dynamic duo behind Zood, a modern California-style Persian fast food spot in Orange County. Listen as we discuss their creative venture, the mouthwatering food they serve, and how they're making Persian flavors accessible to many. We also chat about the unique aspects of Persian hospitality and how they're recreating that same experience through their business. They share with us the importance of having a starting point that feels familiar when introducing a foreign cuisine, and how they're using this approach to bring Persian food to a wider audience.
In the second part of the episode, we immerse ourselves in the tantalizing world of sauces and dips, as Mandana and Patrick share their unique recipes and how they bring high-end flavors to their food. We learn about their delicious pomegranate vinaigrette, cucumber herb yogurt, and red pepper feta, and their new catering venture. The couple's passion for Persian food is evident as they discuss the influence of Persian cuisine on their cooking and their desire to make it more accessible. Join us to get an insider's glimpse into the world of Persian fast food and how Mandana and Patrick are revolutionizing the way it is enjoyed.
Website: Zood Zood (@eatzood) • Instagram photos and videos
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 | |||
| 08 Jun 2022 | Persian Ice Cream with Gol | 00:17:41 | |
The Beats welcome Mitra Golnazar of Gol Ice Cream to talk about Persian ice cream, what makes it so delicious, and how Gol’s philosophy of sourcing quality and fresh ingredients is their secret weapon for creating gourmet bastani.
Get ready to crave so many interesting and delicious flavors!
Subscribe+ to the Modern Persian Food podcast for a new episode every Wednesday! And tell a friend you think might be interested!
References: Modern Persian Food Podcast Episode 34 Bastani | Persian Ice Cream (released 5/26/21) Website: Gol Ice Cream
All Modern Persian Food podcast 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 | |||
| 02 Dec 2020 | Persian Tea | Chai | 00:15:27 | |
In Episode #9, co-hosts Bita and Beata talk about Persian tea (chai) as a cultural ceremony and discuss how to prepare it, occasions to drink it, and modern versions of having tea.
How to Make and Serve Persian Tea | Chai
Modern methods for preparing Persian tea and Types of tea
Differentiation between Indian Chai and Persian Chai
Enjoy with Sweets
B&B’s tea bag varieties
Ask the Beats! Today’s question is from Kathy of Simple Good Foods. Kathy asks, “Where does Persian food become a fusion with other cultures and other foods?” B&B’s answer: Sicilian food, Indian, Moroccan, other middle eastern, Greek & Turkish
Recipe links from this episode:
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| 19 Oct 2022 | Demystify the Ancient Persian Medicine of Hot and Cold Food with Candice Walker of the Proportional Plate | 00:20:54 | |
The Beats are joined by special guest, Candice Walker of the Proportional Plate. Together they break down and define the ancient Persian philosophy of Warm vs Cold Foods (in the Persian language “garm” vs “sard” foods). Through Candice’s world travels she found commonality and crossovers with Ayurveda and ancient Chinese herbal medicine.
Listen to this intriguing conversation and learn how our ancestors' warnings and advice, the words of our mothers, grandmother, and great-grandmothers were wiser than we may have wanted to believe.
Balancing Hot and Cold foods can help with:
This week’s “Ask the Beats” Candice asks the Beats, what was a moment on the podcast that was an “ah-ha” moment or an eye opening moment for each of you?
Bita: The Medicinal Properties of Persian Spices, specifically saffron and rose; also the Cooking with Rose episode
Beata: Persian Thanksgiving episode - blending of our cultures
Website: Proportional Plate Article: Garm or Sard? Balancing Warm and Cool Foods in Persian Cuisine IG: Candice Walker ✨ (@proportionalplate) Tik Tok: Candice Walker (@proportionalplate) TikTok Pinterest: Candice Walker (proportionalplate) - Profile | Pinterest
All Modern Persian Food podcast 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
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
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| 21 Sep 2022 | Apples in Persian Cuisine and Culture | 00:15:40 | |
It’s almost fall and the Beats have apples top of mind! Bita & Beata explore the role of apples in Persian culture, some of the symbolic meanings behind the representation of apples in traditional sofrehs (table settings) and occasions, and of course how apples are used in Persian cuisine.
This week’s “Ask the Beats” takes a peek into what Bita & Beata make for dinner that’s not actually Persian!
Episodes referenced:
All Modern Persian Food podcast 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
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 29 Dec 2021 | Persian Cocktails | 00:11:47 | |
In this episode we are gifting you with 5, fun Persian-inspired cocktails!
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?
Other episodes referenced: Episode 35: Sekanjabin Persian Syrup
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 | |||
| 02 Jun 2021 | Sekanjabin Persian Syrup | 00:11:21 | |
In Episode #35, co-hosts Bita and Beata break down a simple, versatile syrup known as sekanjabin in Farsi.
Ingredients in sekanjabin syrup
How this special syrup is enjoyed in Persian cuisine
Variations to the syrup
Ask the Beats! “What can you substitute for verjuice/verjus (ab ghoreh in Farsi)
Resources 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
Podcast production by Alvarez Audio | |||
| 01 Sep 2021 | Figs | 00:11:49 | |
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
Dried figs
Cooked figs - Jams
Ask the Beats! Katie in San Francisco asks, “What is your go-to meal when you have a last minute guest?”
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
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| 07 Jun 2023 | Savoring Summer: Joojeh Kabob for Your Summer Cookouts | 00:16:47 | |
Have you ever bitten into a perfectly grilled, saffron and lemon-infused chicken kabob and wondered, "How can I make this at home?" That's exactly what we'll be exploring today, as we share the secrets behind the mouthwatering flavors of joojeh kabob. Discover how the perfect marinade with ingredients like saffron, lemon juice, onion, and salt not only adds incredible taste, but also tenderizes the chicken for that melt-in-your-mouth experience. Plus, learn about the etymology of "joojeh," which means young chicken or chick, and how it's become a term of endearment for us.
But that's not all! We also answer a listener's Ask The Beats question about the Gol Getter cocktail, a Persian-inspired creation that you can enjoy with or without alcohol. Find out the essential ingredients and how to mix them together for a refreshing drink that's perfect for summer. We even share a variation using Quince Jam instead of Rose Jam! So join us on this culinary adventure, and don't forget to reach out with your questions or stories – we'd love to hear from you! 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 | |||
| 03 Jul 2024 | Exploring the Persian Summer Syrup Sekanjabin | 00:10:39 | |
Join us as we savor the iconic and refreshing Persian syrup called sekanjabin this summer. We cover off on how to make it with just a few simple ingredients at home, and explore both the classic and modern ways we enjoy it from dipping sauces to fun cocktails.
In the second half of the episode we uncover verjus in the Ask the Beats segment, sharing what it is and how it is incorporated into Persian cuisine.
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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
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| 19 Jan 2022 | Smoky Persian Flavors | 00:15:26 | |
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
Smoked rice
Char-grilling on the grill, in the oven under the broiler, straight on the burner, or on an indoor grill pan
Modern ingredients
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 | |||
| 27 Oct 2021 | Quince | Beh | 00:15:58 | |
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
Beh in Persian cuisine
Ask the Beats
Contact us at hello@modernpersianfood.com 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
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| 01 Jun 2022 | Kotlet | 00:18:14 | |
Today we’re exploring modern versions of an old classic, Persian kotlet! Kotlet is a fan-favorite fried potato patty and we’ve covering off with tips and tricks for making a lighter, healthier version, including ingredient substitutions, and ways to serve it. Today’s “Ask the Beats” comes from Bita’s hubby, Bobby. He wants to know how do you keep the kotlet from falling apart and what makes it stick together? Tune in to hear what the Beats share about keeping it tight with kotlet. All Modern Persian Food podcast 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 link: Baked Persian Kotlet Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend. Podcast production by Alvarez Audio | |||
| 16 Feb 2022 | Tahdig Art with Varta | 00:19:12 | |
Do you like carbs? How about Fried carbs?? Today’s guest on the podcast, Varta Ariaban, describes tahdig as the ultimate fried carb. Varta is a talented food artist specializing in both sweet and savory. On the sweet side she makes beautiful bite-sized modern persian treats. On the savory side Varta loves preparing tahdig with fun designs
Tahdig tips
Type of tortilla for “bread” tahdig art
Varta’s shop: Vartamelon.com
Do you have a question for our Ask the Beats segment? Contact us at hello@modernpersianfood.com or Instagram
Resources and recipes from this podcast episode:
Varta’s IG handle is @vartamelon Vartamelon.com Tahdig Art template can be found at: https://modernpersianfood.com/episode-72-Tahdig-Art-with-Varta/
All Modern Persian Food podcast 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
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| 02 Nov 2022 | Persimmons | 00:18:19 | |
Have you tried Persimmons? It’s one of the Beats most beloved fruit. Who do you think loves it more? Join us as we explore the two types of persimmons including fun ways to gobble them up.
Now for a listener quiz:
This week’s “Ask the Beats” comes from Bita’s daughter, Leyla joon. Leyla wants to know… what is your favorite fall or winter dish to make? Beata: Fesenjoon | Persian Poultry Walnut and Pomegranate Stew; Haleem | Persian Oat and Poultry Porridge Bita: Soups! Creamy Soup eh Jo | Persian Barley Soup; Chilis
Episodes referenced: Episode 7: Persian Fall Flavors
Recipes referenced: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon – BeatsEats Persimmon French Toast – BeatsEats
All Modern Persian Food podcast 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
Sign up for the Modern Persian Food podcast email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
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| 10 Nov 2021 | Lubia Polo | Green Bean Rice | 00:17:00 | |
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 methods and modern, fast and easy tips and tricks), pairings, and lastly the duo wraps up the episode with a touching Ask the Beats question and response. After listening to this episode, you will have the tools to make Lubia Polo tonight, or on a future special occasion!
What is in lubia polo?
How do you prepare it?
Occasions to make and enjoy lubia polo
Pairings
Ask the Beats
Contact us at hello@modernpersianfood.com or Instagram
Resources and recipes from this episode:
Episode 46: Persian Meal Planning
Bita’s recipe links: Loobia Polo | Persian Green Bean Rice How to Prepare Persian Rice in a Rice Cooker Persian Yogurt and Cucumber Dip | Mast o Khiar
Beata’s recipe links: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Katte Persian Rice with Tahdig Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
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
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| 21 Dec 2022 | Persian Holiday Desserts | 00:20:00 | |
How about a fun and unique twist to holiday baking? Bita and Beata share recipes, inspiration and short-cuts to create delicious and easy Persian-ish desserts to add new flavors to your holiday treats.
All Modern Persian Food podcast 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 references: Bita’s digital download cookbook, Modern Persian Desserts Bita’s Persian Walnut Cookies Bita’s Orange Cardamom Tea Cake
Beata’s Jeweled Cinnamon Rolls – BeatsEats
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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| 11 Aug 2021 | Eggplant | 00:14:10 | |
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
Strategies for cooking eggplant for Persian dishes
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
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| 19 Apr 2023 | Kashk with Omid The Caspian Chef | 00:22:58 | |
Bita and Beata are deep diving into the controversial Persian ingredient called Kashk. They are honored to have Omid, The Caspian Chef as a special guest today to help them demystify the origination, different forms, and flavor notes of kashk. Omid even teaches Bita and Beata how to make kashk at home! Lastly, the trio share some of their favorite dishes to serve with a drizzle of kashk plus some new and innovative ideas for adding kashk in non-expected soups and sides.
This episode has been sponsored by Oyna Natural Foods. Fresh, authentic Persian Flavors. San Francisco Bay delivery or order from GoodEggs.
All Modern Persian Food podcast episodes can be found at: Episodes Reference to MPF Episode 31 Caspian Sea Regional Foods Kashk recipe by The Caspian Chef: Kashk - Persian whey sauce - The Caspian Chef - Omid Roustaei
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
Podcast production by Alvarez Audio | |||
| 02 Feb 2022 | Kateh Persian Rice | 00:15:34 | |
In today’s episode, you will learn to make the easiest one pot, no strain rice, in Farsi called “kateh”. What is the “kateh” method? A specific, one pot rice technique with no straining required Steps:
Strategies for keeping rice intact and the rice grains as separate as possible
Ask the Beats: Ava from San Luis Obispo asks “what is the one Persian dish you can’t live without?” Bita: bread and butter; bread tahdig - crunchy, greasy bread tahdig Beata: sabzi khordan - a platter of fresh herbs, especially enjoyed with breakfast!
Episodes referenced:
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: Kateh Persian Rice with Tahdig – BeatsEats
Podcast production by Alvarez Audio | |||
| 27 Jan 2021 | Torshi | Persian Pickles | 00:17:16 | |
In Episode #17, co-hosts Bita and Beata share thoughts on Torshi, Persian pickles including variations, ingredients, and more. The episode explores a deep issue of culture and identity with a special question in the Ask the Beats segment. Each explains struggles and growth around the topic of finding one’s place as an Iranian American in terms of culture and identity.
What is Torshi?
Varieties
Ask the Beats! Mersedeh of the UK asks: Have either of you ever felt disconnected from your Persian identity?
Bita’s response: Definitely yes! Growing up in the midwest as a child and teen and wanting to fit in, Bita often rejected her ‘Iranian-ness’ by means of not feeling ‘American enough’ including even wanting to change her name to better fit in at one point. Then later, moving to California and marrying into an Iranian family and being more immersed in the community and the culture and having feelings of not being ‘Iranian’ enough. Re-creating Persian recipes and deep diving into Persian cuisine has helped Bita grow into more parts of herself.
Beata’s response: Yes, had some identity and confidence issues growing up around having a different outward appearance, also the hamburger vs kabab story. Ultimately realizing that being Persian doesn’t define a person - Iranian heritage and culture being just one part of many parts making up a good person. Finding balance is very key around all aspects of life and culture. Currently feeling in good terms with an inner confidence and proudness around Persian culture.
Recipe and resource links from this episode:
Bita’s blog: https://Ovenhug.com Beata’s blog: https://BeatsEats.com
Reference to Farhang Foundation and panel discussion:
Podcast production by Alvarez Audio | |||
| 15 Jun 2022 | Persian Charcuterie Board | 00:16:43 | |
Have you ever tried making a Persian-inspired charcuterie board? The Beats love building boards or platters mound high with a variety of cheeses, meats, nuts, fruits (fresh, dried, or jam), honeys, herbs, and sometimes dips.
Get creative with your charcuterie board pickings to make the perfect sweet or savory bite!
Remember, there’s no right or wrong way to do it and enjoy the process and the company.
In lieu of the Ask the Beats segment, the Beats ask you, the listener, what would you like to hear more of? Is there a topic or special guest you’d love to have us feature? Send us a note hello@modernpersianfood.com or shoot us a DM on Instagram @modernpersianfood
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
All Modern Persian Food podcast 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 How to Build a Mediterranean Mezze Board Video How to Make a Beautiful Cheese Board Podcast production by Alvarez Audio | |||
| 16 Aug 2023 | Traditional Meets Modern: Discovering Iranian-American Cuisine | 00:24:13 | |
Join us for a rich discussion with authors of Maman and Me: Recipes from our Iranian-American Family, Roya Shariat and Gita Sadeh. In this conversation, we explore the inspiration behind their book, celebrating the hybrid culture of Iranian-Americans and the innovative ways immigrants adapt their traditional recipes with available ingredients. Gita and Roya share their experiences of cooking as a form of love and respect for family and guests, and the challenges of sourcing Persian ingredients in the 1980s. Listen in as we explore the significance of food as a cultural lifeline for diaspora communities, connecting us to our roots, our ancestors, and our history.
With the loving storytelling and a beautiful blend of tradition and innovation in their cookbook, Roya and Gita provide a fascinating insight into the world of Iranian-American cuisine. Don't miss this captivating discussion!
Maman and Me (@mamanandme) • Instagram photos and videos Roya Shariat (@royashariat) • Instagram photos and videos
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.
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| 18 Nov 2020 | Persian Fall Flavors | 00:20:10 | |
Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-AmericanThanksgiving, fall fruits, and fall flavors. Favorite Fall Fruits - Pomegranate, persimmons, and quince
Pomegranate
Persimmons
Quince
Other jams
Heat disperser (sholeh-pakhsh) - used to slow cook jams (and tahdig)
Persian-American Thanksgiving
Thanksgiving Leftovers
Ask the Beats! Question from Juliet from SE Mexico: What is a good substitute for limoo amani (dried lime). Answer: use fresh lemon/lime or lemon or lime juice with salt.
Recipe links from this episode:
Podcast production by Alvarez Audio | |||
| 02 Aug 2023 | Navigating Identity through the Art of Persian Cooking, A Conversation with Author Homa Dashtaki | 00:24:27 | |
Join us for a compelling conversation with author Homa Dashtaki, who takes us on a journey through her nine-year process of writing her book, Yogurt & Whey: Recipes of an Iranian Immigrant Life. The dialogue is rich with insights about food as a language and a tool to make sense of our identities and our place in this world. We are mesmerized by her tale of using her culinary heritage to navigate her Iranian history and to find her sense of belonging in America.
In this episode, we also get a taste of Persian cuisine as Homa contrasts yogurt and whey, teaching us about kefir and the art of making homemade yogurt. We explore the special place of yogurt in Middle Eastern cuisine and the important role of liquid whey in these dishes. We also learn about the significance of paying homage to culture when discussing food, a theme that resonates throughout our conversation.
Lastly, we uncover the unique aspects of traditional Iranian cuisine as we learn about the process of making kashk, a form of fermented yogurt. We discuss how this practice is used in preserving milk and extending its shelf life. We also touch on the White Mustache, a yogurt company started by Homa and her father, and the original recipes inspired by traditional Persian flavors. This episode is a tasty ride through Persian cuisine, cooking methods, and the importance of food in shaping our identities. Listen in and be prepared to be inspired and, of course, hungry!
https://homadashtaki.com/yogurt-whey-book/
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 | |||
| 26 May 2021 | Bastani | Persian Ice Cream | 00:16:18 | |
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
Unique attributes of Persian ice cream sandwiches
Other frozen Persian treats
Ideas for Persian frozen treats with Persian flavors and flair
Modern ideas for healthy frozen treats
Ask the Beats! Megan from NYC asks “how do you bloom saffron?”
Podcast production by Alvarez Audio | |||
| 05 Jun 2024 | Persian Trucker Food with Standup Dan | 00:26:42 | |
We’re diving into the archives and sharing one of our favorite episodes of the Modern Persian Food podcast - our interview with stand-up comedian and Food Network host Dan Ahdoot!
We explore some of the lesser-known Persian dishes and ingredients and what Dan refers lovingly to as “Persian Trucker Food”. Dishes that hit the spot and stick to the ribs, like Dizi, Kaleh Pacheh, and Aash Sholeh Ghalamkar to name a few.
It’s a fun conversation as we get to know Dan’s food preferences and chat about normalizing Persian cuisine in today’s food-diverse society. We also talk about other up-and-coming Persian food personalities and brands which we include as future guests on the podcast! Check out that episode as well, links are below.
Vartamelon: Episode 72: Tahdig Art with Varta Beeta Mohajeri: Episode 79: Conquering Culinary Challenges with Chef Beeta Mohajeri Tahdig Tacos: Episode 144: Tahdig Tacos – A Culinary Fusion Journey with Bayan Ghahramani Joon Rice: Episode 145: A Taste of the Queens Night Market with Joon Rice
Find Dan here: Website: Dan Ahdoot Book: Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live TV Show: Raid the Fridge | Food Network
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 08 Feb 2023 | Persian Dates | 00:13:45 | |
In Episode #123, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style.
Persian dates are dates in dried form which taste sweet and buttery/caramel-y.
Hot dates
Recipes with dates
Occasions for eating dates in Persian culture
Match-making in old Persian culture and personal stories around growing up in Iranian-American families. Introductions for potential marriage.
Ask the Beats! Question from email: Are there any vegetarian recipes that include pomegranate?
We cover some strategies to leave meat out of Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew. In addition pomegranates make great garnishes to many dishes including salads, cooked vegetables, and mixed rice dishes (shirin polo). Modern ways to add pomegranate to dishes include sprinkling the arils in a morning oatmeal and enjoying mixed into plain yogurt.
Recipe and resource links from this episode:
Bita’s recipe for Date and Nut Balls Bita’s recipe for Lentil and Date Rice | Adas Polo Bita’s recipe for Fruited Pomegranate and Kale Salad Youtube video for How to Deseed a Whole Pomegranate Underwater Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Beata’s recipe for Khormah Maloos - Persian Dates and Eggs
Podcast production by Alvarez Audio | |||
| 04 Oct 2023 | Diving into the Aromatic World of Persian Jams | 00:23:19 | |
Join us for an enticing journey into the art of preserving food, Persian style! This episode is all about the delightful world of jams, and we don't just stick to the fruity ones. We'll explore the vibrant colors, aromatic flavors, and natural pectin of various fruits that make Persian jams truly special. Learn with us how to create some traditional favorites, like rose petal, quince, fig, and sour cherry jams. You'll even discover an unusual but tasty carrot jam recipe straight from a previous podcast guest's cookbook.
We share ideas on incorporating jams in a variety of meals, from breakfast to dessert. We'll guide you through adding a sweet twist to rice dishes, Mediterranean mezze boards, cheese boards, and even cake toppings. Join us in reminiscing about our childhood desserts made with jam and coffee grounds, adding a nostalgic touch to the episode.
Listen in as we turn our attention to our favorite summer foods and preserving techniques. Beata shares her favorite summer dish - saffron braised lamb shank. We also discuss Noon Barbari, a Persian bread that's similar to Italian focaccia, and share ideas on creating a unique dish with it. Don't miss out on this flavor-packed episode!
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 23 Mar 2022 | Salad Olivier | 00:18:42 | |
Round out your Norooz/Nowruz season by taking the popular Salad Olivier to Sizdeh Bedar! Sizdeh Bedar is the 13th day of the Persian New Year where it is tradition to get out of the house and have a picnic or spend time outdoors.
Salad Olivier (pronounced ooloovieh or olivieh) is a potato, chicken, and egg salad with a tangy twist – pickles add crunch and a punchy tartness. We serve Salad Olivier as an appetizer or side dish at gatherings. It is a wonderful compliment to kabab at barbecues, potlucks, and picnics - always a crowd pleaser!
Similar to Russian version - both have potatoes, carrots, peas, pickles, and mayo Persian potato salad has boiled eggs and chicken. However Russian potato salad has diced ham, onion and dill, the Persian version does not.
What we like about it:
Basics of recipe:
Recipe variations:
Ask the Beats Bita wants to know, what is a special Sizdeh Bedar memory that you have and can share? Beata: Enjoying a big pot of Maman joon’s Loobia polo out in a big park at a picnic
References: Ep 24: Norooz Part 3: Persian New Year Sizdah Behdar Episode 58: Lubia Polo | Green Bean Rice
All Modern Persian Food podcast 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 Salad Olivier Persian Potato Salad Beata’s recipe for Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Beata’s recipe for Persian Salad Olivieh
Podcast production by Alvarez Audio | |||
| 13 Jan 2021 | Stocking a Persian Pantry | 00:16:42 | |
In Episode #15, co-hosts Bita and Beata share thoughts on what they feel are essential ingredients and kitchen appliances/hardware to stock a Persian Pantry for basic recipes.
Ingredients
Equipment
Ask the Beats! Fariba from LA asks: “How does saffron affect flavor in Persian foods?” It has a mildly sweet flavor which is lightly floral and a pleasing, delightful aroma. It also provides a yellowish orange tint to foods.
Recipe and resource links from this episode:
Podcast production by Alvarez Audio | |||
| 12 Apr 2023 | Persian Superstitions | 00:16:32 | |
Special guest Jaleh Arabian, also known as Maman Jaleh (Bita’s mother-in-law) and MJ for short, joins the podcast today to shed light on old customs and traditions around Persian superstitions. One of the ways to ward off evil and cleanse the air is to burn esphand/esfand or wild rue. Wild rue seeds are burned in a special vessel stovetop and the smoke and aroma are spread around the room for cleansing. Listen to the episode to also hear how eggs play a role in Persian superstitions.
This episode is sponsored by Sadaf Foods, Find them online at Sadaf.
Use special offer code: Modern15 For 15% off of esfand
Modern Persian Food podcast references: MPF episode 26, Flowers | Gol in Persian Culture
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 | |||
| 15 Dec 2021 | Yalda | 00:18:48 | |
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:
What to do:
What to eat:
Poetry readings:
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 | |||
| 09 Feb 2022 | Medicinal Properties of Persian Spices with Dr. Mahtab Jafari | 00:25:38 | |
Can we live better, healthier lives, and in some cases, maybe even extend our lives by enjoying the medicinal properties of Persian spices in foods? Maybe!
Join the Beats as they explore the depths of knowledge in an insightful chat with Dr. Mahtab Jafari and explore Persian spices highlighted for medicinal health benefits include saffron, turmeric, cinnamon and rose. Dr. Mahtab is a doctor, a professor, a research scientist, an author, and a director… and so much more. She currently teaches Life 101 in the School of Pharmacy at UCI (see complete bio here in the reference section of the show notes).
Dr. Jafari does research in a lab studying fruit flies. Fun factoid: we share 75% of our disease genes with fruit flies!
Philosophies - as long as there are no inherent dietary deficiencies, you can get what you need in terms of vitamins and minerals from proper nutrition in fresh, healthy food sources!
The spices, herbs and fresh produce, beans, and legumes used in Persian foods provide great health benefits.
References: Dr. Mahtab Jafari
The U.S. Food and Drug Administration (FDA) defines a spice as an “aromatic vegetable substance, in the whole, broken, or ground form,” whose significant function in food is “seasoning rather than nutrition” and from which “no portion of any volatile oil or other flavoring principle has been removed” (Food and Drug Administration 2007:205-208).
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 Tahcheen Bita’s recipe for Adas Polo Bita’s recipe for Loobia Polo Bita’s recipe for Yazdi Cakes
Beata’s Recipe Links: Persian Jeweled Tahchin – BeatsEats Giti Joon's Famous Tacheen Recipe – BeatsEats Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
Podcast production by Alvarez Audio | |||
| 30 Mar 2022 | Vegetarian Persian Food | 00:16:39 | |
Join us as we explore Persian dishes that are full of vegetables, herbs, legumes, and fruits. Persian cuisine is often plant-based protein rich without needing any meat substitutes. In this podcast episode we cover off on some of our favorite vegetarian appetizers, soups, rice dishes, and luscious khoreshts plus some of our tips and tricks to get the most flavor out of your ingredients.
Learn about Bita and Beata’s favorite way to treat guests in this week’s “Ask the Beats” segment.
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
All Modern Persian Food podcast 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 referenced include:: Bita’s recipe for Salad Shirazi Bita’s recipe for Persian Yogurt Dip | Mast-o-khiar Bita’s recipe for Kashk Bademjan | Persian Eggplant Dip Bita’s recipe for Salad Olivier | Persian Potato Salad Bita’s recipe for Sabzi Khordan | Persian Herb Appetizer Bita’s recipe for Kookoo Sabzi Bita’s recipe for Aash Reshteh | Persian Noodle Soup Bita’s recipe for Soup eh Joe | Persian Cream of Barley Soup Bita’s recipe for Lentil and Date Rice | Adas Polo Bita’s recipe for Baghali Polo Bita’s recipe for Khoresh Karafs
Beata’s recipe for: Ash Reshteh | Persian Noodle Soup Beata’s recipe for: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post Beata’s recipe for: Maast-o-Khiar with Shallot and Salad Shirazi Beata’s recipe for: Persian Salad Olivieh Beata’s recipe for: Persian Frittata Koo Koo Sabzi Beata’s recipe for: Vegan Khoresh Karafs – Celery Stew With Mint and Parsley Beata’s recipe for: Persian Jeweled Tahchin Beata’s recipe for: Giti Joon's Famous Tacheen Recipe
Podcast production by Alvarez Audio | |||
| 26 Apr 2023 | Saffron with Special Guest Mersedeh Prewer | 00:20:16 | |
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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| 01 Feb 2023 | Blending Persian Culture into Families | 00:22:42 | |
Bita and Beata are joined by guest Rachel Kashef from Little Persian Learning to share insights and inspirational resources on how to blend Persian culture into today’s modern families. Rachel is a former school teacher and has founded a learning kit and greeting card company in response to what she felt was lacking in today’s cross-cultural communities.
The conversation rounds out with the role of food and the incredible flavors of Persian cuisine. Listen, get inspired, and try your hand at a Persian weekend noshing breakfast routine!
If you liked this episode, give us a 5 star rating and review on your favorite podcast player!
References made in the episode:
All Modern Persian Food podcast 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
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 | |||
| 07 Oct 2020 | What Is Persian Food? | 00:23:51 | |
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.
Instagram: @modernpersianfood Twitter: @MPFpodcast
Recipe links from this episode:
Additional resources from this episode: Maykadeh Restaurant, San Francisco, CA Shalizar Restaurant, Belmont, CA Podcast production by Alvarez Audio | |||
| 20 Jul 2022 | Summer Re-Beats: Persian Bread | 00:13:54 | |
Breaking bread together is so lovely. That’s why the Beats are happy to bring back Persian Breads, the 3rd in a 4 part series of repeating or as they like to call it, the “Summer Re-Beats”. Be sure to share your favorite “loghmeh” or perfect bite of something wrapped in bread with us!
Original episode: Episode 49: Persian Breads
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
All Modern Persian Food podcast 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 | |||
| 28 Oct 2020 | Onions | 00:20:02 | |
Welcome to episode 4 of the Modern Persian Food podcast! Co-hosts Bita and Beata talk about the different ways to use onions in Persian cooking and the health benefits related to this root vegetable.
Recipe links from this episode:
Podcast production by Alvarez Audio | |||
| 21 Apr 2021 | Cultural Spotlight - Ramadan Foods | 00:15:37 | |
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 fasting period, following an Arabic calendar. Many folks in Persian culture who are Isalmic in religious beliefs fast for the month of Ramadan. Fasting occurs from sun-up to sun-down. The date moves forward by approximately 10 days each year. It is a time of spiritual reflection and self improvement.
Foods associated with Ramadan are often sweets to break the fast along with tea or hot water, but also energizing foods and comforting soup-y stews.
Sweets associated with Ramadan:
Halva
Sholeh Zard | Dairy free Persian saffron rice pudding
Zoolbia Bamieh
Other foods associated with the month of Ramadan
Ask the Beats! Question from Reddit: What is a good substitute for zereshk (tart/sour dried barberries)? Zereshk polo is a traditional Persian rice made using zereshk cooked in butter, sugar and saffron - a great substitute for zereshk in this dish is dried cranberries. Less sugar can be used in this dish when substituted cranberries for zereshk.
Resource links and recipes from this episode:
Ash Reshteh
Additional recipes:
Podcast production by Alvarez Audio | |||
| 22 Jun 2022 | Tarof and Persian Culture with Leyla from Chai and Conversation | 00:22:08 | |
Beata and Bita welcome language specialist Leyla of Chai and Conversation to diverge from Persian language lessons and to explore, break down, and demystify the Persian cultural concept of “tarof”, a form of politeness, etiquette, and respect as it relates to food, having guests, and eating in restaurants. They reflect on raising kids in the US, especially in blended/cross cultural families, and being flexible with some old traditions.
In the 2nd half of the episode the trio discuss food as the best way to break down barriers and introduce others to the Persian culture.
Leyla’s “Ask the Beats” question is about the motivation behind the Modern Persian Food podcast and what future plans are in store.
Learn Persian with Chai and Conversation Learn Persian (Farsi) (@chaiandconversation)
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!
All Modern Persian Food podcast 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 | |||
| 27 Sep 2023 | A Journey into the Persian Harvest Festival: Mehregan | 00:12:16 | |
Get ready for an enriching journey as we take you through the significance and celebration of the ancient Persian festival, Mehregan. Listen in as we discuss how this autumnal harvest celebration is all about embracing love, kindness, friendship, and nature. We share our plans on commemorating this timeless tradition, from partnering with an Orange County organization for a live event to creating a Sofreh - a traditional Persian table setting. We explore how these ancient festivals, celebrated for thousands of years, are gaining popularity once again and are helping people appreciate the earth and the changing seasons.
Moving into the specifics of Mehregan, we chat about the beautiful aspects of this festival. From the warmth of the autumn season, the joy of harvest, to the tradition of showering each other with kindness and love, Mehregan is truly a celebration of harmony and the gifts of nature. We describe the symbolic table setting for Mehregan, the significance of each element placed on it, and the traditional foods and drinks associated with this celebration. As you tune in, you'll also learn about the crossover similarities with American Thanksgiving, the role of gratitude in the celebration, and our excitement to incorporate this beautiful tradition into our lives. Also, stick around for our Ask the Beat segment where we answer a fun question about our favorite Persian sweets!
Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com
Podcast Episode 128 - Setting Sofreh
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on YouTube
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
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| 08 Nov 2023 | Fall Flavors for a Persian-Inspired Thanksgiving | 00:29:56 | |
Join us for a colorful culinary journey in our 160th episode of Modern Persian Food where we promise to inspire your Thanksgiving preparations with a dash of exotic Persian flair. Revel in the vibrant flavors of seasonal fruits like persimmons, pomegranates, and quince, as we share unique recipes and creative twists on traditional dishes. It's not just about the food, it's about the celebration of togetherness, gratitude, and the joy of the holiday season.
Moving on from the table, we also share insights on how to weave the spirit of Thanksgiving into your everyday life. Imagine starting your day with a dose of gratitude through simple tools like the Five Minute Journal or a daily round of Rosebud Thorn activity with your family. It's all about making gratitude a routine to kickstart your day on a positive note. So, are you ready to turn your Thanksgiving into a grand Persian feast and make gratitude an essential part of your life? Join us in our festive episode as we explore the richness of Persian-inspired fall flavors and the essence of gratitude.
Episode 111: Persian American Thanksgiving Episode 60: Persian Thanksgiving Leftovers Episode 59: Persian Thanksgiving Episode 58: Lubia Polo | Green Bean Rice Episode 57: Zereshk Polo | Barberry Rice
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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
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| 13 Oct 2021 | Squash | Kadoo | 00:15:28 | |
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 of squash in Persian cuisine is probably zucchini. Zucchini is great because it can easily be substituted for eggplant which is in many Persian stews, dishes, and dips.
Some Persian dishes using kadoo | squash as an ingredient:
Modern uses of squash in Persian cooking and cuisine
Fun with pumpkins
Beats Cheats - shortcuts for cooking with squash
Ask the Beats Miriam from Sunnyvale asks “Do you have any easy, vegan, Mediterranean lunch ideas or recipes?” Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping.
Contact us at hello@modernpersianfood.com 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
Beata’s recipe: Persian Frittata Koo Koo Sabzi Bita’s recipe: Kookoo Sabzi | Quiche Muffins Bita’s instructions for making table decor: Succulent Pumpkins Bita’s recipe: Butternut Squash Soup Bita’s recipe and instructions on Roasting Pumpkin Seeds Bita’s recipe: Gluten-free Pumpkin bread Bita’s recipe: Vegan Butternut Squash Dip
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| 11 May 2022 | Chickpeas | Nokhod | 00:17:49 | |
The Beats break down the ins and outs of chickpeas also known as garbanzo beans (or nokhod in Farsi) in Persian food and beyond! Chickpeas are fabulous in soups & stews, salads, dips, and as snacks. Chickpea flour is used in an iconic cookie called Nokhodchi and is gluten free. The easiest way to work with garbanzo beans is to use the canned bean variety, although the duo go over how to cook them from scratch, and also some easy go-to recipes. Listen to how chickpeas when mixed into Ajeel trail mix and packaged in a special way can help solve your problems!
This week’s “Ask the Beats” is close to co-host Beata’s heart and covers one off on a crunchy fan favorite food!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!
References and recipes: Podcast Episode 11 Tahdigh | Bottom of the Pot Podcast Episode 70: Kateh Persian Rice
Taste the Nation with Padma Lakshmi, Persian food Where the Kebob is Hot
Bita’s Aash Reshteh | Persian Noodle Soup Bita’s Vegan Moroccan Stew Bita’s Instant Pot Okra Soup Bita’s Easy Homemade Hummus Bita’s Roasted Chickpeas Bita’s Ajeel | Persian Trail Mix
Beata’s Ash Reshteh | Persian Noodle Soup – BeatsEats Beata’s Asheh Reshteh – Persian Noodle Soup – Original Recipe Post – BeatsEats
All Modern Persian Food podcast 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 | |||
| 29 Sep 2021 | The Sours in Persian Cuisine | 00:15:16 | |
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 limes, Limoo Omani in Farsi
Dishes the Beats prepare with lemon or lime juice
Dishes the Beats prepare with vinegar
Dishes the Beats prepare with ghoreh (tart, unripe grapes)
Dishes the Beats prepare with onions
Dishes the Beats prepare with yogurt (See also: Episode 5: Yogurt)
Dishes the Beats prepare with sour plums
Dishes the Beats prepare with Seville oranges
Ask the Beats This week’s question comes from Farhad of Seattle: Beats, what is your go-to spice?
Contact us at hello@modernpersianfood.com 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
Samin Nosrat, Salt Fat Acid Heat
Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Khoreshteh Karafs Celery and Herb Beef Stew Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
Podcast production by Alvarez Audio | |||
| 06 Jan 2021 | Health in Persian Food | 00:15:34 | |
In Episode #14, co-hosts Bita and Beata share insights on how adding fresh ingredients and nutritious Persian dishes is a welcome addition to the New Year, especially in a time of feeling like many things have been taken away from us (i.e. the current global pandemic we are in). Cheers to a better, brighter, healthier future ahead!
Fresh, whole ingredients in Persian food
Similarities between Iranian cuisine and the Mediterranean ‘diet’
Using techniques to lighten up dishes and meals
In summary, Persian cuisine uses simple and fresh ingredients that are nutritious by nature. Adding more fresh, whole foods and learning to prepare them is a great way to forge into times ahead.
Ask the Beats! Lauren of the Bay Area asks, “What is the most common spice used in Persian food?” Bita: saffron - saffron spray in modern cooking form Beata: turmeric, specifically added while frying onions at the start of many recipes Both saffron and turmeric add flavor and color to Persian dishes. Saffron adds a reddish/orange tint and turmeric adds a yellow color.
Recipe links from this episode:
Podcast production by Alvarez Audio | |||
| 18 Oct 2023 | Preserving Herbs For Persian Cooking With Ginain | 00:23:13 | |
Transform your everyday dishes into an exotic Persian feast just by using herbs! We're taking a deep dive into the wonderful world of herbs in Persian cooking with Ginain Greyes from Cook the Garden podcast. Ginain, a pro at growing her own herbs, shares practical tips on nurturing herbs like mint, cilantro, basil, dill, and more, even if you only have a small patio space. She shared her experience cooking the iconic Persian soup called Ash Reshteh, which is a delightful blend of noodles, beans, and herbs. Bita and Beata shared their Ash Reshteh recipes when Ginain featured them on her podcast!
But what do you do when you've got a bountiful herb harvest that you can’t use? That's where the second part of our conversation with Ginain gets interesting. She guides us through the process of preserving and drying herbs, ensuring you have a stash ready for your culinary adventures throughout the year. We explore multiple methods including hanging the herbs, freeze-drying, and using a dehydrator or even your oven. Join us and step up your cooking game with the delightful flavors of Persian herbs.
Find Ginain at: Cook Pray Slay and Cook The Garden on Apple Podcasts Listen to this episode: Cook the Garden Podcast episode featuring Bita and Beata
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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
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| 10 Mar 2021 | Norooz Part 2, Persian New Year Haft-Seen and Food | 00:18:35 | |
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 traditionally as well as modern-day.
Haft-Seen translation - ‘haft’ means 7 in Farsi, ‘seen’ stands for the letter that represents words that start with the ‘s’ sound
Items traditionally on the ‘haft-seen’ table that start with the ‘s’ sound and what they might symbolize or represent - choose 7 from the list
Other items often on the New Year spread along with their meanings
What is the meaning behind Persian New Year?
Rituals
Traditional Foods
Beata and Bita close out this episode with encouragement to try setting a Haft-Seen table this year, and inspiration to prepare a couple of the traditional foods served for Norooz.
Ask the Beats! Question from survey results: How to order Persian food from a restaurant?
Resource links and recipes from this episode:
Ash Reshteh:
Koo Koo Sabzi:
Herb Rice and/or Fish Bita’s recipe for Easy Marinated Salmon
Decorated Eggs:
Bita’s recipe for Easy Marinated Salmon
Podcast production by Alvarez Audio | |||
| 14 Apr 2021 | Eggs in Persian Cuisine | 00:16:39 | |
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
- what is koo koo? A frittata type egg based dish made with a little flour and the additive of herbs, or potatoes, or eggplant, spices
- Bita - with mustard and saffron; use plastic bag to pipe and make pretty presentation - Beata - idea to stuff hard boiled egg white with salad olivier
Eggs served with rice
Ask the Beats! Question from Hazar from Instagram: What are some easy “sham” (Persian dinner) ideas?
Resource links and recipes from this episode:
Deviled Eggs:
Koo Koo:
Tacheen (Tachin):
Additional recipes from the episode:
Podcast production by Alvarez Audio | |||
| 14 Oct 2020 | Aromatic Spices | 00:25:04 | |
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!
Recipe links from this episode:
Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Podcast production by Alvarez Audio | |||
| 16 Dec 2020 | Tahdig | Bottom of the Pot | 00:17:31 | |
In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot. They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions.
3 Main types of Tahdig
Tips for making tahdig
Ask the Beats! Today’s question is from Carey of Atlanta. Carey asks, “What is the difference between Persian kababs and American hamburgers? B&B’s answer: There are several differences. One is the shape. Persian burgers are oval-shaped, cooked on skewers, and have grated onion kneaded into the meat mixture sometimes also with spices such as turmeric or saffron. Kabab is served most commonly with rice but sometimes as a wrap rolled inside of lavash bread.
Recipe links from this episode:
Podcast production by Alvarez Audio | |||
| 06 Mar 2024 | Extra Sweet Nowruz with ZoZo Baking | 00:28:31 | |
Join us as we get ready to celebrate the Persian New Year, Nowruz (or also spelled Norooz, Nowrooz, Norouz, Noroz) which occurs on the moment of the Spring Equinox. Persians around the world celebrate by gathering around a Sofreh Haft Seen, the symbolic display of the “Seven S’s” that sets the intentions of the new year.
In the second half of the episode, Beata and Bita are joined by special guest Fariba Nafissi from ZoZo Baking and the trio chat about what Nowruz means to them and special memories. Fariba shares her recipe for Nane-Par Feather Cookies with the Modern Persian Food podcast listeners! Recipe below and learn more HERE.
Episodes referenced: Episode 126: Persian New Year | Norooz/Nowruz Episode 73: Growing Sabzeh with Naz Deravian Episode 22: Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori
ZoZo Baking Recipe for Nane Par: Feather Cookies Yields: 45-50 cookies Bake time: 10 minutes Ingredients:
Process:
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
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| 22 Feb 2023 | Persian Pizza | 00:20:42 | |
Persian pizza? What?? Yep, the Beats are getting creative with some cross-cultural Italian-American-Iranian pizza ideas. Beata reflects on pizza culture in current day Iran, what makes a cut above (hint, hint, hot dogs, sausages, bell peppers, mushrooms, onions and more), Persian pizza conceptions in the US, and making pizza from scratch at home for a fun Friday night.
Listen to the end to hear Roya’s Ask The Beats question, “Bita, how did you make the work of art, double layer tahchin cake I spied on Instagram?!”
All Modern Persian Food podcast 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
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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| 10 Jan 2024 | Healthy Persian Cooking Techniques | 00:17:42 | |
Welcome to the first episode of 2024, where we're embracing a fresh start with a healthy twist on Persian cuisine. Listen in as we, Bita and Bita, share our New Year's resolutions, including being more present with our loved ones and pursuing exciting professional opportunities. We're also thrilled about our new monthly podcast format, which allows us to create even richer content for our listeners. If you have a passion for Persian culture, join us on this journey—we're on the lookout for an intern to help bring our vision to life.
This episode is a celebration of Persian food's nutritious heart, especially post-holiday when many of us are looking to detox and achieve our health goals. Discover how dishes like khoresh and the traditional herb frittata kookoo (kuku) sabzi can be made healthier with simple cooking tweaks. We also explore the power of Persian spices, like saffron and turmeric, and how they can be integrated into our daily routines for their incredible health benefits. Plus, we answer a listener's question about these spices, sharing personal insights and unique ways to incorporate them into our cooking. Tune in for a wholesome start to your year with us.
All Modern Persian Food podcast episodes can be found at: Episodes
Sign up for the email newsletter here!
Check us out on Apple Podcasts, Spotify, and YouTube
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 | |||
| 15 Mar 2023 | Setting Sofreh | 00:20:57 | |
Setting a sofreh or special table setting is the first step in honoring the ancient traditions of our ancestors on several holidays. In this week’s episode, Bita and Beata dive into what goes on each of the sofrehs, what they represent, and also common themes amongst them. These happy occasions include the following seasonal transitions and also when people get married:
Norouz/Norooz | the Persian New Year with setting a haftsin; Mehregan | celebration of fall and special setting Yalda | the Persian winter solstice celebration Sofreh aghd | Persian wedding setting
This episode is sponsored by Sadaf Foods, award winning home-made Persian sauces. Find them online at Sadaf.
Use special offer code: Modern15 For 15% off of kashk, esfand, and norouz collection Free shipping on all orders over $100
Feel free to submit a question for our Ask the Beats segment of our show and we will feature it in a future episode! Email us with your question, hello@modernpersianfood.com or leave us an audio message through Instagram @modernpersianfood
Modern Persian Food podcast references: Episode 114: Yalda Winter Solstice Episode 20: Persian Weddings with Nilou
All Modern Persian Food podcast 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
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Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
Podcast production by Alvarez Audio | |||
| 20 Sep 2023 | Exploring Mirza Ghasemi | 00:15:28 | |
Listen in as we journey through the world of Persian cuisine in our latest podcast episode. We start with an exploration of the delicious and iconic eggplant dish, Mirza Ghassami, from the northern region of Iran known as Shomal. We discuss its distinct smoky flavor, thanks to charred eggplant, and the ample use of garlic. Discover the versatility of this dish, as we share ways to make it vegan or vegetarian, and how to add it to your weekly meal plans or brunch spread.
In the second half of the episode, we answer this week’s Ask The Beats question regarding Persian food pantry staples and shed light on the accessibility of its ingredients. Submit your question to be featured on a future episode!
All Modern Persian Food podcast episodes can be found at: Episodes
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Check us out on YouTube
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
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| 23 Nov 2022 | Haleem | 00:19:18 | |
Have you had Haleem, known by some as Persian porridge? If not, definitely give this episode a listen. Bita & Beata break down traditional and modern recipes of a classic, rich and delicious Persian food made with primarily wheat and meat. Much more delicious than it sounds, it’s creamy and luscious and super comforting. Also spelled Halim.
Don’t have time to boil, strain, simmer, and mash? Not to worry, Beata has a quick and easy solution using oats and store-bought chicken. Bita joon shares tips for using Thanksgiving turkey leftovers to keep the savory flavors going. Both the Beats share tips and tricks including substitutions for hard to find ingredients. Dig in!
This week’s “Ask the Beats” comes in the form of an audio message about Mexican and Iranian food fusions. Listen to hear more!
Episodes referenced: Episode 59: Persian Thanksgiving Episode 60: Persian Thanksgiving Leftovers Episode 81: Make Tahdig Not War with Guest Parisa Parnian
All Modern Persian Food podcast 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
Sign up for the email newsletter here!
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.
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| 03 Apr 2024 | Spring Herbs in Persian Cuisine | 00:24:12 | |
Join us as we dive into spring herbs and how we incorporate them into some of our favorite Persian dishes and occasions. From a simple platter of Sabzi Khordan to a rich and elaborate stew of braised herbs in the iconic Ghormeh Sabzi, we discuss our favorite ways to eat these versatile greens. In the show's second half, we reflect on Nowruz, the Taste Awards in LA, and some of our food adventures of the last month. Be sure to listen to our plans for our next episode as we prepare for entertaining! Episodes referenced: Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef Episode 150: Traditional Meets Modern: Discovering Iranian-American Cuisine
All Modern Persian Food podcast episodes can be found here: Episodes
Sign up for the email newsletter here!
Recipes: Sabzi Khordan | Persian Herb Appetizer Ash Reshteh - Persian Noodle Soup
Check us out on Apple Podcasts, Spotify, and YouTube 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 | |||
