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 hello@modernpersianfood.com or Instagram

 

Podcast production by Alvarez Audio