I tried the recipe today and it was perfectly delicious - this is my first time making Persian Macaroni - thank you for sharing this recipe! Very easy to make. Only the very best to you - Merci 🤗👍🏼
Hi and thank you for your comment. We do have Persian Spice Mix video tutorial too. Please feel free to click on the recipe link in the description section and click the hyperlinked Advieh (Persian Spice Mixed) picture. Or simply go to our website and click the Advieh Seasoning Tab. Thanks
+Aashpazi.com OK I looked and Looked and Looked but can't find the "DESCRIPTION SECTION" Please point it out for me cause I think I must be going blind.
I had arabic friends growing up and when their mom made this OMG!! everday i hoped and prayed she made it lol. Except no potatoes and no persian spice but everything else was the same. Ty for this.
@@johnnykaldani633 , Orient = East = Asia. Iran is also part of Asia. The Aegean Sea is the border between the West (Europe) & the East (Asia) & both are the east & the west sides of one continent(the Eurasian Continent). In fact the word Asia is a derivative of Aegean(of the Aegean Sea). All peoples of Asia are known as Easterners as well. And all peoples of Asia have a lot in common in terms of history & culture. The Silk Road since ancient time connected China, Persia, & Rome for centuries, as the result their cultural elements have been exchanged between the three empires.
Also I read a lot ppl asking about the spices. Go simple and use turmeric and dried lime powder. very little dried lime though because its very tart.like half a teaspoon. You can buy dried lime whole and crush it into powder form plus. If you like Persian food, you will be able to use it in ghormeh sabzi or khoresht eh geymeh.
I am Persian and a foodie specializing in Italian and Persian cooking. And just wanted to point out a few things. you should not add oil to boil pasta it adds unnecessary lubrication to each noodle. Preventing sauce to bind or stay on pasta, second you should never add noodles to a pot of cold water. The onions should be chopped much smaller. The pasta should not be mixed prior in the pot until it's done the cooking process. As for the spices their different ways to make this recipe and the base ingredients salt turmeric tomato paste onions are their so no criticism's their. Lastly when the potatoes were added in the pot with oil you need to remember that they need to be fried at the bottom. One of the potato was on the side of the pot standing. all that would do is to steam that potato. No crisp No tahdig...
I love this and my kids do as well. Bucatini adds so much to the texture. My mother used to make it with large elbows which are all but unavailable in the USA now. Used to be in every grocery decades ago.
Hi thank you for your videos! I really enjoy them. Can you make a video/tutorial on how to make persian rice with tahtik in a stainless steel pot.. I ALWAYS burn mine,, thanks :)))))
@@DornaDehdari1382 As you know there are many tahdigs. Like with rice some ppl do pita, rice, potato, and even lettuce (not a fan). and for Persian pasta the 2 popular tahdigs are potato and as you said pasta tahdig. To all interested both are great all you have to do is to do the same recipe. without potatoes the pasta is going to crisp up nicely.
Hi and thank you for your comment. We do have Persian Spice Mix video tutorial too. Please feel free to click on the recipe link in the description section and click the hyperlinked Advieh (Persian Spice Mixed) picture. Or simply go to our website and click the Advieh Seasoning Tab. Thanks
The persian spice mix is the mix of around 7 spices that essentially make up something similar to a curry, as it has plus and minus a couple ingredients that differ from a store bought curry powder which I'd say ypu can substitute for this recipe
If she doesn't have time to answer questions, or can't, because of language difficulties - just turn off the comments section. It's so lovely to subscribe to channels where you feel the host cares about subscribers' comments, or answers questions about the recipes. After all, it's because of subscribers that channels make money!
No, comments can be replied to by other watchers who know. Now, my mother only uses Turmeric, but thi is more seasoned and if you want to follow this recipe then you can just look up how to make advieh, which is the rice seasoning spice. You can make some yourself and use it in other dishes as well. It is also made by Sadaf and sold in middle eastern grocery stores.
buy it from a Persian super market Page issues Advieh (Persian: ادویه) means spice in Persian language and it is a spice mixture used in Iranian cuisine.[1] It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame. There are two basic varieties of advieh: Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices. Notes
Go simple and use turmeric and dried lime powder very little dried lime though because its very tart.you can buy dried lime whole and crush it into powder form plus. If you like Persian food you will be able to use it in ghormeh sabzi or khoresh eh geymeh me to other favourite Persian recipes
I wish there were more recipes using advieh! One tip, if you're making your own advieh: use a good, pungent cinnamon, perhaps a Vietnamese cassia, but then use very little of it. Sounds like a contradiction, but it isn't. Using a tiny amount of very fragrant cinnamon imparts the flavor and aroma you want, but doesn't "mud" whatever you're adding it to. I see lots of recipes that call for equal measures of nutmeg, cardamom, food-grade rose petals -- AND cinnamon -- along with a half-measure of cumin. How do you put delicate rose petals in the same boxing ring with cinnamon, the Mike Tyson of spices, and not expect the rose flavor and aroma to be completely knocked out before it gets a chance to start? If you're formulating your own, establish a base of Camphor and Camphene using cardamom, bring up the Eugenol note using nutmeg until you just begin to notice its presence, add just enough cumin until that starts coming through, dose the mix with enough rose petals (food grade!) to become prominent, and then VERY CAREFULLY dribble in a tiny amount of cinnamon to get the attention of your sinuses, which won't be much at all. Grind this slowly and gently so that it does not become heated, and use it immediately. Never dry-roast spices. Yes, yes, I know grandma did it and all of South Asia is enamored with it, but scientifically it is counter-intuitive, and you'll slap yourself when you realize the simple reason why.
Zita Loma: While it wouldn't be appropriate for me to do so on this channel, I'd be happy to send you one privately or, if you're not comfortable with that, post one on my virtually unread blog -- **IF** you have no food allergies or food sensitivities. Just let me know what kinds of main ingredient (a meat, typically) and secondary ingredients (vegetables, legumes, grains, etc) you like, and what your food dislikes are, and I'll test one and document it for you within two weeks of the time you contact me with your food info. I suppose it wouldn't ruffle any feathers if you give me that info in this Comments section, if you'd rather not give out your email by contacting me that way (adam@productivityenhancement.com). I'll also give you my formulation for advieh.
If you cook it this way.. you’re ground beef gna have a smelly smell to it… best way to cook the ground beef first then drain the pot then add the seasoning onions & the rest
man ta hala bara har khareji Spagetti irani dorost kardam bishtar khosheshon omade ta aslisho . hata pizza hai ke dorost kardam . az por malat bodanesh o ye navakht nabodane mazash khosheshon miad . tahdig ham ke ashegheshan .
adiveh-- buy it from a Persian super market Page issues Advieh (Persian: ادویه) means spice in Persian language and it is a spice mixture used in Iranian cuisine.[1] It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. It may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame. There are two basic varieties of advieh: Advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked)Advieh-e khoresh - used in stews or as a rub for grilled or roasted meats Advieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices
Marco polo was the one who braught original pasta or noodles to italia from china..you made it your own and made your version..food can travel around and evolve. This is another version. It's not supposed to be the same.
Robert Roby Are you honestly implying that the Persian kitchen only developed before the 15th century? In this case you should maybe wonder more about the spaghetti in this recipe as spaghetti in this form and with this name were only invented later.
Trust me you would love Persian style if you try it, we put those potato at bottom of every dish, it gets crispy and so delicious, try it you love it, we just changed it based on our taste, we can't stand undercooked pasta
