By Bita Arabian & Beata Nazem Kelley
4.9
5151 ratings
The podcast currently has 185 episodes available.
In this episode Beata and Bita catch up on their Persian-inspired summer activities and delve into the topic of fruit and fruit trees in Persian culture. Learn about the ways each of them embraces their culture and what it looks like in their family and community.
Check out the links below for topics and episodes mentioned in this podcast episode:
Beata on the game show: Chew on This: A Food Game Show with Cecilia Phillips
Links to episodes:
Episode 137:Macaroni Tahdig with Chef Orly
Episode 143: Unraveling the Colorful Customs of Tirgan: A Persian Summer Rain Festival
Episode 149: Savoring the Flavors of Iran with Chef and Author Nasim Alikhani of Sofreh
Episode 156: A Journey into the Persian Harvest Festival: Mehregan
Episode 168: Exploring the Persian Summer Syrup Sekanjabin
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
From golden saffron to delicate sweet treats, there are no better gifts than souvenirs from Iran! With all the summertime travel wrapping up, listen as we uncover what the most seeked out items from Iran are and learn about our cultural traditions around gift giving.
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
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
Podcast production by Alvarez Audio
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
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 [email protected] or directly at [email protected] or [email protected].
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
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
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 75: Norooz Haft Seen
Episode 73: Growing Sabzeh with Naz Deravian
Episode 22: Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori
Episode 23: Norooz Part 2
Episode 24: Norooz Part 3
ZoZo Baking Recipe for Nane Par:
Feather Cookies
Yields: 45-50 cookies Bake time: 10 minutes
Ingredients:
150g (1 1/2 cups) powdered sugar
200g (1 cup & 1 tablespoon) vegetable shortening
2 egg yolks
375g (2 cups) all purpose flour
2 teaspoons cardamom powder
3-4 tablespoons brewed saffron (for decoration)
50g / 1/3 cup ground pistachios (for decoration)
Process:
Preheat the oven to 325°F , cover two baking trays with parchment paper.
Using a food processor mix in the powdered sugar and shortening, until smooth and creamy. Add the egg yolks and mix. Add flour and pulse until you have a soft dough.
Slightly dust your work surface with flour, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies, and decorate with brewed saffron and ground pistachios.
Bake in preheated oven for 10 minutes or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.
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
Vote for the Modern Persian Food Podcast in the 2024 Taste Awards! We are finalists in the “Best Lifestyle Podcast” and the “Best Food or Drink Podcast” categories.
Vote for us here: Taste Awards Voting Link before Saturday, February 17th, 2024
You can answer as few as 4 questions (#1, #2, #4, and #6)
It would be an honor to be recognized for the work we have put behind the Modern Persian Food podcast, and the Persian Food community as a whole.
Today we are sharing the episode we submitted for consideration. It was last year and the start of our summer series featuring Persian Food Trucks, episode 144, where we interview Bayan Ghahramani of Tahdig Tacos.
We love the honesty and candidness of Bayan’s story and it was a treat to have her on the show. Here is the episode and be sure to vote for us by Saturday.
Thank you!
https://www.surveymonkey.com/r/TasteAwards2024ViewersChoice
https://www.tahdigtacos.com/
https://www.instagram.com/tahdigtacosofficial/
https://www.instagram.com/persianskater/
https://www.instagram.com/foodieskater/
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
Unlock the secrets of a family legacy that intertwines the ancient allure of Persian culture with the timeless art of winemaking, as Moe and Naseem Momtazi from Maysara Winery share their story. Their biodynamic vineyard in Oregon is a testament to their Persian roots and a celebration of the sun's nourishment and the sacred role of wine in pre-Islamic Persia.
Join us as we explore three distinctly different Pinot Noirs and discuss the art of pairing with foods and ingredients to amply flavors. From caviar & chocolate to fried chicken and the rich flavors of Persian cuisine including fesenjoon, we cover tips for hosting memorable wine pairings.
Maysara Winery
Reference to Podcast Episode 127: Persian Beer with Zahra
All Modern Persian Food podcast episodes can be found HERE
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
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
The podcast currently has 185 episodes available.
1,046 Listeners
2,992 Listeners
3,484 Listeners
7,737 Listeners
2,869 Listeners
85,120 Listeners
110,168 Listeners
55,893 Listeners
56,546 Listeners
12,951 Listeners
1,797 Listeners
2,645 Listeners