I m from "INDIA"🇮🇳 MAM u r the BEST TEACHER EVER💖💖💖💖 I LV UR TEACHING TECHNIQUES😍😍 YOU ARE truly RONNIE may be pronounced as RANI IN INDIA and the meaning of RANI is queen 👑.. nd u are truly a queen..... When I come there I will definitely wants to. Meet u.....🙋🙋🤗 U made all my pronunciation crystal clear....🙏👍 😋 Thank you soooo much.....🤘🤘😁🤩🤩
My gosh that lesson was totally mind blowing! I wish I have learned like that since the very beginning, you’re just awesome. Thank you for teaching us that.
Thanks a lot ma'm..you are best teacher your lectures help me lot in learning english so nice of you ..you are funny sweet and kind teacher i wish can learn english from you in class😍🤗i m not perfect in speaking english but but wanna be good english speaker☺ i m a big fan of you mam.
I’m from KZ, in March I’m planning to go to Canada! If u have time I want to meet you, I’m your best subscriber, thank you so much, I watched all your videos, and learn a lot 👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿
I really like you english class , it is very very useful to me. Your presentation is clear, with required space. I am from Nepal, I would like to appreciate you but not enough for you. Please go keeping such practical english again and again.Thank you.
Ma’am you’re so energetic and so good in teaching and I love your personality. Thank you for teaching us, we are bless to have you as a English teacher. By the way I am Tibetan living in India.
I think this lesson would be perfect for francophones (just because the way she exaggerates the -ON). As a native spanish speaker I do agree with you, I find the -in pronunciation she performs quite different compared with the way we do (Spanish speakers).
I like your teaching techniques. But I have still many problems to start learn English properly. I am dare and feeling shy to talk English. I am totally cast down to recover it. Please advise
The problems is that I have no friends. Whatever have I can't talk with them. Bcz I don't know how they talk too much and from where they find many words. I became nervous what should I say. Then I just stay quiet and just listen. That's way I don't go with them bcz I think they feel bore with me. Even in interview board seems every word just removing from my brain when in front of interview board. I just a useless fellow I think. 😧
@@simsim5208 you need to be confident in your saying only and only then you will use properly Language and the vocabulary enhances with time.....don't worry
Thanks Ronnie! I'm very surprised of how long I've been pronouncing some of theses words incorrectly. Thank you so much for this amazing class. I'd like to say that you were my first English teacher on RU-vid. Engish is my passion. Currently, I'm studying Faculty of Arts/English at Faculdade Cultura Inglesa in São Paulo, Brazil. English is my passion. I'm keen on this wonderful language.
Estoy empezando a Romper él hielo en tratar, de escribir en Inglés es algo que estoy, muy Contenta de haber encontrado, en estas cuarentenas Good bless you Friends
i have a passion for watching your videos ! if i eat out i won't pay for boiled meat and potatoes. i didn't know the words Mutton and Luncheon.. thanks for this lesson Ronnie !
I really discovered Persian cuisine when I moved to Los Angeles almost 20 years ago. This is when I had ghormeh sabzi for the first time. Ghormeh sabzi (ghorme sabzi, qormeh sabzi or قورمهسبزی in Farsi) is the quintessential Iranian recipe. It is a stew prepared with fresh herbs that is considered to be the national dish of Iran. It is also favored in present day Azerbaijan and Iraq. Ghormeh is the Azeri word for “fried”, while sabzi is the Farsi word for herbs. There you have it! This tangy, savory and citrusy stew is made with a mixture of sautéed herbs. Ghormeh sabzi ingredients consist mostly of parsley, leeks or scallions, cilantro, as well as dried fenugreek leaves (shanbalileh). This herb mixture is often fried before being cooked with beans, onions, and lamb or beef. But the main ingredient that gives this meat and herb stew such a unique taste is black lime, also called limu Omani (limoo Amani) or Persian lime. Those dried limes originated in the Persian Gulf, are used as a souring agent to numerous dishes in the Middle Eastern region. They consist in limes that have been dried for weeks under the sun. Ghormeh sabzi is almost always served with chelow (Persian steamed rice) or over tahdig, this magnificently crunchy rice formed at the bottom of the pot when making chelow. Save This ancient recipe is one of those that almost hasn’t changed over the centuries as it was prepared in a very similar fashion by nomads. However, each region makes it slightly differently: - In Southern Iran, a larger amount of cilantro is used, and tomato paste is often added to the stew. - In Northern Iran, it is prepared without fenugreek leaves, and rose coco beans are used instead than red kidney beans. - In the Fars province, around the city of Shiraz, they often add diced potato to the meat and herb stew. - In Azerbaijan, the herbs are not fried before being stewed, and black eyed peas are used instead of red kidney beans. They also add tomato paste as in Southern Iran. Beside rice, the most common side dishes served with ghormeh sabzi are doogh (Iranian yoghurt drink) as well as Shirazi salad (diced cucumber and tomato salad). Like my favorite dish pkaila, this Tunisian meat stew that I was raised on, ghormeh sabzi is probably not the most visually appealing dish, but it makes up its lack of aesthetics with a taste that you have not experienced in any other dishes. I live in Los Angeles, which hosts the largest Persian population outside of Tehran, giving the nickname of Tehrangeles to my city. I have the chance to have access to Persian markets which carry a number of unique products, such as limu Omani, pomegranate molasses or even sour grapes. Those ingredients are really what gives Persian dishes such unique flavors. I had used pomegranate molasses in another popular stew called fesenjoon, and sour grapes are used in a number of dishes including khoresh bademjan, a deliciously tangy eggplant-based stew. I like challenges so when I decided to make a Persian feast 2 weeks ago, I invited my Persian friends Dalya and Houman. I had made ghormeh sabzi as well as bademjan. When your Persian guest not only loved your dishes, but also asks you how you prepared it, I think you can safely say this was a success! So, don’t be shy, try this delicious and unique herb stew, and you will never look at fresh herbs the same way again! Save 5 from 6 votes ghormeh sabzi Print Ghormeh Sabzi Prep Time 20 mins Cook Time 2 hrs 30 mins Total Time 2 hrs 50 mins Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran. Course: Main Course Cuisine: Persian Servings: 6 people Author: Mike Benayoun Ingredients 2 lb lamb or beef stew meat , cubed 1 cup red kidney beans ,soaked overnight 1 onion , finely chopped 4 bunches parsley 1 bunch cilantro 4 scallions (green stems only) 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek) 4 dried black limes (limoo amani) , or 4 tablespoons lemon juice 1 tablespoon turmeric Vegetable oil Salt Pepper Instructions Wash the herbs in a large bowl, then dry and chop finely. In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside. In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown. Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes. Add the soaked dried beans, the fried herbs and the black limes. Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours. Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough. Serve over Persian steamed rice.
Dear Ronny ma'am., I'm Gaurav from India, always watching your videos and recommend these to my friends also and I love the way teach and explain everything in detail. It's fun to watch you. You are the best. Thanks & regards Gaurav
Thanks abundant! Dear Ron, I used every single word before mispronounced but fortunately I will try to proper pronounce in the long-run because of your help.
