In Episode #27, co-hosts Bita and Beata share thoughts on Persian breakfasts when entertaining and on the regular weekday rotation.

 

Beata’s Persian brunch

• A show stopper egg dish 
• • Persian omelette with tomatoes
  • Nargessi with spinach
  • Sosees with hotdog or sausage
• Variety of jams such as fig or quince
• Fresh fruit and nuts

 

“Noon o Moraba bah chai”- Persian bread (such as barbari) and jam with tea. Sometimes with Feta cheese or butter.

 

Jams or “Compote”

• Bita’s favorites are rose or quince jam 
• Bita’s shares her recipes for sour plum jam and honeydew melon jam (both low sugar)
• Sour cherry jam
• Carrot jam
• Orange marmalade
• Beata covers how to make quince jam and the use of a damkoni 

 

Haleem

• Traditional porridge of oats or barley slow cooked with turkey or chicken, served with melted butter and cinnamon sugar - savory and sweet
• Nutritious with protein and healthy fibers

 

Bita and Beata’s breakfasts on the regular:

• Bita’s fruity breakfast bowls - loaded with fresh fruits like figs, pomegranate, mulberries, nuts and seeds
• Soft boiled eggs
• Hard-boiled eggs

Ask the Beats!

Question from Instagram: What’s the hardest parts of cooking Persian cooking?

• Finding all of the ingredients for a recipe
• Finding the time to cook at home - balancing take out/eating out vs cooking for the family
• Finding a balance

 

Resource links and recipes from this episode:

 

Egg based dishes:

• Beata’s Khormah Maloos dates and eggs: Khormah Maloos | Persian Dates and Eggs

 

Jams:

• Bita’s Melon Jam recipe
• Bita’s Fresh Red Plum Compote Jam
• Beata’s Quince jam: Persian Quince Jam – Morabah Beh
• Beata’s fig jam: Persian Fig Jam – Morabah Anjeer

 

Additional resources: 

• Carrot Jam recipe available in Yasmin Khan’s book: The Saffron Tales

 

Podcast production by Alvarez Audio