Misc

Never had khoresht with zereshk

And gerdoo. Interested to try it but I think I like zereshk in my rice better. Come to think of it, never had Kermanshahi food. Mostly jonobi, shomali, turkish and I have eaten food cooked by Lors. They are good at cooking. But as of now, I can not think of any food that is lori, any one knows one? There must be.

Great

Wow.  This is perfect.  I will modify my Persian menu based on what I heard in here.  Unfortunately, for Iranian guests, I have to make the routine recipe and based on what they expect.

Gheime mahi is ok, but dal addas is really something, and I love that.  I think most people know/make food from south of Iran so it's not something unusual.  I still love the Sambooseh from Khoramshahr at present. 

Actually, there are so many different Iranian foods that I learned after I left Iran.  For example, a nice friend made us a khoresh with LOTS of zereshk and some gerdoo.  I think it was Kermanshahi food.  You should try it. 

Souri jan, thanks for writing about Tamarind for Gheymeh

Love Tamre hendi. A favorite snack when I was a kid. I will try adding it just the way you noted to my gheymeh and Bademjan khoreshts. By the way, I like Khoresht Bademjan and Khoresht gheymeh but I am not such a fan of Gheymeh Bademjan.

Thanks for the tip, Souri jon.

Gheymeh is on my weekend menue:)

My secret....

I didn't want to share my secret recipe for all kinds of Gheymeh, khoresh Bademjan or Khoresh Kadoo......but, now is Nowruz and I feel very kind and friendly.

So here's my secret: add one spoon of "tambre hendi" in your Ghyemeh (or K. Bademjan, Kadoo, or even bamieh) at the same time you add the tomato paste. You will just love the taste of "tambre hendi" which works almost like "ghoureh"..........

I've lots of success with those dishes.

Best luck ;-)

I love making my Persian food spicier

those Iranians who eat their Khoresht same way for 60-70 years, are boring people in my opinion. Some Persian food can be a bit on bland side compared to thai and Indian food. By adding more garlic, ginger and other spices, it becomes better.  If you want to eat same food in exact way that your mom made decades ago, go ahead. But don't tell me what I should prefer. Besides I lived in south of Iran and jonobiha have spicier food than many parts of Iran. Haven't you guys heard of Ghalyeh mahi, Daal Adaas, etc? One of my aunts makes the best ghorme sabzi in my opinion and that is because hers is more spicy.

siminkhanum,

 Iran is a large multi-faceted country with very different climates and habitat. Garlic, cumin and ginger are grown and used accordingly. Please, don't make things up.

Come on SiminKhanum and Anahid :)

I somehow agree with SiminKhanum. Just a touch of Saffron for color and Cinnamon is a must.  The below is the trick and please keep it between ourselves. (1) Slightly fry the concentrated tomato paste before adding water.  It makes a big difference in taste.  (2) Also, for those who like the taste rather than the texture: use smaller amounts of non-Persian split peas if you don’t have a guest or you have non-Iranians guests. 

دارچین و ضعفران

The spices used in Khoresh Ghaymeh is Cinnamon and saffron

Please no messing around with persian dishes!

Although garlic and cumen and ginger are good for you but they are not part of most or any of Persian khoreshes! Of course you can chage and modify the recipes to your liking but it is not traditional persian cooking!

Keep pride in Persian cooking.

Oh YUCK! Nouvelle cousine a la nouveaux eye-ranians

 first two shots of blobs of dead people. YUCK!!!!!!!!!!

Seriously, all these dishes never had masses of dead people, I mean other sentient animals, in them.  Protein had been well-accounted for by pulses and by what some call legumes

STOP KILLING PEOPLE of ALL SPECIES! 

Cookin: American women & men

About 10-20 years ago most respected American women learned to say that they were not Suzy homemakers any more.  That type of observation has been changed among American women now.  At that time men could not be proud of their cooking skills either, though all renowned cooks were usually males.  At present they realize how important is cooking.  There are many different short classes for individual and couples at present.  My wife and I went to couple of bread making courses and we loved it.  The most talented couples were both females and both males.  Other than providing healthy foods with no additives for all especially children, cooking brings people together.  When one cooks it means he/she cares about others.  It will certainly show one's talent if it goes beyond a specific ethnic recipe. 

love persian food and

miss my grand ma khorshe gheyme

Non-Iranians

This is the most suitable dish that you could cook for non-Iranians.  They all love it.  Even this is a good option for vegetarians with no meat.  All said, I have been in love with Indian foods for years.  I remember the first time that I went to an Indian restuarant I couldn't stay and tolerate the smell more than a minute.  Well, things change as well as your taste. 

Good video, I am going to try it

Couple differences with way I do it is addition of couple other spices such as Ginger. But this is fine. Ginger is one of my favorite spices. Also after turning heat to medium low, she recommends cooking it for one and half to two hours. This seems a bit longer than I would have thought but I will try it and see the effect. Thanks for video.

Faramarz where R U ?

Stop looking at Melica's video

...... Finally here is the Gheymeh Polo ..... just for you .....  LOL