Modern Persian Food Bita Arabian & Beata Nazem Kelley

Join us as we dive into spring herbs and how we incorporate them into some of our favorite Persian dishes and occasions. From a simple platter of Sabzi Khordan to a rich and elaborate stew of braised herbs in the iconic Ghormeh Sabzi, we discuss our favorite ways to eat these versatile greens. 
 In the show's second half, we reflect on Nowruz, the Taste Awards in LA, and some of our food adventures of the last month. Be sure to listen to our plans for our next episode as we prepare for entertaining!
Episodes referenced:
Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef
Episode 150: Traditional Meets Modern: Discovering Iranian-American Cuisine
 
All Modern Persian Food podcast episodes can be found here:  Episodes
 
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Recipes:
Sabzi Khordan | Persian Herb Appetizer
Ash Reshteh - Persian Noodle Soup
 
Check us out on  Apple Podcasts, Spotify, and YouTube 
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
 
Podcast production by Alvarez Audio

Join us as we get ready to celebrate the Persian New Year, Nowruz (or also spelled Norooz, Nowrooz, Norouz, Noroz) which occurs on the moment of the Spring Equinox. Persians around the world celebrate by gathering around a Sofreh Haft Seen, the symbolic display of the “Seven S’s” that sets the intentions of the new year. 
 
In the second half of the episode, Beata and Bita are joined by special guest Fariba Nafissi from ZoZo Baking and the trio chat about what Nowruz means to them and special memories. Fariba shares her recipe for Nane-Par Feather Cookies with the Modern Persian Food podcast listeners! Recipe below and learn more HERE. 
 
Episodes referenced:
Episode 126: Persian New Year | Norooz/Nowruz
Episode 75:  Norooz Haft Seen
Episode 73: Growing Sabzeh with Naz Deravian
Episode 22:  Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori
Episode 23:  Norooz Part 2
Episode 24:  Norooz Part 3
 
ZoZo Baking Recipe for Nane Par:
Feather Cookies
Yields: 45-50 cookies                                      Bake time: 10 minutes
Ingredients:
150g (1 1/2 cups) powdered sugar
200g (1 cup & 1 tablespoon) vegetable shortening
2 egg yolks
375g (2 cups) all purpose flour
2 teaspoons cardamom powder
3-4 tablespoons brewed saffron (for decoration)
50g / 1/3 cup ground pistachios (for decoration)
Process:
Preheat the oven to 325°F , cover two baking trays with parchment paper.
Using a food processor mix in the powdered sugar and shortening, until smooth and creamy. Add the egg yolks and mix. Add flour and pulse until you have a soft dough.
Slightly dust your work surface with flour, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies, and decorate with brewed saffron and ground pistachios.
Bake in preheated oven for 10 minutes or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.
 
All Modern Persian Food podcast episodes can be found at: Episodes
 
Sign up for the email newsletter here!
 
Check us out on Apple Podcasts, Spotify, and YouTube
 
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com


Podcast production by Alvarez Audio

Vote for the Modern Persian Food Podcast in the 2024 Taste Awards! We are finalists in the “Best Lifestyle Podcast” and the “Best Food or Drink Podcast” categories. 
 
Vote for us here: Taste Awards Voting Link before Saturday, February 17th, 2024
You can answer as few as 4 questions (#1, #2, #4, and #6)
 
It would be an honor to be recognized for the work we have put behind the Modern Persian Food podcast, and the Persian Food community as a whole. 
 
Today we are sharing the episode we submitted for consideration. It was last year and the start of our summer series featuring Persian Food Trucks, episode 144, where we interview Bayan Ghahramani of Tahdig Tacos.
 
We love the honesty and candidness of Bayan’s story and it was a treat to have her on the show. Here is the episode and be sure to vote for us by Saturday.
 
Thank you!
 
https://www.surveymonkey.com/r/TasteAwards2024ViewersChoice
https://www.tahdigtacos.com/
https://www.instagram.com/tahdigtacosofficial/
https://www.instagram.com/persianskater/
https://www.instagram.com/foodieskater/
 
All Modern Persian Food podcast episodes can be found at: Episodes
 
Sign up for the email newsletter here!
 
Check us out on Apple Podcasts, Spotify, and YouTube
 
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
 
Podcast production by Alvarez Audio

Unlock the secrets of a family legacy that intertwines the ancient allure of Persian culture with the timeless art of winemaking, as Moe and Naseem Momtazi from Maysara Winery share their story. Their biodynamic vineyard in Oregon is a testament to their Persian roots and a celebration of the sun's nourishment and the sacred role of wine in pre-Islamic Persia. 
 
Join us as we explore three distinctly different Pinot Noirs and discuss the art of pairing with foods and ingredients to amply flavors. From caviar & chocolate to fried chicken and the rich flavors of Persian cuisine including fesenjoon, we cover tips for hosting memorable wine pairings.
 
Maysara Winery
 
Reference to Podcast Episode 127: Persian Beer with Zahra
 
All Modern Persian Food podcast episodes can be found HERE
 
Sign up for the email newsletter here!
 
Check us out on Apple Podcasts, Spotify, and YouTube
 
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
 
Podcast production by Alvarez Audio

Welcome to the first episode of 2024, where we're embracing a fresh start with a healthy twist on Persian cuisine. Listen in as we, Bita and Bita, share our New Year's resolutions, including being more present with our loved ones and pursuing exciting professional opportunities. We're also thrilled about our new monthly podcast format, which allows us to create even richer content for our listeners. If you have a passion for Persian culture, join us on this journey—we're on the lookout for an intern to help bring our vision to life.
 
This episode is a celebration of Persian food's nutritious heart, especially post-holiday when many of us are looking to detox and achieve our health goals. Discover how dishes like khoresh and the traditional herb frittata kookoo (kuku) sabzi can be made healthier with simple cooking tweaks. We also explore the power of Persian spices, like saffron and turmeric, and how they can be integrated into our daily routines for their incredible health benefits. Plus, we answer a listener's question about these spices, sharing personal insights and unique ways to incorporate them into our cooking. Tune in for a wholesome start to your year with us.
 
All Modern Persian Food podcast episodes can be found at: Episodes
 
Sign up for the email newsletter here!
 
Check us out on Apple Podcasts, Spotify, and YouTube
 
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
 
Podcast production by Alvarez Audio

Join us for an extraordinary journey into the heart of Persian culture as we celebrate Yalda, the longest and darkest night of the year. Listen in as we, your hosts Bita and Beata, explore the traditions of this beloved holiday. From staying up late, enjoying music and poetry, to indulging in delectable food, we bring you an intimate look into how Yalda Night is celebrated, also called Shabeh Yalda. Be prepared for personal stories, the discovery of old pre-revolution records, and enchanting poetry and music. 
 
Venture further into Yalda Night's customs by discussing the holiday's food and drink. Learn about the significance of the traditional foods associated with Yalda, including pomegranates, watermelon, and winter dishes from Persian cuisine. We also reveal fun recipes for festive drinks - a pomegranate spritz and a Persian mulled wine tea. 
 
We round off our Yalda Night episode by revealing our holiday and New Year plans and reflections on the podcast and press achievements from 2023. 
 
So, gather your loved ones, prepare tea and sweets, and join us as we journey through Yalda Night. We wish you a happy Yalda season and a fantastic start to the new year. Thank you for joining us, and we look forward to seeing you next time.
 
Episodes mentioned:
Episode 128: Setting Sofreh
Episode 114: Yalda Winter Solstice
Episode 63: Yalda
 
References:
Fountain of Light, original score piano by Firooz Mohtadi
 
All Modern Persian Food podcast episodes can be found at Episodes
 
Sign up for the email newsletter here!
 
Check us out on Apple Podcasts, Spotify, and YouTube
 
Subscribe to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.
 
Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com
 
Podcast production by Alvarez Audio