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From one of the world
ancient great empires comes some beautiful and and exotic flavors
add some fire and spice and you have the wonderfully seductive world of Persian food.
Join our food safari to learn how to create the rice dish of
celebration
secrets of an expert kebab maker
a classic dish of _____ satchi
and the seductive rose water desert.
Persian food is
is non only Iran its wider than that geographically if will go to Afghanistan
part of central asia
and surrounding cultures of Iran
it is a very balance food it is time consuming its level is intensive but at the end
its yummy its delicious.
Rasul Fajari was born into a food loving family in a sharaj province in south west toran
a farming area with abandon fruits and
farming area with abundant fruits and vegetables
after flying his homeland rasul and his family settled in australia
and opened ___ for everything for tensive of rice
to musical instruments and back gaming boards.
Tell me how essential rice is in Persian cuisine.
Persianians are usually very fashionable the way they prepare their rice
it has to be
next to perfect
because this is the main dish basically.
This is the longest grain and the most aromatic rice that we can find here in Australia.
Since age?
yes it has to be age if the rice is not age
would be a sticky wouldn't be as floppy at the same time would'nt have the same
aroma and the same flavor it has to be its has to be aged
two years to three years is best.
We use safaron a lot and we believe that Persian safaron is the best
it has stronger in flavor and stronger in color
so safaron is the main spice but there are other things that
aside from safaron the next spice real spice would be turmeric.
ah! we added to almost every stud
for color and flavor. hmmm!
Herbs are use a lot in Persian cuisine and are you using fresh or dry?
Fresh if we can but some people dried them and use in minometer
involve some___ they stray different herbs use
parsley, leaks, olive and
smallest portion of ______
this is dried lime
its use for its flavor and for its sourly taste
it use a lot in _____so would you say that Persian taste buds love a
little bit of tang
indeed indeed
traditionally Gliee use a lot in Persian cuisine.
We've ___ that and garnish basically all rice
not only it gives a non sticky
kind of
texture
to the rice at the same time it gives nice a very nice flavor.
Prosal tea is something that you adore isn't it?
Usually we have tea after every meal
its treated with a lot of respect when we have tea
and you drink it black
we drink it black but you love with sugar don't you?
Most people would probably put the sugar
cube in their mouth and they sip the tea together with the
sugar cube in the mouth and
gradually melts
as you drink your tea.
Rasul, dried fruit place a huge pattern of cuisine doesn't it?
Uh... for cooking,
I guess this would be the most popular one Pelloei which
falls with ___ we call it ____ through the beautiful rice through the beautiful rice
So that's quite sweet? That is sweet and sour.
This is one of my favorite things, are they grow in iran? aren't they?
They're grow in Iran that's why we called them Shirazi Anjeer. Hmmm
and then a little figs they are not as big as ordinary figs but they are sweeter
some people soak them overnight in water or milk and have them as a snack
or as a cereal in the morning. Yum!
Kashk is ___
of yogurt and this is use mainly
with __
which is popular dish
and so what's the flavor of this its got a strong yogurt
or butter flavor
Burberry is a wild berry
and they are widely grown in the spirit of the mountains
in the north west of iran
and they are used to mainly
__ follow and because of sour do you need to do something through them to
mellow the flavor?
Ah, in cooking some add a little bit of sugar to that
as they cooked it
but i wouldn't do that.
So many of these kebabs are all
rockly the same to a persian
there are thousand fine distinctions the quality and cut of the meat the marinade and the spicing
but they all cooked on a ____ called___
you make kebab a fish you make kebab a prawn you make kebab of everything
kebab is a main part of persian menu
persian cuisine
meyli maylek is one of top kebab makers
his skills surprised by __ coming safari in his sydney restaurant called bay
this is called cubiday cubiday means
or smash meat
so this is
what you called the sish
sicc sicc
and what is the history i belief that the soldier use to use it a___
____
since they dont have the facility to cook
so they cook on the sauce until they find the meats under just
stick it on the stick and put it on the fire
that it is very interesting you down that they said yeah
we call it glocome that means white each one of each is white
you can eat it with ___
it is
the same it is exactly the same
has to be that's one of the order of this
this is bad game
the thin stripes of the meat
is putting on a sque
so he's trying to strayed
theres something thats what
few millimeters
look at quickly does it
that's why
a perfect bag a perfect bag
the bag is dip into onion juice and seferon before cooking
cooking it
you have to have notion of time
it is quite sensitive this kebab
if you overcook one side and on the cook
the other side
they separate from this que and they fell up on the fire so we have to cook them
equally on each side
but melik does'nt have many fall down no never
finish
looks beautiful
the clapping sound is the greatest __ in the__
for the __ ravanish the sign of a good restaurant
fresh warm grain is a must and the result is golden crust and a slappy spanchy
texture no
persian meal is complete
without it
persian bread is called tafta and it is made from the mix of wholemeal
and white flower rice sometimes to use as well most of the
process made by hand as it has been for a hundreds of years breads just moist enough to stick
on a hot plate sides of the oven
most could restaurants have their own turner oven
jason and robni from sydney's batan restaurant has two oven
and a specialist baker serving freshly bake bread with own meals
he wants to run a fish cafe by the bates in sydney he decided to flavor
of his childhood with much more exciting
one of his favorite dishes is gourmet sabsi
slight cook dish with duck, dried limb and a mountain of herbs
parsley, corriander, garlic chives and dried
fenigrate leaves we could it found it fresh ah you can
ah so you normally used this fresh yes fresh yeah
and a when you thought fried even
two three homes away you know
they know your doing gourmet subsi yeah
the dish top with onions fried in a few tablespoons of cheese
just put onion in a to get a
little bit color
then a majors add it jason like to use the rich flavor of duck
and duck is popular in iran does it yeah duck is popular in north and
west of iran very popular
put some chili just a pinch
the field duck is removed from the heat
and fresh herbs are added
the color start changing on the herbs
and basically it shrinking
jason then adds some generous amount for dried fenigrate
then you feel the difference smells get away
hmm that's the smell that everybody knows your making gourmet subsi that's it
ok
with put the back of a duck
we add a little bit chicken stock
or just say plain water
just cover the meats
oh look at the green color
we add the dried lime
crack it
to get the flavor out ah
yes that's the way you
crack it
put some salt and pepper
and see's its coming to boil now
and add some red kidney beans
we simmer it down for two hours
ah look at that
that is ____
that is gourmet subsi that's beautiful
across around is a dish said to be able to sustain workers
through a long day
a dish thats also incredibly delicious its called dizy and
its traditionally serves in tea houses
restojer ___ safari serves that every sunday
it said its smell popular in australia with younger iranians
this is the name of this container it used to be the
laborers meal
its a very feeling
and very high calorie meal
you have practically everything you need two different kind of a beans
meat you have potato and you have a lots
of fat dont use a much fats as we use it in iran yah
here we have to have a little piece of fatten it a small fatten it
to give you the flavor
but we don't use as much
and what do people do when it serve
i seeing people smashing it
ah the juice they put it in a bowl
they break
the bread in it
and they eat it separately
and what is left in it they smash it in the dizy and they eat
it with bread that is so much fun
so this is the time when you know your mother say you should'nt play with your food
this is the time you can oh they can they play with their food that's all the fun i want
that's why its popular among with the youngsters now
we can call it persian patrick persian patrick
you take your piece of bread
we can put it inside the bread and make a__ like that
we can put a piece of onion or leaf of mint in it hmm persian patrick
hmm very nice
people forking today sunday breakfast one of the big favorites in the persian community
its called calley porche hey then a whole suit and
it comes with all the trimmings
___ chically heads and___ feets
so is very different sunday breaky oh yeah
its different from breaking an egg and you know
the egg___ get company___ so try all that come here of course yeah
serve from someone having this for the first time
saying the head is a very confronting is'nt it yes yeah
first of all i don't
serve it with the whole in a bowl
i just plated up you know different
parts of the head the meats and
eye and a the cheek and the ears now when you plated up
is a look like a lamshing
i make a mecagony that is
a carrots celery and a persian salt
get that little bit ___ nice yeah
and have the onions so 4 onions
to how many lamb heads____
that's around twenty around a hundred and fifty feet
a hundred and fifty feet yeah oh
baby feet is quite
__ tender
then I put garlic or never say no to garlic
then i put from ___ stick
that's a traditional ___ that's a great flavor with lamb too of course
i put some bay leafs
then i put the cadman
and you like the green in this
yes yes
this is some a cumurick
when its cooked it give
a yummy look with the lamb heads and the meats ok
let me go for the
pepper corn
good hand on the pepper ___ jason
and a and the last put all salt
very simple
we good set together simmer it to a
hold the part of the lamb
when he's coming to a boil simmer it down
for another eighteen hours eighteen hours
eighteen nineteen hours
and its coming like a beautiful __maybe clear oh lovely
this is more something the all people
are choosing that it is really it something that
requires it tastes good____
so i like this when i was a child at all
___ my brother in law introduce me to it and a
he brings me everywhere he picks me up his a soldier____
this is actually sort
of the broth of __its look like the
easy pot for a beginner
that's good
oh what easy way i got the cheek
yeah that's specify to start is it i like the most
like ___
thank god
he said it was gonna be like lamshing____ like peel of lamshing
______otherwise
you have to be born as a persian to eat this
you know what i think you're right
since ancient times of persians of huge rice not as a
side dish but its
a century of celebrations cooking can take
hours to make each of the grains just perfect
and worthy of the time___ the pulse of
persian cuisine
we make the rice with our heart
and soul we put a lot of effort in it because we've love to make it
nadia fajari knows all the rules her rice is
legendary amongs of her families and friends
nadia stuff by washing the rice starly
and add rock salt then leaves for half an hour before pouring the rice and salty water
into the pot with the few drops of oil
you see how they are playing in the water
they had a lovely time playing in the water lovely time ___
when the rice is almost cooked nadia drains and ready for second cooking
this starts by adding oil and slice potato to the bottom of the pot
protect the precious rice
and to create a golden crust at the bottom
is to die for really then she add the rice
ready to stinning
once this stin gets in the pot if we put the lid in neck
it takes this the stins and caps it in so the stins dont go back in the rice
we leave it here for forty five minutes and then we serve it
nadia then crushed the ceferon with a little sugar and add water
the liquid ready to add to flavor the chicken which is
the side dish to the rice this is cook with the marinade of crush garlic salt and lemon juice
about one tablespoon
temirick persian nicks spice chili powder and black pepper added
it's mixed with water and some other ceferon liquids stir then
then spoon over the chicken and slice onion
and cover with foil to cook for an hour
to assemble the polow nadia washes the burberry
tell me what the flavor of the burberry
is like
its sweet and sour ah like a
cranberry but smaller yes yes
nadia melts a generous amount of butter
and adds the burberrys
needs only few seconds really otherwise
they get burned and they get discolored
that's two tablespoon of sugar which is put it in
stir and couple of two spoons of ceferon ok that's it that's ready
then to serve she layers the perfect rice with the sweet burberrys with this
___ pistachios and
sprinkling of liquid ceferon
now tell me what you doing this is butter and ceferon
i melted it and put a little bit in there
just to finish it off
wow that's intense is'nt it
it is incredibly beautiful now the chicken around it to garnish
so the chicken is the garnish and the rice is the centerpiece centerpiece
the added bonus of any pollow dish is the golden rice crust that's created
at the bottom of the pot
called thadik
that's beautiful
that's serve crispy delicious____
absolutely stumming
in the persian communities sweet punctuate the day
from biscuits
made
with nuts and dried fruit
too syrupy pastries and lavish cream cake
many with the flavors of ceferon pistachio and rice water
which is __ sofia___ has been making some of their favorites using
chickpea flour rice flour and a good a lot of spices
lots of beautiful little biscuits yeah this is sultana
biscuits with ceferon yeah normally i know
the breakfast with tea coffee
you could have a lot of culture that has sweet biscuits for breakfast yeah
and dinish
with that custard and cinnamon
dinish
dinish in persia
as for deserts is one favorite ___on desert menus as well as being a cool summer snack
it's called falooda with a sweet pice desert with rice water and
flavored with lime sour jelly or strawberry
sometimes it served with ceferon ice cream
it something that is very good for hot weather
or____ specially
the lemon and the crushed ice
thats inside so its white color some kind a exotic snow type which
melts in it yeah
richard __ allowed tartiary is diabetary
he was born as a bashan and grow up in tehiran where he was a
police officer later he moving to australia
and out being___ restaurant ten years ago
he start by freezing a mix of water and sugar cooked to syrup
then slappy ___ and smashing out in a hard lamps
hardworking no ______better i have new respect to this desert huh
aww taking cold holding the bowl must be freezing hand freezing hand yeah
get ready now its
a crazy desert
it is
he haves cooked rice perm and chili noodles to the icy mix
so the noodles are freeze up on hand
yeah frozen frozen hand
that's what we want
put fresh water and a salt hmm
lovely yeah
there are three kinds to have it
one is with the lime juice
another one
is with a strawberry ohh
that's it
wild color
okay
and another one is popular in iran
as this one sour jelly
its look great so what is your favorite
my favorite is lime
the lime yeah the lime
hmm how was it
that's a lovely if i had an usual yet hmmm
tehad i think this has to be one of the
most unusual deserts of
______
hmmm
on our next safari the colorful world of english food
with all favorites like fish and chips __pies
pop grab and a glorious summer pudding
this an old persian joke
and i say what is___
and the answer is
cause when my wife wake me up in the morning
____
___