Modern Persian Food

Do you want to make warm, delicious, comforting, nutritious iconic Persian soup, Aash Reshteh, also known as Persian Noodle and Bean and Herb Soup?!

Join the Beats as they walk through their recipes including short-cuts and techniques, and a fun modern take on blending American and Persian cultures - making and eating it for the Western calendar new year on January 1st of the Gregorian calendar (vs the traditional time aash reshteh is enjoyed, the Persian New Year Norouz/Norooz which falls on the first day of spring in March).

Ingredients:

Noodles:

• Persian Reshteh, reshteh is Farsi for the special noodles that go in this soup - reshteh noodles are long, a bit flat, and slightly saltier and starchier than Italian pastas
• • Can be found in Persian or Middle Eastern markets or ordered online
• Italian linguine, fettuccine, or spaghetti can be substituted for reshteh noodles

Herbs

• Fresh - parsley, cilantro, dill, mint
• Dried - Mint, dill
• • Used both in the soup as one of the primary ingredients as well as part of the topping (fried onions with dried mint, garlic and turmeric)

Vegetables

• Onions
• Spring onions
• Leeks
• Spinach (optional)

Spices

• Turmeric is the main flavor note
• Cinnamon (in Beata's recipe version)

Kashk

• Fermented dairy product
• • Texture is thicker than yogurt; flavor is salty and a little umami
  • Used drizzled on top as part of the garnish and/or mixed into the soup

Beans

• Use cooked dry beans, frozen beans/peas, or canned beans
• Lentils
• Chickpea /garbanzo
• Red beans or kidney
• White or cannellini beans
• Blackeyed peas
• • Clever blending of cultural traditions - use black eyed peas, a southern new year's tradition, in this soup to serve on American new year, Jan. 1st

Garnish or topping for the soup

• Kashk
• Fried onion, fried mint
• Modern options: yogurt, vinegar, lemon juice

Episode 12, 3 Persian Soups

Episode Norooz Part 3: Persian New Year Siz Dah Behdar

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Bita's recipe for Aash Reshteh | Persian Noodle Soup

Beata's short-cup recipe: Ash Reshteh | Persian Noodle Soup

Beata's traditional recipe: Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Podcast production by Alvarez Audio

In this heartfelt episode, co-hosts Bita and Bita share 3 ways to celebrate the Persian Winter Festival this year, Shabe Yalda, including 1. How to set it up (the sofreh or special table setting), 2. What to do (traditions and our modern takes), and of course, 3. what to eat (traditionally and what they plan to eat)!

Before jumping into the 3 ways to celebrate ShabeYalda, what exactly is it and when is it celebrated?

What is Yalda?: A winter solstice festival, falling on the longest/darkest night of the year, the turning of the seasons from fall to winter

When is it?: Typically falls on either Dec 20th and 21st - this year the winter solstice is the morning of the 21st where we are in western hemisphere

Ok, now let's get into how to celebrate this very historical and symbolic occasion, the Persian winter solstice festival!

How does one celebrate Yalda?: A family gathering to set a spread or special table setting, to gather with family, eat a delicious meal, drink (mostly tea!), read and recite poetry, and stay up late! Stay up ward off evil and to welcome light and love in the days following and leading up to the next season, spring!

A song! Leila Fourohar, famous Iranian pop and classical singer. The title of the song is: Madar Bozorgh (which means Grandmother)

In the song Leila sings about Yalda….spend time with elders, stay up late telling stories, learning life lessons ….

The set up:

• The Yalda setup includes a sofreh or special table setting - red, candles (some slight cross over with Christmas in terms of color and light); winter fruits (pomegranate, apples, persimmons, and watermelon), and nuts/Persian ajeel, a book of poetry (often Hafez or Rumi)
• Some possible symbolic meanings behind the sofreh - ward off evil of the longest darkest night, bring in love and light
• Side notes about the book of Hafez and "fall eh hafez"...a sort of fortune telling, interpreting the opening of the book specific poem and interpreting the meaning as a prediction of the future
• Ideas of sharing Ajeel, Persian trail mix as holiday gifts
• Watermelon crafts and cookies as a modern theme to shabeh Yalda

What to do:

• Gather with family, listen to music, read poetry

What to eat:

• Traditional dishes include aash, mahi polo, and bademjan/bademjoon, also fesenjoon!
• Modern ideas of what to cook on this night include Persian meatball Koofteh, quick and easy fesenjoon meatballs
• Drinking tea!

Poetry readings:

• Bita reads a Persian poem by Hafez
• Recording of Beata's dad reciting a poem called the The Symbols of Love by Salak (Mojtaba Kashani)
• Beata translats parts of the poem her father read

References to the following two previous MPF podcast episodes include the following:

Episode 62 Persian Christmas Traditions

Yalda Winter Flavors episode reference

Episode 16: Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Bita's post Ajeel Persian Trail Mix

Bita's recipe for Fesenjan Persian Pomegranate Chicken

Beata's recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Podcast production by Alvarez Audio

Looking to start some fun new winter holiday traditions? The Beats share several Persian inspired cross-cultural menu ideas to bring Persian flavors to your table this Christmas.

Breakfast/brunch

• Jeweled Cinnamon Rolls - using a dried fruit and nut spread along with Persian spices, this is a unique delicious twist to easy cinnamon rolls. Use Ajeel, a Persian trail mix that can also be used for Yalda.
• French toast casserole versions - try with challah bread, Persian barbari bread, vanilla, cardamom, persimmon or quince, top with whipped cream and/or powdered sugar and fresh fruit, pomegranate arils or berries

Appetizer and snack ideas

• Baked brie bites
• • Use puff pastry or crescent rolls, brie, jam (a peppered jam is great here!), nuts (pecans or walnuts, and fresh herbs (rosemary looks festive) - serve warm
• Cheese board or platter

Main meal/dinner

• Standing prime rib roast served with a pomegranate horseradish sauce
• Roast beef with mixed roast vegetables
• Roast lamb with garlic cloves and dijon mustard
• Sumac roasted vegetables
• Christmas enchiladas - green salsa or enchilada sauce and red salsa or enchilada sauce
• Seafood - saffron roast shrimp or salmon
• Jeweled Rice, Shirin polo - Persian fruit and nut layered rice or Tahchin

Dessert

• Cookies! The annual cookie exchange...mix cookie platter with Persian cookies
• Jeweled Cinnamon rolls

Yalda Winter Flavors episode reference

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Bita's recipe for Persian Jeweled Rice | Shirin Polo

Bita's recipe for Easy Marinated Salmon

Bita's index of Cookie Recipes

Beata's recipe for Jeweled Cinnamon Rolls

Beata's recipe for Persian Jeweled Tahchin

Beata's recipe for Persian Tea Cookies with Aunt Pari Joon

Podcast production by Alvarez Audio

Join Bita and Beata in today's culinary conversation about connecting to our culture with special guest Cynthia Banafsheh Samanian. Cynthia is an expert in experiential marketing, teaches cooking class business school, and runs a podcast. Cynthia is a great example of a woman who has built on her bi-cultural up-bringing to help others come together at the table, both literally and figuratively.

What is your mission with regards to experiential marketing with regards to your culture?

• "At the end of the day I am all about helping people share their culture and share their stories around food"

Is there a MPF podcast episode that you particularly connected with and why?

• Yes! Episode 31, Caspian Chef
• • Mom is from "shomal", Farsi for the northern region of Iran and I had never heard anyone speak of the specialty foods of this region that I grew up eating

Favorite family foods - Cynthia's folks used to overnight the following Persian foods to her!

• Mirza ghassemi (and fresh eggs to cook and enjoy along side)
• Seer torshi
• Khoresh bademjoon

Persian foods Cynthia likes to cook:

• Sabzi polo
• Salad shirazi
• Cotlet
• Ghormeh sabzi
• Loobia polo
• Kookoo seebzamini

What do you hope to pass down to your young kids with regards to Persian-French (husband is French American) food culture?

• A rice cooker that makes perfect tahdig!
• A remembrance of Cynthia's mom's saying, "you can tell that a house is warm when the kitchen is busy"
• Side note: Cynthia's parents (like many of ours) were immigrants - food was a way to bring people into their home and introduce them to Persian culture and to connect

Ask the Beats

Cynthia asks the Beats: If you could teach someone one thing, what dish would it be and why?

• How to make the perfect tahdig, tahchin, and an appetizer sampling platter
• Let us know if you are interested in Bita and Beata hosting their own cooking class!

Contact us at [email protected] or Instagram

Resources and recipes from this episode:

Episode 31: Cultural Spotlight Caspian Regional Foods with Special Guest The Caspian Chef

Find Cynthia at:

The Experiential Table Podcast | Food Marketing Podcast

Hidden Rhythm: Teach Online Cooking Classes

Culinary Marketing Coach (@hiddenrhythm) • Instagram photos and videos

Bita's recipe links:

Salad Shirazi | Persian Cucumber and Tomato Salad

Persian Tahdig

How to Prepare Persian Rice in a Rice Cooker

Tah-cheen Baked Persian Chicken and Rice Casserole

Tahchin Bites

Beata's recipe links:

Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Katte Persian Rice with Tahdig

Persian Jeweled Tahchin

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Podcast production by Alvarez Audio

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

Haleem

• Ingredients in simplified recipe: old fashioned oats or barley, leftover turkey, broth, butter, sugar, and cinnamon
• Easy, shortcut preparation steps: cook oatmeal in turkey stock (chicken or vegetable broth may also be used), add shredded turkey, blend using a hand immersion blender, top with butter, sugar, and cinnamon
• Modern way of enjoying haleem and leftovers - try it with a side of cranberry sauce!

Tahchin

• Ingredients in simplified tahchin recipe using pre-cooked leftovers: cooked turkey meat cut into pieces, cooked plain rice or zereshk polo, combined with yogurt, eggs, and spices (turmeric, salt and pepper, saffron)
• Steps: marinate the turkey meat pieces in yogurt, egg, spice mixture time permitting, combine with cooked rice, oil a glass pyrex casserole dish, and pat down the chicken and rice mixture into the pan, bake until a golden brown edge forms on all of the sides of the glass dish - invert to serve or keep it simple and serve straight from the pan casserole style
• Muffin tin option - bake in muffin tins following the same steps but adjusting the time (less time); invert and top with zereshk (dried barberries), rose petals, nuts (optional)

Salad Olivier

• Ingredients in simplified versions: cooked turkey, cooked potatoes, hard boiled eggs, mayonnaise, cooked peas and carrots
• Enjoy has a side dish or in a pita for an easy sandwich

Note: Refer back to episode #59 for Persian Thanksgiving dish ideas and inspiration

Ask the Beats

Jordan in Chicago wants to know, "what's the deal with chai nabat?"

• Chai nabat is Persian tea and Persian rock candy consumed in combination
• Cultural meaning and symbolism behind offering chai nabat for ailments -
• • Medicinal, healing, homeopathic qualities of tea and of the rock candy...put the two together and Persians of old custom believe it can cure almost anything (somewhat of old wives tale)

Contact us at [email protected] or Instagram

Resources and recipes from this episode:

Episode #59 for Persian Thanksgiving

Epsiode #30 for Tahchin

Bita's recipe links:

Persian Crispy Rice Cups | Tahchin Bites

Tah-cheen Baked Persian Chicken and Rice Casserole

Salad Olivier | Persian Potato Salad

Beata's recipe link;

Persian Jeweled Tahchin

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Podcast production by Alvarez Audio

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

Rice

• Plain rice as a gluten-free and vegan side dish offering
• Lubia Polo | Persian green beans and rice as a way to incorporate and blend Persian culture with an American cultural tradition (having green beans as a side dish on Thanksgiving)
• Zereshk Polo | Barberry Rice
• Modern cranberry zereshk polo

Side dishes

• Pomegranate apple salad
• Root vegetables seasoned with sumac
• Lentil butternut squash soup
• Roasted brussel sprouts or roasted butternut squash garnished with pomegranate seeds/arils
• Loobia polo as a "khorak" - just the seasoned and saucy green beans of loobia polo served separately from the rice and meat as a side dish

Table decor

• Bringing the beauty of nature and the outdoors in and onto the table
• Seasonal whole and fresh fruits such as pomegranate, persimmons, and pumpkins
• Succulent pumpkins as a centerpiece
• Fall leaves and branches

Note: Refer back to episode 7: Fall Flavors for more great content and ideas around celebrating a Persian American Thanksgiving

Desserts

• Pie - experiment with using quince and/or quince jam in a pie, perhaps mixed with apples
• Cheesecake drizzled with a delicious Persian fruit jam
• Sholeh zard - saffron rice pudding

Ask the Beats

Reza from Tehran wants to know, "how do you keep happy?"

• Keeping a gratitude journal and a list of 3 Good Things that happened that day; finding balance in order to take care of self and others; celebrating the little things; looking for the positives

Contact us at [email protected] or Instagram

Resources and recipes from this episode:

Episode 7: Fall Flavors

Episode 58: Lubia Polo | Green Bean Rice

Episode 57: Zereshk Polo | Barberry Rice

Beata's recipe links:

Lubia Polo Recipe

Bita's recipe links:

Loobia Polo | Green Bean Rice

Pomegranate Kale Salad with Honey Dijon Dressing

Lentil Butternut Squash Soup

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Podcast production by Alvarez Audio

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?

• Basmati rice
• Traditionally a red meat - stewed/cubed or ground
• Variety of spice options that may include the following
• • Turmeric
  • Cinnamon
  • Saffron
  • Advieh (spice blend or mix - sometimes including cumin, cardamom, rose, ginger, cloves)
  • Every family and person puts their own spice twist on this dish!
• Modern versions may include different types of meat such as chicken, tofu crumbles or other vegetarian meats like beyond meat or incredible burger meat

How do you prepare it?

• Always start with piyaz dagh (fried onions)
• Add spices
• Add meat
• Add green beans and tomato paste and cover the pan to cook and simmer down
• Traditionally - layer in a large baking dish or a large pot the parboiled rice with the mixture of onion, green bean, meat mixture and some sprinkles of cinnamon, cover the pot and simmer
• Modern versions with short cuts - make lubia polo toppings as a "khorak" use pre cut/pre washed green beans or canned green beans and mix with rice cooked in a rice cooker

Occasions to make and enjoy lubia polo

• Incorporating green beans cleverly for Thanksgiving dinner
• Siz dah Bedar Persian New Year Picnic
• Potluck
• Taking food to friend or family member to share and/or to help out

Pairings

• Plain yogurt
• Mast-o-khiar | Persian Yogurt and Cucumber Dip
• Salad Shirazi
• Torshi | Pickled Vegetables
• Sabzi Khordan | Fresh herb platter

Ask the Beats

• Leyla in San Diego asks, What is the one thing you hope to pass on to your Persian children with regards to Persian cooking?
• • Bita: Try some of our easy Persian recipes and bring people together and to the table. Know that we are a loving, warm, welcoming culture - Share love through food!
  • Beata: Just try it. Try not to waste food, use what you have and try not to be wasteful. Feel free to make substitutions and experiment in the kitchen until you find something you like

Contact us at [email protected] or Instagram

Resources and recipes from this episode:

Episode 3: Rice

Episode 46: Persian Meal Planning

Bita's recipe links:

Loobia Polo | Persian Green Bean Rice

How to Parboil 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

Podcast production by Alvarez Audio

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

What is zereshk?

• Dried barberries
• Similar in appearance to a goji berry only smaller and brighter
• Pinkish, reddish in hue - almost like a pinkish, red, smaller raisin
• Tart or sour in flavor

How is it used in Persian cuisine?

• Most traditionally used in an iconic Persian rice dish known as zereshk polo
• Almost always paired with chicken - Zereshk Polo Bah Morgh which means Barberry Rice with Chicken
• Mixed into koo koo sabzi, Persian herb quiche frittata
• Mixed into tahchin
• Used as a garnish for koo koo, tahchin, and sometimes jeweled rice dishes
• Modern uses - as a topping on cooked vegetables for example brussel sprouts

Preparing Zereshk Polo bah Morgh

• Wash and rinse the barberries before using - they sometimes have small stems
• Shortcuts - use precooked rice and chicken and prepare the zereshk as a topping
• Authentic version - cook chicken with preferred spices (turmeric, saffron, onion/garlic), saute zereshk in butter and sugar, layer rice with zereshk topping on a platter and arrange chicken around the rice
• Some folks add slivered almonds and or pistachios

Substitutions for zereshk

• Note - authentic is best! Try to find zereshk in Persian or middle eastern markets or ask a friend or family member to bring some back from Iran as a souvenir on their next trip
• Dried cranberries - gives the same aesthetic of green with red. Works well as a substitution for a "fake zereshk" polo would be thematic as a fall dish for American Thanksgiving for example
• Dried sour, tart cherries which mimic the color, are larger, but are also sour and already sweet in flavor (no sugar needed for the sweet and sour essence)

Note: Storing Zereshk - store in a cool place or in the refrigerator or freezer

Ask the Beats

• The Beats ask each other, what is your favorite and least favorite Persian flavor or ingredient in Persian cuisine?
• • Bita: favorites include anything with rose water or saffron; least favorite are unique cuts of meat such as tongue, liver or kaleh pahchen
  • Beata - favorites include a kick of sour from fresh squeezed lemon, vinegar, or torshi pickled vegetables

Contact us at [email protected] or Instagram

Resources and recipes from this episode:

Episode 30: Tahchin

Episode 3: Rice

Beata's recipe links:

Persian Frittata Koo Koo Sabzi

Persian Jeweled Tahchin

Giti Joon's Famous Tacheen Recipe

Bita's recipe links:

Tah-Cheen | Baked Chicken and Rice Casserole

Persian Crispy Rice Cups | Tahchin Bites

Kookoo Sabzi | Quiche Muffins

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

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

• Use a damkoni - simmer and hold the steam in, helps with color transformation
• Chop into slices
• Add sugar and optional cardamom and cook down

Beh in Persian cuisine

• Khoresh beh | quince stew - sweet and sour made with quince, tart plum, tomato sauce, cinnamon or saffron, sometimes meat
• Jam
• Quince seeds (beh dooneh in Farsi) - make a tonic to aid with a cough, home remedy
• Sharbat - a syrupy drink or soda

Ask the Beats

• Bita asks Beata, name the last two Persian dishes you cooked or partially cooked and how did it go?
• • Beata recently made kookoo and mast-o-khiar and it went well - likes to snack on mast-o-khiar as a dip for potato chips!
  • Bita made khoresh ghemeh and it was fine but not as good as Maman's! Also fesenjoon meatballs using pre-made pre-cooked meatballs and a homemade easy fesenjoon sauce.

Contact us at [email protected] 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

Khoresh Fesenjan

Podcast production by Alvarez Audio

In Episode #55, co-hosts Beata and Bita explore the world of nuts in reference to Persian culture and cuisine. There are many varieties of nuts and seeds seen in Persian appetizers, baked goods, and dried fruit and nut mixes. They are enjoyed plain and simple as a snack and also used often to add color and texture to dishes as a sort of garnish or topping. Nuts are a super nutritious snack and both the Beats love using them in many dishes.

Persian pistachios, in Farsi known as "pesteh"

• Extra large nut means
• Plain, roasted, marinated in citrus and/or saffron
• Shelled and slivered - can be found ready to use as a garnish, bright green color, in some Persian or middle-eastern markets
• Examples of dishes with slivered or chopped pistachios as a topping or garnish
• • Shirin polo/jeweled rice
  • Tahcheen
  • Adas polo
  • Persian ice cream sandwiches
  • Persian Trail Mix | Ajeel

Walnuts (gerdoo in Farsi) and Almonds (badoom in Farsi)

• Examples of dishes with walnuts and/or almonds
• • Part of Persian Herb Platter | Sabzi Khordan
  • • Water soaking technique - softens the nutmeats and allows skin to easily peel off
  • Techniques and tools for cracking whole walnut shells to get to the nut meat
• Almonds
• • Almond cookies
  • Toot/ Marzipan treats
  • Almond cakes
  • Chaghaleh Badoom - young almonds, green, sour/tart - enjoyed when they are in season eaten whole and raw with salt

Seeds

• Pumpkin seeds | Tokhmeh - Listen to Episode 41: Tokhmeh

Ask the Beats

• Bita asks Beata, if you could have tea with anyone in the world, who would you have tea with and why?
• • Beata - my late dad who passed away about 4 years ago. I would enjoy spending time with him, talking to him, and getting his advice.

Contact us at [email protected] or Instagram

Podcast production by Alvarez Audio