In Episode #19, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style.
Persian dates are dates in dried form which taste sweet and buttery/caramel-y.
Hot dates
- Heat in microwave with almond butter for a healthy snack
- Wrap in bacon or prosciutto as an appetizer
Recipes with dates
- Pitted and filled with nuts
- Blended with nuts and other dried fruit and rolled into energy balls
- Used in Persian Lentil and Date Rice | Adas Polo and Reshteh Polo
- Khormah Maloos - cooked with eggs and served for breakfast
Occasions for eating dates in Persian culture
- With tea
- Blended with nuts and other dried fruit and rolled into energy balls
- Memorials
- Breaking fast - start with hot water and dates
Match-making in old Persian culture and personal stories around growing up in Iranian-American families. Introductions for potential marriage.
Ask the Beats!
Question from email: Are there any vegetarian recipes that include pomegranate?
In episode 16 we cover some strategies to leave meat out of Khoresh Fesenjoon | Persian Pomegranate and Walnut Stew. In addition pomegranates make great garnishes to many dishes including salads, cooked vegetables, and mixed rice dishes (shirin polo). Modern ways to add pomegranate to dishes include sprinkling the arils in a morning oatmeal and enjoying mixed into plain yogurt.
Recipe and resource links from this episode:
Bita’s recipe for Date and Nut Balls
Bita’s recipe for Lentil and Date Rice | Adas Polo
Bita’s recipe for Fruited Pomegranate and Kale Salad
Youtube video for How to Deseed a Whole Pomegranate Underwater
Beata’s recipe for Walnut and Pomegranate Stew – Khoreshteh Fessenjoon
Beata’s recipe for Khormah Maloos - Persian Dates and Eggs
Podcast production by Alvarez Audio