Persian Breakfast

In Episode #27, co-hosts Bita and Beata share thoughts on Persian breakfasts when entertaining and on the regular weekday rotation.   Beata’s Persian brunch A show stopper egg dish  Persian omelette with tomatoes Nargessi with spinach Sosees with hotdog or sausage Variety of jams such as fig or quince Fresh fruit and nuts   “Noon o Moraba bah chai”- Persian bread (such as barbari) and jam with tea. Sometimes with Feta cheese or butter.   Jams or “Compote” Bita’s favorites are rose or quince jam  Bita’s shares her recipes for sour plum jam and honeydew melon jam (both low sugar) Sour cherry jam Carrot jam Orange marmalade Beata covers how to make quince jam and the use of a damkoni    Haleem Traditional porridge of oats or barley slow cooked with turkey or chicken, served with melted butter and cinnamon sugar - savory and sweet Nutritious with protein and healthy fibers   Bita and Beata’s breakfasts on the regular: Bita’s fruity breakfast bowls - loaded with fresh fruits like figs, pomegranate, mulberries, nuts and seeds Soft boiled eggs Hard-boiled eggs Ask the Beats! Question from Instagram: What’s the hardest parts of cooking Persian cooking? Finding all of the ingredients for a recipe Finding the time to cook at home - balancing take out/eating out vs cooking for the family Finding a balance   Resource links and recipes from this episode:   Egg based dishes: Beata’s Khormah Maloos dates and eggs: Khormah Maloos | Persian Dates and Eggs   Jams: Bita’s Melon Jam recipe Bita’s Fresh Red Plum Compote Jam Beata’s Quince jam: Persian Quince Jam – Morabah Beh Beata’s fig jam: Persian Fig Jam – Morabah Anjeer   Additional resources:  Carrot Jam recipe available in Yasmin Khan’s book: The Saffron Tales   Podcast production by Alvarez Audio