Well you and your site inspire me soo much…
I am from USA, Orange County, California to be specific.
Thanks for visiting my site, looking forward to learning more Persian food from you…
I love Iranian cuisine, my grandmom was from there.
KShar,
I live close to Danville. Do you own a restaurant or store where I can visit and eat your cooking? Love what you are doing.
Warmest Regards,
Steve
Hi steve, I dont have a restaurant nor a store but keep in touch and i am sure some thing good is to happan. Like to know about you. would like me to warp your christmas gifts for you, not cheap but my work is worth the price, try me.
Let me start by saying I’m an American who was introduced to Persian cuisine by a friend a few years back. I love the perfect balance of flavor in Persian cuisine, it’s like nothing I’ve ever tasted. I live in a very rural area and exposure to different ethnic food in restaurants is very limited (We have pizza, Taco Bell and Olive Garden. Everything else is fast food like McDonalds.) I drive five hours to get to the closest Persian Restaurant, but we’ve done that several times because the food is so good.
At home, I normally only make kebabs, and a few stews like ghehmey. I love the flavor of saffron, and just usually follow whatever my recipe book instructs me to do. I use the strands and grind them with a mortar and pestle before adding water to them.
I notice you’re using saffron that’s already in liquid form. May I ask how you make it, how long the shelf life is, how it is stored…
Also, in the kotlet recipe you said you make your own breadcrumbs. Are you using a flatbread to make the crumbs, or simply white bread like we have here in the states? I’d think flatbread would give you a much different texture.
Thank you in advance for taking the time to read my questions. I’ve really enjoyed watching your videos.
I watched your kotlet video on youtube and I have two questions.
{ 12 comments… read them below or add one }
Kshar;
You impress me with all the passion and efforts you put on your videos. So talented, creative, and caring. keep it up!
Elnaz
Elnaz. Jon, ( means dear) thank you for your beautiful comment. you made my day.
You are so so talented…..
God, everything you do is so beautiful from food to design….
So inspirational….
Love It….
Reem.
wow, I love your site where are you, what part. your are great and thank you for visiting mine. keep it touch
Well you and your site inspire me soo much…
I am from USA, Orange County, California to be specific.
Thanks for visiting my site, looking forward to learning more Persian food from you…
I love Iranian cuisine, my grandmom was from there.
Take care….
Regards,
Reem.
salam, If there is any thing I can do to help , please let me know, I am in northern calif. hope to see you one day.
so useful K.shar , thank you
KShar,
I live close to Danville. Do you own a restaurant or store where I can visit and eat your cooking? Love what you are doing.
Warmest Regards,
Steve
Hi steve, I dont have a restaurant nor a store but keep in touch and i am sure some thing good is to happan. Like to know about you. would like me to warp your christmas gifts for you, not cheap but my work is worth the price, try me.
Love your site!
Thank you
Hello KShar,
Let me start by saying I’m an American who was introduced to Persian cuisine by a friend a few years back. I love the perfect balance of flavor in Persian cuisine, it’s like nothing I’ve ever tasted. I live in a very rural area and exposure to different ethnic food in restaurants is very limited (We have pizza, Taco Bell and Olive Garden. Everything else is fast food like McDonalds.) I drive five hours to get to the closest Persian Restaurant, but we’ve done that several times because the food is so good.
At home, I normally only make kebabs, and a few stews like ghehmey. I love the flavor of saffron, and just usually follow whatever my recipe book instructs me to do. I use the strands and grind them with a mortar and pestle before adding water to them.
I notice you’re using saffron that’s already in liquid form. May I ask how you make it, how long the shelf life is, how it is stored…
Also, in the kotlet recipe you said you make your own breadcrumbs. Are you using a flatbread to make the crumbs, or simply white bread like we have here in the states? I’d think flatbread would give you a much different texture.
Thank you in advance for taking the time to read my questions. I’ve really enjoyed watching your videos.
I watched your kotlet video on youtube and I have two questions.