with Chef Hoss Zare
Chef Hoss explains how to create perfect limo amani (dried limes) – so often found in Persian cuisine – using fresh limes and following some easy steps at home.
Chef Hoss explains the importance and utility of barberries (“zereshk”) in Persian cuisine. And the best way to hydrate and bloom them for use in various dishes.
Saffron adds seductive aroma and gorgeous colour to Persian fare. Chef Hoss shares his methods of blooming saffron in the most efficient, economical and effective way.
Baghali polo is a popular Iranian dish of rice, fava beans and dill. In Persian, baghali means fava bean while polo is pilaf, a style of cooked rice.
Fesenjān, is an Iranian stew from Gilan province, Iran. It is flavored with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry.