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Modern Persian Food

Modern Persian Food

June 9, 2021 · Leave a Comment

Episode 36: Persian Drinks | Nooshidani

Episodes 1-100· Uncategorized

In Episode #36, co-hosts Beata and Bita cover a variety of popular Persian drinks, known as “nooshidani” in Farsi. They also share some cultural stories and family memories.

  • Persian Tea | Chai
    • Black tea double boiled – one pot of concentrated tea leaves simmering on top of a 2nd pot with plain hot water
    • Sometimes flavored with cardamom and a touch of rose/rose petals
    • Served in a clear tea cups, dark brewed tea first, topped off with plain boiling water
  • A decaf version of Persian tea
    • Plain hot water served with fresh mint leaves
  • Dough
    • Salty yogurt drink, often carbonated and seasoned with dried mint
    • Served over ice and alongside kababs

Fruit juices | Ab Meeveh

  • Pomegranate juice
  • Carrot juice and carrot juice floats
  • Melon juice (often cantaloupe)
    • Pulp included (melon is grated), a little rose water – refreshing summer drink
  • Orange Juice

Health tip – keep fibers (vs using the juice only/high sugar); prepare with whole fruits in a blender/smoothie form, for maximum health benefits

Sharbats | Syrups (served diluted with water and served over ice)

  • Sharbat sekanjabin – traditional minty honey vinegar syrup (refer to episode 35 for more info on sekanjabin)
  • Sour cherry syrup
  • Lemon juice syrup
  • Tokhmeh sharbat 
    • Basil seeds (chia seeds can be substituted)

Alcoholic drinks

  • Shiraz wine
    • A red wine originally the red grapes were from the city of Shiraz in Iran – today they often come from France’s Rhone Valley, Australia, or South Africa
    • Also known as a Syrah
  • Persian beer!
  • Sharbats | Persian syrup drinks that are spiked with a hard alcohol
  • Persian-ish fruit juices that are spiked with a hard alcohol

Persian coffee, Turkish coffee | Ghafeh Tork

  • Made with a very finely ground coffee, water, and sugar in a small tin pot
  • The result is a thick, rich, coffee with grounds left at the bottom of the cup
  • Served in tiny cups and saucers
    • Turkish coffee fortune telling
    • Make a wish (called “niyat”) – either while you’re drinking it or as you are turning your cup towards yourself/towards your heart
    • Leave the cup upside down so the grounds drip on the inside of the cup leaving a pattern
    • Common fortunes:  you’re going on a trip, you can expect some news, you will meet someone special

Ask the Beats!

“What is tarof” from Sarah in Laguna Beach

  • An exaggerated politeness, formality, and hospitality in the Persian culture 
  • Situations where tarof is displayed – serving or offering something (tea, food), insisting someone go first in line, eat first, serve themselves first; insisting to pay for a meal at a restaurant; invitations

Resources from this episode:

Bita’s: Sekanjabin recipe

NYC Persian Beer referenced in episode: BackHomeBeer.com

All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/

Co-host Beata Nazem Kelley blog: https://beatseats.com

Co-host Bita Arabian blog: https://ovenhug.com

Podcast production by Alvarez Audio

Don’t miss out!

Previous Post: « Episode 35: Sekanjabin Persian Syrup
Next Post: Episode 37: Summer Persian Party Foods »

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However way you spell it, Bita/Beata means unique, and that’s exactly what you’ll get in each episode of the Modern Persian Food podcast.

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