Chef Hoss explains the best way to make ghalieh (spicy tamarind) sauce at Nowruz time. And different ways you can use it.
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 shows us the surprising ways in which sumac can be used in various forms of Persian cuisine, and even as a substitute for salt.
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.
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.
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.