I just found you yesterday; how fortunate am I! And as you say, these Persian dishes may be somewhat complicated in their construction, but in the end they are worth every bite. As a second-generation American of Russian Ashkenazi descent, the only ingredient that I usually do not have - and that, when called for, is absolutely essential - is fresh ginger. I confess that I cook from scratch infrequently because my kitchen, being in the main area of this Central Florida mobile home, has no air conditioning. In addition, the main pantry cannot be used because the ceiling is falling down. This is not a complaint; I just have to figure out where to store my canned goods in the constant heat. In addition, as I live in the small second bedroom - the only room with a small window air conditioner that I keep cold enough to keep fruits and vegetables comfortable - I am in the process of making a cooking area here, with the pantry items and fresh foods that I most often need close to hand. In fact, I am turning this little room into the “dorm room” that I wish I’d had over 50 years ago, the first time I attended university. Within a month (it is now the end of August 2024), I’ll be able to cook the foods that I love, from the countries and the peoples that I love (but who do not love me, since I was born into a Jewish family). Those cuisines include: Persia aka Iran, Lebanon, Iraq, Egypt, Bahrain, Israel, the area known as Palestine (I think Palestinian cuisine is one of the best anywhere, and I treasure the extra virgin olive oil from Jenin that is the star of my pantry), Turkey, Greece, Eastern and Western Europe, Africa, Asia, and Great Britain. When I learn about other cuisines that I come to admire, I will include the food from those cultures, too. Persian food is so wonderful! I could not live without pomegranate molasses, especially when used together with walnuts and eggplant.
cooking is like music, it has the power to reunite people, thank you for sharing your moving story, and I am glad you could cook the foods you love very soon 🙏🙏
Damn! I'd didn't know Biryani originated in Iran, sort of surprised tbh. but I have to say that your Biryani is similar to the one we make here in India :)
Hi Yousef. Thank you so much for sharing how to cook biryani. You made me missed my Iranian friend. She went back to Iran a long time ago. And I never had the chance to see her prepare this amazing dish. Thank you! I would definitely try this😅❤God bless you and your family.
بابا you are so cute 🫶🏻 my italian friend sent me your video and I usually can’t watch food videos because they bore me but you explain everything so sweet i was hooked and i watched the whole video 😁 keep up the good work 🫶🏻 خسته نباشین
@CookingWithYousef Can you show us how you make your liquid saffron or best ways to use it? I just received a generous gift from a student, who is from Iran, saffron directly from Iran. And I want to know how to properly use it. Thank you
You cooked biryani the authentic way. But I respectfully disagree with biryani's Persian origin. Although I must concede I am not a food historian. Firstly as far as I know (please correct me if I am wrong) modern Iran doesn't have any dish named biryani. I am an Indian living in US. I have some Irani friends. None of them were aware of any dish called biryani. They did tell me there is a dish called beryan in Isfahan. But it is not a rice based dish. I have followed your channel for some time. I did find your cooking style of Zereshk Polo similar to biryani. I even made it myself. It was very tasty, however, its flavor was quite different from any of the biryanis in India I have ever tried. I have also come across some Iranian Balochi channels cooking biryani. But Baloch people also had contact with the Indian subcontinent for a long time. I haven't met any Balochi before. But from what I have read about them their culture is more similar to Indian subcontinent than Iran. Although in the end we all are fellow travelers in this journey through the world :) Secondly, there are references in old Indian texts of recipes similar to biryani. Specifically there is a dish called Maamsodana which involves cooking half cooked rice and meat together in a pot sealed with dough on low heat. An objective evidence of its existence is a 12th century text called Paakdarpana (meaning philosophy of cooking). This is before Mughals, who were of Turkic and Persian origin and are generally credited with 'introducing' biryani to India, came to India. Although references to maamsodana exist in even far older texts also. I have been made aware that in Faarsi, birinj means rice and beryan means to fry or roast. Maybe the Mughals, when they first came across biryani in India, gave the dish the name biryani on the basis of these words. So, in my opinion the name of biryani is of Irani origin, but the original recipe might be Indian. All that being said there is no denying that there is also proof that the modern version of biryani with all its riot of aromatic spices was perfected in Mughal time. The whole Mughlai cooking style is indeed inspired from Persian cooking. Please feel free to correct me anywhere if I have erred. I do enjoy your recipes. Besides Zereshk Polo, I also cooked Gheme Bademjaan and Fesenjun relying primarily on your recipes. Thank you for introducing me to all the awesome Irani dishes. Love from India.
You researched well. You can be a food historian. Food cross culture is interesting. Watch this, where biryani came from - ruclips.net/video/KYWpiehjZCI/видео.htmlsi=2yGchDxcQ3N0NxMQ
Yeahhh….you finally attempt to make it. I learned that the biryani name came from Iran, the cooking steaming method came from Central Asia, and spices came from south east Asia. There is a video from an Indian man that explains it - ruclips.net/video/KYWpiehjZCI/видео.htmlsi=2yGchDxcQ3N0NxMQ Some people put tomatoes, kerwa water, unnatural food color, and Alu bokrah- Pakistani Biryani style. Hyderbadi biryani is closer to Persian biryani. Hope to bump into someday in the valley.
Lol biryani would never be biryani had it not come to India that is Bharat's spices. yes ,I will agree to one point that the Biryani has persian roots but what about the spices which makes it Biryani that is purely Indian.
I'm in love with your recipe, I love Persian food and you makes it super delicious 👌 thank you so much for sharing the recipe.
I just found you yesterday; how fortunate am I! And as you say, these Persian dishes may be somewhat complicated in their construction, but in the end they are worth every bite. As a second-generation American of Russian Ashkenazi descent, the only ingredient that I usually do not have - and that, when called for, is absolutely essential - is fresh ginger. I confess that I cook from scratch infrequently because my kitchen, being in the main area of this Central Florida mobile home, has no air conditioning. In addition, the main pantry cannot be used because the ceiling is falling down. This is not a complaint; I just have to figure out where to store my canned goods in the constant heat. In addition, as I live in the small second bedroom - the only room with a small window air conditioner that I keep cold enough to keep fruits and vegetables comfortable - I am in the process of making a cooking area here, with the pantry items and fresh foods that I most often need close to hand. In fact, I am turning this little room into the “dorm room” that I wish I’d had over 50 years ago, the first time I attended university.
Within a month (it is now the end of August 2024), I’ll be able to cook the foods that I love, from the countries and the peoples that I love (but who do not love me, since I was born into a Jewish family). Those cuisines include: Persia aka Iran, Lebanon, Iraq, Egypt, Bahrain, Israel, the area known as Palestine (I think Palestinian cuisine is one of the best anywhere, and I treasure the extra virgin olive oil from Jenin that is the star of my pantry), Turkey, Greece, Eastern and Western Europe, Africa, Asia, and Great Britain. When I learn about other cuisines that I come to admire, I will include the food from those cultures, too.
Persian food is so wonderful! I could not live without pomegranate molasses, especially when used together with walnuts and eggplant.
cooking is like music, it has the power to reunite people, thank you for sharing your moving story, and I am glad you could cook the foods you love very soon 🙏🙏
So nice to read 💚🙌🏼
❤️😊@@CookingWithYousef
ghorboonet besham, Yousef Jan
💚🙏🏽
Damn! I'd didn't know Biryani originated in Iran, sort of surprised tbh.
but I have to say that your Biryani is similar to the one we make here in India :)
:)
Great recipe. It will be helpful to get precise measurements of salt as well for new learners
Been waiting for this one thank you! 😊
Thank you my friend!
Im cooking this today!
Wonderful!
Wonderful video and a great recipe! Amba turschi is a must, love it! 😍
Thank you!
Hi Yousef. Thank you so much for sharing how to cook biryani. You made me missed my Iranian friend. She went back to Iran a long time ago. And I never had the chance to see her prepare this amazing dish. Thank you! I would definitely try this😅❤God bless you and your family.
Please let me know how it turned out for you after you make it. Thank you 💚
@@CookingWithYousef Good afternoon Yousef. Sure I will. Thank you so much indeed❤️
بابا you are so cute 🫶🏻 my italian friend sent me your video and I usually can’t watch food videos because they bore me but you explain everything so sweet i was hooked and i watched the whole video 😁 keep up the good work 🫶🏻 خسته نباشین
I can't wait to make this on my vacation ❤
Thank you Yousef
You’re welcome!
@CookingWithYousef Can you show us how you make your liquid saffron or best ways to use it? I just received a generous gift from a student, who is from Iran, saffron directly from Iran. And I want to know how to properly use it. Thank you
I've been watching your videos
For a month, thought id say hi
and thanks
Thank you for your videos, i learn alot from you :)
I just finished watching your video. Looks amazing❤thank you
❤️💚
Looks delicious Yousef !
Thank you!
You cooked biryani the authentic way. But I respectfully disagree with biryani's Persian origin. Although I must concede I am not a food historian. Firstly as far as I know (please correct me if I am wrong) modern Iran doesn't have any dish named biryani. I am an Indian living in US. I have some Irani friends. None of them were aware of any dish called biryani. They did tell me there is a dish called beryan in Isfahan. But it is not a rice based dish. I have followed your channel for some time. I did find your cooking style of Zereshk Polo similar to biryani. I even made it myself. It was very tasty, however, its flavor was quite different from any of the biryanis in India I have ever tried. I have also come across some Iranian Balochi channels cooking biryani. But Baloch people also had contact with the Indian subcontinent for a long time. I haven't met any Balochi before. But from what I have read about them their culture is more similar to Indian subcontinent than Iran. Although in the end we all are fellow travelers in this journey through the world :)
Secondly, there are references in old Indian texts of recipes similar to biryani. Specifically there is a dish called Maamsodana which involves cooking half cooked rice and meat together in a pot sealed with dough on low heat. An objective evidence of its existence is a 12th century text called Paakdarpana (meaning philosophy of cooking). This is before Mughals, who were of Turkic and Persian origin and are generally credited with 'introducing' biryani to India, came to India. Although references to maamsodana exist in even far older texts also.
I have been made aware that in Faarsi, birinj means rice and beryan means to fry or roast. Maybe the Mughals, when they first came across biryani in India, gave the dish the name biryani on the basis of these words. So, in my opinion the name of biryani is of Irani origin, but the original recipe might be Indian. All that being said there is no denying that there is also proof that the modern version of biryani with all its riot of aromatic spices was perfected in Mughal time. The whole Mughlai cooking style is indeed inspired from Persian cooking.
Please feel free to correct me anywhere if I have erred. I do enjoy your recipes. Besides Zereshk Polo, I also cooked Gheme Bademjaan and Fesenjun relying primarily on your recipes. Thank you for introducing me to all the awesome Irani dishes. Love from India.
💚
You researched well. You can be a food historian. Food cross culture is interesting. Watch this, where biryani came from - ruclips.net/video/KYWpiehjZCI/видео.htmlsi=2yGchDxcQ3N0NxMQ
Great info thank you for this!
✨
@@CookingWithYousefI agree. A deeper understanding of biryani than I’ve ever had before.
Khaste nabasbi Yousef jan. Can you make an information video about garmi/sardi foods? Kheyli mamnoon 💚🤍❤
this looks just like how my dad makes it! i can't wait to surprise him by making it for him! thank you so much 💛
Oh my! I can smell this through the screen! Is the milk with saffron cows milk or coconut? Can not wait to make this 🙌 thank you!
Milk but you can substitute.
@@CookingWithYousef thank you! I appreciate your quick reply! I'm making a shopping list ☺️
I am watching your receipes very nicely you explain everything so that people can understand
Thanks so much!
Thank you for sharing I tried India biryani and I hope to try Iranian biryani soon.
✨💚
Thank you so much Yousef, I have been wanting you to make this recipe for ages now. :-)
🤩❤👍👌
where do you get saffron milk? how long should the rice boil before you transfer?
It’s just a touch of saffron with milk and mixed together
Will you make ashe doogh?
Murgh birinj ❤❤
💚
Yes. It's a Persian dish.
💚
Is there a way to make this dairy free?
what can i use instead of milk
Water
Yeahhh….you finally attempt to make it. I learned that the biryani name came from Iran, the cooking steaming method came from Central Asia, and spices came from south east Asia. There is a video from an Indian man that explains it - ruclips.net/video/KYWpiehjZCI/видео.htmlsi=2yGchDxcQ3N0NxMQ
Some people put tomatoes, kerwa water, unnatural food color, and Alu bokrah- Pakistani Biryani style. Hyderbadi biryani is closer to Persian biryani.
Hope to bump into someday in the valley.
Thank you. I will watch
Lol biryani would never be biryani had it not come to India that is Bharat's spices.
yes ,I will agree to one point that the Biryani has persian roots but what about the spices which makes it Biryani that is purely Indian.
I've been watching your videos
For a month, thought id say hi
and thanks
Hello my friend :)