Tokhmeh

Mïäï

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Arts & Philosophy

Description

In Episode #41, co-hosts Beata and Bita shed light on a very Persian custom of cracking open, shelling, and eating pumpkin seeds. In Farsi, seeds are called “tokhmeh”. This episode is part of the summer “Micro” series of the Modern Persian Food podcast. What type of seeds or “tokmeh” is enjoyed in Persian culture? <ul> <li style="font-weight: 400;" aria-level="1">Pumpkin seeds (also known as pepitas)</li> <li style="font-weight: 400;" aria-level="1">Sunflower seeds</li> <li style="font-weight: 400;" aria-level="1">Watermelon seeds</li> </ul> How are they prepared and served? <ul> <li style="font-weight: 400;" aria-level="1">Brined or salted</li> <li style="font-weight: 400;" aria-level="1">In the shell in a plate with an extra plate for the seeds</li> </ul> Strategies for removing the seeds from the shells while keeping the seeds whole: <ul> <li style="font-weight: 400;" aria-level="1">Using front teeth, crack the tip of the shell by taking tiny bites or nibbles from the edge of the shell while it's being held upright vertically</li> </ul> Modern techniques and recipes for eating seeds: <ul> <li style="font-weight: 400;" aria-level="1">Strategy for roasting fresh pumpkin seeds in the oven - be sure fresh seeds are completely dry before oven roasting </li> <li style="font-weight: 400;" aria-level="1">Buy them already shelled </li> </ul> Ask the Beats! <span

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paul_sky

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