In Episode #31, co-hosts Bita and Beata have an informative conversation with Omid Roustaei, known as the Caspian Chef.  Omid is an author, food blogger, recipe developer, chef and cooking instructor, among other things.  In this episode Omid shares about the vibrant, fresh, vegetable and herb-forward dishes of northern Iran in the Caspian Sea region.  The foods of this region are also known as “Shomali” in Farsi.

 

Omid’s background - Omid’s parents are from Babol (in the Mazandaran Province).  He grew up eating primarily traditional Persian foods and specifically some foods of the Caspian Sea region.

Omid has been blogging for almost 3 years in this space.  His background transitioned from cancer research towards prevention which led him to study health through food.  Omid went to a plant-based, vegetable focussed cooking school in Boulder Colorado.  He then gained experience as a private chef and with teaching cooking classes.  His passion is in bridging the cultural gap between Western culture and Iranian culture through food.

 

Foods of the Caspian Sea region as described by Omid

• Plant-forward with most of the dishes starting with and based on vegetables and herbs
• Herbs local to the region in Farsi:  Cho-chag, khalvash, ooji (also known as fersem or soosan ambor)
• Herbs treated as vegetables and used in abundance (bunches and bunches of herbs vs used as a garnish)
• Using herbs for flavor instead of relying on spices for flavor (most dishes have only salt, pepper, turmeric, then loads of fresh herbs), plus garlic!

 

Region specific dishes shared by Omid

• “Morgh e Torsch” - Sour Chicken
• • Chicken, parsley, cilantro, mint, chives, walnuts, sour grape juice, bitter seville orange juice
• Anar Bij
• • Pomegranate walnuts, fresh herbs, ground meatballs
  • Described by Omid as “Fesenjoon with swag!”
• Bij bij (also known as vaveeshka)
• • Seasoned ground meat (salt, pepper, turmeric, garlic), fried onions, potatoes, carrots, tomatoes, poached eggs - all served over steaming mound of rice
• Mella Ghormeh - Eggplant dish with herbs and poached eggs
• White flesh fish (mahi sefid)
• • Fried - tender & buttery
• Mahi Shekam Por
• • A very large fish stuffed with the following ingredients;  barberries, walnuts, herbs, fish rooh, then tied and baked in the oven

Ask the Beats!

Question asked by the Caspian Chef: “What are your thoughts on traditional cooking tools, traditions and approaches that require skill, patience, and labor, vs time saving tricks and getting things done faster - what do you prefer and what are your thoughts on the matter?”

 

Bita’s response: Tries to make traditional recipes in a way that is practical in her everyday life, while respecting what it is and not changing it too much. She tries to make it healthier and easier. Ultimately anticipating that Persian food in Western culture may change just as how Mexican food in the US is different from traditional foods in Mexico, and how Chinese food in the US is different from what people actually eat in homes in China.

 

Beata’s response: Loves food and appreciates authentic Persian cooking but current lifestyle limits her being able to cook the traditional recipes at home. Just as the Caspian Sea regional foods were influenced by what was accessible, she has the same approach to the foods she cooks in her kitchen. She is proud of the foods she makes and shares on her blog, by using substitutions that still hold the integrity of the dish but with time saving shortcuts.

Resource links and recipes from this episode:

 

Omid Roustaei: The Caspian Chef - Omid Roustaei

Bita Arabian: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

Beata Nazem Kelley: BeatsEats – Persian Girl Desperately Addicted to Food!

 

Khoresh Morgh-e Torsh - Chicken in walnut and herbs sauce

Anar Bij - Meatballs in pomegranate and herb sauce

Mella Ghormeh - Eggplant with herbs and poached eggs

Khoresh Bij Bij - Caspian Sea stew with poached eggs

Mahi Shekam Por - Caspian Sea style stuffed fish

 

Podcast production by Alvarez Audio