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?
- Pumpkin seeds (also known as pepitas)
- Sunflower seeds
- Watermelon seeds
How are they prepared and served?
- Brined or salted
- In the shell in a plate with an extra plate for the seeds
Strategies for removing the seeds from the shells while keeping the seeds whole:
- Using front teeth, crack the tip of the shell by taking tiny bites or nibbles from the edge of the shell while it's being held upright vertically
Modern techniques and recipes for eating seeds:
- Strategy for roasting fresh pumpkin seeds in the oven - be sure fresh seeds are completely dry before oven roasting
- Buy them already shelled
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.
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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