In Episode #5, co-hosts Bita Arabian and Beata Nazem Kelley talk about yogurt and the role it plays in Persian food and cooking.  They cover the impressive health benefits, popular uses, and their favorite recipes using yogurt. 

• Plain white yogurt is a healthy addition to your food
• Yogurt is a delicious accompaniment to rich stews and soups
• How to make and drink “Doogh” Persian yogurt drink
• Stories and how to make yogurt at home
• Yogurt and cucumber dip “Maast p Chiar” and soup variations
• Garlic or shallot will work for “Maast o Mooseer” 
• Breakfast smoothie recipe
• Freezing yogurt for frozen treats
• “Ask the Beats” - What to do with Quince? Email hello@modernpersianfood.com to be featured
• Baked rice casserole Tacheen

Recipe links from this episode:

• Lubia Polo:
• • Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
  • Bita’s recipe:  Persian Chicken and Green Bean Rice
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• Yogurt dips:
• • Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
  • Bita’s recipe:  Mast o’ Khiar | Persian Cucumber Yogurt Dip
  • Bita’s recipe:  Strawberry frozen yogurt treats
• Quince Jam:
• • Beata’s recipe: Persian Quince Jam – Morabah Beh
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• Tacheen:
• • Beata’s recipe: Giti Joon's Famous Tacheen Recipe
  • Bita’s recipe:  Persian Baked Chicken and Rice Casserole;  How to Parboil Rice

Podcast production by Alvarez Audio