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Modern Persian Food

Modern Persian Food

March 31, 2021 · Leave a Comment

Episode 26: Flowers | Gol

Episodes 1-100· Uncategorized

In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture.  Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner.

MJ speaks on some of the history of flowers in Iran:

  • Iran is called the country of flowers and nightingales.
  • Potted flowers are popular because of a history of a shortage of water.
  • Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals.

Beata chimes in and notes the role of flowers sofrehs:

Sofreh aghd

Sofreh aide Norooz/Nowruz

Saffron in cuisine:

  • In rice, with barberries called Zereshk Polo
  • In preparing tahdig
  • In steeping tea
  • Use sparingly – it is considered a precious commodity and is strong in both color and flavor…it is a flavor enhancer, brings color and fragrance to the dish

Rose and rose water, also best used in moderation:

  • In Persian sweets and desserts
  • Rose water in Bita’s Jeweled rice
  • Rose petals in loobia polo and mast o khiar
  • In tea
  • MJ touches on ‘real rose water’ from Iran

Golnar (also known as the fire flower):

  • The flowers on pomegranate trees – very beautiful
  • MJ speaks of her passion of pomegranate trees
  • The color of fire

Golpar – angelica

  • Finely ground and served sprinkled on fava beans
  • Also sprinkled on pomegranate arils

“Awakens all your senses”

Sumac

  • Medicinal – antibacterial
  • Most traditionally used on kababs and beef

Ask the Beats!

More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian.

  • Regional (DNA influenced by where you are from, palate gets used to what is available)
  • Hot and Cold foods in nature have to be in balance with each other
  • Chai nabat (Tea with rock sugar) will help balance the foods
  • The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature)

Resource links and recipes from this episode:

Rice dishes:

  • Bita’s Persian Jeweled Rice | Shirin Polo
  • Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo

Yogurt sides:

  • Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar
  • Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Podcast production by Alvarez Audio

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Previous Post: « Episode 25: Fava Beans
Next Post: Episode 27: Persian Breakfast »

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