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?

Roughly chop the spinach and pan-fry it. Once it's softened, crack a few eggs on top and let them cook. Enjoy with some bread to scoop it all up! I threw in mushrooms, some green tomatoes, and garlic. Gotta serve it with lemon juice, or it's just not right.

I keep finding recipes for shirmal, which is a persian sweet bread but it’s not quite like the sweet bread they sell at the Shamirzad bakeries. I miss it so much— does anyone know the secret recipe?

I can’t buy dried black limes where I live, but I have access to regular limes. I was wondering if these seedless limes would work or if the white part is too big.

If these are not the right limes, how can identify the correct ones without having to split them open?

Hi all, it’s my Iranian girlfriend’s birthday and I’m looking for a really nice / romantic Iranian / Persian restaurant in London, preferably south / central - any recommendations?

Thank you

Noon Sangak is a persian old and traditional bread of iran

I bought ingredients to make (vegan) bastani sonnati, thinking I already had rosewater, but actually I only have orange blossom water. What do you think? I know it would be very different, but would the flavors still work well or should I wait till I go shopping again?

I have a severe nut allergy but have been dying to try saffron ice cream. Has anyone actually seen it served without nuts? At this point I might just make it on my own!