Cooking Persian Food for the first time with Mike & Rinne
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