Chef Kshar is Presenting Koobideh Kabob, one of the most authentic, delicious persian barbecue. Start watching and don’t forget to leave a comment when you’re

Sekanjabin or Mint syrup has many different applications. But in general,it is great for making various cold drinks during the summer time. So this couldn’t

Khoresht Bamieh or Okra Stew is one of the unique persian food, here is Kshar way of making this delicious stew.  Start watching and don’t forget

Visit How to cook Shami to see the full article on along with the video. I did this video because someone on Facebook asked me

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I wish you all a Happy Norouz. Lets connect on Facebook

If you would like to see the rest of Haft Seen videos please visit http://kshar.net/haft-seen-norouz 

Here is a quick Haft Seen video for you. I will be releasing some other Haft Seen videos over the next few days. Connect with

I will be doing a number of videos on Haft Seen. If you are interested or know anyone who is, please head over to http://KShar.net

Ghormeh Sabzi is one of the most deliciouse and popular Persian Stew. Watch these videos and you’ll look like a Master Chef with your Ghormeh

Fesenjan is one of the most sought after of Persian Food. Watch these videos and you’ll look like a Master Chef with your Fesenjan. Also

If you like to see how KShar works with a Turkey and stuffings including making Dolmeh. Please make sure you join us for a live

Here are the videos. Please make sure you leave me a comment so that I know you watched it. I always enjoy interacting with you

Here are the videos. Please make sure you leave me a comment so that I know you watched it. I always enjoy interacting with you

Here are the three videos. Please view complete article on how to cook Adas Polo on my website. Don’t forget to leave me your comments.

Check out the full article on how to cook Zereshk Polo. ; here are the videos for you. Make sure you leave me a comment

Here is part One. There are a total of four vidoes. Make sure you watch all four. Visit www.kshar.net Part 1 Part 2 Part 3