My grandmother was from Urmia (Azerbaijan) and she used to make this for us all the times. Besides quince, she also added eggplants and zucchinis. Other than that, your version of Tas Kabab is exactly how she used to make it. It’s very delicious, homey and healthy. Thank you for sharing these recipes with all of us. 🙏🏻
I learned to cook from my Persian friend's beautiful mother when I was 17 years old. She taught me so much, and was so patient with me. Her influence is in all of my dishes.
I am Indian. I have always loved the richness of Persian food, though never mustered the courage to actually make any of the dishes. But your tutorials are so easy to follow, I actually went ahead and tried making your gormeh sabzi, tahdig and shirazi salad last night for dinner. It was divine! My husband liked it so much, I walked in on him snacking on it at 4 am in the morning in front of the fridge! I will definitely try more dishes from your selection. Your's is truly a delightful cuisine for any food lovers and I wanted to thank you for sharing these traditional Persian recipes with the world.
Hi Mr Yusef, Your channel is very good! And thank you for your work And Happy birthday to your son, Ameer! All the best wishes for your son! God bless all your family! I am a Russian lady but my husband is from Iran, and I have 2 sons and one of them is also named Ameer. Please continue making these videos because you help people like me a lot with cooking Iranian dishes.
Hello Mr. Yousef, I was a terrible cook & I just knew how to fry eggs last year. I love "Tas Kabab" and with your help I prepared this delicious food after 30 years for 12 family members recently. I am proud to mention that the outcome was appreciated by everyone. Thank you very much!
When i was at university my mother gave me this recipe to cook for myself and 2 of my housemates. It ended up feeding 6 people in total. My mother said she gave me the correct quantity for 3 Iranians 😅
I believe you can do the first part of cooking the meat in a pressure cooker for about half an hour to save some time and once ready you open the lid and then add the sauce and continue with the recipe. I am greek and we also have a dish called tas kebab and we cook it in a very similar way. My grandma used to put a whole apple in the sauce which she would remove and throw away. I believe this could work as a replacement to the quinces but for sure it would give a totally different taste. I love Iranian food because when I was living abroad it was the closest food to what we eat and it always made me feel so good. All the best Mr. Yousef 😃
For Sabzi Kordan, usually Basil, cilantro, parsley, mint, chives, terragon, raddish and some others...but those you eat fresh. For a regular salad, I keep it very simple, lemon, olive oil, salt and pepper.
بسیار عالی . کانالی با تنوع غذایی خیلی خوب و آموزشهای عالی دارید. لذت بردم. من هم فارسی زبان هستم و کانالی به زبان انگلیسی دارم. خوشحال میشم به کانالم سر بزنید.
@@majestic6303 Hi, I like Attari, especially for sandwiches. Sholeh usually good, as is Raffi's Place. In Orange County, I like Darya and also, Mission Rance Market for fast pick up if I'm in the area.
Pleased shiw your white sisters how you eat these beautiful foods. Do you pick up the toskabab with the bread? Serve it over our next to rice? Chelo or polo? Sabzi as it's own mouthful or together with the stew? Plaster or bowls? Danner with the torshi. On top? Oh bread? Mixed in? We don't want to look bad eating and we're won't understand how it is supposed to taste of we don't know how to eat it. American example: I give you eggs, potatoes, hot sauce, toast, jelly, and ketchup. What goes where? You look pretty silly putting jelly on eggs or ketchup on toast. This looks great. Another question. Is door grape and sumac an with ones or three other or do dinner people mix them? Do you ever add dried limes? Lime juice? Sorry to need so ignorant but that you for teaching. Will you make abgoosht for us and again, snow is how's it is eaten? Thank you. متشکرم
I will take your suggestion and work it into the program, thanks for this perspective as I didn't fully think of this. In general, for the stews without rice (most stews are served on top of rice), like this one, you eat it with bread, kind of roll it into a small piece of pita or Persian bread and even put some Sabzi on top of that, or like you said, you take a handful of Sabzi on its own after the main bite. Of course, depending on the region, even a dish like Tas Kabab is eaten on top of rice, but generally, with bread, same with abgoosht. Torshi is served on the side, and you take a little bit and add for flavor if you like. If it's with bread, you add it to the small bite sized portion of bread, if its a rice dish or stew with rice, you add a bit onto the spoon with the rest of the bite. I couldn't exactly make out the last question but i think I got most of it - sumac on the table is usually just for going on top of chelo kabob dishes when it's served as a condiment. Dried limes, after the stews are cooked are served in the main dish, but not necessarily on the individual plate because they have a very strong flavor. For example, my wife, who loves sour foods, likes to have them in her plate (used similar to torshi), but I do not like it at all once the food is finished cooking. They can really ruin the dish as well if you aren't careful like using too many or have them get smashed. I hope this helps a bit, but I will start to show this part of the process as well in my upcoming videos.
@@CookingWithYousef It is a huge help. Thank you. My Persian Foster brother moved away before we could really do family meals so what I know is from dinner parties. At his home I learned about breakfast but showing foods that aren't some kind of koresh over rice is much appreciated Also, watching you makes me miss Kamal less. ❤️
