Modern Persian Food

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 63: Yalda

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

What makes a Persian steakhouse different than a regular Persian restaurant or chelo kababi. Join Bita, Beata and Fera Hashemi as they explore the nuances of a modern approach to eating out Persian style with a twist. It's all in the in-house aged meats, the quality of the meat, the presentation and special Persian hospitality. The chef is Fera's husband who is in the kitchen making his version of fesenjoon on meatballs and eggplant dip molded into elegant designs.

Join us in a culinary feast of Fera and Mike's modern Persian steakhouse approach dining.

Arya Steakhouse

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

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.

Podcast production by Alvarez Audio

What does it mean to have a Persian Thanksgiving? Join Beata & Bita in a fun and festive conversation sharing how each co-host feels thankful and blessed this Thanksgiving season. The co-hosts share creative strategies for bringing in Persian culture and cuisine and blending it into western Thanksgiving meals. As a bonus, learn how to cook a turkey! Tackle the fear, if the Beats can do it, you can do it too.

What is Ask the Beats? Dial in by leaving an audio message through Instagram messaging (@modernpersianfood) or emailing Bita & Beata [email protected]

Bita & Beata act as Persian Food Pros and answer your food-related questions and beyond.

Episodes referenced:

Episode 57: Zereshk Polo | Barberry Rice

Episode 58: Lubia Polo | Green Bean Rice

Episode 59: Persian Thanksgiving

Episode 60: Persian Thanksgiving Leftovers

Recipe links:

Lubia Polo – 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 email newsletter here!

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

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]

podcast production by Alvarez Audio

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:

• Which are you going to try first? Hachiya or Fuyu?
• Time for a quiz - which is good for baking? Which version can be eaten like an apple without further ripening?
• Will you be adding them to your fall natural table decor?

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.

Podcast production by Alvarez Audio

Ready to get a sugar rush? Join the Beats as they break down 5 original, Persian-inspired candies and treats and how to make them!

Unique twist on Halloween Candy and Treats

• Sohan | Persian Brittle (made in a modern way with Saltine crackers, would work in mini version with oyster crackers too)
• Chocolate-covered Pretzel rods garnished with pistachios and zereshk (also try with dried, candied orange peel)
• Toot | Marzipan (try shaping as candy corn or spooky finger nails)
• Ajeel in cute halloween treat baggies
• Dates dipped in Chocolate (be sure to take the pit out of the dates)
• Saffron Caramel Candy (Persian tootsie roll!)

This week's "Ask the Beats" comes from Sahar from Walnut Creek

We are gathering in my home before and after trick-or-treating on Halloween. What is a good recipe I can serve to everyone?

Bita: Stuffed Bell Pepper Jack-o-Lanterns

Beata: Tortilla Soup and Salad Olivieh

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: Persian Pistachio Brittle recipe

Bita's post: Ajeel | Persian Trail Mix

Bita's post: Stuffed Bell Pepper Jack-o-Lanterns

Bita's post: Easy Home-made Hummus

Beata's recipe: Persian Salad Olivieh

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.

Podcast production by Alvarez Audio

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:

• Nutrition
• Strength
• Circulation
• Digestion

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.

Podcast production by Alvarez Audio

In light of the Zan, Zendegi, Azadi movement (Women, Life, Freedom) we are not broadcasting new content this week. Instead, we are "re-beating" an earlier episode about Khoresh (original 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 (khoresh or khoresht) 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 Gheymeh | Persian Split Pea Stew

• Gheymeh in English means to shop into small pieces (usually when referring to meat)
• Split Peas in Farsi are called 'lapeh'
• Ingredients in Persian Yellow Split Pea stew: meat of choice (traditionally beef or lamb), yellow split peas, tomato paste, limou amoni (sour dried lime) topped with French fries!
• Beats Cheats: using store-bought French fries, shoestring potatoes, or potato wedges cooked in the air fryer as the topping; using ketchup substituted for tomato paste

Khoresh Bademjoon (Bademjan) | Persian Eggplant Stew

• Strategies for cooking it - frying, broiling, air frying, or simmering the eggplant
• Ingredients: meat of choice, eggplants, 'ghoreh' - unripe grapes

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

• Cheat: use frozen okra

Herb based Stews: Karafs and Ghormeh Sabzi

Khoresh Karafs | Persian Celery Stew

• Ingredients: celery, mint, parsley, and meat of choice (in some regions tomato paste)

Ghormeh Sabzi

• Ingredients - braised meat, loads of herbs, kidney beans, and Limoo Omani
• Cheat: use pre-packaged dried or frozen mixed herbs (found at Middle Eastern or Persian Markets with the label, Ghormeh Sabzi)
• Variations - regional variations, try with blackeyed peas

Fessenjoon (Fessenjan) | Persian Walnut Pomegranate Stew

• A fan favorite made with ground walnuts, pomegranate molasses, and chicken or duck.
• Rich, delicious and sweetly tart. Looks like mole sauce can be shades of tan through dark brownish-red in color.

Ask the Beats! Today's question is from Ray from San Francisco. Ray asks, "Is Persian foods spicy?"

Recipe links from this episode:

Khoresh Gheymeh

• Bita's Persian Yellow Split Pea Stew | Khoresh Ghemeh

Khoresh Bademjoon

• Beata's recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan

Khoresh Karafs

• Bita's recipe: Persian Celery Stew | Khoresh Karafs
• Beata's recipe: Khoreshteh Karafs Celery and Herb Beef Stew

Khoresh Fessenjoon

• Beata's recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon

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

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

Episode 26: Flowers | Gol

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

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