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Modern Persian Food

Modern Persian Food

April 7, 2021 · Leave a Comment

Episode 27: Persian Breakfast

Episodes 1-100· Uncategorized

In Episode #27, co-hosts Bita and Beata share thoughts on Persian breakfasts when entertaining and on the regular weekday rotation.

Beata’s Persian brunch

  • A show stopper egg dish 
    • Persian omelette with tomatoes
    • Nargessi with spinach
    • Sosees with hotdog or sausage
  • Variety of jams such as fig or quince
  • Fresh fruit and nuts

“Noon o Moraba bah chai”- Persian bread (such as barbari) and jam with tea. Sometimes with Feta cheese or butter.

Jams or “Compote”

  • Bita’s favorites are rose or quince jam 
  • Bita’s shares her recipes for sour plum jam and honeydew melon jam (both low sugar)
  • Sour cherry jam
  • Carrot jam
  • Orange marmalade
  • Beata covers how to make quince jam and the use of a damkoni 

Haleem

  • Traditional porridge of oats or barley slow cooked with turkey or chicken, served with melted butter and cinnamon sugar – savory and sweet
  • Nutritious with protein and healthy fibers

Bita and Beata’s breakfasts on the regular:

  • Bita’s fruity breakfast bowls – loaded with fresh fruits like figs, pomegranate, mulberries, nuts and seeds
  • Soft boiled eggs
  • Hard-boiled eggs

Ask the Beats!

Question from Instagram: What are the hardest parts of cooking Persian cooking?

  • Finding all of the ingredients for a recipe
  • Finding the time to cook at home – balancing take out/eating out vs cooking for the family
  • Finding a balance

Resource links and recipes from this episode:

Egg based dishes:

  • Beata’s Khormah Maloos dates and eggs: Khormah Maloos | Persian Dates and Eggs

Jams:

  • Bita’s Melon Jam recipe
  • Bita’s Fresh Red Plum Compote Jam
  • Beata’s Quince jam: Persian Quince Jam – Morabah Beh
  • Beata’s fig jam: Persian Fig Jam – Morabah Anjeer

Additional resources: 

  • Carrot Jam recipe available in Yasmin Khan’s book: The Saffron Tales

Podcast production by Alvarez Audio

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Previous Post: « Episode 26: Flowers | Gol
Next Post: Episode 28: Eggs in Persian Cuisine »

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