Podcast Norooz Part 3: Persian New Year Sizdah Bedar

Episode

Norooz Part 3: Persian New Year Sizdah Bedar

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

In Episode #23, co-hosts Bita and Beata wrap up the 3 part series on Norooz, the Persian New Year. Norooz can also be spelled Nowruz, Nowrooz, Noruz. They share stories of the festival that takes place on the 13th day, Sizdah Bedar, literally translated as ‘the 13th day out the Read more…In Episode #23, co-hosts Bita and Beata wrap up the 3 part series on Norooz, the Persian New Year. Norooz can also be spelled Nowruz, Nowrooz, Noruz. They share stories of the festival that takes place on the 13th day, Sizdah Bedar, literally translated as ‘the 13th day out the door’. This year Sizdah Bedar falls on Friday, April 2nd and the new year in the solar calendar will be 1400. Sizdah Bedar - also knowns as “Nature Day” Traditionally it is considered bad luck to stay inside on the 13th day after the start of the Persian new year - 13 days after the spring equinox and the turning of the seasons from winter to spring. This ‘nature day’ is called Sizdah Bedar. Customs around Sizdah Bedar/Nature day: Getting outdoors for picnics, fun, and games Getting fresh air Going for walks Discarding the sabzeh grass from the haftseen sofreh (7 things that start with the letter “seen” and have positive symbolic meanings) by tying a knot in the grass, making a wish and placing it into fresh running water Picnic foods often enjoyed on Sizdah bedar Big pots of food and rice Salad Olivier/ Persian Potato salad Kababs and burgers Ash Reshteh Kahoo and Sekanjabeen - lettuce with honey vinaigrette Ask the Beats! Question from Nina in San Francisco: How to make the best tahdigh? Use either enough oil or a good non-stick pot Cover the lid with a dish cloth or rice bonnet Cooking tips and techniques: cook it long enough; start with a medium high heat for the first 5 minutes or so, then low and slow Tips for checking that the tahdig has set: shake the pot and check that the bottom has taken shape and moves; when cooking small portions, carefully slide a large spoon or spatula underneath and visually check for crispy, brown doneness Resource links and recipes from this episode: Ash Reshteh: Bita’s recipe for: Ash Reshteh | Persian Noodle Soup Beata’s recipe (short cut version): Ash Reshteh | Persian Noodle Soup – BeatsEats Beata’s recipe (long version): Asheh Reshteh – Persian Noodle Soup – Original Recipe Post Lubia Polo: Bita’s recipe for Loobia Polo | Persian Rice and Green Beans Beata’s recipe for: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Salad Olivier: Bita’s recipe for Salad Olivier | Persian Potato Salad Persian Burgers: Bita’s recipe for Persian Burgers Podcast production by Alvarez Audio Close

Host: Beata Nazem Kelley & Bita Arabian

Season: Modern Persian Food

Plays: 251

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