In Episode #54, co-hosts Bita and Beata talk about squash, called “kadoo/kadu” in Farsi and its uses in Persian food and beyond. Kadoo/kadu is the word in Farsi for squash. The most prevalent type of squash in Persian cuisine is probably zucchini. Zucchini is great because it can easily be substituted for eggplant which is in many Persian stews, dishes, and dips. Some Persian dishes using kadoo | squash as an ingredient: Kadoo borani - mixed with tomatoes, sauteed onions and yogurt Kadoo kookoo Stews made with squash Modern uses of squash in Persian cooking and cuisine Pumpkin added to fesenjoon | Persian walnut and pomegranate stew Yogurt with raw zucchini - a version of mast o khiar Fun with pumpkins Soups, stews, pumpkin seeds Table decor Hallowed out and used as a serving vessel for soups and stews Beats Cheats - shortcuts for cooking with squash Chopped and frozen Prepped, chopped, refrigerated Canned pumpkin puree Ask the Beats Miriam from Sunnyvale asks “Do you have any easy, vegan, Mediterranean lunch ideas or recipes?” Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping. Adas polo with lentils Veggie wrap with cooked, marinated veggies with hummus or a vegan butternut squash spread Contact us at
[email protected] or Instagram Resources and recipes from this episode: All Modern Persian Food 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 Beata’s recipe: Persian Frittata Koo Koo Sabzi Bita’s recipe: Kookoo Sabzi | Quiche Muffins Bita’s instructions for making table decor: Succulent Pumpkins Bita’s recipe: Butternut Squash Soup Bita’s recipe and instructions on Roasting Pumpkin Seeds Bita’s recipe: Gluten-free Pumpkin bread Bita’s recipe: Vegan Butternut Squash Dip Podcast production by Alvarez Audio
