Modern Persian Food

In Episode #44, co-hosts Bita and Beata resume full length episodes and cover nutritious lentils in Persian food. The word in Farsi for lentils is "adas".

What are lentils? In the bean/legume category. Have an earthy, savory flavor

What are the two most common dishes in Persian cuisine containing lentils?

• Lentil soup, in Farsi "adasi" or "ash eh adas"
• • A simple, rustic soup cooked with onions and a touch of turmeric and cinnamon (some folks add squash, pumpkin, or vegetables for a modern twist on Persian lentil soup)
• Mixed rice with Lentils, in Farsi "adas polo"
• • Rustic, homey, nutritious, delicious layered rice dish - sauteed onions, turmeric, cinnamon, raisins and/or dates, some add nuts (see links to recipes for preparing adas polo)

Other Persian customs and recipes with lentils

• Persian noodle and bean soup, in Farsi "ash reshteh"
• Sprouts grown from lentils for the Persian new year spread or sofreh, in Farsi called "sabzeh"

Nutritional profile on lentils - a superfood

• Good source of protein
• Healthy dietary fiber
• Folic acid/folate
• Iron

Types of lentils

• Green and brown lentils have similar taste and attributes (hold their shape well) and can be used interchangeably
• Yellow, orange, and black lentils are not as common in Persian cuisine

Ask the Beats!

Mahyar from Canada asks the Beats,

"Can you use cinnamon in savory foods in Persian cuisine?"

Yes!

Cinnamon adds a warm, slightly sweet touch to Persian recipes. The Beats most commonly use cinnamon in the following Persian recipes: Adas polo, loobia polo, and haleem.

Resources and recipes from this episode:

Beata's recipe for Ash Reshteh | Persian Noodle Soup

Beata's long-form recipe for Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata's recipe for Vegan Lentil Soup

Bita's recipe for Persian Lentil and Date Rice | Adas Polo

Bita's recipe for Aash Reshteh | Persian Noodle Soup

Bita's recipe for Lentil Soup with Butternut Squash

Bita's recipe for Vegan Moroccan Stew

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

In Episode #43, the last in a series of bite-sized, micro summer episodes, co-hosts Beata and Bita explain the concept of a Persian "sofreh", or place setting, and the different types and occasions of sofreh, including memories of sofreh experiences.

What is a Persian sofreh?

• Place setting or table cloth for a regular meal or a special occasion meal - can be as simple as a table cloth spread for kids to sit and eat around, or as ornate as those set for weddings (refer to episode #20 Sofreh Aghd) or the Persian new year (refer to episode #23, part 2 Sofreh Haft-seen)
• Setting of large platters, family style, sometimes symbolic items, and decorations, depending on the occasion
• An anchor and gathering place for a meal or special event

Types of sofreh table clothes

• Hand-made, sometimes with beadwork and ornate design
• Plastic covered tablecloth for eating family style on the floor (often for kids)
• Store bought table cloth

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.

The People's Choice Podcast Awards:

Vote for Modern Persian Food in the ARTS category at PodcastAwards.com

Resources and recipes from this episode:

Modern Persian Food: Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri

Modern Persian Food: Episode 23: Norooz Part 2, Persian New Year Haft-Seen and Food

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

In Episode #42, co-hosts Beata and Bita break down what is Sabzi Khordan and how it is enjoyed in Persian cuisine. This is part of the micro episode, shorter format series.

What is sabzi khordan?

• Fresh herbs enjoyed in abundance (by the handful) served on platters as an appetizer/snack or as a side dish to any Persian meal
• Reference sabzi khordan in episode #18, "Persian appetizers" for more conversations around sabzi khordan as an appetizer

Most common fresh herbs in sabzi khordan

• Persian mint (similar in flavor to chocolate mint, mild, not too strong mint flavor)
• Tarragon
• Parsley
• Cilantro
• Basil
• (Persian Cress)

Additional items sometimes served in a sabzi khordan platter

• Radishes - cleaned, trimmed, and sometimes cut in a decorative way
• Raw onion, green onions, chives
• Walnuts and almonds (can be soaked to become tender, optional)
• Feta cheese
• Bread and butter

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.

The People's Choice Podcast Awards:

Vote for Modern Persian Food in the Arts category at PodcastAwards.com

Resources and recipes from this episode:

Modern Persian Food episode #18: Episode 18: Persian Appetizers

Bita's recipe for: SABZI KHORDAN | PERSIAN HERB APPETIZER

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

In Episode #41, co-hosts Beata and Bita shed light on a very Persian custom of cracking open, shelling, and eating pumpkin seeds. In Farsi, seeds are called "tokhmeh".

This episode is part of the summer "Micro" series of the Modern Persian Food podcast.

What type of seeds or "tokmeh" is enjoyed in Persian culture?

• Pumpkin seeds (also known as pepitas)
• Sunflower seeds
• Watermelon seeds

How are they prepared and served?

• Brined or salted
• In the shell in a plate with an extra plate for the seeds

Strategies for removing the seeds from the shells while keeping the seeds whole:

• Using front teeth, crack the tip of the shell by taking tiny bites or nibbles from the edge of the shell while it's being held upright vertically

Modern techniques and recipes for eating seeds:

• Strategy for roasting fresh pumpkin seeds in the oven - be sure fresh seeds are completely dry before oven roasting
• Buy them already shelled

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.

The People's Choice Podcast Awards:

Vote for Modern Persian Food in the Arts category at PodcastAwards.com

Resources and recipes from this episode:

Bita's recipe: How To Roast Pumpkin Seeds Recipe

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

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?

• Special covering that goes over a pot of rice and wraps up and over the lid of the pot to hold in steam
• Helps to make a perfect fluffy Persian rice (listen to episode #3 dedicated entirely to cooking Persian rice) as well as a crispy, golden tahdig (listen to episode #11 tahdig for more details on making various types of tahdig)

What can be used as a "damkoni"?

• Tea towel
• Paper towels
• Special rice specific bonnet - premade or homemade

How to use:

• Bonnet - cover the lid of the rice pot like a hat or bonnet
• Paper towel (s) - fold up paying special attention that none of the towel is close to the burners and heat source
• Tea towels - place over the pot, place lid of the pot securely over the pot and the towel, and fold the corners up like a present - steam or "dam" in Farsi the rice

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

Podcast production by Alvarez Audio

In Episode #39, co-hosts Beata and Bita talk about their experiences and memories of burning esfand (also called espand) - the customs and rituals around it - and some modern takes on burning rue and/or sage. This is the first of a series of shorter "Micro" episodes for the summer.

What is esfand?

• A wild rue resembling small dark pebble

When/why is it burned?

• To ward off evil spirits/the evil eye (in Farsi, "cheshm bad")
• For good luck/good energy
• Some believe to disinfect the area or the room

Tools needed/methods to burn

• In a special esfand burner - metal with a handle
• In folded, thick tin foil
• With a special spiral tool on a wand to dip into a jar of esfand

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

Podcast production by Alvarez Audio

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:

• Plum (or sour green plum, in Farsi gojeh sabz)
• Cherry or sour cherry
• Apricot
• Any stone fruit
• Variations include tangerine, blueberry, and fruit combos

How to make traditional lavashak from scratch or home made:

• Use any stone fruit
• Add to a pot and cook down until soft and mushy
• Strain off the pits and the skin of the fruit
• Spread the cooked and strained pulp of the fruit in either sheet pans or plates
• Sun dry
• Carefully peel off the tray or plate using a knife to lift up the edges
• Lay onto parchment paper or plastic wrap to either cut into strips or to roll up

Modern forms and methods:

• In candy shape and size
• Dried in a dehydrator
• Dissolved into stews or on top of meats as a sort of fruit bouillon!

Ways to enjoy lavashak

• Plain
• With salt

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 [email protected] 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

In Episode #37, co-hosts Beata and Bita share strategies of serving foods in summer gatherings now that we are starting to come out of the pandemic, with respect to families with unvaccinated members or kids. Food is normally served family-style in large shared plates and platters in traditional Persian food culture and cuisine when entertaining. Beata and Bita share personal tips and strategies to make Persian foods more individualized and accessible to outdoor patio or picnic gatherings.

Individual servings of traditional Persian dishes covered in this episode include:

• Tahchin bites - tahchin prepared and baked in cupcake molds/ muffin tins
• For more information on tahchin, refer to our episode #30
• Persian corn
• Persian street style corn (in Farsi balal) - grilled to a char, then dipped in salt water
• For a Persian version of Mexican street corn, try serving with feta cheese and sumac spice
• Salad Olivier
• Scooped and served in a ball shape on leaf lettuce (gem lettuce leaf)
• Served in individual ball shapes and served in cupcake liners, muffin liners
• Scooped into pita or lavash bread and rolled up into roll sandwiches and served on a platter
• More info in episode #24
• Fruit kebabs
• Hard melon such as cantaloupe or honeydew - can cut into shapes using shape cutters, cookie cutters
• Strawberries
• Grapes
• Mini marshmallows as a treat and to entice picky eaters to eat more fruit
• Deconstructed Salad shirazi
• Caprese salad skewer style - experiment with tomato, Persian cucumber, feta. Can garnish with mint leaves, drizzle with lemon or lime juice and salt
• Persian wafer ice cream sandwiches
• Refer to our episode #34 for more ice cream serving tips and strategies
• Additional recipes referenced in The Persian Appetizers episode #18:
• Jeweled cinnamon rolls
• Koo koo bites
• Pomegranate glazed chicken wings
• Meatballs with fesenjoon sauce

Ask the Beats!

This week Bita asks Beata, how do you handle when guests have special dietary needs such as food sensitivities, allergies, or are vegetarian?

• Make at least one dish that accommodates food restriction
• Display a special party day menu including ingredients and symbols such as g-f, dairy-free, contains nuts, vegetarian, etc.

Resources and recipes from this episode:

Tahchin:

• Bita's Tahchin Bites
• Beata's Persian Jeweled Tahchin

Persian Street corn:

• Bita's Balal | Persian Street Corn
• Persian street corn video: Balal | Persian Street Corn

Fessenjoon

• Bita's Khoresh Fesenjan | Persian Pomegranate Chicken Recipe
• Beata's Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

Koo Koo Sabzi

• Bita's Kookoo Sabzi | Quiche Muffins
• Beata's Persian Frittata Koo Koo Sabzi

Additional recipes:

• Jeweled Cinnamon Rolls
• Pomegranate Glazed Chicken Wings
• Salad Olivier Persian Potato Salad
• Fruit kababs
• Bita's Nice Cream Bastani

Other Modern Persian Food episodes referenced in this episode:

Episode 18: Persian Appetizers

Salad Olivier in: Episode 24: Norooz Part 3: Persian New Year Sizdah Bedar

Episode 30: Tahchin

Episode 34: Bastani | Persian Ice Cream

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

In Episode #36, co-hosts Beata and Bita cover a variety of popular Persian drinks, known as "nooshidani" in Farsi. They also share some cultural stories and family memories.

• Persian Tea | Chai
• • Black tea double boiled - one pot of concentrated tea leaves simmering on top of a 2nd pot with plain hot water
  • Sometimes flavored with cardamom and a touch of rose/rose petals
  • Served in a clear tea cups, dark brewed tea first, topped off with plain boiling water
• A decaf version of Persian tea
• • Plain hot water served with fresh mint leaves
• Dough
• • Salty yogurt drink, often carbonated and seasoned with dried mint
  • Served over ice and alongside kababs

Fruit juices | Ab Meeveh

• Pomegranate juice
• Carrot juice and carrot juice floats
• Melon juice (often cantaloupe)
• • Pulp included (melon is grated), a little rose water - refreshing summer drink
• Orange Juice

Health tip - keep fibers (vs using the juice only/high sugar); prepare with whole fruits in a blender/smoothie form, for maximum health benefits

Sharbats | Syrups (served diluted with water and served over ice)

• Sharbat sekanjabin - traditional minty honey vinegar syrup (refer to episode 35 for more info on sekanjabin)
• Sour cherry syrup
• Lemon juice syrup
• Tokhmeh sharbat
• • Basil seeds (chia seeds can be substituted)

Alcoholic drinks

• Shiraz wine
• • A red wine originally the red grapes were from the city of Shiraz in Iran - today they often come from France's Rhone Valley, Australia, or South Africa
  • Also known as a Syrah
• Persian beer!
• Sharbats | Persian syrup drinks that are spiked with a hard alcohol
• Persian-ish fruit juices that are spiked with a hard alcohol

Persian coffee, Turkish coffee | Ghafeh Tork

• Made with a very finely ground coffee, water, and sugar in a small tin pot
• The result is a thick, rich, coffee with grounds left at the bottom of the cup
• Served in tiny cups and saucers
• • Turkish coffee fortune telling
  • Make a wish (called "niyat") - either while you're drinking it or as you are turning your cup towards yourself/towards your heart
  • Leave the cup upside down so the grounds drip on the inside of the cup leaving a pattern
  • Common fortunes: you're going on a trip, you can expect some news, you will meet someone special

Ask the Beats!

"What is tarof" from Sarah in Laguna Beach

• An exaggerated politeness, formality, and hospitality in the Persian culture
• Situations where tarof is displayed - serving or offering something (tea, food), insisting someone go first in line, eat first, serve themselves first; insisting to pay for a meal at a restaurant; invitations

Resources from this episode:

Bita's: Sekanjabin recipe

NYC Persian Beer referenced in episode: BackHomeBeer.com

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

In Episode #35, co-hosts Bita and Beata break down a simple, versatile syrup known as sekanjabin in Farsi.

Ingredients in sekanjabin syrup

• White wine vinegar
• Honey (or sugar)
• Fresh mint leaves

How this special syrup is enjoyed in Persian cuisine

• Kahoo sekanjabin
• • Leafs of romaine lettuce (rolled up)
  • Dipped into sekanjabin syrup and eaten as a sort of deconstructed salad
• Sharbat eh sekanjabin
• • A non-alcoholic drink made with boiled honey (or sugar) and water, a simple syrup, fresh mint, and grated cucumber (optional)
  • Other versions of Sharbat include sour cherry, lemon, and basil seed or chia seeds
• Modern versions of sharbat eh sekanjabin
• • Served as a cocktail with a splash of vodka (a Persian mule!) and a carbonated water or spirit
  • Garnish options - lemon, lime, cucumber, mint

Variations to the syrup

• Sugar vs honey
• Apple cider vinegar instead of white wine vinegar (traditional)
• Used as a salad dressing vs a dipping sauce for whole pieces of lettuce

Ask the Beats!

"What can you substitute for verjuice/verjus (ab ghoreh in Farsi)

• Verjuice/ab ghoreh is the juice of sour, unripe grapes
• Ghoreh and ab ghoreh are used in Persian stews and dishes such as eggplant dishes and dolmeh
• Lemon juice, lime juice, grapefruit juice - all would be suitable substitutes for sour verjuice flavor in Persian recipes

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