Bita is the founder of the recipe website Oven Hug and co-host/co-producer of the Modern Persian Food podcast with Bita and Beata. She has over 20 years of experience inspiring others through teaching, coaching (as a family nutritionist), mentoring, and creating food-related content. Bita grew up in a Persian-American family in the Midwest and enjoys combining art and science (mom was an artist, and dad was a surgeon) to reinvent recipes in a simpler, healthier, and aesthetically pleasing way. Bita spreads her time between two residences: Menlo Park/the SF Bay Area and Southern California/south Orange County.
What is Tirgan?
Hi Reader,
Have you heard of Tirgan? If not, you are not alone. It's an old, old holiday, pre-dating Zorastrian times in fact...we're talking about originating over 3,000 years ago!
So why are we talking about Tirgan now? For one thing, it falls right on the 4th of July this year which makes for a fun holiday fusion.
As an Iranian-born, American, I'm personally always looking for ways to connect with our Persian cultural roots and ultimately blend the good parts with today's modern lifestyle.
Tirgan... then and now.
There are no fireworks, bells, or whistles when it comes to celebrating Tirgan.
In a nutshell, Tirgan is a celebration of summer and a bountiful harvest. In modern-day interpretations, it's a time to celebrate all things fresh including gardens, farmers markets, and extra sweet, ripe summer produce.
Traditionally spinach is an ingredient that is highlighted in Persian dishes during Tirgan in the form of soup. Today, the closest thing I make to old Persia's spinach soup is the iconic and herb-y nutritious Persian Noodle Soup | Aash Reshteh. Given the current heat, these days we're mosty using spinach in green smoothies and fresh summer salads.
A comforting extra sweet treat, Sholeh Zard | Persian Saffron Rice Pudding is traditionally made and shared during Tirgan. It's a saffron-rich rice dessert. Folks refer to it as a pudding but it's actually water-based and made without using milk or cream, giving it a looser, lighter texture.
On the Podcast
It should be no surprise but we're talking all about Tirgan on the podcast this week. For a deep dive on Tirgan, listen to my conversation with co-host, Beata Nazem Kelley:
Episode 143: Unraveling the Colorful Customs of Tirgan: A Persian Summer Rain Festival
TV Debut!
In exciting news, we had the fun opportunity to talk about Tirgan on a local tv station, Kron4 's lifestyle segment, Live in the Bay! In our 6-minute claim to fame, we got to mention Tirgan and showcase 3 colorful Persian yogurt dips including a demo of how to make the classic Persian Yogurt Dip | Mast o Khiar.
To watch the video playback of the segment, follow this link:
KRON4, Live in the Bay with Modern Persian Food podcast
Happy summer harvest and happy 4th of July friend! Whether you're celebrating with a bang or with a bowl of something fresh, hope it's filled with abundance and health.
Until next time,
Bita
Bita Arabian
Bita is the founder of the recipe website Oven Hug and co-host/co-producer of the Modern Persian Food podcast with Bita and Beata. She has over 20 years of experience inspiring others through teaching, coaching (as a family nutritionist), mentoring, and creating food-related content. Bita grew up in a Persian-American family in the Midwest and enjoys combining art and science (mom was an artist, and dad was a surgeon) to reinvent recipes in a simpler, healthier, and aesthetically pleasing way. Bita spreads her time between two residences: Menlo Park/the SF Bay Area and Southern California/south Orange County.
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