Episode

3 Persian Soups

Beata Nazem Kelley & Bita Arabian –
2023-10-11
|
1 Followers

In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup Ash Reshteh | Persian Noodle and Bean Soup What is it? Translation: ash means soup in Read more…In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup Ash Reshteh | Persian Noodle and Bean Soup What is it? Translation: ash means soup in Farsi; reshteh means noodles in Farsi - a nutritious, filling, vegetarian, cleansing soup Main ingredients: beans, herbs, and flat noodles Break down of Main ingredients Beans - a combination of any of the following: garbanzo beans/chickpeas, lentils, kidney beans, white beans, black-eyed peas - cook from dry form or use canned, rinsed beans Noodles - a flat noodle (reshteh, Persian noodles can be found in middle eastern/Persian markets or ordered online); linguine noodles or fettuccine noodles are comparable Herbs - fresh is best however dried is an option - a combination of any of the following: cilantro/coriander, parsley, dill Spinach - fresh is best, however frozen is a good substitute Spices - spices vary region to region and family to family. Traditionally made with essences of onion, garlic, turmeric, and salt. Beata adds a little cinnamon to her ash Preparation steps Fry onions and garlic with spices Add herbs for a quick wilt Add broth or water and cooked beans Add noodles and spinach last Recipe variations - adding beets and/or leeks Toppings and Mix-ins Kashk - a thick, strained yogurt that tastes salty and sour Plain yogurt Modern variations - adding ranch dressing; adding balsamic vinegar Special topping - fried, sliced onions sauteed with garlic, turmeric, and dried mint - modern twist, use freeze-dried, packed fried onions Ask the Beats! Today’s question is from Instagram, “Little Persian Learning” “Is it traditional that the meat is well-done in Persian food?” Yes - traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker. The result is tender, well-done meat. Kabab meat is also typically well done, charbroiled while keeping juiciness - fattier meats are used or fats/oils are added as marinades to retain tenderness. Note: poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes). Recipe links from this episode: Ash Reshteh: Bita’s Ash Reshteh: Aash Reshteh | Persian Noodle Soup Beata’s recipe: Asheh Reshteh – Persian Noodle Soup Ab goosht variation: Bita’s Vegan Instant Pot Moroccan Stew recipe Soup eh Joe: Bita’s recipe: Instant Pot Persian Cream of Barley Soup | Soup eh Joe Podcast production by Alvarez Audio Close

Host: Beata Nazem Kelley & Bita Arabian

Season: Modern Persian Food

Plays: 255

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Bita Arabian & Beata Nazem Kelley

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Podcast co-hosts and food bloggers Bita Arabian and Beata Nazem Kelley share the rich flavors and fresh ingredients of Persian Cooking and how to incorporate them into today's modern lifestyles. The duo introduces the flavors, tastes, and techniques they use, and also their cultural stories and perspective growing up in the US in Persian families.

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3 Persian Soups

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1 Followers

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Beata Nazem Kelley & Bita Arabian –
2023-10-11
|
1 Followers