Episode

Flowers | Gol

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

In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture. Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and Read more…In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture. Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner. MJ speaks on some of the history of flowers in Iran: Iran is called the country of flowers and nightingales. Potted flowers are popular because of a history of a shortage of water. Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals. Beata chimes in and notes the role of flowers sofrehs: Sofreh aghd Sofreh aide Norooz/Nowruz Saffron in cuisine: In rice, with barberries called Zereshk Polo In preparing tahdig In steeping tea Use sparingly - it is considered a precious commodity and is strong in both color and flavor...it is a flavor enhancer, brings color and fragrance to the dish Rose and rose water, also best used in moderation: In Persian sweets and desserts Rose water in Bita’s Jeweled rice Rose petals in loobia polo and mast o khiar In tea MJ touches on ‘real rose water’ from Iran Golnar (also known as the fire flower): The flowers on pomegranate trees - very beautiful MJ speaks of her passion of pomegranate trees The color of fire Golpar - angelica Finely ground and served sprinkled on fava beans Also sprinkled on pomegranate arils “Awakens all your senses” Sumac Medicinal - antibacterial Most traditionally used on kababs and beef Ask the Beats! More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian. Regional (DNA influenced by where you are from, palate gets used to what is available) Hot and Cold foods in nature have to be in balance with each other Chai nabat (Tea with rock sugar) will help balance the foods The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature) Resource links and recipes from this episode: Rice dishes: Bita’s Persian Jeweled Rice | Shirin Polo Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo Yogurt sides: Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Podcast production by Alvarez Audio Close

Host: Bita Arabian & Beata Nazem Kelley

Season: Modern Persian Food

Plays: 236

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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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Flowers | Gol

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

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Flowers | Gol

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

Blog Articles

همه چیز درباره پادکست radio rah - رادیو راه از مجتبی شکوری

بهترین پلی لیست فرامرز اصلانی در پلتفرم اکو موسیقی

مهدی شجاری و داستان موفقیت موبونیوز: از نقد موبایل تا یکی از رسانه‌‌های مهم تکنولوژی ایران

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