Real food recipes with big flavors that include classics and new creations. We focus on Indian, Persian, Middle Eastern, Mediterranean and American recipes. But share other recipes too. - Lots of baking, occasional treats and healthy makeovers. - Every recipe with healthy substitutes and tips for adapting to any lifestyle and dietary needs. - More information can be found on my website Thedeliciouscrescent.com.
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- ABOUT - Dr. Roxana Begum, PhD, RD is a registered dietitian, professional blogger and recipe developer in the USA.
I made this recipe tonight, as the base of a fruit basket cake. It would have been perfect if not for the typo stating 6 eggs. I should have known better but took the chance. The 4 eggs in the video I believe is correct.
@@paulaharber5050 you can make this even out of season using frozen Alphonso/kesar mangoes or unsweetened pulp, available at Indian stores. If using sweetened pulp, must adjust sugar.
It’s not kabuli palaw, it’s called Qabeli palaw from Afghanistan! It’s not an afghan dish rather it’s a Uzbak dish from northern part of Afghanistan! Uzbaks, Tajiks and Hazaras are not afghan!
@@bengom5839 wrong Uzbak, Hazara and Tajiks are other ethnicities living in Afghanistan and they’re living way before the afghans were brought to the region u now know by the name Afghanistan!
Thanks for your feedback! I understand there are many variations depending on region and family, and I appreciate hearing about how others make it too!
Assalomu Alekum, god bless you I am from Uzbekistan 🇺🇿 your Pulao looks good and delicious, my sister make more videos and more food. Big love from UZB to Afg Assalomu Alekum.
I don’t know if you added cumin, but that is an essential, and also that caramel isn’t made separately. The raisins and carrots are caramelized together and added on top of the rice. There are other styles and ways but this is a good basic recipe.
Yes there is cumin. Thanks for your feedback! I understand there are many variations depending on region and family, and I appreciate hearing about how others make it too!
Not at all. It should be completely baked through, and have a crisp texture like in the video. Few things to explore would be the oven temperature (if it was hot enough, check and calibrate). The baking dish used - is it a baking sheet, what material. Then spread the mixture like in video, similar thickness. If it’s layered too thick then the baking time will not be enough and also not turn crisp. The amount of liquid added is another thing to check. The measurements and also size of eggs. I’ve made it numerous times and it turns out great.
I personally don’t like the taste of mint blended into watermelon juice. It feels too strong to me and I prefer the subtle mint flavor released by steeping the leaves.
I've been using this spice mix and method of cooking shawarma for about 4 years and it is the very best! This is the flavor I remember from my visit to the Middle East. I'd been looking for the perfect shawarma for about 15 years, and this is it. So, so worth it. We have it several times a year. It is flavorful and melt in your mouth yummy.
