Nowruz, cabbage, agricultural policy, whales vs. crabs
Good Food
00:00
Culinary Culture and Fusion
This chapter explores the cultural significance of Persian food, particularly sabzi khordan, and how it's traditionally enjoyed, alongside a modern feta pesto bruschetta adaptation. It highlights unique Persian pantry items like golpar and kashk, and delves into traditional dishes served during Nowruz, emphasizing themes of renewal. The chapter also discusses the joy of cooking and sharing experiences during the pandemic, featuring simpler Persian dishes like potato egg drop soup.
Transcript
Play full episode
