Join us on this exciting journey as we kick off our new series that shines a spotlight on Persian food trucks and fast food companies. Our first pit stop is at Tahdig Tacos, a woman-owned business bringing a fusion of Persian and Mexican flavors to Southern California. Listen in as Bayan Ghahramani, the passionate entrepreneur behind this culinary phenomenon, shares her personal journey of identity and culture. Discover how her Persian heritage and Mexican influences inspired the creation of...

Can you imagine a festival that combines vibrant colors, ancient legends, and delicious food? Join us as we explore the ancient Persian summer rain festival, Tirgan. We'll share how you can dance, recite poetry, and serve mouthwatering traditional dishes like spinach soup and sholezard to celebrate this unique event. Learn the significance of the rainbow-colored wristbands, the legend of Aarash, and making wishes, all while discovering how to incorporate Tirgan into your own summer...

Join us as we explore the world of tomatoes in Persian cuisine! From fresh salads to soups and stews, tomatoes are a staple ingredient in many delicious dishes. Discover the different forms tomatoes come in - fresh, stewed, sauce, and paste - and how they play a vital role in Persian cuisine. We'll be chatting about salad Shirazi, a refreshing Persian salad that's like a Persian salsa fresca. Plus, don't miss our discussion on grilling tomatoes - skewered and whole - on the barbecue or...

Get ready to tantalize your taste buds as we bring you the exquisite flavors of Persian grilled corn, also known as Balal. Discover how the saltwater dipping creates a delightful mild salty taste, while the smoky flavor comes from the beautiful charring on the corn. We're excited to share our memories of enjoying it both in Iran and the US and guide you through our very own recipe for this mouthwatering dish. Learn how to make the perfect saltwater bath and master the grilling techniques to...

Have you ever bitten into a perfectly grilled, saffron and lemon-infused chicken kabob and wondered, "How can I make this at home?" That's exactly what we'll be exploring today, as we share the secrets behind the mouthwatering flavors of joojeh kabob. Discover how the perfect marinade with ingredients like saffron, lemon juice, onion, and salt not only adds incredible taste, but also tenderizes the chicken for that melt-in-your-mouth experience. Plus, learn about the etymology of "joojeh,"...

Can love truly blossom through the art of cooking? Join us for an intimate conversation with Natalie Jahangiry, a food and design entrepreneur who has skillfully blended her passions and cultures into a thriving business, Modern Persian Kitchen (we love the name too!). Natalie takes us on a heartfelt journey of her parent's love story, and how her father's Persian culinary expertise won her mother's heart. Discover how Natalie's family introduced Persian food to their quaint British village,...

Podcast Episode 138  Show Notes - Elevate Your Summer Picnics: A Persian Twist on Outdoor Gatherings   Get ready to elevate your summer picnics with a Persian twist! In this episode, we discuss everything you need to know about bringing culture and identity to your outdoor gatherings, from setting up a beautiful and functional space to packing the essentials and indulging in delicious Persian dishes. No matter the size of your gathering, our tips will ensure your picnic is unforgettable. ...

tricks on throwing a party (while actually having a good time!) and giving a step-by-step tutorial for Persian style macaroni with crispy tahdig.  Get your notebook and tastebuds ready!  Orly is a private chef turned influencer, well known in the Persian community, especially in the southern Cal region. She came up with her handle name, @MyGhostHost by setting up parties for friends and then leaving… hence the ghost host!  It’s clear that Orly has a true passion for food and sharing Persian...

It's almost Mother's Day, and what better way to celebrate moms than with a tea party? In this episode, we'll cover drinking tea in Persian culture, what a Persian tea typically looks like and tastes like, how to make it, and how it's served traditionally. We'll also share some of our modern ideas on bringing family and friends together with a fun tea party for any occasion. What is a classic Persian tea? A classic Persian tea is black tea, sometimes straight black tea (like an Earl Grey,...

In this episode, special guest Reza Jax talks about how to make a Persian meal happen as a bachelor. Reza is a dancer, fashion icon, and budding Persian home chef. He shares his tips on how to impress with his favorite Persian recipes that he makes at home. Reza learned to cook Persian food from his mother, who is a great cook!  Some of Reza’s favorite Persian dishes to make are zereshk polo (a rice dish with barberries and dried fruit), kabab digee (a pan-cooked kebab with tomato), tahdig...

Saffron is one of the most expensive spices in the world, but it's also one of the most versatile and flavorful. In this episode, we'll talk to Mersedeh Prewer from Saffron and Herbs about the history, cultivation, and uses of saffron. We'll also share some of our favorite recipes that feature this delicious spice.   What is saffron?  Saffron is a spice that comes from the Crocus sativus flower. The stigmas (the female reproductive parts) of the flower are collected and dried, and then used...

Bita and Beata are deep diving into the controversial Persian ingredient called Kashk. They are honored to have Omid, The Caspian Chef as a special guest today to help them demystify the origination, different forms, and flavor notes of kashk. Omid even teaches Bita and Beata how to make kashk at home! Lastly, the trio share some of their favorite dishes to serve with a drizzle of kashk plus some new and innovative ideas for adding kashk in non-expected soups and sides.   This episode has...

Special guest Jaleh Arabian, also known as Maman Jaleh (Bita’s mother-in-law) and MJ for short, joins the podcast today to shed light on old customs and traditions around Persian superstitions. One of the ways to ward off evil and cleanse the air is to burn esphand/esfand or wild rue. Wild rue seeds are burned in a special vessel stovetop and the smoke and aroma are spread around the room for cleansing. Listen to the episode to also hear how eggs play a role in Persian superstitions.   This...

Cohosts Beata and Bita reflect on spring time and how they have celebrated Easter, both growing up Persian in the US and also as adults in their Iranian-American families. They share their favorite Easter and springtime foods and recipes which include:   Deviled eggs Steamed fava beans  Baghali Polo | Layered Persian dill rice with fava beans  Lamb including braised lamb shanks maycheh and lamb chops   All Modern Persian Food podcast episodes can be found at: Episodes ...

Born in Iran and raised in California, Penny is the first Persian Jewish chef and businesswoman to be featured on hit culinary and reality television shows.  Beata and Bita learn about Penny’s hybrid, mixed culture family and Persian Passover traditions old and new.   Listen and learn what green onion beatings are all about in Persian Passovers, as well as Penny’s family tradition of playing hide and seek with Matzo crackers!   Feel free to submit a question for our Ask the Beats segment...

Co-hosts Bita and Beata are joined by special guest, pastry chef and culinary expert Tara Omidvar of Made of Sugar and Saffron.  Jump into this episode to hear about the many forms of halva in Iran and all around the world.  There are 100s of varieties from different regions.  Listen to the end and get a recipe walkthrough for how to make the very traditional version of halva found in Iran including tips and tricks to make it luscious and smooth.   This episode has been sponsored by Zaffrus...

Setting a sofreh or special table setting is the first step in honoring the ancient traditions of our ancestors on several holidays. In this week’s episode, Bita and Beata dive into what goes on each of the sofrehs, what they represent, and also common themes amongst them. These happy occasions include the following seasonal transitions and also when people get married:   Norouz/Norooz | the Persian New Year with setting a haftsin;  Mehregan | celebration of fall and special setting  ...

Beata and Bita get thirsty talking to special guest, Zahra Tabatabai, owner and founder of Back Home Beer. The Beats love the tagline, “born in Iran, brewed in New York”.  This interview is a great story of a family history of fermenting and brewing - a passion that turned into pandemic project that turned into a budding business!   This episode was first broadcast on the International day of the Woman.  Beata and Bita are happy to support all Persian women and especially to honor the Zan...

The biggest Persian holiday of the year, the Persian new year, is called Norooz (also spelled Nowruz) which translates to a new day.  Beata and Bita covers the whole gamut of the 2+ week festivities from spring cleaning (Khoneh Takooni) and Chahar Shambeh Soori, growing spring grass (Sabzeh), and setting a symbolic table setting (Haft-seen setting), all the way through the picnic day that closes things out, Sizde Bedar!   This episode has been sponsored by Zaffrus Saffron - The True Taste...

Persian pizza?  What??  Yep, the Beats are getting creative with some cross-cultural Italian-American-Iranian pizza ideas.  Beata reflects on pizza culture in current day Iran, what makes a cut above (hint, hint, hot dogs, sausages, bell peppers, mushrooms, onions and more), Persian pizza conceptions in the US, and making pizza from scratch at home for a fun Friday night.   Listen to the end to hear Roya’s Ask The Beats question, “Bita, how did you make the work of art, double layer tahchin...

Bita and Beata have been looking for a Persian vegan food enthusiast to support you with recipe substitutions while keeping classic flavors and nutritional balance in mind. They found her in Elham!  Special guest Elham shares her journey into the vegan lifestyle. The interview covers tofu, beans, and legumes as excellent protein-rich meat substitutions in stew. Beata is desperate to experiment with the can of jackfruit! What will she do with it?! Does Elham miss eating kabab? Listen on to...

In Episode #123, co-hosts Bita and Beata chat about all things dates! Persian dates that you eat, dates in recipes both traditional and modern, and dates that you go on. They also share experience and stories around Persian matchmaking and getting set up on dates Iranian style.   Persian dates are dates in dried form which taste sweet and buttery/caramel-y.   Hot dates Heat in microwave with almond butter for a healthy snack Wrap in bacon or prosciutto as an appetizer   Recipes with...

Bita and Beata are joined by guest Rachel Kashef from Little Persian Learning to share insights and inspirational resources on how to blend Persian culture into today’s modern families. Rachel is a former school teacher and has founded a learning kit and greeting card company in response to what she felt was lacking in today’s cross-cultural communities.   The conversation rounds out with the role of food and the incredible flavors of Persian cuisine. Listen, get inspired, and try your hand...

The Beats uncover the top 5 things to grab next time you find yourself in a Persian or middle eastern market!  Whether you have a market near you or you stumble into one on an adventure, Bita and Beata share their favorite things to shop for that are unique and specialty items. Don’t forget to submit a question or comment for us to address live on the show.  Simply shoot us an email:  [email protected] or leave us an audio message on Instagram!  @modernpersianfood All Modern...

In today’s episode, Beata and Bita dive into the classic Persian layered rice dish Adas Polo. The medley of lentils, onions, raisins and dates along with the steamed rice provides a nutritious, comforting, and delicious wintry wintery dish.  Learn some recipe shortcuts including some modern twists on this staple Persian dish.  Are you ready for an umami, savory dish with hints of sweet and cinnamony notes?  Which version will you try?   Stay tuned to the end to hear strategies for warming...