Persian Food
- Adas Polo (22)
- Apple (Seeb) Stew (2)
- Ash Reshteh & Tah-Chin (Tahcheen) - How to videos (18)
- Beef Stroganoff | How to cook video (6)
- Chicken (Morgh) Schnitzel (0)
- Chicken Stroganoff | How to cook video (2)
- Dampokhtak (12)
- Del va Jegar (Chicken Heart & Liver) (6)
- Dolmeh Felfel (Stuffed Bell Pepper) - Video (2)
- Fettuccine Alfredo (8)
- Ghormeh Sabzi (45)
- How to cook Albaloo Polo (Persian sour cherry rice) - Videos (15)
- How to cook Baghali Polo (Persian Food with Lima bean) (50)
- How to cook Fesenjan | Lettuce Tahdig | videos (19)
- How to cook Fish (Mahi) (4)
- How to cook Khoresht Gheymeh (17)
- How to cook Salmon | Video (11)
- How to cook Shami | Video | Persian Food (11)
- How to cook Tahchin e Bademjan (eggplant) (10)
- How to Saute Vegetables (2)
- Joojeh Kabob (Chicken Kabob) (22)
- Kabob Koobideh (33)
- Kalam Polo (9)
- Kashk o Bademjan (6)
- Khorak Bademjan (4)
- Khorak Morgh | Persian Chicken Dish (8)
- Khoresht Bademjoon (10)
- Khoresht Bamieh | Okra Stew (8)
- Khoresht Gheymeh Bademjan (5)
- Khoresht Karafs | celery stew (12)
- Kookoo Bademjan | Eggplant Kookoo | How to cook video (7)
- Kookoo Mushroom (Gharch) (1)
- KooKoo Sibzamini - Potato (5)
- Kookoo Tareh | How to cook video | Persian food (2)
- Kotlet | How to Cook Persian Meat Patties | Video (26)
- Lubia Polo | Green Bean and Rice (10)
- Morgh e (Mogholi) Mossama | Traditional Persian Cooking Video (6)
- Mushroom (Gharch) Wrap (2)
- Mushroom Stew (Khoresht Gharch) (2)
- Persian Baklava (2)
- Persian Rice | How to cook Persian Rice | layered Rice (12)
- Persian Tea (10)
- Roast with Mushroom Sauce (2)
- Sabzi Polo Mahi & Kookoo Sabzi (11)
- Salad Olovieh (22)
- Sekanjabin (Mint syrup) (8)
- Shirin Polo (14)
- Tahchin Morgh (Chicken) - Baked (16)
- Torshi arrangement (5)
- Zereshk Polo (14)
{ 138 comments… read them below or add one }
I have watched your cooking videos . I enjoy cooking a lot too . What you are doing is great . I wish you success and I hope you keep on showing more and more of your cooking . Thank you so much for all your efforts .
ba salam, javad jon, merci, for all your kind words. please keep in touch, as i love to hear from you. I am doing what i love, let me know if you are local, may be i could have you over for a session. keep it cooking my friend.
I would like to commission you to make Sholeh Zard.. I will even pay for it.. (send me the bill)………I tasted it as a child and never forgot the taste.. and haven’t tasted it again in almost 50 years. So if you make it… freeze it and overnight it to me I will prepay all the costs. It would be awesome to taste it the way you will make it. I believe you will make it the best way possible and it will taste out of this world. I see the love you put in to what you do… so it will be unforgettable. I will even video eating it.. LOL! …. The Best.
Fred jon, I do not recommend freezing shole zard, I have not done it before, have you? I think that it will not taste the same after you defrost it. But i will take care of you…………..soon.
Dear Mr. Kshar:
Thank you for wonderful recepies and floral arrengment.I am a very good cook my self and I made your lental with parsly it turn out very well , Instead of rice vinegar I used pomogranet vinegar.
Thanks,
Zizi
hi, Zizi, pomogranet vinegar is great if you dont mind the sour taste. thank you so much for your comment. keep it cooking.
Hi,
I really enjoy watching your cooking… can you tell me how to cook Fesenjan??
Best Regard,
Mahdieh
You got your wish, didn’t you? enjoy and keep it cooking.
Thanks..
Salam K Shar,
One of my husband Rezas favorite dishes is Bagali Polo. I have made it several times and it can be much improved I think. I just had found recipes online for those prior.
Might you have a video or even just a recipe I can follow for this one please? His other all time MAN favorite is Koobideh. I have tried this and failed each time….
Appreciate your help, be of good cheer! Debra
Hi Debra, Iam going to make sure you get the video for Baghli Polo, seeing you trying to cook all these differennt recipes motivates me so much, and I thank you for that. Now how do you want your baghali polo with lamb, beef or kitchen? I will try to release by the end of next month, we are all set with our weekly releases for few weeks as you know. But you will get it soon my friend. keep it cooking.
Sobh be kheyr K Shar
love the food and love how you show it in videos. Would you please tell me how to prepare khoreshe kangar. I don’t know what to use for Kangar I can’t find it here. I am so glad that you are here because there are so many other recipes I need to ask you how to cook.
Thank you and keep up your fantastic work
Adeleh
thank you Adeleh khanoom. i love kangar my self but i have not been able to find any here in u.s. if i do find it i will let you know. If you still want me to give you the recipe, please let me know. keep it cooking.
ba salam khilee mamnon az ghazhe khobeton khile astefadee kardim merce
merci Azar khanoom, i thank you and hope that i can be of more help to all you . keep it cooking.
Salam KShar,
I was searching the net for adas polo and came across your video. I am since hooked on all your video and recipes. I am new to iranian food but I have learnt to enjoy it very much since I my iranian boyfriend introduced me to it.
Merci.,
Thank you so much. enjoy and keep on cooking.
Hi Kshar.
Thanks for your great videos.could you show how to cook persian kotlett?
thanks a lot.
thank you behy, coming up soon
SALAAM KSHAR
I ENJOYED WATCHING YOUR VIDEOS VERY MUCH. YOU DO A GREAT JOB.
I LOVE COOKING TOO. I WAS WONDERING IF YOU CAN INCORPERATE SOME GRILING INTO YOUR VEDIOS. I HAVE TRIED MAKING KOOBIDEH ON THE SKEWER: I USE LAMB AND CHUK 50/50 , WITH GRATED ONIONS AND SPICES, BUT IT COMES OUT A LITTLE HARD, ANY IDEAS HOW TO MAKE IT MORE TENDER WITHOUT MAKING IT FALL OFF THE SKEWER WHILE GRILLING?
ALOS IF YOU CAN SHOW US HOW TO MAKE FALOODEH ,THAT WOULD BE AWESOME.
THANX ALOT !
Hi luck, you are adding too much lamb and not enough onion. I personaly dont add lamb to my kobideh, I do beef, but use meat with a bit more fat. grate the onion, but dont mix the juice with the meat, try it and let me know. we are scheduling the summer events now and toward the mid july we will be cooking out door. Faloodeh and my special summer juices, ice cream and much much more is coming up. stay tuned. merci
salam kshar,
i love your vedeos and how you explain the receipe step by step, i’ve learned alot from your vedeos, i’m learning persian cooking since my husband is persian, and there is this food i can’t find the receipe anywhere, my husband really likes it, it’s kufteh birenji, i hope i wrote that right. i’m wondering if you could make it sometimes. thanks alot and maybe some dessert receipes.
Nada
Hello nada , soon, it is a new DVD, traditional persion foods, kofte berenji ,is one of the dishes that I will be teaching in this DVD. I am sure that you among others would be very happy with this DVD. keep it cooking
Dear my friend
Thank you for your great vidios and your artistic fashion. I found lots of similarities with the spiration you have to look to the world with my own. I’m a literature student and doing my PhD in England and love the poetry. I do also love cooking which I have created a little sightation in facebook which you can check. while I was watching your Ash reshte I notice you also make your own Kashk. I do it as well but yet I doesnt taste similar with what I had in Tabriz. normally I cook the thick Dough with a pinch of salt. could you please let me know if you have other type of method in doing so? Thank you again.
With best wishes
Mahrokh
Salam, I trully believe that I Had answerd your comment. I was out of the kitchen from June 6 tru July 6, but yours was the only one that i replied to while i was out of the kitchen. I had my staff do every thing to find your comment and I am glad that they could find it. I make the Kashk, by leaving them in some water over night and blend it the next day. Making it from scractch I have never done and I try to keep as simple as I can.
Hi KShar,
thank you so much for your videos, everything is just looking delicious and explanation is great! Being an Iranian myself, have made rice of course many times but yours, was something else. Could you please please make a video on how to make the rice from scratch with potato tahdig for those of us Armenians who can never make rice lol lol! , thanks so much ,will be waiting for your secrets and video. tx again
Monica
Thank you Monica, next time i will do it for you , but in the mean while, go to the tahchin video, there i have shown how to cook rice from scratch and i will make sure to do it again, keep it cooking.
Hey man, I like your videos. I’m going to start cooking Persian food. I really like the stews. And it’s really not that complicated. It does take time though, that’s all.
Couple questions:
1) You keep using that red Saffron sauce. What is that? Just water and saffron?
2) I like the complex carbs. What kind of rice are you using. Basmati? Would that taydig rice style work with Brown rice? I like the complex carbs.
KShar:
I came here through the link in Iranian.com. This is the first time that I realized professional decoration at the level of high ranking restuarants could be applied in Persian food as well. I also like the way that you wear and present yourself though your accent is not a Persian accent, but it’s really attractive.
You have my words!
Arash
welcome and i will try to show you more reasons for watching my videos. merci Arash jon.
Salam agha KShar,
esme man Hanna hast va man to Soed zendegi mikonam. Az bachegi tanha boodam va az sale 15 salegi tanha zendegi mikonam, alan 23 salam hast. vali vakhti ke be yade madaram mioftan (motasefane dige baham nist..va hichvakht pedar nadashtam) hamishe dastpokhtesh yadame, va cheghadr ghazash khoshmaze bood. motasefane hitchvakt inja, to Soed, ketabe ashpazie irani peyda nakardam. faghad on ketabha ke be farsi neveshte shodan, va man balad nistam farsi bekhoonam. baram kheili sakhte. vali alan ke shoma ra peyda kardam enghad khoshalam ke faghad khoda midoone! dastetoon vaghan dard nakone!!! dirooz tachin ra dorost kardam va djatoon khali kheili khoshmaze shod! marsi, daston dard nakone. shayad nemidoonin cheghadr vaseye man shoma arzesh darim, ba vojoode in ke aslam nemishnasametoon, vali bekhatere in ke famil nadram vaseye man in safeye internete shome kheili arzesh darad. va har dafe delam baraye madram tang mishavad yeki az ghazahaye shoma dorost mikonam.
omidvaran ke shabe khobi dashtebashin va ozkhai mikonam agar farsim bade, vali omidvaram ke on chizha ke neveshtam motvajebashid.
dastetoon ra miboosam,
// Hanna
salam hanna jon, to ba lotfe khodet be man dele man ra roshan kardi, khahesh mikonam bego agar man kari baraye to mitavanam anjam bedaham. to tanha nisti. man be dostani chon to va amsale to aftekhar mikonam. khahesh mikonam ba man dar tamas bash ke man ra khosh hal khahi kard. to ra mibosam. ghorbane to dokhtaram beram.
Dobare salam agha KShar
cheghadr khoshalam ke djavabam dadin =) aval fekr kardam ke saretoon kheili shologhe va bekhaterin shayad tool bekesheke djavabam bedin. vali mersi vaghan baraye djavabetoon va ke vakht baram gozashtin. mersi ke enghadr mehraboon hastin, bekhoda tanha kari ke mitoonin baram bokonin ine ke hitchvakht in safaro var nadarin! hamishe ba kare khobetoon va ghashangetoon edame bedin. in safe baraye man kheili arzesh darad, bishtar az in ke faghad yek safeye ghaza bashad. in safe baraye man, yek safeye khoshali hast, va ba in safe ehsas mikoonam ke tanha nistam. va omdivaram ke in chizha ra bedoonin.
I will write in English now because I know that my farsi is a bit weak and I really want to get my message to you and what I mean. your side means a lot to me, it’s more than one food side, I feel appreciation and joy for your side and I’m so glad it exists. it has helped me in so many ways, both in cooking and to preserve and maintain my culture. it is a bit hard keeping touch with your own culture when you are alone and have no family because the family is the primary source of culture. but by including your site, I feel that I have made a new connection to the Persian world. and this is what you have given me, and it warms my heart really. I am almost daily here at your side and I have cooked everything you have put out. I look forward to new features and updates from you, I joined your membership yesterday also so this should be really exciting to follow.
again, many thanks for your reply.
bebakhshid agar narahat shodin ke engelisa ra ghati kardam ba farsim, vali faghad khastam ke on chizha ke khastam motvaje beshavid, va bekhatere in ke farsim zaif hast vaseye man rahatar bood ke chanta chizha ra be engelsi benevisam.
bebakhshid ke dobare vakhetoon ra ghereftam, vali az ashnahitoon kheili khoshal shodam
mersi. dastetoon ra miboosam, va omidvaram ke shabe khobi dashtebashin
//Hanna
salam Hanna jon, so good to hear from you again and sorry for a late reply, have been very busy for last few days. Thank you for watching my site and I am so glad to be able to comfort you in any way. I am here and let me know if there is any thing I may do to improve the videos. keep in touch and keep it cooking.
KShar,
I came across your videos by chance on you tube while searching for a Khoresht Gheymeh recipe. I was exposed to the Iranian culture in my 20′s and experienced some wonderful persian cooking. As I am now in my late 30′s my cravings for some of those wonderful dishes has intensified. I am now starting to gather ingredients so i can make some of these dishes for my wife and family to try. I live in an area of the county that doesnt have any middle eastern stores for shopping. Do you have any suggestions for shopping for supplies online? I am gonna try Khoresht Gheymeh this weekend and Khoresht Karafs and Ghormeh Sabzi soon after. The one thing i really miss is Torshi (mixed vegtable) do you have recipe for this or a video? Also Mint Sharbat. I love your presentations and overall love of the food that you make…it really comes thru in your videos.
CMN
Thank you cmn, I will ask my staff to release the torshi video soon, and i will also show you how to make mint sharbat. keep watching so you and I can keep it cooking.
salam kashar jan khaste nabashin khile mamnon az zahamati ke mikeshin man vaghean asheghe ashpazi kardane shoma hastaam faghat 1 khahesh azaton daram mishe lotf konin .tarze taheyea chand ghazayea rejimi va salem ro be ma neshon bedin man khodam va khile az dostam ke varzeshkar hastim vaghean asheghe ashpazi shoma hastim vali che heyf be khatere roghan va namake ziyad nemitonim en ghazaharo ziyad dorost konim .khile azaton sepasgozaram.
sadaf
Ba kamal mail Sadaf jon, hatman in kar ra baraye shoma khaham kard. merci az lotfe shoma nesbat be khodam.
I love how your so organized in your cooking. Thanks for sharing!
I am defenitly going to try some of your recepies.
Thank you Sohila khanoom, let me know what you think, keep it cooking.
Hello Kshar, really enjoy your videos, thank you for taking the time and preparation of these colorful and garnished meals. Could you include soup and salad recipes as well?
All the best
Dear Lana, I will do that. we are coming out with DVDs, soon, one in particular just soup and salad, is that ok for you? Please let me know, thanks.
Just wanted to thank you for your fine and excellent effort. You have done a fantastic job here and I hope you go from strength to strength.
Keep it up and thank you.
Thank you so much for your comment. Keep it cooking
!???? ? ??? ????
.?? ???? ??? ??? ???
!???? ?????
B.
Only english (latin)alpa bet comes up on my web. sorry yours did not. thank you
Thanx for your amazing vedio about noon o panir ,,, I am so happy to follow your way In cook because it’s fantastic and really professional way. Wish you good luck and we are always waiting your new ,,
Thank you so much dear Fatimah I am sure you will enjoy the videos. Please let me know if you have any question.
Hi.
Could you Please teach us how to make ” makaranee” or persian spaghetti.
Thank you as always.
I will , for sure. how do you like makaranee, thin or thick pasta?
dorood, the way you love cooking is just so adorable;
…but I will try your recipe this weekend. I couldn’t find any shishlik and bakhtiari kababs in this page, can you put videos for the as welll. Appreciate in advance. and dar payan vaghean mamnoooonam ke in page ro ijad kardin,
I was gonna ask you if u can teach some easy, though delicious recipes in your videos, since I’m a student and don’t have much time to spend on cooking LOLOL.
By the way I should say I’m a bit more professional in making kabab koobidehh
Shad va salem bashid <3
Amir jon, I have not done shishlik and bakhtiari, I bet you are a amazing cook your self. let me know please, Most of the dishes i teach are under an hour. if you dont like to cook. I will show you a way to overcome that. how about it? tell me what you like the most. what is the main ingredient you like to use in cooking ? meat (what kine) veggie (what kind) may be I can put something together for you.Thank you my friend. keep it cooking. hahaha
Hi,
Fabulous website. I love Persian food and this looks a great place to improve my skills..
In your video ‘noon va panir’ you add herbs to the feta cheese and walnut mixture. What herbs are these?
You must forgive but I am not Persian so I am not familiar with everything that you know.
Amanda
THANK YOU DEAR AMANDA , for checking my site. good to have you. The herbs are taregon, mint, dill . By the way this site was made for you and friends like you, let me know if there is any thing i can do for you. keep it cooking.
Hi, How about Reshte polo, I remember my mother used to make it when I was young.
Thank you in advance
Salam kshar-jaan,
) . By the way: do you know how to make gaz? Is it possible to prepare this at home??
having a persian colleague, I’ve visited Iran last march for the first time. Overwhelmed by the friendlyness of the open minded iranian people we learnt to love the persian food. Back in Germany for now two days we try to keep alive the feeling by cooking persian dishes – like your chicken tahchin. And it turned out to look and taste brilliant. My wife and me love to watch your videos – your gentle way of talking, the exact description of ingredients and preparing the food and your exquisite presentation – kheili kheili mamnoon for all of that. I write this over a glass of tea and some gaz we took with us from Esfahan
Shab bekheir,
Matthias
How nice to read your comment Matthias jon. So glad that you enjoyed you trip to Iran . Yes sir it is possible but hard, I will try to get together a good receipe of mine for gaz for you. do you like the one with alamond or pastichios. keep it cooking and keep in touch my friend. shab bekheir.
The gaz with almonds is my favourite. Thank you for your answer and I am looking forward to prepare some home-made gaz.
Matthias
Matthias jon, I did look over all my recipes, askeded around and there was no recipes that I could show you or teach you to make gaz at home. I am so sorry , will bring you one when i go to Iran. lol. I wanted so bad to do this for you.
kshar jaan,
thank you for your effort. Please do not think about it any more – we will have enough gaz next time in Tehran. You made our experiments with persian cuisine turn out to be so successful and delicious – we have to thank you very very much. It is nice to read so many positive comments about your work on these pages – hopefully this will make you go on creating many more videos.
Merci for all,
Matthias
Would you consider demonstrating a dish called “Lamb Mughlai?” It’s my understanding that it is an Indian (South Asian) recipie that was inspired in part by Persian and Turkic chefs living in India during their Mughal period. I know that almonds are used to make the sauce.
If there is a Persian version (a khoresh?) of this recipie, that might be fun to learn about and to compare with the South Asian version.
I thank you.
I thank you.
P.S.
Just a note to say that in addition to “Lamb Mughlai” there is a dish called “Shahi Korma.” Are these the same recipe?
I thank you again.
Stacy, dear you are one of the kind. These dishe is from different tribes,from south of Iran and have changed through generations, each tribes do their own version and call it differently. My version is like this, I wrap the leg of lamb with a thin layer of lambs breast and roast it in the oven or over open fire. I cook date and roasted chop walnuts and almonds with honey to top the lamb with, This is a very complicated process and i also some times add some pomorante juice to the mixture. This dish is rich in fat and suger and also taste.
You are great! i love watching your cooking video, as a Thai with Iranian husband you’ve made my life easier to cook for my husband. Please keep going i am waiting for more video’
Thanks
Thank you so much dear Nantana, your comment made me feel so good, merci (ask your husband what it means).
Dear Kshar
I can speak a little of Persian and i have been to Iran so no need to ask
Merci and thank you so much Dear Nantana, keep in touch, please give my regards to family
Hi Dear Kshar,
My wife just cooked Baghali polo from your instructions and it turned out real good. We loved it. We want to thank you from bottom of our hearts for your effort and the valuable work that you do for Iranian (and also other nations) community. Good luck and wish you real success.
Shayan jon, you have a special place in my heart, I have learned froom you and truly love to hear from you. please give my regards to your wife and tell her that i appreciate you both.
Salam k shar jan how are you doing,K shar jan are you a proffesional chef or do you just do this for fun.and by the way your show has taught me many great recipes
salam Samem jon, this is my way of giving back. I try to do it professionally and I am not working as a chef out side my kitchen. Keep it cooking
I loveeeee this site. Omg thank you so much!! Is it possible to show how to make salade Oliveh please??
Thank you!
I will promise you that i will have my staff to realease that video. we are booked through the hollidays but will do it soon. my salad oliveh is to die for. keep it cooking Ghazaleh jon.
Hi. I am not a good cook as it is not a long time I started cooking Persian. I made FESENJUN based on your video and I confess that it was the same as my mom.
Thanks for your hard work. I wish we could have a famous persian restaurant here in Milan too.
P.S: I would like to know about ABGOOSHT receipt too.
Regards,
Rayhane Tabrizi
salam Rayhane jon, merci and glad to be of help. soon keep it cooking.
Hi kshar jan can you please do a video on iranian bread please?
Daryoush jon, I dont do bread yet. may be some day . Is there any thing else I can do for you?
Oh okay thats alright kshar, By the way kshar can you do a ideo on iranian berian
Daryoush jon, what do you mean? Please explain so I can respond. Thank you much
Dear Kshar,
Hi,
Can you provide us with some more seafood recipe esp. Shrimp!
Thanks a lot
Salam Shayan jon, I will do couple recipe for shrimp soon, just please give me some time . I have a lot on my plate as a chef may say. LoL
thank you very much,
good luck
KESHAR JAN..
THANK YOU FOR YOUR RECENT 2 VEDIOS YOU SENT TO ME .AND I AM VERY HAPPY THAT YOU KEEPING IN TOUCH WITH YOUR FANS PLS KEEP SENDING NEW RECIPES.I ALMOST COOKED ALL YOUR RECIPES AND I`LL TELL YOU THAT I BECAME A GOOD COOK BECUSE OF YOU .THANK YOU AGIAN .KEEP IN TUCH.AND GOOD LUCK .
Thank you I will keep cooking and you keep watching. my friend. keep in touch
hello. really you make me hungrt with all your reciept couking. i like this kind of food. i will try them. thanks alot. god bless you.
God bless us all, thank you so much and keep cooking daoudizian aziz ( means dear) I also teach persion LOL.
Salam sir,
Thank you so much for putting up lovely recipes.It’s hard to find food like this in the country but you saved me and i can learn to cook on my own thanks to you!
Thank you Hussain jon, love doing it, keep it cooking
Tah-chi Polo
KShar, I really like your videos, thanks for doing this. My mom used to make Tah-chin polo with Saffron, yogurt and chicken. I tried it once and turned out soggy! I’d appreciate if you can post how to make Tah-chin with chicken. Thanks
Please go and click on tah chin it is right there, and you are going to love it.
Dear Kshar,
Dorood bar to va in hame zahmat va saligheh. vagheaan lezat mibaram ke inghadr samimaneh va ghashang barnameharo ejra miokoni. faghat agar ghabool koni va eshkali nadare yek pishnahad dashtam. agar baazi az karha ghablan anjam beshe masalan dar pokhte fesenjoon mishe gerdooharo ghablan khord koni va ya berenjha ghablan shoste beshe zamne barnameha kotahtar mishe va mishe dar zamane kamtar barnamehaye bishtari ro did. baz ham mamnoon khaste nabashi.
Aria jon, salam, thank you so much for your heart warming comment. Aziz,most of the friends who watch my videos want me to show how every thing is done, they are mostly non iranian, westerner and second or third generation iranian who do know much about cooking persion food and will email me later, i have tones of email from them asking for every thing in detail. I know it would be better if they were shorter, but i am trying to give what they want me to do. please tell me what you think. merci azizam
Salam kshar jan, how are you doing, hope everything is good, by the way kshar jan can you do a video on morge mosama
, ok thank you jan bye bye
Cyrus jon, what part of Iran are you from? what do you mean, mosama, is either with bademjon, or kado, that is why i asked where you are from so i can do it right. Are you talking about the stew or by it self. give me a little more information so i can give you the right recipe. Thank you so much Cyrus, wish you a very happy 2012.
Kshar jan i am not from iran my parents were from there,but no it is chicken and it it called morghe which dtands for chicken mosama it has a walnut sauce ok kshar jan thank you very much
Hi Cyrus jan, this is from south of Iran, now i know what you are talking about and i will do it. thank you again.
Kshar jan thank you very much, and aare you going to put it on youtube? if so please tell me ok thanks bye bye
Salam dear Kshar. I Love the way u cook and present the food. i was just wondering can u make iranian sweets aswell????
Thank u.
Good afternoon Kshar
I have watched most of your videos on youtube and I really like your food, I tried some of them and its so delicious
I have a small request:
I have been to Iran for 1 month and I have been in to some many people house for dinner/lunch, ALL of them they used to serve a thick tomato sauce with the rice as a side dish and it was so lovely, could you please tell me how do you cook that and what are the ingredients
Regards
Thannks alot
Dear Suzan, when were you in iran? if it was summer time and that is when eggplant are in season and it could have been eggplant stew. we do not serve just tomato sauce with rice. if you give me more idea of what else was in it, may be i can help you. Thank you for coming to my kitchen and keep it cooking. Merci!!!
Salaam,
I made Ghormeh Sabzi today. Since visiting your website and realising how easy it can be to cook Iranian dishes, I decided to make it once a week. I want to make the big Kooftehs. I think they are called Koofteh Sabzi, my daughter says it’s Koofteh Berenji. I don’t know, maybe they are both different!
Thank You
Fazilat
Salam Fazilat jon, it is kofteh berenji, and some people call it Kofteh sabzi, it is the same thing and i will be showing it soon. thank you
Hi KShar, in the video where you cook Khoresht Gheymeh, you use for the potatos liquid saffron? Never seen liquid saffron before only “powdery” saffron. Might be a stupid question but I moved out recently and now I have to do my own cookings and I prefer Iranian dishes. Thank you for all the videos, manage to do pretty nice tahdig with your help. Keep up the good work!
salam Arvin jan, powder saffron is mixed with hot water at ratio of one to five. five being the water, gives you liquid saffron. Thank you for your comment and keep it up. keep it cooking.
I live in Australia, I am so very happy to find you! You’ve made my dishes testier and prettier, Thank you for all your beautiful videos! Please keep it cooking
Thank you Mernosh khanoom, keep creating
Salam Kshar and thank you for all your cooking! It remained me the days almost 70 years ago when for several years I lived in Iran (Pahlevi, Resht, Gorgan, Teheran) with my parents… In looking some of your videos, I hoped to see how you cook a rice pilaf and make this delicious crust. Unfortunately, I could not find it. It was the most delicious meal – a serving of a pilaf with a piece of a crust on top… By the way, how do you call it in Farci – the rice pilaf and its crust?
Thanks again for a delicious site!
Thank you and so nice to get your comment. polo (rice) and tah-dig (crust). please note that rice pilaf is different than regular rice or basmati rice that i or we iranian make. please let me know if there is any thing i can help you with. I have a new DVD coming out soon that will show you different way to make rice with crust or tah-dig I should say. keep it cooking
salam Kshar jan,and thank you for all the job and love you invest in your work and foods.I enjoy very much watching you cooking. I am also interested to see how you do your khoresh Aaloo.
thank you and best regards
reza
salam Reza joon, you want it with chicken or beef or meatballs, I will do it gladly, but I need to tell you that I am so busy with valentine and Norooz right now,of and i am also releasing a new DVD for Norooz, in spit of all that i will do my best, just tell me which one you want. keep it cooking my friend.
Thank you very much Kshar for responding my comment. I like it more with chicken and a will be happy to see how you do it but i respect and understand the job your doing for Valentine and for your DVD and wish you luck . just take your time and for sure i can wait till you have time for my wish.
Thank you for your understanding of my situation Reza jon, keep it cooking my friend.
KShar jon, your poetry is tranquil. Thank you for your insight in both life and cooking, I am an avid follower.
Would you happen where best place to purchase ingredients online would be?
Mahyar jon, there are some store on line . It depends on your where a bouts, if could not find it please let me know and I will buy what you need and will ship it to you. No worries my friend. Thank you for your kind words. keep it cooking. (in kitchen and in heart).
Dear KShar,….Thanks million for giving us steps by steps the best explanation of how to prepare so delicious Persian food…. I just love it and enjoy it at all the time…You are so good !!! Once I prepared Fasenjun from a book’s recipe, honestly there is no comparison between yours recipe and which I made from the book…. Yours recipe is wonderful, very good flavor and looks so beautiful…!!! I would like, one day you show us how to make Luxury Persian Rice for special celebrations, also from which part of Iran it comes this recipe….Best regards
Thank you so much, in My next DVD that is coming out in April, I teach how to cook rice. difference way from basic to Luxury, Please make sure you get the DVD, it will be very helpful, it is very detail and complete.
Hi Kshar,
I would like to know if you have posted your recipe on Persian food? If so, I have not been able to find it on your website.
I appreciate your help.
David.
Hi David, Not yet,Please give us so time as we are working on it. In the mean while every thing is on kshar.net.
Salam Mr. KShar!
Do you already have a recipe for zereshk polo? Can you also show me how to make the chicken that goes with the zereshk polo? My favorite drink growing up was doogh and I loved eating lettuce with sekanjabin. Do you have those recipes??
Merci aziz!
Hello, are you related to justine Mayahi ? sekanjabin, is on the site, Doogh is coming up soon, and in the same video I show how to boil the kitchen.
Nope, I have no relation to her. But I can’t wait for the doogh video! One more request…can you show me how to make Nan-e Nokhochi?
Khayli Mamnoon Kshar
Ok my friend. let me know if you want your doogh with gas or with out and also do you have the ( ghalb ) cast, for non-e-nokhodchi?
Kshar-
I dont have the cast but I can get it. I like my doogh plain.
Thank you!
Good Day Mr. KShar,
Today while searching in Google recipes of persian food, I found your website by chance and some of your videos I’ve watched I just loved them a lot. I must say that it’s very rare nowadays to find somebody who loves to share with other people without asking something in return. Watching your video is like watching a dear friend who shares his knowledge with you. I really appreciated it !!
Do you have by any chance a step-by-step video which teaches how to cook rice with tahdig in a real iranian way? And if possible with ordinary rice? As I am living in Brazil we unfortunately don’t have the facility to find good quality rice as for example Basmati or iranian rice.
I thank you in advance and wish you all the best and lots of success in your path.
Sincerely yours
Walter R Monadjemi
I have already responded to this , but thank you so much for your kind words. please keep in touch.
Love your videos! Thank you very much!!!
Thank you so much
What a nice site !
I was brought up in Iran and I love the food.
I enjoy watching your videos as I can sense in them and your dedication the kindness and friendliness of a country I remember fondly.
Brigitte (from France)
Thank you so much Brigitte, so good to have you on my VIP list.
Salam agha Kshar,
you inspired me so much with your designs, thoughts and styles.
I’m a 24yrs old single leaving in Australia. I die for persian food as I was grew up there. I watched a few of your cooking videos and got up my chair and cooked a Kotlet which took me around 2.5hrs. But gotta say it was good. The way you instruct is very clear and easy to follow.
Id like to say what you are doing is great. Everyone should appreciate the time and effort you putting in this… I can understand that keeping up is not easy.
Glad to see still people are around who really care for our culture and more importantly for its future. You are definitely doing your part. I will be sharing this with all my young friends who dont know how to cook. Hopefully , we all can make a difference.
Cheers,
Farzad
Dear Farzad. Thank you so much for your comment. I am trying and that is the best I can do and I appreciate it when friends like you motivate me. keep it cooking.
Hello Kshar !
First !…..what you are showing people is amazing ! Not just the food,but the philosophy of ” doing with what you have and making life something you can appreciate because you are creative with what you DO have ! ” Such a wonderful lesson to those who are younger !
Second: I would love some of the long shirts you wear, what are they called ? Tunics?
Where might I find something like that ?
Third: Thank you for exampling to others such wonderful taste and finesse as you cook ! Its a wonderful model for others. Its how you illustrate to present things so they are pretty, how you clean up as you go, and also illustrating how to pay attention to details, so that everything turns out right, not over cooked, not burned, etc. Its showing how to ” take care ” rather than being ” care less.”
Such a great model ! Thanks ! You are a guy with true class !
Meg
Thank you so much Dear Meg. it is so wonderful to open my email and see one like yours. First and foremost, thank you for paying so much attention to detail like my cleaning and talking and etc. I respect the people who watch my videos and i make sure my action show that. Long long time a, I bought these two shirts from a store in California named I.Magnine. It has gone out of business since then.
I love your website. I was wondering if you know how to make morabaye Balang
wow, Thank you Amir jon, my DVD on Morab in coming out next month, have done all kinds of MOraba, but not Balang, it was not the season, morabay angor, anar and etc. keep it cooking.
About Kabab Koobideh comment too long for youtube.
“Salam, Hi i will write this in english because it will be easier to understand. I want to share a secret on a technique i use. The differens it will make in taste and handling and even in the looks is HUGHE! Ok here it goes, when youve finished mixing all of the ingredients in the ground beef and lamb you should heat up a teflon pan on the stove to very very low temperature. So low that you can hold your hand on it without burning yourself but. Ithen put in a chunk of your kabab mixture and massage it in the medium hot pan until it starts to change color from red to dark brown. If the pan gets to hot then lift it off the stove. You will now already smell the wonderful kabab smell. Just remember. While doing this, the pan should not be too hot otherwise it will coock the meat. You still want the meat to be raw. Doing this will heat up the tiny fat depos inside the grounded meat and while massaging it in the pan , everything will mix and blend evenly. Doing this have many benefits, 1 preparing the ground beef on the skewer or sikh will be like a dream. 2 the kabab will never fall off and will coock evenly without getting those typically holes on it while coocking. 3 The kabab will smell and taste like the best Iranian kabab in the world, it will just be so professional and out of this world. This technique is pretty advanced, it is a familiy secret and will take some practise to learn. Oh and one more thing. When your done with the ground beef after the heting n the pan. Put it in the fridge for a hour or 2. The fats will become solid and and making the actual kababs on he sikh will be a childs play. Cheers!”
Thank you Matthias jon, for all your support. my best to you and your lovely wife. keep in touch.
I am so sorry Dear, as the recipe for doogh, I have put that in my Kabab DVD, which is coming out soon, and can not release that recipe, please for give me. but i will give you Noon Nokhodchi recipe, let me know when you get the cast. mercy aziz