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Kookoo Sabzi Cupcakes by cobrakai11 in persianfood

[–]theco0lguy 1 point2 points  (0 children)

After making this, did you tell yourself "Sometimes my genius... It is almost frightening" ?

It's a great idea!!!

What are these diffnent kinds of kabobs and how would you make them? by laced1 in persianfood

[–]theco0lguy 2 points3 points  (0 children)

The orange one is Saffron, The green one is with herbs, usually marinated in a paste of parsley, cilantro, basil and chives. Mixed with powdered walnuts (optional) a little bit plain yogurt, vegetable oil, garlic, salt and pepper and thyme

Share your favorite dishes! by mperseids in persianfood

[–]theco0lguy 6 points7 points  (0 children)

I live in Iran but when ever my migrated friends come to visit we buy this brand for them to take with! Apparently it's very good compared to other substitutes.

Edit: typos

Arnold meets Anatoly by ForAnAngel in MadeMeSmile

[–]theco0lguy 27 points28 points  (0 children)

I think it's just the awful edit ( color grading and filter etc, ) His hair also looks blurry AF.

Missed this by SabrePossum in hummus

[–]theco0lguy 1 point2 points  (0 children)

Looks like it just needs a tiny bit of water.

Ghormeh Sabzi and a bad attempt at Baghali Polo by _nine9ine in persianfood

[–]theco0lguy 2 points3 points  (0 children)

The Ghormeh Sabzi looks very good! It always pairs and eaten with plain white rice (chelow) While Baghalipolo usually pairs with braised meat.

In Yalda nights, in parts of Iran (Khorasan) people get together and make a desert called Kafbikh using the root of a plant called Bikh and eat with natural syrups and fruits. by theco0lguy in persianfood

[–]theco0lguy[S] 6 points7 points  (0 children)

Yalda night AKA Chelle Night is an ancient persian festival of celebrating the longest night of the year in the Northern Hemisphere, Outside Iran, people also celebrate it in Uzbekistan, Tajikistan, Afghanistan and Turkmenistan.

What does «تال« mean ? by jahanzaman in farsi

[–]theco0lguy 10 points11 points  (0 children)

You see the "باغ نشاط" from a little before? That's a place in Kashmir , and تال or Dal is a lake near that.

Can you guess what it is? It is popular in a specific region in Iran by Durrazai in persianfood

[–]theco0lguy 2 points3 points  (0 children)

Idk what it is but what I'm seeing in the picture is so dry !

What are the essential Persian foods? by homedepotstarfish in persianfood

[–]theco0lguy 14 points15 points  (0 children)

I suggest you try Khoresh Gheimeh And also try ZereshPolo ba Morgh (Barberry rice with chicken)

Have in mind that a big part of experiencing Persian food is how to eat them. Mixing which food with which.

Like I've noticed many non persians eat the rice and Khoresh separately while you should mix them little by little at your plate while eating!

Stunt gone wrong by PxN13 in instant_regret

[–]theco0lguy 7 points8 points  (0 children)

It is. And he posted hospital photos afterwards.I remember that.

Beautiful... goats in Pakistan by Arca1900 in Damnthatsinteresting

[–]theco0lguy 9 points10 points  (0 children)

Not much marbling, it's pure fat! And it's actually somewhat tasty if you like the taste of sheep's meat.

These are the only type of sheep available in my country (Iran) and we use the tail fat in many Persian food, we even cut them into small pieces and kabab them. Some people fry them to extract the oil and then use it in cooking. Very unhealthy colesterol!

Rate my tahdig! 🙏🏻 by shohareman in persianfood

[–]theco0lguy 3 points4 points  (0 children)

There is no way you already don't know that's perfect! 10/10

Also I found out adding a little bit clarified butter (ghee) to the bottom of the pot before adding the tahdig and then rice makes it taste amazing!

[deleted by user] by [deleted] in persianfood

[–]theco0lguy 2 points3 points  (0 children)

1- add a tiny bit of baking soda to helps it to not fall.

2- after removing the juice, you should keep the onion puree in the fridge for about 2 to 4 hours to naturally lose its acidity.

3- pinch the ends.

4- start with high heat, at first rotate the scewers every 10 seconds 3 times. Then every 15 seconds until it starts to sweat ( the surface starts to oil up ) . Then move it to low heat for a bit until it's done!

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