Today’s episode is a true podcasting collab. Co-hosts Beata and Bita are joined by Mikey and Rinne who are the hosts of another podcast, called Mikey and Rinne Eat In.
Mikey is a culinary innovation consultant and helps companies make all new delicious products nationwide. Bita and Mikey connected through an opportunity with Dinnerbell, a heat and eat food service company based out of Palo Alto, California. Bita and Beata, together with Mikey and Dinnerbell curated a limited time menu offering of Persian food just before the Persian new year Norooz/Nowruz. Video and pics are available on the Modern Persian Food instagram page if you’d like to check them out!
The team put together the following menu: Persian tahchin rice cups, a delicious cucumber yogurt dip, skewered chicken, grilled vegetables, pickled veggies, and amazing, aromatic, yummy buttercream Yazdi cupcakes!
Chef Mikey tips for cooking Persian food for the first time –
- Be inventive
- Experiment with cooking techniques
- Do research to become a mini expert on a particular dish or technique
Ask the Beats: Mikey and Rinne ask “We already have saffron now in our pantry and cooking repertoire, what other Persian ingredient would you suggest we add and try?”
- Limoo Amani, dried lime if you love sour flavors!
Also catch the Beats on Mikey and Rinne Eat in episode: Persian Food… with Bita and Beata!
All Modern Persian Food podcast episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug – Healthy Persian Recipes | Modern Persian Recipes
Mikey And Rinne – Podcasters (@mikeyandrinne) • Instagram photos and videos
Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!
Podcast production by Alvarez Audio
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