In Episode #18, co-hosts Bita and Beata explore favorite unique Persian appetizers both traditional and modern and new. At the end of the episode, the duo touches on strategies for cooking eggplant to ensure a smooth and creamy consistency in dips and dishes.
Why make Persian appetizers?
Bita’s favorite Persian appetizers
Other healthy and unique Persian appetizers explored -
Ask the Beats!
Mona from Sacramento asks: How do you get eggplant creamy every time?
Make sure you cook the eggplant long enough. Cook it whole with the skin on until it is wrinkly and collapsed. Remove the skin - the flesh should be soft and mushy. Adding oil, kashk, or yogurt will also help add creaminess to an eggplant side dish or appetizer.
Recipe and resource links from this episode:
Sabzi Khordan:
Eggplant dip:
Chicken Wings:
Koo Koo Sabzi:
Sliders and meatballs
Yogurt dips:
Additional resources:
Podcast production by Alvarez Audio