Welcome to the second episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide some insight into one of the foundations of Persian cuisine - aromatic spices!
- Turmeric and Saffron are the most common spices associated with Persian cuisine
-
- What they are, forms and versions, how to use them, and what foods they enhance
- The best way to store spices
- How spices are sold in Iran and Turkey
- What's included in an advieh spice mix
- Dry edible rose petals | Gohleh Mohamadi
- Cardamom (in teas) and Orange blossom uses
- Oatmeal and Haleem porridge
- Cinnamon versatility and recipes
- Sumac's traditional and modern uses
- Dried mint as garnish and key ingredient in appetizers and main dishes
- How to use dried Limoo Amani
- Preferences and foods with fenugreek
- "Ask the Beats" - Question: What kind of rice do you use to make perfect Persian rice?
-
Recipe links from this episode:
- Rice:
-
- Spice mix:
-
- Cinnamon Oatmeal:
-
- Ash Reshteh:
-
- Koo Koo Sabzi
-
- Persian appetizers with mint:
-
- Khoresh Karafs
-
- Khoresh Ghemeh
-
- Lubia Polo
-
Beata's recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
Podcast production by Alvarez Audio
