Podcasts about tahdig

durée : 00:04:52 - La chronique de Manon Fleury - par : Manon Fleury - Il est question de riz croustillant et d'un ustensile bien connu mais détourné de sa fonction habituelle

Desiree Nikfardjam tells us the story about how she tried to prove herself to everyone only to discover no one cared as much as her

This week on HRN we are examining how folks are changing the world of food and how food has always been a part of changing the world. We are traveling through space and time to bring stories of trailblazers and revolutionaries–those who are truly breaking bonds. First, we reflect on how the Persian diasporic community is connecting to cuisine in the context of the women-led revolution underway in Iran. We also hear about how a group of women banana workers in Latin America have transformed their unions. Next, we travel to Japan to hear how one sushi chef is carving out space for women in a male-dominated industry. Finally, we hear how a group of Black chefs in the Netherlands feed their community and beyond while raising awareness about the history of enslavement. If you are hungry for inspiration come and listen!Further Reading:You can find Dana Frank's book Bananeras: Women Transforming the Banana Unions of Latin America here. You can find Naz Deravian's cookbook Bottom of the Pot here and read her blog hereLook to Aviva Chomsky's essay, Globalization, Labor, and Violence in Colombia's Banana Zone, for further reading.Check out this interview with Iris Munguia, the lead organizer for the Coordination of Banana Unions in Honduras (COSIBAH). You can learn more about Adela Torres, the General Secretary of Colombian agricultural workers union, here.Learn more about Keti Koti and Arya and Ira Kip's work here, and check out this video about the unresolved colonial history of the Dutch.Check out Yuki Chidui's Instagram here.Meat and Three is Powered by Simplecast.

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#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this inaugural episode with Nilou, we embark on a captivating journey through her remarkable life story. From her childhood escape from Tehran during the Iranian Revolution to her eventual emigration to Paris and later the United States.Our conversation delves deeply into Persian cuisine and culture. We explore the intricate flavors of Tahdig, the art of crafting kebabs, and the sheer indulgence of savoring exquisite Iranian caviar. Nilou also loves breakfast. We talk about Iranian and Turkish breakfast traditions. We finish off this episode by talking about Nilou's passion of promoting and praising Iranian cuisine.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:16) The evolution of the neighborhoods of Brooklyn(5:22) The art of translation(9:07) Opulence and travel(14:28) The beauty of Turkey(15:17) Breakfast and Haleem(26:19) How Nilou speaks four languages(30:45) Immigrant resilliance(32:05) Persian cuisine(43:39) Caviar(47:17) How Nilou uses her platform to showcase Persian people and cuisine

Join us on our second stop in the summer podcast series featuring Persian food trucks, stands, and fast foods as we welcome Joon Rice from the Queens Night Market in New York. Listen in as Jessica and Amir share their creative approach to serving Persian food in a way that is both accessible and appealing to a wider audience. They've crafted a unique dining experience by offering individual sized Tahdig cups and a variety of stews, making Persian cuisine enjoyable for everyone. From the Queens Night Market concept to the inspiration behind their menu, we explore everything that makes Joon Rice a standout in the food scene.   In the second half of the episode, Jessica and Amir take us behind the scenes of their delivery operations. Hear about their partnership with Shef.com and how they are spreading the flavors of Persian food far and wide. They share the success of their business, their summer market at the Queens Night Market, and their mission to connect people to their culture through food. Get ready to be inspired by their passion for Persian cuisine and their journey in the food industry.   Joon Rice website: Joon   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Join us on this exciting journey as we kick off our new series that shines a spotlight on Persian food trucks and fast food companies. Our first pit stop is at Tahdig Tacos, a woman-owned business bringing a fusion of Persian and Mexican flavors to Southern California. Listen in as Bayan Ghahramani, the passionate entrepreneur behind this culinary phenomenon, shares her personal journey of identity and culture. Discover how her Persian heritage and Mexican influences inspired the creation of Tahdig Tacos, and how she navigates the challenges and rewards of growing up in cultural diversity.   In this discussion, we further explore the delightful world of Persian cuisine and the concept behind Tahdig Tacos. Get an insider's view on how these unique tacos are made, the various toppings that can be used, and the array of drinks that pair perfectly with them. Listen in as we discuss how these unique flavors can become a gateway for people to explore more traditional Persian dishes. Whether you're a food enthusiast or simply someone curious about Persian cuisine, this conversation is sure to leave you hungry for more.   https://www.tahdigtacos.com/ https://www.instagram.com/tahdigtacosofficial/ https://www.instagram.com/persianskater/ https://www.instagram.com/foodieskater/   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Podcast production by Alvarez Audio

Hour #2 we keep the decks in San Diego as we welcome the 1/2 member of Smile High Radio. Tahdig takes over the decks with the sounds of melodic and progressive. www.instagram.com/tahdigmusic/

tricks on throwing a party (while actually having a good time!) and giving a step-by-step tutorial for Persian style macaroni with crispy tahdig.  Get your notebook and tastebuds ready!  Orly is a private chef turned influencer, well known in the Persian community, especially in the southern Cal region. She came up with her handle name, @MyGhostHost by setting up parties for friends and then leaving… hence the ghost host!  It's clear that Orly has a true passion for food and sharing Persian culture through food. Learn to make a perfect Persian Macaroni at home including an insider tip to use a rice cooker as the final step. Tips for Hosting a Memorable Party Not only is Orly great at walking through recipes, she is an expert at hosting memorable parties.  Here are her tips: Set the mood. Create a welcoming atmosphere with candles, flowers, and music. Plan ahead. Make a list of everything you need to do, and start planning early. Don't be afraid to ask for help.  Focus on the food. Make sure you have plenty of delicious food to serve your guests. Relax and have fun! Hosting a party should be enjoyable, so don't stress about it too much. We hope you enjoyed this episode of the Modern Persian Food Podcast! Thanks for listening. This episode has been sponsored by Lavashak  Promo Code: ModernPersian for 30% off your order Persian Happiness Delivered   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.   Podcast production by Alvarez Audio

This week's episode is sponsored by: Carry your creativity with Erin Lane Bags! Whether you show your fiber fandom with the woolly wonder Sheepleverse, or dive into history with the Curiosities collection, our project bags, totes, and hook and needle organizers are at the ready to keep your hobby happy.       Have you ever had to frog because you forgot a step several rows back? Or lost your spot because you dropped your magnet board or lost track with your highlighter tape? Instead of wrestling with paper, use the knitCompanion app. It keeps you on track so you can knit more and frog less. knitCompanion works with ALL your patterns and is available for Apple, Android, and Kindle Fire Devices       Are you feeling dis-GRUNT-eled about your stash? Are you browsing Insta-HAM looking for knitting inspiration? Is color "kind of a PIG deal" in your life? Oink Pigments offers over one hundred forty PIG-ture perfect colorways to make you SQUEAL with delight. For a limited time only, bring home the bacon with code KNITMORE and get fifteen percent off in-stock yarns and fibers at oinkpigments dot com. Shop soon, because these pigs will FLY!     When was the last time you received a gift and were truly surprised? Surprised like someone had crawled inside your brain and pulled out the EXACT thing that would make you squeal with delight? That's what it's like to be a member of Twice Sheared Sheep's Surprise Box Club. And 250 new slots just opened for their 2023 club! Make this year a year of joy with 2 seasonal boxes delivered right to your hot little hands with exactly what you were wishing for; awesome knitting tools, luscious yarn, and surprise knitting gifts you didn't even know to ask for. Grab your slot before they sell out again! Visit Twiceshearedsheep.com     On the needles :(0:37) Gigi at Jasmin's house knitting: socks for Andrew  working on stripey socks  Jasmin has started a Dipole Beanie by Chin Matthews in Seismic Yarn's butter sock in the “Escape” colorway. “Compassion Collection where 20% of gross sales will be donated to an organization that supports a marginalized community.  As a Pride inspired colorway, it only makes sense that the donations go to The Trevor Project, an organization that provides crisis intervention and suicide prevention to LGBTQIA+ youth.” Gigi: working on the second meadowland baby blanket, working on the the fourth triangle . Very potato chippy.  Jasmin started her For Fox Sake pullover by Maxim Cyr in Lisa Souza SW “Squashblossom” and Neighborhood Fiber Co for the contrast colors. ⅓ through the yoke. Making notes on my pattern in KnitCompanion, since I can't comfortably do it in Ravelry.   Punished by Rewards, Alfie Kohn   Jasmin is nearly done with the body of the second Geometry by Minimi Knit Design in Mitchell's Creations yarn "Bayou" colorway Jasmin's “worm” project progress ; Tulip I-cord machine Jasmin started a Vertizontal Slouch hat in some aged self-striping yarn   Events:(21:43) Check out our Live at Stitches at Home!  Today is trans day of visibility  Give to the Trevor project Write to your reps about anti-trans legislation and discrimination  Give your trans friends cookies. Or cake.  Mend it March   Blankets     Mother Knows Best:(28:42) You don't have to finish something you don't like   When knitting attacks:(36:17) Gigi Meadowlands blanket & Jasmin's Verizontal Slouch  Knit more, know more :(42:27) A segment about Persian culture, history, or just generally cool stuff about Persian people. Protests are ongoing, 260 days. Tahdig sandwiches! And Sew on:(45:40) Gigi: Fabric Analysis 2   Need to do a research project, and Power Point presentation Jasmin: Patterns for wedding reception outfits Jasmin- Dr Seuss quilt for a rainbow baby 

This week's episode is sponsored by: Carry your creativity with Erin Lane Bags! Whether you show your fiber fandom with the woolly wonder Sheepleverse, or dive into history with the Curiosities collection, our project bags, totes, and hook and needle organizers are at the ready to keep your hobby happy.   Have you ever had to frog because you forgot a step several rows back? Or lost your spot because you dropped your magnet board or lost track with your highlighter tape? Instead of wrestling with paper, use the knitCompanion app. It keeps you on track so you can knit more and frog less. knitCompanion works with ALL your patterns and is available for Apple, Android, and Kindle Fire Devices       Are you feeling dis-GRUNT-eled about your stash? Are you browsing Insta-HAM looking for knitting inspiration? Is color "kind of a PIG deal" in your life? Oink Pigments offers over one hundred forty PIG-ture perfect colorways to make you SQUEAL with delight. For a limited time only, bring home the bacon with code KNITMORE and get fifteen percent off in-stock yarns and fibers at oinkpigments dot com. Shop soon, because these pigs will FLY!   Get to know your loved ones better and preserve those special moments forever with StoryWorth! Right now, for a limited time, you can save $10 on your first purchase when you go to StoryWorth.com/knitmoregirls On the Needles: (0:36) Gigi : Andrew's sock at Jasmin's. Cuff of #2 Jasmin is at the crown decreases on the Musselburgh hat in Always be Kind yarn's “Inclusive Pride Stripes” Gigi is working on another pair of socks for Andrew, for knitting at my house. Heel flap in Jasmin is about 10” into the body of her Pumpkin Patch sweater, all from well-aged yarn. Gigi: thinking about casting on a cardigan, looked at yarn  Jasmin: super political embroidered art project, swatching and final. The political part is done; carefully stitching the phoenix patch to the back of the jacket . LINK to Silk embroidery floss Science Camp hat for Genevieve Godzilla sweater for Rex Events:(24:53) Grinch-along Dec 1st  In Stitches: (28:41) Gigi:Lady Eleanor shawl, grey and red shawl, Knitmore cowl, grey lace cowl, wool socks  Jasmin: Juno Regina shawl, Dissent cardigan, Maria hoodie. Jasmin mentions the Hammer theater Mother Knows Best:(33:59) Little things can have a big impact (kindness cart) When Knitting Attacks:(41:38) Gigi :broke my bamboo flexi flip needle  Having a terrible time with the weaving assignment Knit more, know more:(46:08) A segment about Persian culture, history, or just generally cool stuff about Persian people. Tahdig has gone mainstream! Trevor Noah. Mossadegh And Sew on:(50:29) Indigo dying , workshop for sewing laser printed project bags Repair Cafe at West Valley College

I've followed Sabrina Ghayour's career for a while now, and so it was a huge pleasure to finally have her on the podcast.She's just launched her new cookbook, Persiana Everyday, which was a tough process to write as she wrote it through lockdown, whilst dealing with all the things complexities that have come with the last 2 years. It was also challenging to actually write down the recipes she was creating from her head, and working out measurements but she focuses on simple and delicious recipes that are quick in this book and I can tell you it's a must buy!She's not the biggest fan of podcasts so it's a real honour for her to entrust me with her words and time! She opened up about her childhood and coming to the UK at a young age during the Iranian Revolution and explains that she actually comes from a family of women who did not cook!We dissectPersian food and it's fundamental flavours and dishes. The influences of the cuisine come from all over to make a unique, delicious and aromatic taste. We talk about the political topic of Tahdig – the crispy rice created in a Persian rice cooker. It can get very tense at the dinner table; people fight over it!I absolutely loved having Sabrina on and it's been so great watching her success over the years.@sabrinaghayour@crazysexyfood@hannahharleywww.crazysexyfood.comMusic by @casnova____I am beyond excited to announce that I have partnered up with Magimix for this season of Crazy Sexy Food!As the inventor of the food processor, Magimix is a family owned business that has an amazing reputation as makers of quality kitchen appliances and are cherished and adored all around the world by both chefs and home cooks alike.I remember growing up and always seeing my mum's beloved Magimix on her counter top, and the utter ease of how she used it. Fast forward to today and my beautiful Magimix Cook Expert is literally the most used appliance in my kitchen! This latest innovation is both a food processer and multi-cooker in one machine – it's a game changer for me and such a dream to use. I think of it as my "personal sous-chef" – I give it all the hard work to get on with so I can focus on more interesting jobs like tasting, flavouring and serving up delicious meals.And don't even get me started on their ice cream machine, the Gelato Expert – it makes ice cream to rival even the best Italian delicacies! Oh – and if that isn't enough – come September they're launching a new range of Blenders.Fancy getting your hands on one of their products? Then use my code CSFMAGIMIX for a 15% discount at magimix.co.uk!Follow Magimix UK on social, download their brilliant app for hundreds of delicious recipe ideas and see how the amazing Magimix can become your "personal sous-chef" in your kitchen too! Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Subscribe Free: Apple Podcasts | Stitcher | Spotify | Google Podcasts | RSS | iHeartRadio | TuneIn Jesse is joined by Andy Baraghani this week to celebrate Andy's new cookbook, learn what to look for when buying Basmati rice, and carefully explain the steps of his One: Chelo Ba Tahdig aka Steamed Persian Rice with Tahdig. Andy Baraghani is a recipe developer and the author of The Cook You Want to Be. You can follow him on Instagram @andybaraghni.  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Make Tahdig Not War!  A T-shirt, a movement, and so much more. In today's episode co-hosts Bita and Beata are joined by a creative expressionist, Parisa Parnian. Special guest Parisa puts passion and meaning behind everything she does. She is the inspiration behind #maketahdignotwar and the growing, peaceful Persian foodie community. We learn the story behind the origination of said shirt as well as the history around Parisa's spice blend, Perxican and her Mexican and Spanish inspired art.   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   Savage Muse Savage Taste Perxican Spice Blend   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! Podcast production by Alvarez Audio

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.  Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.  Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.  If you enjoyed listening to this podcast, be sure to follow Counterjam wherever you listen to your podcasts. 

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.  Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.  If you enjoyed listening to this podcast, be sure to follow Counterjam wherever you listen to your podcasts. 

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.  Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons. 

Do you like carbs?  How about Fried carbs?? Today's guest on the podcast, Varta Ariaban, describes tahdig as the ultimate fried carb. Varta is a talented food artist specializing in both sweet and savory. On the sweet side she makes beautiful bite-sized modern persian treats. On the savory side Varta loves preparing tahdig with fun designs    Tahdig tips It's all in trial and error, learning and knowing your cookware and your stove/burner.  Go low and slow Use a small, sauce pan pot Dark, non-stick pots give good results Find a perfect size platter, plate or cake stand for the flipping out of the crispy rice tahdig - Varta likes using a cake stand from Crate and Barrel that fits perfectly over her sauce pan/pot Tortilla tahdig is fool-proof, easy method Use enough oil - about a quarter of an inch Press the rice in tightly for the tahdig part Making a version with the yogurt mixture can be easier than going for some of the more complex, easier to burn versions, but may not be as crunchy For tahdig art use a kitchen designated Exacto knife and a pattern (cut out shapes and patterns from parchment paper); for side tahdig butter the sides   Type of tortilla for “bread” tahdig art White, flour tortilla, most basic and inexpensive - Varta likes the white Aldi brand   Varta's shop: Vartamelon.com  Varta's why - got tired of picking up same old fruit tart/fruit cake and same old Persian cookies for her parents parties over the years and was inspired to make something different, fun and modern Modern, Americanized, more relatable desserts like baklava poptarts, saffron rice krispies, yazdi cake pops and fun thematic candies like the golden fish “nabat” for Norooz, Persian New Year   Do you have a question for our Ask the Beats segment? Contact us at hello@modernpersianfood.com or Instagram   Resources and recipes from this podcast episode:   Varta's IG handle is @vartamelon Vartamelon.com Tahdig Art template can be found at: https://modernpersianfood.com/episode-72-Tahdig-Art-with-Varta/   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 Podcast production by Alvarez Audio 

In Episode #49, co-hosts Bita and Beata chat about delicious, Persian breads.  Persian breads come in several varieties.  Most of them are considered to be flatbreads.  The Beats have fun sharing which are their favorites as well as some memories of experiences with traditional bread bakeries in Iran as well as modern versions and substitutions available in the west.   Note:  Noon and naan are the Farsi words for bread and can be used interchangeably.   There are many varieties of Persian breads.  There are three or four varieties that are most common and familiar to Bita and Beata - lavash, barbari, sangak, and sheer mal.  Although all are flatbreads (typically quite long), each has unique ingredients, properties, and methods of preparation.   Lavash On the thinner side The type of Persian bread traditionally used to make bread tahdig (the bottom of the rice pot, crispy crunchy delicacy) Great for tucking herbs, nuts and cheese into for a perfect bite (in Farsi such a bite is called a “loghmeh”) Good for an herb platter Sabzi Khordan Nice to dip into yogurt dips like mast o khiar and mast o mooseer   Barbari Thicker and fluffier Often coated with sesame seeds (light and/or dark seeds) Enjoy with butter, jam and tea for breakfast; or with fresh herbs, cheese, and nuts for breakfast, appetizer, or snacking   Sangak Traditional bread, cooked on little pebbles (sang in Farsi means stone) Crispy on the outside, chewy and soft on the inside Delicious, unique flavor   Sheer Mal Sweeter, milk based bread made with Persian essences of rose water, cardamom, and saffron Almost like a pastry, lovely with breakfast   Substitutions for Persian bread: Flour or whole wheat tortillas Reference to Tahdig art and instagramer Vartamelon VartaMelon – Not your ameh's kitchen Pita bread    Sweets and cookies that in Farsi contain the word Noon or nan (standing for flour based things) Noon o Gandi Noon Khormayee Noon Khameyee Naan Berenji   Ask the Beats! Sam from San Francisco asks how one can make a lighter version of koo koo sabzi? Koo koo sabzi is traditionally deep fried in a lot of oil and contains several eggs. Bake vs fry Reduce the number of eggs or use egg whites   Resources and recipes from this episode: All Modern Persian Food 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   Mast/Maast o Khiar recipe: Bita's recipe for Persian Cucumber Yogurt Dip | Mast o Khiar Beata's recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi   Tahdig: Bita's post on Persian Tahdig | Crispy Bottom of the Rice Pot Beata's post on Katte Persian Rice with Tahdig   Koo Koo Sabzi: Bita's recipe for Kookoo Sabzi | Quiche Muffins Beata's recipe for Persian Frittata Koo Koo Sabzi    Bita's recipe for Naan Berenji Persian Rice Flour Cookies Recipe Podcast production by Alvarez Audio

In Episode #40, co-hosts Bita and Beata talk about a very specific tool used to make the perfect steamed Persian rice and the crispiest tahdig. It's called a “damkoni” in Farsi and it is the bonnet that fits over the lid of a pot of cooking rice. This episode is part of the summer “Micro” series of the Modern Persian Food podcast.   What is damkoni? Special covering that goes over a pot of rice and wraps up and over the lid of the pot to hold in steam  Helps to make a perfect fluffy Persian rice (listen to episode #3 dedicated entirely to cooking Persian rice) as well as a crispy, golden tahdig (listen to episode #11 tahdig for more details on making various types of tahdig)   What can be used as a “damkoni”? Tea towel Paper towels Special rice specific bonnet - premade or homemade   How to use: Bonnet - cover the lid of the rice pot like a hat or bonnet Paper towel (s) - fold up paying special attention that none of the towel is close to the burners and heat source Tea towels - place over the pot, place lid of the pot securely over the pot and the towel, and fold the corners up like a present - steam or “dam” in Farsi the rice   A damkoni holds everything in tight!  Including the steam which helps to produce a nice fluffy rice and a crispy tahdig.   Ask the Beats! Bita and Beata are skipping the ask the beats section in the shorter, summer version micro episodes.  Be sure to keep the questions, ideas, and topics of interest coming as they will pick up with the segment in the fall.   Resources and recipes from this episode:   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

A diverse edition of Roqe including feature interviews with Iranian-American NASA Project Manager, Barmac Taleghani, and the Iranian-British founder of “Tahdig Lover,” Sahar Fatemi. First, Sahar joins Jian from Nottingham England to talk about her journey from Isfahan to Britain as a teen, becoming a football analyst for the English Premier League in her early-20s, and now parlaying her lifelong love of cooking and Persian cuisine into a thriving and popular online venture focused on Iranian crunchy rice - tahdig. Then Barmac joins from Virginia to discuss developing technologies that can assist NASA to pioneer the future of space exploration. Barmac is a Project Manager at NASA who currently leads the development of a lunar crane that will aid astronauts in off-loading payloads from the lander to lunar surface. He moved from Iran in the midst of the 1979 revolution as a teenager and is living a dream as an engineer who was always fascinated by aeronautics. Plus the Roqe Team reads through Letters of the Week and shares opinions about Shaya's bohemian clothing choices.

In Episode #32, co-hosts Bita and Beata welcome a very special guest, Maz Jobrani.  Maz is a well-known Iranian American comedian who has been featured in numerous films, specials, shows, and comedy clubs.  He has more recently also started a podcast called “Back to School”.  Maz is well loved in the Iranian community and Bita and Beata are happy to have him talk about their favorite topic, Persian food, specifically Maz’s personal experiences with eating and enjoying Persian food in childhood, as a young adult, and more recently with his family.   Maz immigrated to the US at the age of 6 and grew up in northern California, in Marin, with Beata’s brothers. He now resides in Los Angeles, Southern California.   Foods and traditions Maz remembers from his childhood Maz’s favorite dishes to order from Persian restaurants Enjoying tea with parents and grandparents - chai shirin, Persian tea with sugar Eating traditional Persian breakfasts of tea, bread, cheese, and delicious jams Sabzi polo ba mahi (herb rice with fish, white fish) Kashk bademjoon (Persian eggplant dip) Mast-o-museer (yogurt with shallots) Appetizers Sabzi khordan (fresh herb platter) Gerdoo (walnuts) Paneer (Persian cheese, typically feta) Stews served over Tahdig (crispy rice from the bottom of the pot) Khoresh ghormeh sabzi Khoresh ghemeh Khoresh fesenjoon   Maz’s favorite restaurants in the LA area Darya Restaurant Shamshiri Grill  Raffi’s Place Attari Sandwich Shop for their sandwiches, i.e. mortadella sandwiches (with pickles, tomatoes, and butter), kotlet sandwich, kookoo sandwich, soups   Reference to “What I Eat - Around the World in 80 Diets” - one of the couples/authors sited Persian food as the best in the world. Reference to Padma Lashmi’s special, “Taste The Nation'' where he was one of the guests and joined in at the Elat Market.  (Persian breakfasts) Reference to Anthony Bourdain in his episode about Iran where he refers to Iranians as “the most hospitable people in the world”    Eating Persian food as a young adults/ in early 20’s Beef soltani plate Rice with oil, extra butter, raw egg All seasoned with sumac   Experiences traveling as a comedian with Persian food Restaurant hospitality (Australia, DC, SF)   Food as a bridge to cultural gaps.  Food as the #1 way to teach other people about people different than themselves and bring them closer in a way everyone understands, eating and food.  A great foray into other cultures.  Like comedy, food brings people together in joyful experiences of laughing and eating.   Ask the Beats! Maz asks Bita and Beata after sharing that he is good at eating food but not so much at making it, “what is the simplest Persian dish to cook? Bita answers with Tacheen Beata answers with Maast-o Khiar or Maast-o Laboo    Resource links and recipes from this episode:   Maz Jobrani Back to School with Maz Jobrani Podcast Darya Restaurant Shamshiri Grill Raffi’s  Atari Sandwich Shop Amoo’s Restaurant  What I Eat by Peter Menzel, Faith D'Aluisio Taste the Nation with Padma Lakshmi Parts Unknown   Tacheen Recipes: Bita’s recipe for Tacheen Baked Persian Chicken and Rice Casserole Bita’s recipe for Persian Crispy Rice Cups Tachchin Bites Beata’s recipe for Persian Jeweled Tahchin   Yogurt dip/sides Recipes:  Beata’s recipe for Maast-o Laboo | Persian Beets and Yogurt Beata’s recipe for Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi Bita’s recipe for Persian Cucumber Yogurt Dip Mast o Khiar   Stews: Beata’s recipe for Walnut and Pomegranate Stew | Khoreshteh Fessenjoon Bita’s recipe for Khoresh Fesenjan | Persian Pomegranate Chicken (an Instant Pot recipe) Bita’s recipe for Khoresh Gheymeh | Persian Yellow Split Pea Stew Podcast production by Alvarez Audio 

In Episode #28, co-hosts Bita and Beata share how eggs are used in Persian recipes and Persian cuisine, not just for breakfast!   Eggs in recipes  Khagineh - eggs fried in a pan with flour and sugar  Khormah maloos - caramelized dates cooked with eggs Eggs for breakfast covered in “Persian Breakfast” episode #27 Salad Olivier - Persian chicken and egg salad Kookoos - koo sabzi, other kookoo varieties - with eggplant or potatoes - what is koo koo?  A frittata type egg based dish made with a little flour and the additive of herbs, or potatoes, or eggplant, spices The “Beats” versions and ideas for deviled eggs - Bita - with mustard and saffron; use plastic bag to pipe and make pretty presentation - Beata - idea to stuff hard boiled egg white with salad olivier   Eggs served with rice Raw served on rice with a decadent version of chelo kabab (rice and kabab) Cooked fried egg over rice as a meat substitute for protein   Ask the Beats! Question from Hazar from Instagram: What are some easy “sham” (Persian dinner) ideas? Tahcheen made with leftover rice and chicken (just add yogurt, saffron, and eggs) Using leftover rice to make a veggie stir fry with eggs Kateh (easy rice) with sheet pan dinners such as salmon and veggies “Pasta Egg Pie” - using leftover pasta cooked with eggs French toast style   Resource links and recipes from this episode:   Deviled Eggs: Bita’s Healthier Deviled Eggs Recipe Beata’s Classic Deviled Eggs recipe   Koo Koo: Bita’s recipe: Kookoo Sabzi | Quiche Muffins Beata’s recipe: Persian Frittata Koo Koo Sabzi   Tacheen (Tachin): Bita’s Tahcheen | Baked Chicken and Rice Casserole Beata’s Tacheen Recipe   Additional recipes from the episode: Khormah Maloos | Persian Dates and Eggs Salad Olivier | Persian Potato Salad How to Make Boiled Eggs in an Instant Pot Beata’s Katte Persian Rice with Tahdig   Podcast production by Alvarez Audio

Sepideh/Sepi (@hellosepi) graduated from Kingston University having studied Graphic Design and has worked in multiple avenues of content from TV to advertising and now content creation on YouTube as a video editor and producer. Sepi gives us her recipe for creativity and handling the fast paced environment of the creative world. Check out her podcast ‘final final podcast' on anchor.fm/final-final-podcast Around minute 39:00 the conversation somehow takes us to the wonderful @vartamelon and her amazing Tahdig! Check out her profile on Instagram to see what we're talking about! ________________________ Mehmooni is a mini podcast series where I speak with professional Iranians & hyphenated-Iranians about their journey & achievements. @MehmooniPodcast @Banni_Adam_ Host: @fvrro Music by: Alireza Farrokhzad #podcasts #podcast #podcasting #podcastlife #podcastersofinstagram #podcaster #podcasters #podcastshow #spotify #applepodcasts #youtube #itunes #music #podcastinglife #podcastaddict #radio #newpodcast #podcastlove #applepodcast #spotifypodcast #podcastsofinstagram #podcastmovement #podcasthost #Mehmooni #podcastnetwork #entrepreneur #podernfamily #Persian #Iranian #bhfyp

James "Foodie' Fairweather talks to Noni Needs about cooking a Khoresh and the ultimate test of any Persian chef - checkout their chelo rice and the butter crispy Tahdig.  And there's a recipe for how to make that all important rice - if you dare. Picture credit commons.wikimedia.org See omnystudio.com/listener for privacy information.

In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot.  They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions.   3 Main types of Tahdig Plain rice tahdig - made by essentially cooking initially at a higher heat, or by cooking the rice longer.  Bita uses her rice cooker and simply cooks it longer.  Beata cooks rice, removes it from the pot, adds oil and saffron, then returns rice to the pot, covers with a lid bonnet, and cooks to completion Bread tahdig (Bita’s personal favorite) - can be made with lavash, pita bread, or tortilla Potato tahdig (Beata’s favorite version) - potatoes sliced and layered at the bottom of the rice put with oil, parboil rice layered on top, lid covered with cloth bonnet, and rice cooked to completion   Tips for making tahdig Use a good non-stick pot and enough oil and/or butter at the bottom of the pot Beats Cheats:  try parchment paper at the bottom of the pot to prevent sticking Try mixing about a cup of parboil rice with yogurt, saffron, and sometimes egg in a bowl, then layering the yogurt/rice mixture down over the sliced potatoes for a tahcheen type tahdig formation Ask the Beats!  Today’s question is from Carey of Atlanta.  Carey asks, “What is the difference between Persian kababs and American hamburgers? B&B’s answer:  There are several differences.  One is the shape.  Persian burgers are oval-shaped, cooked on skewers, and have grated onion kneaded into the meat mixture sometimes also with spices such as turmeric or saffron.  Kabab is served most commonly with rice but sometimes as a wrap rolled inside of lavash bread.   Recipe links from this episode:   Bita’s How to Prepare Persian Rice in a Rice Cooker Bita’s How to Parboil Rice Bita’s Persian Tahdig   Podcast production by Alvarez Audio

Home Cooking被時代雜誌報導是2020年最好的十大podcast之一，我第一次聽就上癮了。https://homecooking.show/ 末日料理介紹的波斯米花 Tahdig https://anchor.fm/harrypodcaster/episodes/ep-eeqo3g Upma 印度經典早餐https://www.youtube.com/watch?v=zpMqTRadZXM Samin Nosrat 鹽油酸熱 https://www.books.com.tw/products/0010796901 Alice Waters https://www.chezpanisse.com/about/alice-waters/?doing_wp_cron=1570447055.8259088993072509765625 Yotam Ottolenghi  https://www.youtube.com/watch?v=hLir-lg0knk&t=6s --- Send in a voice message: https://anchor.fm/harrypodcaster/message

David shows Conor how to make Tahdig live! We get a tour of Conor's kitchen, some fond memories of the past few months, and some real life cooking noises. Stay tuned, because Conor and David are taking a short break over the holiday season and will be back in the winter!

Persian rice with a delicious crust: our rookie chef Nadiya Ziafat is joined by Sabrina Ghayour to get expert help achieving the technique. See acast.com/privacy for privacy and opt-out information.

Welcome to the third episode of the Modern Persian Food podcast! Co-hosts Bita and Beata have a thorough conversation all around rice.  The duo touches on rice history, types of rice, cooking it, personal favorites, and of course tahdig! (note: Tahdig can also be spelled Tadig, or tadeeg) Use long-grain, white basmati rice to make Persian Rice Cooking/Preparing rice Plain white rice | Chelo - often served with kababs Layering parboiled rice with other ingredients for Persian Mixed Rice Dishes | Polo Baked | Tahcheen Special Steps/Techniques Rinsing, soaking, salt the water, and add oil Using a rice cooker Tea towel wrapped lid of rice pot or rice cooker Damkonee - a bonnet for the lid Tahcheen - baked rice dish Tahdig | Persian bottom of the rice pot - rice, bread or potato  Spelling variations include: Tadig and Tadeeg Modern Tahdig - with tortilla, with pasta (‘macoroni’) Persian Jeweled Rice -A beautiful layered rice dish/a celebration rice Shirin Polo (sweet rice) - a Beats cheat:  use orange marmalade Albaloo Polo (cherry rice) - another Beats cheat - make it using sour cherry jam Adas Polo Reshteh Polo “Ask the Beats” - Question:  from Trish in Menlo Park, What is your Go-to dish - Tahcheen and Lubia Polo Email hello@modernpersianfood.com to be featured in a future episode   Recipe links from this episode: Rice: Bita’s recipe How to Prepare Persian Rice in a Rice Cooker (with bit on saffron) Bita’s recipe: How to Parboiling Rice; Bita’s Youtube video for How to Parboil Rice Adas Polo  Bita’s recipe:  Adas Polo | Persian Lentil and Date Rice;   Bita’s Youtube video for Persian Lentil and Rice | Adas Polo Tacheen Bita’s recipe:  Tahcheen | Baked Persian Chicken and Rice Casserole Beata’s recipe: Giti Joon's Famous Tacheen Recipe   Lubia Polo Bita’s recipe: Loobia Polo | Persian Rice with Green Beans Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Podcast Production by Alvarez Audio

Three funny things a day: saffron, social media, and sounds --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Happy self isolation, and please enjoy our first episode of the new social distancing landscape. In this episode of our rice series, we’re leaving East Asia and heading to Iran to talk about one of the country’s most beloved rice dishes. We discuss how rice arrived to Central Asia, the rich cooking culture of the … Continue reading The Rice Chronicles, Part 4: Tahdig for Everyone

The perfect dish for everyone who loves their food extra crispy.

Welcome. Enter a world of wonder, magic and excitement. Actually, it's just Mikey and Rinne talking about their sex life, giving TMI and making jokes that an eight grader would roll their eyes about.Send us all of your emotions: letseat@mikeyandrinnestayin.com Chocolate Avocado Mousse: https://www.wellplated.com/avocado-chocolate-mousse/ Spanish Non-binary: https://nonbinary.wiki/wiki/Gender_neutral_language_in_Spanish Coyote Midwifery: http://www.coyotemidwifery.com Midwives: https://www.midwife.org/find-a-midwife BBTT: https://amzn.to/365Ryp8 Cervial Mucus: https://www.verywellfamily.com/checking-cervical-mucus-to-get-pregnant-faster-1960279 Tahdig: https://www.splendidtable.org/recipes/tahdig John Travolta: https://www.youtube.com/watch?v=DK7gzArTI0w Trump Eats Your Kids Lunch: https://www.vox.com/policy-and-politics/2020/1/18/21072081/trump-administration-michelle-obama-school-lunch-rules We LOVE you MRSI Fam!

The perfect dish for everyone who loves their food extra crispy.

In this episode, I speak with Naz Deravian, a cookbook author and Persian food expert. Naz and I discuss her background, her transition into the culinary world, the magic of tahdig and Iranian rice, regional varieties and diversity of Iranian cuisine, spiciness of Persian food or rather the lack thereof and of course kabab! As a warning, you're going to get really really hungry if you already aren't!

Dietary Requirements is The Spinoff’s monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms. This month, we're joined by comedian Pax Assadi to discuss the merits (or lack thereof) of white people food.Growing up in Auckland with an Iranian dad and a Pakistani mum, Pax Assadi enjoyed a diverse culinary upbringing – from biryani to tahdig, cheese toasties to mashed potato with Kaitaia Fire (for breakfast), he developed a taste for it all.Well, not all of it... as Pax tells us, he reckons most white people food is rubbish. Will Alice's freshly baked cheese scones convince him otherwise? (Spoiler alert: yeah nah.)The other hosts boldly attempt to impress our guest with Persian and Pakistani dishes, with Simon even giving tahdig, the notoriously tricky crispy bottom that Iranians live for, a hoon. Will it pass muster with Pax? You'll have to listen to find out...Meanwhile, we discuss constipation, Alice #humblebrags about her recent European travels, Sophie talks about her trip to, er, Sandringham, Tina takes the mic and Simon drops a two-for-the-price-of-one bombshell. See acast.com/privacy for privacy and opt-out information.

On this week’s podcast Janine catches up with chef, author and olive favourite Sabrina Ghayour to chat about her latest book, Bazaar. Sabrina tells us how she’s adapted some classic Persian dishes to be meat-free but still packed with flavour, we get some great tips on making the most of your store cupboard ingredients and they cook one of the hero recipes together - a baked spiced rice with a crispy tahdig crust. See acast.com/privacy for privacy and opt-out information.

Heirloom KitchenBy Anna Francese Gass Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Anna: Hi, this is Anna Francese Gass and my cookbook is Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Suzy Chase: I don't think we as Americans acknowledge enough how the cooking traditions of immigrant women have left a legacy on the American palate. Talk a bit about how you've cooked with grandmother around the country to compile this cookbook.Anna: Yeah, I mean, I think it was kind of a aha moment for me as well. I grew up in an Italian home. My mother came over from Italy. I actually was with her. I was one years old, and my mother always cooked the food of her homeland and that's what I grew up eating. I was obviously very aware of American food. I loved "American Food" but in our house it's all those staples from the Italian kitchen because that's what my mother grew up eating. That's what she knew how to cook. What happened when I did the project and when I started it, I realized, but I guess I always ... We all kind of know this unconsciously, we just don't talk or think about it, but immigrants from all over the world that come here do that exact same thing. No one is coming over from China and starting to cook meatloaf and steak. They continue to make their homeland foods, and because these women did that, starting all the way back from when immigrations really began in this country, that's how we created this amazing diverse food landscape that we call American food.Anna: I mean, if you think about meatballs, okay yes, their origin is Italian and that's where the women learned how to make them, but when you go out and you have spaghetti and meatballs, I mean you can have that at almost any restaurant. I think spaghetti and meatballs is as American as apple pie, so to speak, but the reason that is, the reason we've accepted these things into our culture is because nobody stopped making those foods the minute they came over here into the US.Suzy Chase: So let's move on to the women who immigrated to the United States that are in this cookbook. What was the process of getting introductions to these 45 women?Anna: So what happened was so nice, is that it really spread word of mouth. The way the whole project started was I just wanted to get my mom's recipes written down. I'm a recipe tester by trade. That's what I do for my living. I do it primarily out of my home and I love my job, but I realized I didn't have any of my mom's recipes written down, none of those were standardized and I really wanted to cherish and keep those recipes forever. My mom still cooks when we go over on Sunday, so there was never that need to learn, but then I realized that there's gonna be a day that my daughter wants to know how to learn ... Excuse me. Wants to know how to make those recipes, or her daughter, and you know, my mother isn't always gonna be able to cook them. So we started as a project, a family project, and I created a family cookbook, and then I had a moment that I thought, "Wow. I have all these friends from all over the world, many first generation kids. This is a service I could provide. This would be a fun blog. This is something I could do as a hobby." So this all started out with just a blog.Anna: So I sent an email to literally every friend I had with a first generation background, and the response was overwhelming. Everyone said, "Oh my goodness. I want you to cook with my mom. I want these recipes recorded." It was like a service I was providing. I was getting to learn all these authentic homeland foods, and they were getting recorded recipes. Then they were all gonna go up on the blog so I could share them. Once the project started and my blog really took off, then word of mouth created the next opportunity. So I was cooking with Iraqi woman for example, and she said to me halfway through cooking, "You really need to cook with my friend [Sheri 00:04:19]. She's Persian. She makes the most amazing Tahdig. You need to know how to make that." She made that introduction, and so on and so forth. So it started with friends and then, like the last couple of women I cooked with, I didn't even know the children. It was just that word of mouth.Suzy Chase: It's so funny, I was gonna ask you if these recipes were hard to get, but it just seems like it was just effortless and it just happened.Anna: It just happened, and you know, it's so funny because people will say, "Oh, grandma's secrets." Or, "My grandma would always tell people the wrong ingredients or the wrong measurements because she didn't want anyone to make it just like her." Or, "This was secret." I didn't encounter that once. It was, "Let me share this with you, I want you to get it perfect. We can make it again." I mean, there were times that I had to follow up, because I'm in there with a pad and paper scribbling as they're throwing things in the pot, and then when I went home and recipe tested it, it's like, "Wait a minute. Was it, did this go first? Did that go first?" So sometime I'd call and say, "I just want to make sure I'm getting this right." And everyone was more than willing to just sit on the phone with me to make sure it was absolutely perfect, and these women were with me during the cookbook process too, because then a recipe tester has a question, or a copy editor has a question, and I don't know if it was luck, but I came across the most generous women I could've ever encountered.Suzy Chase: What's one new tip that you learned from a grandma you met along the way? Maybe a life tip or a cooking tip.Anna: Wow, there's a lot. I feel like I learned so much in each kitchen. I learned first of all, I should probably take a step back. Once I went to the first home, it was a Greek woman Nelly in Long Island. We start making her pastitsio, her Greek dishes, and just by accident I said, "Hey Nelly, why did you come to the US?" And she just started telling me her immigration story, and while she was telling me this story, I'm thinking about how it's similar to my mom, or different, but the threads are the same, and I thought to myself, "This is just as important as the recipe, because why she came here and how this all came about is so important to just our historical oral knowledge of all these women." So I started writing down immigration questions before I went to the next appointment, because I wanted to know exactly why each women came here, and the stories were dynamic, and incredible, and inspiring, and that ended up going up on the blog too.Anna: Just the fact, if you think about when you go on a trip today, right? You go on trip advisor, you ask you mom friends, you do all these different things before you head out, so that when you show up at your location destination, you're an expert. These women didn't have that. There was no world wide web, there was no cellphone, pictures or whatever. They just packed their bags and went. One of the women said to me, because [inaudible 00:07:31], "What made you do it? What made you get up one day and say, 'You know what? I'm leaving everything I know. I'm leaving my family, I'm leaving my friends and I'm going to this mysterious place to start a new life.'" And she said, "You know, what people from the US don't realize is the US is so enchanting. When you're not from here and you think about The United States Of America, there's a dream there. There's a dream to be had." And I just found that so special, and I think as Americans it's something that we should embrace and understand that we're so lucky to be here, and it's why other people want to come.Anna: So just that tenacity, that courage, I just found so inspiring.Suzy Chase: So in Heirloom Kitchen, it's organized with the recipe, a story, and a lesson. Talk a little bit about that.Anna: When I went in and I was pitching cookbooks to all the different editors at all the different publishers, that was very important to me. I said, "I understand I'm sitting here. I am proposing a cookbook to you, but I think the only way that this is really gonna work and is really gonna be as special as I want it to be is if we also share the women's immigration story, because I think that's half the story." I'll tell you, when I'm making the recipes, I think about the women and I think about their story. I learned a whole bunch of different cooking techniques, for example the Palestinian women taught me how to make Maqluba, and Maqluba means, in Arabic means upside down. So it's this rice dish that you make in a pot and then at the end, when it's all done, you literally flip it upside down and you take it out of the pot and you're left with this mold, and I will tell you, I made a couple of that, did not work, but phone calls back and forth, I figured out how to do it and it's so satisfying when you turn this pot upside down and this beautiful, delicious, rice dish comes out.Anna: So I just think that the book is what it is because you are getting the lessons and the stories, and the recipe all broken down for you, and obviously categorized by continent.Suzy Chase: Your mother is in this cookbook. I found it interesting that she wanted nothing to do with pre-packaged frozen dinners that were the rage when we were growing up, and they were supposed to make our mom's lives easier.Anna: Yeah. I have the chicken pot pie story in there because I think it's quintessential immigrant mother lure. I think that it's very funny and I think that a lot of people will also really relate to it. Yes, I mean, when we were kids all I wanted was a Marie Callender's chicken pot pie. I watched the commercial, it looked so delicious, and why did I have to eat this Italian food every night when I all wanted was this chicken pot pie? So she relented and bought it, and cooked it incorrectly because she didn't read the directions. She just kinda threw it in the oven and that was the end of our chicken pot pie, but I think for my mother, and especially, it's hard to make generalization, but for at least the women that cooked with, the immigrant women that I cooked with, is they value the food that they create so much that the pre-packaged ready in five minute meals, what you were saving in time, it wasn't enough.Anna: It wasn't enough for them to say, "Okay, you know what? Forget my stuff, I'm just gonna do this." And it's funny, the women from Ghana told me that there were times her daughter would say to her, "Mom, we want to take you out to eat tonight. Let's just go out. We don't want you to cook. Let's just relax." And her mom's like, "No. I'd much rather eat my food. I don't need restaurant food." And I laughed when she told me that 'cause my mom doesn't like going out to eat either.Suzy Chase: Really?Anna: So funny. I think it's a common thread because there's so much pride in what they're creating, and it does keep them tethered to their homeland, which is still so very special to them. The cover of the book is my mom making Tagliatelle, which is a hand-cut Italian pasta, and I watched my grandmother make them, and obviously my mom grew up watching her mother make them, and when my mom makes Tagliatelle, we think about my grandmother who is obviously now past, but it's just so nice to have that memory and eat food that tastes exactly like how my grandmother used to make it.Suzy Chase: The story that you told about your mom really shows that she viewed her new American identity as an extension of her Italian identity.Anna: Yes. Absolutely. I think when they came here, these women, right? They were very brave, and they learned English, and I talk about my mom getting her citizenship and going to ESL classes to become an American. That's very important to them and they're proud to be American, but they also needed to create kind of like a safe haven. You go out in the world, you have an accent, you're an immigrant, everyone knows that, so when you come home at night, what's gonna make you feel safe? What's gonna make you feel comfortable? It's your food. The minute you start cooking and the meatballs are bubbling, or you have the rice cooking, or whatever it is that you made back in the homeland that you're now making here, food transports you. I can get transported to the past just as much as it gives you energy to catapult you into the future.Suzy Chase: I think my very favorite photo is on the inside page of the cookbook. It's the one of the hands forming either ravioli or some sort of dumpling. It's fascinating how you're drawn, how I was drawn, to this woman in the photo. Is that your mom?Anna: No. So that is Tina, and she is making traditional Chinese dumplings, and she makes everything from scratch and then she just sits there and pleats all these dumplings and they all look exactly the same and they're perfect. What I love about ... But first of all, my photographer Andrew Scrivani was just a genius. He is a genius and he does a lot of work for The Times, and it's because he's so wildly talented, but his whole thing was, "I want to see hands." This is food that you make with your hands. Nobody pulled out a food processor, nobody used their Kitchenaid. It was rolling pins, hands, mixing spoons. I had women using mixing spoons that they literally brought over from their country. They hold up a spoon and say, "This spoon is 45 years old." But that's the food of our grandmothers, right? They didn't have all these gadgets. They weren't sous vide, they weren't hot pot. So that was very important in the cookbook, to have a lot of hands, and I'm so happy that you were drawn to that photo because it is so tangible, right? Like you feel like you're standing right next to her while she's pleating these dumplings.Anna: She told me that, so they make Chinese dumplings every New Year, and what I love about this story is, she said that the women would get up, and they make the filling, and they make hundreds of them. So all the women in the neighborhood would come together and sit down and while they're pleating the dumplings, they gossip. So it'd just be a totally gossip day making [crosstalk 00:15:14] for dinner.Suzy Chase: I love it. On Saturday I made the recipe for tomato sauce with meatballs on page 25. Was this your grandmother's recipe?Anna: Yes. To be honest with you, it was probably my great-grandmother's recipe. My mother also spent a lot of time with her maternal and paternal grandmothers, and they all had the same techniques to make all these different dishes. So yes, the Brodo di Mama, which is mom's tomato sauce, and the Polpette, which is meatballs, come from a very long line of women. My grandmother did a couple things that were different. One, as you know, she uses some of the sauce in the meatball mixture, which we feel makes them very tender, and there's no pre-frying or pre-baking, which I know a lot of people do. These meatballs just get simmered right in the sauce, which not only does it eliminate a step, once again, we think it makes a very light and airy meatball.Suzy Chase: At the very beginning of this recipe you steep garlic, basil and olive oil. I feel like this is like the magical secret ingredient to this dish.Anna: Yes. By creating, and almost kind of liking it to a T, because you're infusing this olive oil at a very low temperature to kind of marry all of those delicious ingredients, so that once you ultimately strain the garlic and the basil out, you're left with a very aromatic olive oil, which is the base of the sauce. Now, my grandmother was obviously a trend setter in her day because now you can buy so many infused olive oils.Suzy Chase: What do you tell people who see a recipe, or who will see a recipe in this cookbook, and think, "That's not how my mother makes it."Anna: Oh, I'm so glad that you asked that question, and actually, if you read the very beginning of the book, I do address that because I think we play a lot nowadays with the word authentic, I know you probably hear that word all the time.Suzy Chase: All the time.Anna: And you know, what really is authentic? How could we really put our finger on that, right? So what I'm saying is these are my mom's meatballs. She's from Calabria, it's very similar to the way in her mom's village probably made them, but you know when you get in the kitchen, that's your recipe, and you might, your husband might not like garlic, or your son doesn't like the pinch of hot pepper flakes so you eliminate that. So I think, what I would love this book to do for people is kind of like the way I look at any cookbook or even food magazine, is use it as a jumping off point. Let it stimulate in you those memories of your grandmother. So let's say for example you're Greek and you buy this cookbook because you want to know how to make Spanakopita, and then when you get to it you said, "Wait a minute, my grandmother didn't use cottage cheese, she used ricotta." Or whatever it is, but it gets those creative juices flowing, it gets those memories flowing, and that's what I really want this to do.Anna: I do want you to try the recipes in the book. They are phenomenal, they are delicious, they're grandma's greatest hits, because everyone gave me theirs best dishes, but don't fret if it's not just like your grandmother, because your grandmother was special and she made things her way, just like these grandmothers made it their way and hopefully it just creates a new, that nostalgia for the homeland foods.Suzy Chase: Grandma's greatest hits. I love that. I think the main sentiment in this cookbook is maintaining the culture of our origin countries was not a statement, it simply created the comfort of home in a new place. I think we all deserve the comfort of home.Anna: Absolutely, and I think whether you're cooking a recipe from Poland, or literally you're just making your kids some brownies after school, I think that that's what food does for us. Food is the one thing that we all had in common. No matter who you are, how important, everyone has to eat, right? So it's this common thread amongst every single person on the planet, and it does provide comfort. When you're hungry, all you want to do, all you think about is what you're gonna eat. I know for my kids, the things that I make that they feel are very special, or when I'm eating something in mom's house in a Sunday that she made when I was a little kid and I can think about those days. It's why I think the term comfort food was created, right? Because food provides comfort.Suzy Chase: Now to my segment called my last meal. What would you eat for your last supper?Anna: I think going on what I just said, I think my last meal would have to be something that my mom cooks for me, because when I'm eating something that my mom made, I know that that bowl of food is not only just filled with nutrients and everything I need physically, there is so much there emotionally for me, and it's filled with her love and her care, and everything that she wants me to have. One of the women that I cooked with said, "A mother is full when the children have eaten." And I think about that every day because I think that's the most important gift our mother give us, is nourishment and the memories of our childhood through food.Suzy Chase: Where can we find you on the web and social media?Anna: My website is annasheirloomkitchen.com and I'm very active also on Instagram, and I'm at @annafgass. So at A-N-N-A, F as in Frank, G-A, S as in Sam, S as in Sam.Suzy Chase: Heirloom Kitchens shows us that America truly is the land of opportunity. Thanks Anna for coming on Cookery by the Book Podcast.Anna: Thanks Suzy. This was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

You might actually want the tea. But you have to appear to not want the tea. Samin Nosrat is a chef, author, host of the Netflix series  Salt, Fat, Acid, Heat, and a writer for the New York Times Magazine. You can follow her @CiaoSamin Check out Samin's recipes here, especially this one for Persian-ish Rice with Tahdig. Join the 10 Things That Scare Me conversation, and tell us your fears here. And follow 10 Things That Scare Me on Instagram, Twitter and Facebook.

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Join us as we talk to Mitra Sumara about their new album Tahdig and how a modern band is revisiting Persian Funk! also the crew spins great tracks from Hugo Kant , Jasmine Sandlas , Yeahman , Nickodemus , Fun-da-mental , Bassnectar , Beatfarmer , Mudra , Crookram , Thomas Blondet , Dj Swami and More!!! Only on Houston's 90.1 KPFT!!! YEAHMAN-MINIYAMBA NICKODEMUS-CABOLITO DEL MAR MITRA SUMARA-MOSEM-E GAL TPBEATS-ONE HUGO KANT-OUT OF TIME FUN DA MENTAL-JA SHA TAAN (KARACHI DEATHCULT MIX BY TRANSGLOBAL UNDERGROUND) LIL FISH-GHINA (FEAT. CLOZINGER) MUDRA-SAKTI BASSNECTAR-REACHING OUT BEATFARMER-PATH TO PEACE CROOKRAM-THE GOOD, THE BAD & THE GYPSY MICKEY SINGH-YAAR TERA AASTHA GILL FEAT BADSHAH-BUZZ GURU RANDHAWA-LAHORE GARY SANDHU, JASMINE SANDIAS-ILLEGAL WEAPON MITRA SUMARA-HELELYOS MITRA SUMARA-DONYA NAFA NADARE MITRA SUMARA-MANOTA UNIVERS-DJ G SWAMI-RISING THE MARV-ODIVA JAHPAPU-RAJ KAPOOR FRESH KINGDOM-MURABAKAN JAMMIN' BREAKZ DEEDZ-BIRDZ OF A FEATHER THOMAS BLONDET-POLITICIANS HOLLYWOOD DUB DJ SWAMI-BIG BEAT THUMBI JAY DABHI-MUMBAI AFTER DARK RAMASH-SHARM-E

On today's episode of THE FOOD SEEN, Soli Zardosht captivates us with stories of her Iranian upbringing, and Persianesque cooking. With years as a menswear fashion designer, her critical eye brings creativity to the plate, reinventing the form of classic dishes like Kookoo Sabzi, a green herb frittata, Kufte Tabriz, a fruit & nut filled meatball, and the epic centerpiece, Tahdig, a crispy rice casserole that's inverted onto a platter with a signature “flip”. It's certainly about the food, but more so, the presentation of herself, and her heritage's cuisine, in a new light, that's bright and beaming, in efforts of bringing the warm glow of Persian culture to the world.

Strauss and Phelps are joined by TV Comedy writer/producer Nastaran Dibai who was born in Iran and immigrated to the US and then to Canada before coming back to the US to write comedy (psst - she’s the Muslim). She shares funny stories of her family and career as well as a few amazing, home-made Persian dishes (yeah, she cooks too).  Phelps is reunited with his beloved “Decapitator” by Corksicle and Strauss reveals the simple-yet-impossible secrets to the Iranian rice dish he’s been struggling to perfect/unable to stop thinking about since Nastaran taught him to make it 6 years ago… the glorious “Tahdig” the golden and crispy marvel from the bottom of the pot. Day Drinking: Angel City Lager, Rye Rosewater Manhattan by Strauss   Recipe: Nastaran's Persian Potato Salad (Salad Olivieh)   Follow us on Twitter (@forks_ontheleft), Instagram (forks_ontheleft) and Facebook. Please rate us and leave us a review on iTunes!