The Last of us
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And the reason you were quoted is because your trolling about Iran in your section. Don't act innocent kid.
[Gallery] This paradise is called Iran
- Thread starter SOHEIL
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And the reason you were quoted is because your trolling about Iran in your section. Don't act innocent kid.
LegionnairE
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yeah, if you want fair treatment you should put on a leash on your rabid countrymen with his retarded racist slurs on Turks
all I said was that "Turkey will surpass Iran even in BM technology at some point"
you answered that with "Turkey can't even produce a screw of F16" "Turks are whores of NATO" etc.
LegionnairE
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waz
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Muslim unity at work? Damn, your job cannot be easy @waz
You heard the one about the Arab brother, Iranian brother and Turk brother speaking? I haven't either, it would never happen...Jokes aside. Yes, that's moderation for you.
Thank you my brother.
All sorted now brother. Let's call it water under the bridge.
AmirPatriot
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waz
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He has problems with the entire Iranian section, not just The Last of us.
We'll see him again...
He promised and let's just leave the brother alone. Thank you Amir and welcome to the Iranian section and the forum as a whole bro.
scythian500
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Nasir Jamil
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I am in love with Iran and all Iranis are my friends 
Pakistan+Iran Zindabad ( long live )
Pakistan+Iran Zindabad ( long live )
Aramagedon
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Iranian Kabab: A Complete Guide
on January 3, 2016
By: dreamofIran
Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbors. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world.In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.
Chelow Kabab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.
Kabab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.
Kabab Koobideh
Joojeh Kabab: Joujeh Kabab is barbecued chicken with olive oil, tomatoes and saffron.
Joojeh Kabab
Kabab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.
Kabab Barg
Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.
Shishlik served at Shandiz restaurant | Mashhad
Kabab Torsh: Kabab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.
Kabab Torsh
Kabab Soltani: The combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning King’s (meal).
Kabab Torki: Kabab Torki aka Turkish Kabab is same Doner Kabab and Shawarma in other countries. In Iran it is served in big pita breads with stir fried veggies.
Kabab Torki
Kabab Bolghari: Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.
Kabab Bakhtiari
on January 3, 2016
By: dreamofIran
Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbors. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world.In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.
Chelow Kabab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.
Kabab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.
Kabab Koobideh
Joojeh Kabab: Joujeh Kabab is barbecued chicken with olive oil, tomatoes and saffron.
Joojeh Kabab
Kabab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.
Kabab Barg
Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.
Shishlik served at Shandiz restaurant | Mashhad
Kabab Torsh: Kabab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.
Kabab Torsh
Kabab Soltani: The combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning King’s (meal).
Kabab Torki: Kabab Torki aka Turkish Kabab is same Doner Kabab and Shawarma in other countries. In Iran it is served in big pita breads with stir fried veggies.
Kabab Torki
Kabab Bolghari: Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.
Kabab Bakhtiari
Aramagedon
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Kabab Chenjeh: Chenjeh is pure meat and very similar to western steaks. However, unlike most of Iranian Kebabs, onion is not used in prepration. Chenjeh is usually made from the meat of newly slaughtered sheep, when it’s still soft and fresh.
Mahi Kabab: Mahi Kabab or barbecued fish is popular in both northern and southern Iran, particularly in Caspian sea and Persian Gulf regions. However white fish (Caspian Kutum) from the Caspian Sea is among the preferred type for the dish.
Mahi Kabab
Recipe for Kabab Koobideh: (4 servings)
Ingredients:
1 kilograms ground meat (lamb or beef or a mix of both and grind finely 2,3 times)
1 large onion (grated)
2 large egg yolk (beaten)
4 medium tomatoes
1 teaspoon baking soda
1 teaspoon salt
3 spoonful boiled saffron
1/2 teaspoon black pepper
1 tablespoon sumac
PREPARATIONS:
1- Soak 1/2 Tsp saffron in a class of hot water, cover the glass with a lid and leave it to give out its color. You will need 3 spoonful of the result for Kabab Koobideh and can keep the leftover in the fridge for long time.
2- Grate the onions and drain the excessive juice.
DIRECTION:
1. Mix meat, onion, eggs, baking soda, 3 spoonful of boiled saffron, salt and paper well with your hands in a large bowl until the mixture becomes well blended. The result should be sticky like dough. Leave it aside for 2 hours.
2. Take a handful of meat and place it on the long, thick metal skewers, press the meat around oval and shape evenly flat. +
3. If the meat is sticky, leave a bowl of water next to you to drip in your hand while placing the meat to prevent the stickiness.
4. Thread whole tomatoes on another skewer.
5. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.
Kabab Koobideh on Fire
Serve with hot Polow (Chelow) or on Iranian bread. If serving with rice, may be topped by butter and some sumac. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.
Recipe for Rice (Polow) : (4 Servings)
4 cups long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt
3 spoonful butter
1 or 2 spoonful saffron ( You may use the leftovers from the Kabab Koobideh recipe)
DIRECTION:
The preparation of Iranian polow (chelow) is a delicious non-sticky rice, normally served with kababs or any of the main Persian dishes.
Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. (The rice should become soft but slightly chewy. Experience makes perfect. ) Pour rice into a drain and wash it with slightly warm water.
Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 spoonfuls of butter and 1 spoonful of saffron over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan. But be careful, not to burn it.
Enjoy your meal while reading a history of Chelo-Kabab!
A dish of Kabab Koobideh with rice and veggies
Mahi Kabab: Mahi Kabab or barbecued fish is popular in both northern and southern Iran, particularly in Caspian sea and Persian Gulf regions. However white fish (Caspian Kutum) from the Caspian Sea is among the preferred type for the dish.
Mahi Kabab
Recipe for Kabab Koobideh: (4 servings)
Ingredients:
1 kilograms ground meat (lamb or beef or a mix of both and grind finely 2,3 times)
1 large onion (grated)
2 large egg yolk (beaten)
4 medium tomatoes
1 teaspoon baking soda
1 teaspoon salt
3 spoonful boiled saffron
1/2 teaspoon black pepper
1 tablespoon sumac
PREPARATIONS:
1- Soak 1/2 Tsp saffron in a class of hot water, cover the glass with a lid and leave it to give out its color. You will need 3 spoonful of the result for Kabab Koobideh and can keep the leftover in the fridge for long time.
2- Grate the onions and drain the excessive juice.
DIRECTION:
1. Mix meat, onion, eggs, baking soda, 3 spoonful of boiled saffron, salt and paper well with your hands in a large bowl until the mixture becomes well blended. The result should be sticky like dough. Leave it aside for 2 hours.
2. Take a handful of meat and place it on the long, thick metal skewers, press the meat around oval and shape evenly flat. +
3. If the meat is sticky, leave a bowl of water next to you to drip in your hand while placing the meat to prevent the stickiness.
4. Thread whole tomatoes on another skewer.
5. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.
Kabab Koobideh on Fire
Serve with hot Polow (Chelow) or on Iranian bread. If serving with rice, may be topped by butter and some sumac. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.
Recipe for Rice (Polow) : (4 Servings)
4 cups long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt
3 spoonful butter
1 or 2 spoonful saffron ( You may use the leftovers from the Kabab Koobideh recipe)
DIRECTION:
The preparation of Iranian polow (chelow) is a delicious non-sticky rice, normally served with kababs or any of the main Persian dishes.
Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. (The rice should become soft but slightly chewy. Experience makes perfect. ) Pour rice into a drain and wash it with slightly warm water.
Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 spoonfuls of butter and 1 spoonful of saffron over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan. But be careful, not to burn it.
Enjoy your meal while reading a history of Chelo-Kabab!
A dish of Kabab Koobideh with rice and veggies
Uhuhu
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Iranian Kabab: A Complete Guide
on January 3, 2016
By: dreamofIran
Iran is the land of Kababs but Iranian cuisine is much more diverse, complicated and difficult to be made than that. Located in the Middle East, Iranian cuisine has both influenced and been influenced by its Western and Eastern neighbors. Perhaps, the modern Iranian style of cooking includes a wide variety of foods, a combination of Mesopotamian, Anatolian, Central Asian, Russian, Armenian and the ancient Iranian recipes, finely blended together as one of the most delicious cuisines in the world.In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.
Chelow Kabab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kabab is steamed, saffroned Iranian rice and kabab, of which there are several distinct varieties.
Kabab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.
Kabab Koobideh
Joojeh Kabab: Joujeh Kabab is barbecued chicken with olive oil, tomatoes and saffron.
Joojeh Kabab
Kabab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.
Kabab Barg
Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.
Shishlik served at Shandiz restaurant | Mashhad
Kabab Torsh: Kabab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.
Kabab Torsh
Kabab Soltani: The combination of one Kabab Barg and one Kabab Koobideh is typically called soltānī, meaning King’s (meal).
Kabab Torki: Kabab Torki aka Turkish Kabab is same Doner Kabab and Shawarma in other countries. In Iran it is served in big pita breads with stir fried veggies.
Kabab Torki
Kabab Bolghari: Kabab bakhtiari is a combination of jujeh kabab and kabab barg in a decussate form.
Kabab Bakhtiari
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