In Episode #41, co-hosts Beata and Bita shed light on a very Persian custom of cracking open, shelling, and eating pumpkin seeds. In Farsi, seeds are called “tokhmeh”.
This episode is part of the summer “Micro” series of the Modern Persian Food podcast.
What type of seeds or “tokmeh” is enjoyed in Persian culture?
How are they prepared and served?
Strategies for removing the seeds from the shells while keeping the seeds whole:
Modern techniques and recipes for eating seeds:
Ask the Beats!
Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes. Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall.
The People’s Choice Podcast Awards:
Vote for Modern Persian Food in the Arts category at PodcastAwards.com
Resources and recipes from this episode:
Bita’s recipe: How To Roast Pumpkin Seeds Recipe
All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/
Co-host Beata Nazem Kelley blog: https://beatseats.com
Co-host Bita Arabian blog: https://ovenhug.com
Podcast production by Alvarez Audio