Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
Salted Cookie Butter Millionaire's Shortbread | Jesse Szewczyk
Harper Fendler Makes The Last Word
Annada Rathi makes Indian Peanutty Noodles
Elisa Marshall makes Maman's Cookie Tiramisù
Emily Ziemski makes Loaded Chicken Pitas
Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok
Harper Fendler makes Ernest Hemingway’s Daiquiri
Julia Sherman makes Gluten-Free Buckwheat Groat Pancakes
Jesse Szewczyk makes Red Wine Brownie Cookies
Dawn Perry makes Weeknight Cassoulet
Carla Lalli Music makes Sorry, I Love Celery
Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
Amy Chaplin makes Super Green Bars
Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata
Meherwan Irani makes Akuri
Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt
Kristen Miglore makes Tony Kim's "Cacio" e Pepe
Dan Pelosi makes Mom's Portuguese Rice
Jenny Dorsey makes Barley Tofu With Chili Oil
Zoe Francois makes Candied Carrot Peel
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