پادکست Quince

Overview

In Episode #56, co-hosts Bita and Beata un-cover quince is an exotic, unique ingredient used in Persian jams and stews. Quince is a fall and winter fruit. It looks like a pear-apple but a blown up version...bigger, harder than pears and apples, mostly used in a cooked version. The most interesting aspect is that it transforms from a pale color to a bright vibrant color. Has a strong aroma or fragrance. Cooking technique to prepare Quince jam, moraba yeh beh Use a damkoni - simmer and hold the steam in, helps with color transformation Chop into slices Add sugar and optional cardamom and cook down Beh in Persian cuisine Khoresh beh | quince stew - sweet and sour made with quince, tart plum, tomato sauce, cinnamon or saffron, sometimes meat Jam Quince seeds (beh dooneh in Farsi) - make a tonic to aid with a cough, home remedy Sharbat - a syrupy drink or soda Ask the Beats Bita asks Beata, name the last two Persian dishes you cooked or partially cooked and how did it go? Beata recently made kookoo and mast-o-khiar and it went well - likes to snack on mast-o-khiar as a dip for potato chips! Bita made khoresh ghemeh and it was fine but not as good as Maman’s! Also fesenjoon meatballs using pre-made pre-cooked meatballs and a homemade easy fesenjoon sauce. Contact us at hello@modernpersianfood.com or Instagram Resources and recipes from this episode: All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Recipes: Persian Quince Jam – Morabah Beh Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Khoresh Fesenjan Podcast production by Alvarez Audio
Release date: 2023-10-11
Plays: 0

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