Modern Persian Food

We’re starting our day with a fresh and bountiful Persian spread including fruits, jams, breads, eggs, and much more! Either for breakfast or brunch, with a crowd or by yourself, we chat about our favorite Persian morning offerings and some of our modern additions to make it a memorable meal.    Beata loves big displays of eggs adorned with spinach or dates. In contrast, Bita loves diving into a colorful bowl of creamy oats topped with Persian-inspired fruits and nuts such as pomegranate arils, toot, persimmons, walnuts, pistachios, and almonds! We cover the gamut of our go-to dishes and drinks and how we Persian-ify some morning staples.   Listen to get inspired to host your Persian breakfast or brunch for upcoming holidays like Mother’s Day or Father’s Day, graduations, wedding events, and baby showers.   Stay tuned till the end to hear about a new segment on the Modern Persian Food podcast featuring local restaurants and some collaborations we’ve been working on.    As always, reach out to us with any comments, questions, or feedback via email at hello@modernpersianfood.com or directly at Beata@modernpersianfood.com or Bita@modernpersianfood.com.     Have a great day!    Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats   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 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   Sign up for the email newsletter here!   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

Join us for a colorful culinary journey in our 160th episode of Modern Persian Food where we promise to inspire your Thanksgiving preparations with a dash of exotic Persian flair. Revel in the vibrant flavors of seasonal fruits like persimmons, pomegranates, and quince, as we share unique recipes and creative twists on traditional dishes. It's not just about the food, it's about the celebration of togetherness, gratitude, and the joy of the holiday season.    Moving on from the table, we also share insights on how to weave the spirit of Thanksgiving into your everyday life. Imagine starting your day with a dose of gratitude through simple tools like the Five Minute Journal or a daily round of Rosebud Thorn activity with your family. It's all about making gratitude a routine to kickstart your day on a positive note. So, are you ready to turn your Thanksgiving into a grand Persian feast and make gratitude an essential part of your life? Join us in our festive episode as we explore the richness of Persian-inspired fall flavors and the essence of gratitude.   Episode 111: Persian American Thanksgiving Episode 60:  Persian Thanksgiving Leftovers  Episode 59:  Persian Thanksgiving Episode 58: Lubia Polo | Green Bean Rice Episode 57: Zereshk Polo | Barberry Rice   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

Transform your everyday dishes into an exotic Persian feast just by using herbs! We're taking a deep dive into the wonderful world of herbs in Persian cooking with Ginain Greyes from Cook the Garden podcast. Ginain, a pro at growing her own herbs, shares practical tips on nurturing herbs like mint, cilantro, basil, dill, and more, even if you only have a small patio space. She shared her experience cooking the iconic Persian soup called Ash Reshteh, which is a delightful blend of noodles, beans, and herbs. Bita and Beata shared their Ash Reshteh recipes when Ginain featured them on her podcast!    But what do you do when you've got a bountiful herb harvest that you can’t use? That's where the second part of our conversation with Ginain gets interesting. She guides us through the process of preserving and drying herbs, ensuring you have a stash ready for your culinary adventures throughout the year. We explore multiple methods including hanging the herbs, freeze-drying, and using a dehydrator or even your oven. Join us and step up your cooking game with the delightful flavors of Persian herbs.   Find Ginain at: Cook Pray Slay and Cook The Garden on Apple Podcasts Listen to this episode: Cook the Garden Podcast episode featuring Bita and Beata   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

Welcome to another engaging episode of Modern Persian Food, where we immerse ourselves in the art of Persian pickling! Join your hosts Bita and Beata, as we journey through the world of preserving through pickling, highlighting its crucial role in adding a zesty, acidic balance to the rich flavors of Persian cuisine. Discover the secrets of making Torsche pickles at home with tips on choosing the right ingredients and creating the perfect pickling brine to amplify the flavors of your dishes.    Listen in as we share our personal experiences and lessons from our summer of recipe testing and pickling, from the unique Giardiniera style to the traditional Persian Torsi version. Get an insight into the use of Persian cucumbers in pickling and the added creaminess that certain vegetables like eggplant can contribute. Not just that, we also shed light on the growing trend of pickling and its health benefits, with special attention to the classic pickled garlic. Tune in and discover how you can add a tangy twist to your meals with these pickled delights!   Episode 118: Andy Baraghani Talks Torshi   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 enticing journey into the art of preserving food, Persian style! This episode is all about the delightful world of jams, and we don't just stick to the fruity ones. We'll explore the vibrant colors, aromatic flavors, and natural pectin of various fruits that make Persian jams truly special. Learn with us how to create some traditional favorites, like rose petal, quince, fig, and sour cherry jams. You'll even discover an unusual but tasty carrot jam recipe straight from a previous podcast guest's cookbook.    We share ideas on incorporating jams in a variety of meals, from breakfast to dessert. We'll guide you through adding a sweet twist to rice dishes, Mediterranean mezze boards, cheese boards, and even cake toppings. Join us in reminiscing about our childhood desserts made with jam and coffee grounds, adding a nostalgic touch to the episode.    Listen in as we turn our attention to our favorite summer foods and preserving techniques. Beata shares her favorite summer dish - saffron braised lamb shank. We also discuss Noon Barbari, a Persian bread that's similar to Italian focaccia, and share ideas on creating a unique dish with it. Don't miss out on this flavor-packed episode!   Episode 27: Persian Breakfast Episode 48: Figs Episode 56: Quince | Beh Episode 83: Persian Brunch Episode 148: Navigating Identity through the Art of Persian Cooking, A Conversation with Author Homa Dashtaki   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

Get ready for an enriching journey as we take you through the significance and celebration of the ancient Persian festival, Mehregan. Listen in as we discuss how this autumnal harvest celebration is all about embracing love, kindness, friendship, and nature. We share our plans on commemorating this timeless tradition, from partnering with an Orange County organization for a live event to creating a Sofreh - a traditional Persian table setting. We explore how these ancient festivals, celebrated for thousands of years, are gaining popularity once again and are helping people appreciate the earth and the changing seasons.    Moving into the specifics of Mehregan, we chat about the beautiful aspects of this festival. From the warmth of the autumn season, the joy of harvest, to the tradition of showering each other with kindness and love, Mehregan is truly a celebration of harmony and the gifts of nature. We describe the symbolic table setting for Mehregan, the significance of each element placed on it, and the traditional foods and drinks associated with this celebration. As you tune in, you'll also learn about the crossover similarities with American Thanksgiving, the role of gratitude in the celebration, and our excitement to incorporate this beautiful tradition into our lives. Also, stick around for our Ask the Beat segment where we answer a fun question about our favorite Persian sweets!   Reference to illustrated copy of the Shahnameh by Hamid Rahmanian at: https://kingorama.com   Podcast Episode 128 - Setting Sofreh    All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on 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

Listen in as we journey through the world of Persian cuisine in our latest podcast episode. We start with an exploration of the delicious and iconic eggplant dish, Mirza Ghassami, from the northern region of Iran known as Shomal. We discuss its distinct smoky flavor, thanks to charred eggplant, and the ample use of garlic. Discover the versatility of this dish, as we share ways to make it vegan or vegetarian, and how to add it to your weekly meal plans or brunch spread.   In the second half of the episode, we answer this week’s Ask The Beats question regarding Persian food pantry staples and shed light on the accessibility of its ingredients. Submit your question to be featured on a future episode!   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on 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 a memorable conversation with the dynamic Jian Ghomeshi, a Roqe Media podcast host with a deep love for food, particularly Persian cuisine. His journey, from being intimidated by Persian cooking to mastering the art of creating the iconic dish, Ghormeh Sabzi, is not just inspiring but also filled with interesting culinary nuggets. In this chat, we touch upon the formidable influence of Iranian mothers in the kitchen, the importance of supporting the people of Iran, and Jian's unique approach to learning Persian cooking by emulating his mother and remembering her tips and advice.   As we navigate the intricacies of Ghormeh Sabzi, Jian opens up about the cultural and culinary significance of herbs in Persian cuisine. His tips on the herb preparation process, the nuances of adding the right spices, and the game-changing role of fenugreek in the stew pave the way for a rich understanding of this iconic dish. This episode is your ticket to unravel the secrets behind the unique flavor profile of Persian cuisine, whether you're a novice or a seasoned cook.   Last but not least, we delve into a detailed discussion on the ingredients that bring Ghormeh Sabzi to life. From uncovering the best beans to use to the need for a large cooking pan, Jian leaves no stone unturned. Our chat also highlights his experimentation with chicken in the recipe during his vegetarian phase. So, get ready for an enlightening culinary journey through the vibrant world of Persian food with Jian Ghomeshi, one that promises to up your Ghormeh Sabzi game.   https://roqemedia.ca/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on 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

Today as part of our Fall Back to Basics series, we're discussing one of the most fundamental recipes in Persian cuisine, Basmati rice. We're sharing our go-to methods for getting rice on the table quickly and easily for weeknight meals. We cover what type of rice to use, the importance of washing it multiple times to remove starches or arsenic and the benefits of soaking it before cooking. Tune in to get our best tips for preparing perfect Persian rice and don't forget to check out our other episodes for more rice-related topics!   Episode 3: Rice Episode 11: Tahdig | Bottom of the Pot Episode 30: Tahchin Episode 40: Damkoni Episode 70: Kateh Persian Rice Episode 72: Tahdig Art with Varta Episode 134: Saffron with Special Guest Mersedeh Prewer   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Welcome to another exciting segment of Modern Persian Food! Listen in as we go 'Back to Basics' and explore the world of Persian Pantry Essentials. Join us as we take a playful and engaging twist on the essentials you need to cook Persian food right at home. Our fun-filled guessing game will surely test your knowledge on Persian spices like saffron, cinnamon, sumac, turmeric, and cardamom. But don't worry, we're here to guide you through it all. We'll also touch on how different households may have a preference for certain ingredients, like the debate of saffron over turmeric for tahdig.  Continuing our journey, we further explore pantry ingredients that are the backbone of Persian cooking. Be it the flavorful rice, nutritious garbanzo beans, the tangy limoo omani/amani, or the savory tomato paste, we've got you covered. And, how can we forget the delicious figs and dates that are in season during late summer? So, whether you're a seasoned chef or a newbie to Persian cuisine, this episode is sure to enhance your culinary prowess and understanding of the beautiful Persian food culture. Join us for this fun-filled and educational culinary ride! This episode is sponsored by PersianBasket.com. They are the one-stop shop for all your Persian needs. Use code MYFIRSTBASKET for 10% all grocery purchases (not including ready to eat meals). Free shipping is available for all orders over $60 or with 7+ meals. Thank you for supporting our sponsors!  Reference too: Episode 19: Dates! All Modern Persian Food podcast episodes can be found at: Episodes Sign up for the email newsletter here! Check us out on YouTube Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Listen in as we embark on a culinary journey with Saghar Setareh, author of “Pomegranates and Artichokes, Recipes and Memories of a Journey from Iran to Italy”. Saghar shares her personal discovery of Italian cuisine and how it led to a renewed interest in her own Iranian roots. With Saghar, we explore the unexpected similarities between these two cuisines, delving into the historical basis of some of these parallels. We also challenge the concept of authenticity, uncovering that some recipes are much newer than we might think, even in countries with a rich history like Italy.    Join us as we discuss the story of eggplant, and how its arrival in Europe was met with suspicion by medieval physicians. Moving on, we uncover the varying versions of Dolmeh, a traditional dish from Iran and Turkey. We explore how the recipe changes based on the cooking vessel and the ingredients used, and also share Saghar's unique apple dolma recipe. Wrapping up, Saghar enlightens us about the three basic recipes anyone interested in Iranian food must know. Don't miss out on this exploration of food, culture, and migration.   https://www.labnoon.com/ https://bio.site/labnoon https://www.instagram.com/labnoon/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Podcast production by Alvarez Audio

Join us for a rich discussion with authors of Maman and Me: Recipes from our Iranian-American Family, Roya Shariat and Gita Sadeh. In this conversation, we explore the inspiration behind their book, celebrating the hybrid culture of Iranian-Americans and the innovative ways immigrants adapt their traditional recipes with available ingredients. Gita and Roya share their experiences of cooking as a form of love and respect for family and guests, and the challenges of sourcing Persian ingredients in the 1980s. Listen in as we explore the significance of food as a cultural lifeline for diaspora communities, connecting us to our roots, our ancestors, and our history.   With the loving storytelling and a beautiful blend of tradition and innovation in their cookbook, Roya and Gita provide a fascinating insight into the world of Iranian-American cuisine. Don't miss this captivating discussion!   Maman and Me - Website Maman and Me (@mamanandme) • Instagram photos and videos Roya Shariat (@royashariat) • Instagram photos and videos   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Listen in as we engage in an inspiring conversation with Nasim Alikhani, a celebrated author, entrepreneur, and chef. From helping cook for large groups as a young girl in Iran to creating menus for the Met Gala and the White House, Nasim's journey is nothing short of remarkable. In this episode, we unpack her path, her passion for Persian food, and the way she has managed to pursue her dreams and establish her own roots.   We explore Nasim's new cookbook, ‘Sofreh, A Contemporary Approach to Classic Persian Cuisine’. Discover how she guides both novice and experienced home cooks through a culinary journey of Iran, from her favorite eggplant dishes to her love of all kinds of aash soup. Finally, we learn about the vision behind her restaurant, Sofreh, and how she aims to bring Persian culture to life through food. Whether you're a food enthusiast or someone interested in Persian culture, this episode is a must-listen!   This episode is sponsored by Zaffrus Saffron. Check out their unique saffron honey, perfect for gift giving or adding a delectable sweetness to your next dish!     S O F R E H (@sofreh_brooklyn) • Instagram photos and videos SOFREH   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Join us for a compelling conversation with author Homa Dashtaki, who takes us on a journey through her nine-year process of writing her book, Yogurt & Whey: Recipes of an Iranian Immigrant Life. The dialogue is rich with insights about food as a language and a tool to make sense of our identities and our place in this world. We are mesmerized by her tale of using her culinary heritage to navigate her Iranian history and to find her sense of belonging in America.    In this episode, we also get a taste of Persian cuisine as Homa contrasts yogurt and whey, teaching us about kefir and the art of making homemade yogurt. We explore the special place of yogurt in Middle Eastern cuisine and the important role of liquid whey in these dishes. We also learn about the significance of paying homage to culture when discussing food, a theme that resonates throughout our conversation.   Lastly, we uncover the unique aspects of traditional Iranian cuisine as we learn about the process of making kashk, a form of fermented yogurt. We discuss how this practice is used in preserving milk and extending its shelf life. We also touch on the White Mustache, a yogurt company started by Homa and her father, and the original recipes inspired by traditional Persian flavors. This episode is a tasty ride through Persian cuisine, cooking methods, and the importance of food in shaping our identities. Listen in and be prepared to be inspired and, of course, hungry!   https://homadashtaki.com/yogurt-whey-book/ https://whitemoustache.com/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Podcast production by Alvarez Audio