Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation

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Dr Simi Rezai-Ghassemi Talks Iranian Citrus And Fermentation

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Exploring the Sweet Lemon: A Conversation with Dr. Simi RezAria Ghassami(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.Main Topics:The cultural and linguistic background of Limu Shirin, or sweet limeThe seasonal and regional cultivation of this unique citrus fruitInnovative ways to enjoy and incorporate Limu Shirin in cooking and beveragesThe etymology of citrus names in Iran and related regionsDr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairyKey Insights:Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.Timestamps:00:00 - Welcome and introduction to Dr Simi Ghassami and her work00:44 - The story behind Limu Shirin and its cultural significance02:26 - How and where Limu Shirin is cultivated and its seasonality03:45 - Travelling to Iran for citrus photography and cultural insights04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes05:25 - Climate and regional growth conditions for Limu Shirin06:20 - The role of citrus in Iranian cuisine and etymology of fruit names07:44 - The possible origins of Limu Shirin and the spice trade influence09:15 - Regional availability and rarity of Limu Shirin outside Iran10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting11:49 - The traditional method for juicing and enjoying the fruit12:30 - Practical tips on slicing and processing Limu Shirin13:14 - Distinctive flavour profile and health benefits, especially for colds14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes15:51 - How to incorporate Limu Shirin into cooking and food preservation18:24 - Sourcing Limu Shirin in the UK and regional availability20:07 - Other citrus and flower products: orange blossom water and jams21:08 - Final thoughts on using fresh versus cooked citrus22:09 - The potential for culinary innovation with limu shirin and citrus23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names24:38 - Simi’s journey from ethnography to food writing and her upcoming book26:26 - The history of fermented dairy in Central Asia and its cultural significance27:24 - Promoting her book and upcoming book tour plans28:28 - Simi’s cookery classes in Bath and beyond29:48 - Conclusions, gratitude, and closing remarksResources & Links:Fermented Dairy of Central Asia - Simi Ghassami's BookOxford Food SymposiumDunya Supermarket, Stapleton Road - BathConnect with Dr. Simi Ghassami:InstagramEnjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!

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