We’re starting our day with a fresh and bountiful Persian spread including fruits, jams, breads, eggs, and much more! Either for breakfast or brunch, with a crowd or by yourself, we chat about our favorite Persian morning offerings and some of our modern additions to make it a memorable meal.

Beata loves big displays of eggs adorned with spinach or dates. In contrast, Bita loves diving into a colorful bowl of creamy oats topped with Persian-inspired fruits and nuts such as pomegranate arils, toot, persimmons, walnuts, pistachios, and almonds! We cover the gamut of our go-to dishes and drinks and how we Persian-ify some morning staples.

Listen to get inspired to host your Persian breakfast or brunch for upcoming holidays like Mother’s Day or Father’s Day, graduations, wedding events, and baby showers.

Stay tuned till the end to hear about a new segment on the Modern Persian Food podcast featuring local restaurants and some collaborations we’ve been working on.

As always, reach out to us with any comments, questions, or feedback via email at hello@modernpersianfood.com or directly at Beata@modernpersianfood.com or Bita@modernpersianfood.com.

Have a great day!

Beata’s recipe: Khormah Maloos | Persian Dates and Eggs – BeatsEats

All Modern Persian Food podcast episodes can be found at: Episodes

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Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

Podcast production by Alvarez Audio

Join us as we dive into spring herbs and how we incorporate them into some of our favorite Persian dishes and occasions. From a simple platter of Sabzi Khordan to a rich and elaborate stew of braised herbs in the iconic Ghormeh Sabzi, we discuss our favorite ways to eat these versatile greens.

In the show's second half, we reflect on Nowruz, the Taste Awards in LA, and some of our food adventures of the last month. Be sure to listen to our plans for our next episode as we prepare for entertaining!

Episodes referenced:

Episode 31: Cultural Spotlight: Caspian Sea Regional Foods with Special Guest The Caspian Chef

Episode 150: Traditional Meets Modern: Discovering Iranian-American Cuisine

All Modern Persian Food podcast episodes can be found here: Episodes

Sign up for the email newsletter here!

Recipes:

Sabzi Khordan | Persian Herb Appetizer

Ash Reshteh - Persian Noodle Soup

Check us out on Apple Podcasts, Spotify, and YouTube

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

Podcast production by Alvarez Audio

Join us as we get ready to celebrate the Persian New Year, Nowruz (or also spelled Norooz, Nowrooz, Norouz, Noroz) which occurs on the moment of the Spring Equinox. Persians around the world celebrate by gathering around a Sofreh Haft Seen, the symbolic display of the “Seven S’s” that sets the intentions of the new year.

In the second half of the episode, Beata and Bita are joined by special guest Fariba Nafissi from ZoZo Baking and the trio chat about what Nowruz means to them and special memories. Fariba shares her recipe for Nane-Par Feather Cookies with the Modern Persian Food podcast listeners! Recipe below and learn more HERE.

Episodes referenced:

Episode 126: Persian New Year | Norooz/Nowruz

Episode 75: Norooz Haft Seen

Episode 73: Growing Sabzeh with Naz Deravian

Episode 22: Norooz Part 1 - Prelude to Nowruz and Charshambeh Soori

Episode 23: Norooz Part 2

Episode 24: Norooz Part 3

ZoZo Baking Recipe for Nane Par:

Feather Cookies

Yields: 45-50 cookies Bake time: 10 minutes

Ingredients:

• 150g (1 1/2 cups) powdered sugar

• 200g (1 cup & 1 tablespoon) vegetable shortening

• 2 egg yolks

• 375g (2 cups) all purpose flour

• 2 teaspoons cardamom powder

• 3-4 tablespoons brewed saffron (for decoration)

• 50g / 1/3 cup ground pistachios (for decoration)

Process:

1. Preheat the oven to 325°F , cover two baking trays with parchment paper.

2. Using a food processor mix in the powdered sugar and shortening, until smooth and creamy. Add the egg yolks and mix. Add flour and pulse until you have a soft dough.

3. Slightly dust your work surface with flour, roll out the dough to 1/8" thick and use a cookie cutter to shape your dough. Use a spatula to transfer the cookies to the baking tray, use a fork or a feather to gently pierce the top of the cookies, and decorate with brewed saffron and ground pistachios.

4. Bake in preheated oven for 10 minutes or until the edges of the cookies are golden brown. Once cooled, keep in an airtight container in a cool place for up to two weeks.

All Modern Persian Food podcast episodes can be found at: Episodes

Sign up for the email newsletter here!

Check us out on Apple Podcasts, Spotify, and YouTube

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.

Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com

Podcast production by Alvarez Audio