Let's Get Straight Into It!! That's my attitude when it comes to cooking! I show you how to cook like a pro and impress your friends and family. No long stories about how a recipe came to you in a dream that you have to scroll through.
With over 15 years experience in the restaurant industry being a head chef and restaurant owner from the age of 18. I am here to share my knowledge & recipes with you. My restaurant is located in Sydney, Australia, Anais Taste of Persia [est 2013]. My first restaurant was Jazzveh Woodfired Pizza [2009-2022]
In my spare time, I am a DIY enthusiast with many years of experience in all trades predominantly electrical, auto electrical, plumbing, refrigeration, mechanical, computers, landscaping and the list goes on.
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I used to work with two friends from Iran. They took me to a wonderful restaurant and I had this dish. It so delicious and satisfying. I always suggested we go there for any occasion. This recipe brings me back to that time and place. Dinner tonight was wonderful! Thank you!
Henry, please make more authentic Armenian food tutorials❤ Many of us young Armenians in the diaspora grew up eating foods from where our parents lived but not actual authentic Armenian food. If you can please share more so we can learn too 🇦🇲❤ Love your professional videos and lovely energy!
You might want to learn and educate yourself a bit. Green onions/spring onions are called shallots in Australia, the shallots you’re referring to are called eschallots here
Excellent Kubideh, but the rice should have been softer boiled, and here it was not being served steaming hot as it should have been. This is my complaint with most Persian restaurants serving rice and Kubideh. Their rice is never served hot.
@henryshowtos, Is it corn starch or corn flour? Because I just make it with corn flour and it has a corny smell and taste to it. Maybe that’ll disappear with cooling and freezing? The premixed Sahlab on the store shelves has 99.5% sugar and corn starch. The mastic can take care of the Arabic taste and stretch. That leaves the elephant in the room, is it starch or flour for the corn. If you can please add a definite answer as I’m wondering if I should start the whole thing all over with starch? And it is not easy to find corn flour.
First of all, what you said is incorrect because garlic cream came from Syria, not Lebanon. Second, the sauce that you made has nothing to do with garlic cream. You can call it any sauce name you want, except garlic cream, because your method of making it is wrong.
All it needs is some homemade bread, maybe Saj or other kinds, homemade cacik/tatziki, fresh tomatoes, fresh parsley, little bit of fresh mint and it's perfect. Yes some homemade hummus to dip wouldn't be so bad either. Definitely going to be making this for the family. We have a nice rotisserie and we always love using it. Great video as usual. Been with this channel since 2016 and counting. Can't believe we're here in 2024 now, time flew by quick
