Persian Fall Flavors

Co-hosts Bita and Beata share how they incorporate Persian dishes into Persian-AmericanThanksgiving, fall fruits, and fall flavors. Favorite Fall Fruits - Pomegranate, persimmons, and quince   Pomegranate Deseeding strategies - by hand (traditional), underwater method Pomegranate trees Persimmons Varieties - Fuyu and Hachiya (heart-shaped) Eating - slicing or by spoon Decorating fall tables with bright orange persimmons Quince Quince Jam  Slow cooking it with a damkoni transforms it to a ruby red color    Other jams Honey sweetened plum jam with cardamom - no pectin needed   Heat disperser (sholeh-pakhsh) - used to slow cook jams (and tahdig)   Persian-American Thanksgiving Loobia Polo | Persian Green Bean Rice and Tahdig Zereshk Polo | Persian Rice with Barberries but made with cranberries Turkey Pomegranate Apple Kale Salad Roasted Veggies with Sumac   Thanksgiving Leftovers Haleem made with leftover turkey meat - oats/porridge cooked down with leftover turkey, creamy nutritious breakfast Tahcheen | Baked Chicken and Rice Casserole - made with leftover turkey   Ask the Beats! Question from Juliet from SE Mexico:  What is a good substitute for limoo amani (dried lime).  Answer:  use fresh lemon/lime or lemon or lime juice with salt.   Recipe links from this episode:   Pomegranate  Bita’s video - How to Deseed a Pomegranate Underwater Quince Jam: Beata’s recipe: Persian Quince Jam – Morabah Beh Plum Jam Bita’s recipe:  Fresh Red Plum Compote Lubia/Loobia Polo: Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Bita’s recipe:  Persian Chicken and Green Bean Rice Tacheen: Beata’s recipe: Giti Joon's Famous Tacheen Recipe Bita’s recipe:  Persian Baked Chicken and Rice Casserole;  How to Parboil Rice Salad: Bita’s recipe:  Pomegranate Kale Salad with Honey Dijon Dressing Vegetables Bita’s recipe:  Sumac Fall Roasted Vegetables Podcast production by Alvarez Audio