Episode 7: Persian Fall Flavors

Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-American Thanksgiving, fall fruits, and fall flavors.Favorite Fall Fruits – Pomegranate, persimmons, and quince

Pomegranate

• Deseeding strategies – by hand (traditional), underwater method
• Pomegranate trees

Persimmons

• Varieties – Fuyu and Hachiya (heart-shaped)
• Eating – slicing or by spoon
• Decorating fall tables with bright orange persimmons

Quince

• Quince Jam 
• Slow cooking it with a damkoni transforms it to a ruby red color 

Other jams

• Honey sweetened plum jam with cardamom – no pectin needed

Heat disperser (sholeh-pakhsh) – used to slow cook jams (and tahdig)

Persian-American Thanksgiving

• Loobia Polo | Persian Green Bean Rice and Tahdig
• Zereshk Polo | Persian Rice with Barberries but made with cranberries
• Turkey
• Pomegranate Apple Kale Salad
• Roasted Veggies with Sumac

Thanksgiving Leftovers

• Haleem made with leftover turkey meat – oats/porridge cooked down with leftover turkey, creamy nutritious breakfast
• Tahcheen | Baked Chicken and Rice Casserole – made with leftover turkey

Ask the Beats!

Question from Juliet from SE Mexico:  What is a good substitute for limoo amani (dried lime).  Answer:  use fresh lemon/lime or lemon or lime juice with salt.

Recipe links from this episode:

• Pomegranate 
  • Bita’s video – How to Deseed a Pomegranate Underwater
• Quince Jam:
  • Beata’s recipe: Persian Quince Jam – Morabah Beh
• Plum Jam
  • Bita’s recipe:  Fresh Red Plum Compote
• Lubia/Loobia Polo:
  • Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic
  • Bita’s recipe:  Persian Chicken and Green Bean Rice
• Tacheen:
  • Beata’s recipe: Giti Joon’s Famous Tacheen Recipe
  • Bita’s recipe:  Persian Baked Chicken and Rice Casserole;  How to Parboil Rice
• Salad:
  • Bita’s recipe:  Pomegranate Kale Salad with Honey Dijon Dressing
• Vegetables
  • Bita’s recipe:  Sumac Fall Roasted Vegetables

Podcast production by Alvarez Audio