with Chef Hoss Zare

"Hoss-pitality" Segment - How to Best Make Ghalieh Mahi Sauce (Spicy Tamarind Fish) for Nowruz

Chef Hoss explains the best way to make ghalieh (spicy tamarind) sauce at Nowruz time. And different ways you can use it.

"Hoss-pitality" Segment - Easiest Way to Make Perfect Limo Amani (Dried Lime)

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.

"Hoss-pitality" Segment - How to best use Sumac in Persian cuisine

Chef Hoss shows us the surprising ways in which sumac can be used in various forms of Persian cuisine, and even as a substitute for salt.

"Hoss-pitality" Segment - How to Best Use Barberries in Your Cooking

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.

"Hoss-pitality" Segment - The Secret to Making Saffron

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.

"Hoss-pitality" Segment - The Best Way to Braise Meat (Persian-style!)

In this style, not only the meat gets braised and preserved, it also cooks in the style of confit (in its own fat). This leads to a delicious result.
Also, unlike the French braising that uses specific ingredients to braise the meat for a specific dish, in Ghormeh style, meat has no spices or herbs and can be used in any kind of dish. This also serves to cut down the cooking time required as well.

"Hoss-pitality" Segment - Cooking herbs, vegetables, and Baghali Polo.

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.

"Hoss-pitality" Segment - How to make fessenjan/fessenjoon sauce.

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.

Log into Your Account