Today’s episode is a true podcasting collab. Co-hosts Beata and Bita are joined by Mikey and Rinne who are the hosts of another podcast, called Mikey and Rinne Eat In.

 

Mikey is a culinary innovation consultant and helps companies make all new delicious products nationwide. Bita and Mikey connected through an opportunity with Dinnerbell, a heat and eat food service company based out of Palo Alto, California.  Bita and Beata, together with Mikey and Dinnerbell curated a limited time menu offering of Persian food just before the Persian new year Norooz/Nowruz. Video and pics are available on the Modern Persian Food instagram page if you’d like to check them out!

 

The team put together the following menu:  Persian tahchin rice cups, a delicious cucumber yogurt dip, skewered chicken, grilled vegetables, pickled veggies, and amazing, aromatic, yummy buttercream Yazdi cupcakes!

 

Chef Mikey tips for cooking Persian food for the first time - 

• Be inventive
• Experiment with cooking techniques
• Do research to become a mini expert on a particular dish or technique

 

Ask the Beats:  Mikey and Rinne ask “We already have saffron now in our pantry and cooking repertoire, what other Persian ingredient would you suggest we add and try?”

• Limoo Amani, dried lime if you love sour flavors!  

 

Also catch the Beats on Mikey and Rinne Eat in episode:  Persian Food… with Bita and Beata!

 

All Modern Persian Food podcast episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes

 

Mikey & Rinne Eat In podcast

Mikey And Rinne - Podcasters (@mikeyandrinne) • Instagram photos and videos

 

Dinnerbell

 

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Podcast production by Alvarez Audio