In Episode #15, co-hosts Bita and Beata share thoughts on what they feel are essential ingredients and kitchen appliances/hardware to stock a Persian Pantry for basic recipes.
Ingredients
- White, long grain Basmati rice (refer to episode #3, 'Rice')
- Spices - saffron, turmeric, sumac, cumin, cardamom, rose petals, rose water, mint, salt, limoo omani (dried lime)
- Pomegranates - fresh and in molasses form
- Cucumbers
- Citrus - oranges and orange blossom water
- Beans and legumes - chickpeas, kidney beans, white beans, lentils, black eyed peas
- Tomatoes - stewed tomatoes, tomato paste, tomato sauce, tomato soup or ketchup as shortcuts
- Stocks - vegetable broth and chicken stock (homemade or ready made)
- Herbs - parsley, cilantro, mint
- Fats - vegetable oil, butter, ghee, olive oil
- Plain yogurt
- Eggs
- Flours - rice flour, almond flour, wheat starch, corn starch
- Sugar and honey
Equipment
- Rice cookers
- Nonstick pot with tight fitting lid
- Colanders
- Chopping device/food processor
- Instant Pot/pressure cooker (optional)
- Air fryer (optional)
Ask the Beats!
Fariba from LA asks:
"How does saffron affect flavor in Persian foods?"
It has a mildly sweet flavor which is lightly floral and a pleasing, delightful aroma. It also provides a yellowish orange tint to foods.
Recipe and resource links from this episode:
- Resources:
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- Bita's recipe for: Sumac Roasted Vegetables
- Khoresh Karafs:
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- Loobia Polo
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- Persian Salads:
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- Adas Polo:
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- Ash Reshteh:
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Podcast production by Alvarez Audio
