Welcome to the second episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide some insight into one of the foundations of Persian cuisine - aromatic spices!
- Turmeric and Saffron are the most common spices associated with Persian cuisine
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- What they are, forms and versions, how to use them, and what foods they enhance
- The best way to store spices
- How spices are sold in Iran and Turkey
- What's included in an advieh spice mix
- Dry edible rose petals | Gohleh Mohamadi
- Cardamom (in teas) and Orange blossom uses
- Oatmeal and Haleem porridge
- Cinnamon versatility and recipes
- Sumac’s traditional and modern uses
- Dried mint as garnish and key ingredient in appetizers and main dishes
- How to use dried Limoo Amani
- Preferences and foods with fenugreek
- “Ask the Beats” - Question: What kind of rice do you use to make perfect Persian rice?
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- Email hello@modernpersianfood.com to be featured in a future episode
Recipe links from this episode:
- Rice:
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- Bita’s recipe How to Prepare Persian Rice in a Rice Cooker (with bit on saffron)
- Spice mix:
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- Bita’s recipe: Advieh mix recipe
- Cinnamon Oatmeal:
- Ash Reshteh:
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- Bita’s recipe: Ash Reshteh recipe
- Beata’s recipe: Asheh Reshteh – Persian Noodle Soup
- Koo Koo Sabzi
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- Bita’s recipe: Koo Koo sabzi recipe
- Beata’s recipe: Persian Frittata Koo Koo Sabzi
- Persian appetizers with mint:
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- Bita’s recipe: Persian Yogurt and Cucumber Dip with Mint | Mast o Khiar
- Bita’s recipe: Eggplant Borani recipe
- Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi
- Khoresh Karafs
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- Bita’s recipe: Persian Celery and Artichoke Stew (vegetarian version)
- Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew
- Khoresh Ghemeh
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- Bita’s recipe: Persian Yellow Split Pea Stew
- Lubia Polo
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- Bita’s recipe: Loobia Polo | Persian Rice with Green Beans
Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
Podcast production by Alvarez Audio
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