Thanks for the recipe. Going to make these today. At the end of the video, I would have liked to see a bun torn open so viewers could see the density of the loaf inside.
@TheRajsandhu3 күн бұрын
What happened to parsley?
@OkiDingo3 күн бұрын
Kinda difficult to knead by hand as it’s very sticky…..second time I used the pasta setting on my bread machine and it came out perfect.
@ricosadventureswithbeckyan13735 күн бұрын
Dude, how much salt was that 😮?
@Mary87-qo1er7 күн бұрын
I love Iranian food. Please share more, persian food
@camillerobinson91959 күн бұрын
Has anyone use this recipe for enchiladas?
@samshathabdulhameed52729 күн бұрын
Please type the ingredients in bigger fonts
@Mary87-qo1er9 күн бұрын
Dolme is a delicious iranian food❤❤❤❤
@Mary87-qo1er9 күн бұрын
This is a delicious iranian dish❤❤❤❤
@Mary87-qo1er9 күн бұрын
Kebab kobideh is a delicious iranian (persien) kebab❤❤❤
@Mary87-qo1er9 күн бұрын
Shiraz salad is a delicious iranian salad, Shiraz is a historic city in iran, and Shiraz wine is a famous wine in the word
@shobanagangadharan693613 күн бұрын
Great recipe. I sometimes add cooked chickpeas to it. You get protein from it. And becomes a complete meal
@uttamyra14 күн бұрын
Can we freeze these?
@fatehatasnim688217 күн бұрын
How long is shelf storage time
@sheelashirole421518 күн бұрын
😊🎉
@arsalansarshenas506121 күн бұрын
کلوچه شمالی
@genetpender319422 күн бұрын
Omg wash the cheken
@oftin_wong22 күн бұрын
This person has no idea how to make a jam ...so many seeds inside kumquat ...nonsense
@markprociw427322 күн бұрын
Close but no
@genetpender319424 күн бұрын
Omg not washing the cheken eww
@bluebellbeatnik494526 күн бұрын
and then freeze them and pop them in the microwave every morning! thanks.
@az130128 күн бұрын
There is no tomato puree in ghormeh sanzi.
@_armln29 күн бұрын
I'll tell you a little secret about Zeytoon Parvardeh that will make yours authentic and even more tasty. It's supposed to be sour. Golden rule; Don't use sweet pomegranate molasses or sweet pomegranate juice, and the actual pomegranate seeds are nowhere to be found in the original Zeytoon Parvardeh recipe. Only use sour pomegranate molasses or sour pomegranate juice, which is quite rare to find in western countries anyway, solution upcoming... My mom is from Bandare Anzali, the hometown of this olive side dish, and we live in Europe, but she hasn't found sour pomegranate molasses or also called Robbe Anare Anar Torsh where we live, but whenever we make Zeytoon Parvardeh, we make sure to keep it sour anyway. How? Key ingredients to a flavourful Zeytoon Parvardeh is a lot of sour substance and a lot of garlic, a loooot more than the rest of Iran puts in Zeytoon Parvardeh... But what's the "sour substance" ? Simple! Lemon juice!! No sweet pomegranate anything, just lemon juice. Very finely mixed walnuts down to a purée substance, lemon juice, green olives with pimento (in a jar) , finely powdered dried mint (rub it in the palm of your hands) and if you have access, the Northern Iranian herb Kholevash, and pressed garlic. You want that smooth texture so the garlic, lemon, herbs and the walnuts become a thick mass that will stick to the olives, not big chunky walnut pieces, no salt, no olive oil, no sweet pomegranate molasses or juice or seeds, nor sour pomegranate seeds, just garlic, lemon juice, walnuts, dried mint and the olives. The sour pomegranate is so sour there is absolutely no sweetness in it, unlike the sweet pomegranates we all know which still mainly are sour but still a tad bit sweet.. The sour pomegranate is even more sour than an unripe lemon.
@keerthanamuthyala7993Ай бұрын
kzfaq.info/get/bejne/obBdf5lyr7DeeYU.htmlsi=zdB6oJ049K3rQxuj Preparation of sheermal bread recipe
@LibertyvldАй бұрын
Can I add cucumbers and bell peppers?
@BintGumbyАй бұрын
Why do they keep adding chili to persian reciepes? Im not even persian and know thats not right!
@BintGumbyАй бұрын
Why do they keep adding chili to persian reciepes? Im not even persian and know thats not right!
@RomeoCabardejnr-gw3pkАй бұрын
I and my wife were able to get rid of our HSV with herbs From Dr okosun here on you tube..
@MAYA-kf7fqАй бұрын
Some technical mistake. Marinate first with zafran so the chicken absorbs the zafran and not all other ingredients. ❤
@user-oh9hp1xm1pАй бұрын
It is not necessary to refrigerate the dough every fold. The dough is cold enough to make several folds before refrigerating...
@yan24toАй бұрын
I shall make this and let you know how I got on .
@tiinadimberg4776Ай бұрын
Yum yum.
@mfsalem3Ай бұрын
hello, thank you. for the recipe . the 1/4 cup of water is not listed in the description. It might confuse some people.
@nonozebra4196Ай бұрын
So cute❤
@nonozebra4196Ай бұрын
Love this channel but haven't seen any new video for quite awhile
@user-fq7oq1tn1rАй бұрын
Thanks ❤🎉😅
@winkpinky14452 ай бұрын
That’s why I buy them from the French bakery. My time is too valuable.
@edithaminja92312 ай бұрын
Thank you so much let me try I shall comeback with feedback. Blessed!
@denideno25572 ай бұрын
Thanks for the recipe ❤ will try soon.
@sasumiropro24062 ай бұрын
Good ideas.nicely done
@karimismail37342 ай бұрын
Also various plastic Molds are sold. Using the mold makes it professional looking and saves time as well.
@karimismail37342 ай бұрын
Video is very helpful/thank you.
@PreppingAngel2 ай бұрын
And he's been gone for 3 years. :(
@rickweber77342 ай бұрын
thank you for sharing this easy to follow recipe, I'll make sure to incorporate this into my diet, healthy is the way to be!!