Flowers | Gol

In Episode #26, co-hosts Bita and Beata uncover the subject of flowers in Persian cuisine and in Persian culture.  Bita and Beata are joined by a special guest, Maman Jaleh (MJ for short) with over 20 years of experience in the flower industry as a designer, business manager, and owner.

 

MJ speaks on some of the history of flowers in Iran:

• Iran is called the country of flowers and nightingales.
• Potted flowers are popular because of a history of a shortage of water.
• Flowers in Persian cuisine, two of which are both aromatic and pleasing to the eye are saffron and rose petals.

 

Beata chimes in and notes the role of flowers sofrehs:

Sofreh aghd

Sofreh aide Norooz/Nowruz

 

Saffron in cuisine:

• In rice, with barberries called Zereshk Polo
• In preparing tahdig
• In steeping tea
• Use sparingly - it is considered a precious commodity and is strong in both color and flavor...it is a flavor enhancer, brings color and fragrance to the dish

 

Rose and rose water, also best used in moderation:

• In Persian sweets and desserts
• Rose water in Bita’s Jeweled rice
• Rose petals in loobia polo and mast o khiar
• In tea
• MJ touches on ‘real rose water’ from Iran

 

Golnar (also known as the fire flower):

• The flowers on pomegranate trees - very beautiful
• MJ speaks of her passion of pomegranate trees
• The color of fire

 

Golpar - angelica

• Finely ground and served sprinkled on fava beans
• Also sprinkled on pomegranate arils

“Awakens all your senses”

 

Sumac

• Medicinal - antibacterial
• Most traditionally used on kababs and beef

 

Ask the Beats!

More info regarding the “hot and cold foods” question from episode #21 asked by Mahsa, the Moody Persian.

• Regional (DNA influenced by where you are from, palate gets used to what is available)
• Hot and Cold foods in nature have to be in balance with each other
• Chai nabat (Tea with rock sugar) will help balance the foods
• The mast-o-khiar balance example… yogurt (cold in nature) with raisins and mint (both warm in nature)

 

Resource links and recipes from this episode:

 

Rice dishes:

• Bita’s Persian Jeweled Rice | Shirin Polo
• Beata’s Lubia/Loobia polo: Green Bean Rice | Lubia Polo

 

Yogurt sides:

• Bita’s Persian Yogurt Cucumber Dip Mast-o-khiar
• Beata’s yogurt cucumber dip: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Podcast production by Alvarez Audio