Iranian Cuisine

[Hack-Hook]

Pretty cheap for high range especially since drinks and dessert is complementary.

don't knew if they are complementary but the price is after including them .
and consider it that the drink is non alcoholic

 

[BlessedKingOfLonging]

don't knew if they are complementary but the price is after including them .
and consider it that the drink is non alcoholic

What you're describing, I paid almost double for in a dubai "Chilli's" outlet so it's pretty cheap for me, fam.

 

[One_Nation]

I like Iranian sweet dishes.

Growing up in Pakistan, I liked falooda.

Also as a kid I loved eating pashmak, in Pakistan we call it lacheh or lacha. Haven’t had it in ages.

Melts you in your mouth...pauj

Their sweets are very different than ours. They use a lot of nuts and rose water.
They do the best seekh (their kobideh) kebabs. They can have strong lamb smell but are massive and meaty.

 

[lydian fall]

 

[-=virus=-]

Melts you in your mouth...pauj

looks like granny's corpse's hair..

soan papdi khao, mast hai.. you guys do it too I'm guessing.

 

[Hack-Hook]

looks like granny's corpse's hair..

traditionally its sugar dissolved in hot haighly humid air and then very fast condensed again, but thats american way of doing it and as its easier you see it in parks and vendors use that way . iranian way of making it is a little different

In the first step, to prepare pashmak, you need to cook sugar (turn it into syrup).
Wait until the sugar thickens. To cook, combine sugar with water and boil until it thickens.
In the next step, you need to grease a tray.
Then pour the sugar in it and put it on the flame until it warms up a little.
Then make the liquid into a coil and let several people pull it from each side to make it stretch.
You need to turn it over and pull it again until it is completely hard.
In the next part, grind the white flour in hot oil, pour it on the bottom of the tray and heat the tray.
Also, in the next step, several people spin the obtained liquid with oiled hands until it turns into wooly substance .

soan papdi khao, mast hai.. you guys do it too I'm guessing.

View attachment 884976

if this ingredient is correct , I'm not that familiar with it

• Gram flour-1 ¼ cups
• All-purpose flour (maida)- 1 ¼ cups
• Sugar- 2 ½ cups
• Milk- 2 tbsp.
• Water- 1 ½ cups
• Ghee- 250 gm
• Green cardamom crushed- ½ teaspoon
• Chopped almonds and pistachios- 2 tbsp.
• Dried rose petals- A few

how it taste and how is its texture

 

[-=virus=-]

if this ingredient is correct , I'm not that familiar with it

how it taste and how is its texture

tastes very nice

taste is sweet and texture is flaky, looks like the Iranian thing, but just compressed and compacted together into a cube, breaks apart very easy. Super nice, see if you can find it somewhere.

Traces its origins back to your area too

Soan papdi - Wikipedia

en.wikipedia.org

 

[Maula Jatt]

looks like granny's corpse's hair..

soan papdi khao, mast hai.. you guys do it too I'm guessing.

View attachment 884976

I remember eating this exact thing but I don't remember the name - but it wasn't named saon papdi

 

[-=virus=-]

I remember eating this exact thing but I don't remember the name - but it wasn't named saon papdi

from that same wiki:

"Soan papdi (also known as san papri, shompapri,sohan papdi, shonpapdi or patisa) is a popular dessert in the Indian subcontinent. The term sohan is of Persian origin."

 

[Maula Jatt]

patisa

yep, this is what we call it

 

[Hack-Hook]

tastes very nice

taste is sweet and texture is flaky, looks like the Iranian thing, but just compressed and compacted together into a cube, breaks apart very easy. Super nice, see if you can find it somewhere.

Traces its origins back to your area too

Soan papdi - Wikipedia

en.wikipedia.org

our sohan is a little different . its sort of hardened toffee

also in sohan we use wheat brush of grains
about that Soan Papdi that i said i don't knew it , we don't add any flour to Pashmak but when we compress it it look similar

 

[-=virus=-]

our sohan is a little different . its sort of hardened toffee

also in sohan we use wheat brush of grains
about that Soan Papdi that i said i don't knew it , we don't add any flour to Pashmak but when we compress it it look similar

nice, I'll keep a look out and see if I can find it somewhere.

 

[lydian fall]

World's Largest producer of Khaviar, Saffron and Rose water

Enjoy:

 

[shadihassan28]

I just made some kifta with tahini, my question is does Iran have their own version.

 

[lydian fall]

I just made some kifta with tahini, my question is does Iran have their own

Kofta (کوفته) is a Persian word and we have many kinds of Kofta for thousands of years

Kofta - Wikipedia

en.wikipedia.org

Ardeh aka Tahani is also popular in Iran and we usually eat it for breakfast mixed with grape syrup and bread