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
- Tahchin
- Jeweled rice | Shirin polo
- Adas polo
- Reshteh polo
- Salads
- Roasted veggies
Garnish on desserts
- Persian ice cream, akbar mashti
- Persian milk pudding, shir berenj
- Ice in Heaven, yakh dar behesht
- Baklava
- Halva
- Sholeh Zard
Roasting pistachios
- Marinate in citrus (optional)
- Add saffron and or spices
- Be careful not to burn!
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
Podcast production by Alvarez Audio