پادکست Persian Fall Flavors

Overview

Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-AmericanThanksgiving, fall fruits, and fall flavors. Favorite Fall Fruits - Pomegranate, persimmons, and quince Pomegranate Deseeding strategies - by hand (traditional), underwater method Pomegranate trees Persimmons Varieties - Fuyu and Hachiya (heart-shaped) Eating - slicing or by spoon Decorating fall tables with bright orange persimmons Quince Quince Jam Slow cooking it with a damkoni transforms it to a ruby red color Other jams Honey sweetened plum jam with cardamom - no pectin needed Heat disperser (sholeh-pakhsh) - used to slow cook jams (and tahdig) Persian-American Thanksgiving Loobia Polo | Persian Green Bean Rice and Tahdig Zereshk Polo | Persian Rice with Barberries but made with cranberries Turkey Pomegranate Apple Kale Salad Roasted Veggies with Sumac Thanksgiving Leftovers Haleem made with leftover turkey meat - oats/porridge cooked down with leftover turkey, creamy nutritious breakfast Tahcheen | Baked Chicken and Rice Casserole - made with leftover turkey Ask the Beats! Question from Juliet from SE Mexico: What is a good substitute for limoo amani (dried lime). Answer: use fresh lemon/lime or lemon or lime juice with salt. Recipe links from this episode: Pomegranate Bita’s video - How to Deseed a Pomegranate Underwater Quince Jam: Beata’s recipe: Persian Quince Jam – Morabah Beh Plum Jam Bita’s recipe: Fresh Red Plum Compote Lubia/Loobia Polo: Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Bita’s recipe: Persian Chicken and Green Bean Rice Tacheen: Beata’s recipe: Giti Joon's Famous Tacheen Recipe Bita’s recipe: Persian Baked Chicken and Rice Casserole; How to Parboil Rice Salad: Bita’s recipe: Pomegranate Kale Salad with Honey Dijon Dressing Vegetables Bita’s recipe: Sumac Fall Roasted Vegetables Podcast production by Alvarez Audio
Release date: 2023-10-11
Plays: 0

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