Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-AmericanThanksgiving, fall fruits, and fall flavors.

Favorite Fall Fruits - Pomegranate, persimmons, and quince

 

Pomegranate

• Deseeding strategies - by hand (traditional), underwater method
• Pomegranate trees

Persimmons

• Varieties - Fuyu and Hachiya (heart-shaped)
• Eating - slicing or by spoon
• Decorating fall tables with bright orange persimmons

Quince

• Quince Jam 
• Slow cooking it with a damkoni transforms it to a ruby red color 

 

Other jams

• Honey sweetened plum jam with cardamom - no pectin needed

 

Heat disperser (sholeh-pakhsh) - used to slow cook jams (and tahdig)

 

Persian-American Thanksgiving

• Loobia Polo | Persian Green Bean Rice and Tahdig
• Zereshk Polo | Persian Rice with Barberries but made with cranberries
• Turkey
• Pomegranate Apple Kale Salad
• Roasted Veggies with Sumac

 

Thanksgiving Leftovers

• Haleem made with leftover turkey meat - oats/porridge cooked down with leftover turkey, creamy nutritious breakfast
• Tahcheen | Baked Chicken and Rice Casserole - made with leftover turkey

 

Ask the Beats!

Question from Juliet from SE Mexico:  What is a good substitute for limoo amani (dried lime).  Answer:  use fresh lemon/lime or lemon or lime juice with salt.

 

Recipe links from this episode:

 

• Pomegranate 
• • Bita’s video - How to Deseed a Pomegranate Underwater
• Quince Jam:
• • Beata’s recipe: Persian Quince Jam – Morabah Beh
• Plum Jam
• • Bita’s recipe:  Fresh Red Plum Compote
• Lubia/Loobia Polo:
• • Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
  • Bita’s recipe:  Persian Chicken and Green Bean Rice
• Tacheen:
• • Beata’s recipe: Giti Joon's Famous Tacheen Recipe
  • Bita’s recipe:  Persian Baked Chicken and Rice Casserole;  How to Parboil Rice
• Salad:
• • Bita’s recipe:  Pomegranate Kale Salad with Honey Dijon Dressing
• Vegetables
• • Bita’s recipe:  Sumac Fall Roasted Vegetables

Podcast production by Alvarez Audio