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I used an air fryer for my eggplant for a healthier version. Loved it ☺️

unfortunately, it's a bit bland (I think I added too much water, didn't fry the herbs long enough, and funnily enough not enough salt). any tips other than those things to tweak? i think I am pleased with the level of tartness.

Does anyone know where I can get bulk Persian saffron (US, California). Preferably the saharkhiz stuff or equivalent quality. We’re a restaurant and the Persian stuff one of our suppliers got us was awful compared to what we get at home. TIA!

Sefid here who grew up with my best friend's maman's home cooking. i've been dabbling cooking Persian food myself based on recipes but some things are confusing me. like a recipe called for limoo amani, which I got Sadaf brand, but they were yellow and i always remember her mom using black ones. Can anybody clarify this for me?

ETA: my abgoosht still came out great!

I regularly make piaz dagh to keep in my freezer. I use it mainly for quick meals like adassi (green lentils) and sometimes with a chicken dish. What are some of your uses for piaz dagh?

I recently bought some dried moosir to make mast moosir. The family loved it.

I’d love to incorporate it into other Persian recipes. Would anyone mind sharing some ideas? Thanks

Anyone know of any takeout places in NYC with Sumac sauce?

Hi!

Growing up, my best friends were Persian and their mom was an incredible cook. She used to make this soup all the time that we all loved. It was brown and completely uniform (no chunks, blended smooth). If you let it sit for a while, it would develop a film over the top, which was fun to eat. It was a bit thick in consistency, not like a broth. It kind of tasted like it was made from beans or maybe lentils. I would be forever grateful if someone could help identify the dish!

What is the best ratio so that the balls don't come out dense?

I have tried to make Gaz two times now, but I failed HARD. Does someone maybe have a good and easy recipe I could use? It would help very much!

I have tried following this video but they don’t mention the amounts used.

Appreciate it!

Hit the spot after a long day! Tahdig was extra well done because we were supposed to have this for lunch but ended up leaving it for dinner. Oh well. Extra crunchy.

Any recommendations for Persian omelets in LA?

It is hot AF in California today and there is nothing better on such a day than a good Abdoogh Khiar. My wife’s recipe is “from the chest” (a secret only our daughter will learn) but the NYTimes recipe book has a good one I have made before.

https://cooking.nytimes.com/recipes/1022395-abdoogh-khiar-chilled-buttermilk-cucumber-soup?smid=ck-recipe-iOS-share

My girlfriend and I are going to LA this weekend and are looking for any Persian food recommendations! Darya and Farsi cafe are on our list. Are there any hidden gems outside of the Brentwood area? Where’s the best bread? Maybe even street food.

I’m new to Persian cooking and relying mostly on YouTube for recipes and advice. However, I can’t find the answer to “what width is the best for flat skewers?”

Im interested in making koobideh, Adana, and kofta and so I think 1 inch wide skewers would be best, but eventually I’d like to make chicken skewers as well and I’m worried 1 inch might be too wide.

Is it best to avoid the ones with wooden handles? The ones with wooden handles are more affordable on Amazon ($27), but the all metal ones seem they would last longer and be easier to clean ($35-45). Is Amazon the best place to source them? Where else might I find them? I live in the Bay Area so there are likely stores that have them somewhere here, but are they cheaper at a grocery store?