Modern Persian Food – Details, episodes & analysis

In today's episode, we're taking a step back from the noise of the world and reconnecting in the most familiar way we know how—through food.

With everything feeling a bit heavy and unpredictable lately, we wanted to keep things simple and grounding. This episode is a casual kitchen catch-up, where we share what's been cooking in our homes, the flavors we're leaning into, and how food continues to anchor us through it all.

Beata shares how ground beef has been on repeat in her kitchen lately—showing up in a variety of family-friendly meals and comforting favorites. She talks about the realities of feeding cross-cultural kids and the ongoing effort to keep Persian flavors present and meaningful in everyday meals. She's also thinking about how to streamline some of her go-to recipes to make them even more approachable for busy days.

Meanwhile, Bita joon has been spending time in the kitchen baking and fine-tuning her breakfast game. She's experimenting with recipes that bring more balance to the start of the day, including a savory twist on a classic morning favorite that's both nourishing and satisfying.

We also chat about ideas we've been playing around with, what's inspiring us right now, and a few dishes we're excited to try next.

Whether you're cooking every day or just trying to get something on the table, we hope this episode feels like a cozy check-in—and maybe sparks a little inspiration in your own kitchen.

Thanks so much for being here with us.

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

 

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Recipe links:

Persian Haleem Recipe (Oat & Chicken Porridge) | Nourishing & Satisfying – BeatsEats

Giti Joon's Famous Tacheen Recipe – BeatsEats

Persian Jeweled Tahchin – BeatsEats

Salad Shirazi: A Refreshing Persian Cucumber-Tomato Salad – BeatsEats

 

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

As we welcome Nowruz this year, we do so with a heavy heart. And yet, even in difficult times, we feel called to honor and commemorate this ancient, beautiful tradition. Nowruz reminds us that light returns, spring follows winter, and renewal is always possible.

For Episode 186 of the Modern Persian Food podcast, we are revisiting one of our most beloved and foundational episodes — Episode 126 — where we walk through every part of the Persian New Year season and its rich cultural meaning.

Nowruz (also spelled Norooz) literally translates to "new day." Celebrated for over 3,000 years and rooted in the rhythms of the spring equinox, it is the biggest holiday of the year in Persian culture — a time of rebirth, reflection, and reconnection.

In this replay, Beata and Bita cover the whole 2+ week celebration, including:

✨ Khaneh Takooni (Spring Cleaning)

The ritual "shaking of the house" — a deep seasonal cleaning that symbolizes clearing out stagnant energy and preparing for a fresh start.

🔥 Chaharshanbe Suri

The fiery festival held on the eve of the last Wednesday before Nowruz. Jumping over flames represents releasing the past year's hardships and stepping into health and vitality.

🌱 Growing Sabzeh

Sprouting wheat or lentils in advance of the holiday, symbolizing renewal, growth, and the greening of the earth.

🪞 Setting the Haft-Seen Table

The iconic symbolic table display featuring seven items that begin with the Persian letter "S" — each representing hopes for the new year such as health, abundance, love, patience, and rebirth.

🌿 Sizdeh Bedar

The joyful picnic day on the 13th day of the new year, when families gather outdoors, release their sabzeh back to nature, and close out the holiday season in community and celebration.

Even in times of uncertainty, Nowruz calls us back to intention, beauty, and togetherness. This replay is a reminder of our shared heritage and the resilience woven into these traditions.

Whether you are new to Nowruz or have celebrated your whole life, we hope this episode brings comfort, inspiration, and a sense of connection.

🌸 Eid-e Shoma Mobarak — Happy New Year.

Modern Persian Food podcast references:

Episode 22:  Norooz Part 1

Episode 23:  Norooz Part 2

Episode 24:  Norooz Part 3 Episode 73: Growing Sabzeh with Naz Deravian

Episode 75:  Norooz Haft Seen

Episode 64: Aash Reshteh

 

Beata's Norooz/Nowruz Persian New Year and Festive Crafts – BeatsEats

Beata's Ash Reshteh | Persian Noodle Soup and Asheh Reshteh – Persian Noodle Soup – Original Recipe Post

Beata's Persian Frittata Koo Koo Sabzi

 

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

In episode #177 of the Modern Persian Food Podcast, we take on the challenge of creating a delicious Persian-inspired four-course meal using only ingredients from Trader Joe's! Whether you're short on time or just looking for easy ways to incorporate Persian flavors into your cooking, we've got you covered. We share our favorite Trader Joe's hacks, shortcuts, and pantry staples that help bring the essence of Persian cuisine to your table—without the fuss!

What You'll Learn in This Episode:
✅ How to craft a full Persian meal (appetizer/sides, main, drinks, and dessert) using Trader Joe's finds
✅ Clever ingredient swaps that keep things simple while staying true to Persian flavors
✅ Time-saving hacks for busy weeknights and Persian food on-the-go
✅ Must-have Trader Joe's products to stock up on for Persian cooking

Join the Conversation!
We'd love to hear how you use Trader Joe's products to make Persian-inspired meals! Tag us on social media or leave us a review and share your favorite Persian food hacks.

Tune in now and get inspired to cook Persian food the easy way!

Episodes and Resources:

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

Maast-o Laboo – Persian Beets and Yogurt – BeatsEats

Persian Jeweled Tahchin – BeatsEats

Vegan Khoresh Karafs – Celery Stew With Mint and Parsley – BeatsEats

Ash Reshteh | Persian Noodle Soup – BeatsEats

Lubia Polo for the Persian New Year Sezdeh be Dar Picnic – BeatsEats

 

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

The Beats welcome Mitra Golnazar of Gol Ice Cream to talk about Persian ice cream, what makes it so delicious, and how Gol's philosophy of sourcing quality and fresh ingredients is their secret weapon for creating gourmet bastani.

 

Get ready to crave so many interesting and delicious flavors!

 

Subscribe+ to the Modern Persian Food podcast for a new episode every Wednesday! And tell a friend you think might be interested!

 

References:

Modern Persian Food Podcast Episode 34 Bastani | Persian Ice Cream (released 5/26/21)

Website:  Gol Ice Cream

 

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

Today we're exploring modern versions of an old classic, Persian kotlet! Kotlet is a fan-favorite fried potato patty and we've covering off with tips and tricks for making a lighter, healthier version, including ingredient substitutions, and ways to serve it.

Today's "Ask the Beats" comes from Bita's hubby, Bobby.  He wants to know how do you keep the kotlet from falling apart and what makes it stick together?  Tune in to hear what the Beats share about keeping it tight with kotlet.

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

Bita's recipe link: Baked Persian Kotlet

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

Podcast production by Alvarez Audio

Warning: be sure to eat something before listening to this episode all about Persian Kababs!  Your mouth will be watering as we explore all of our personal favorites and beyond including joojeh kabab, koobideh, barg, chengeh, shishleek, fish, veggies, and more. These delicious, decadent kababs are chargrilled directly over a hot flame, can you smell it yet?

 

The "Ask the Beats" in this episode comes from Beata's hubby, Paul who asks: What is the difference between a kabab and a burger?

 

References:

Modern Persian Food podcast episode #4 Onions

 

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend or write a review!

 

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

It's wedding season on the Modern Persian Food podcast! Bita and Beata bring back their first ever guest episode with wedding officiant and planner Nilou Nouri from Nilou Weddings as they talk about the role of food in Persian weddings and what makes Persian weddings unique. They explore modern takes on old traditions and some personal memories and stories of Beata and Bita's own weddings.  

 

Enjoy and let's celebrate love, culture, and partnerships!

 

Resource links and recipes from this podcast episode:

 

Episode 20: The Role of Food in Persian Weddings with Special Guest Nilou Nouri

 

Nilou Nouri:

Website:  www.nilouweddings.com

IG: Nilou Weddings (@nilouweddings) and Nilou Recipes (@nilourecipes)

 

Bita's recipe for Persian Jeweled Rice | Shirin Polo

 

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!

 

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

The Beats break down the ins and outs of chickpeas also known as garbanzo beans (or nokhod in Farsi) in Persian food and beyond! Chickpeas are fabulous in soups & stews, salads, dips, and as snacks. Chickpea flour is used in an iconic cookie called Nokhodchi and is gluten free. The easiest way to work with garbanzo beans is to use the canned bean variety, although the duo go over how to cook them from scratch, and also some easy go-to recipes. Listen to how chickpeas when mixed into Ajeel trail mix and packaged in a special way can help solve your problems!

 

This week's "Ask the Beats" is close to co-host Beata's heart and covers one off on a crunchy fan favorite food!

 

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!

 

References and recipes:  

Podcast Episode 3: Rice

Podcast Episode 11 Tahdigh | Bottom of the Pot

Podcast Episode 40: Damkoni

Podcast Episode 70: Kateh Persian Rice

 

Taste the Nation with Padma Lakshmi, Persian food Where the Kebob is Hot

 

Bita's Aash Reshteh | Persian Noodle Soup

Bita's Vegan Moroccan Stew

Bita's Instant Pot Okra Soup

Bita's Easy Homemade Hummus

Bita's Roasted Chickpeas

Bita's Ajeel | Persian Trail Mix

 

Beata's Ash Reshteh | Persian Noodle Soup – BeatsEats

Beata's Asheh Reshteh – Persian Noodle Soup – Original Recipe Post – BeatsEats

 

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

Ideas and inspirations for a sweet and savory Persian brunch to enjoy on Mother's day, hanging out with friends and family, or just indulging on your own! Beata and Bita build off their Persian Breakfast episode #27 with some new ways to bring on the weekend and have a leisurely brunch with some Persian flair and flavor. 

 

The "Ask the Beats" covers off on a fun brunch cocktail sure to get anyone closer to their "Gols"!

 

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend.

 

References:

Modern Persian Food podcast episode 27: Persian Breakfasts

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

For Bita's cakes, cookies, and sweets go to Persian Desserts, a special bundle of recipes

 

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

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 & Rinne Eat In podcast

Mikey And Rinne - Podcasters (@mikeyandrinne) • Instagram photos and videos

 

Dinnerbell

 

Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!

Podcast production by Alvarez Audio