I loved the fact that you explained where Hatam's was. I lived on Kushyar and Pahlavi (close to fouroushgah Exir). When the wind was blowing north to south it brought the smoke and smells from Hatam's to us! I just read from Foad's comment here with sadness that Hatam got burned down. Lots of wonderful memories. Greetings from Toronto! God bless you and give you good health.
I am so sorry for answering you so late. I find your comment in the box. I am glad you enjoyed my video, and it refreshes your memories. I wish you well from Portland, Oregon.
Thank you for taking the time to explain so many details of the technique and ingredients. Your memories and thoughts are also fascinating. I can learn so much more this way than I can watching a video that shows how to cook dinner in 3 minutes.
Dear Koorosh, Thank you for sharing this recipe and the technique. I’ve had a lot of success with it . I just realized that you had a restaurant in Portland. I moved to Portland a couple of years ago. Would love to meet you if you’re still in the area.
Thank you Hadi Joon for your kind comment! I sold my restaurant, Shiraz, on Jan 2nd 2018. It was on Scholls Ferry road. And my other restaurant Piattino, on May 4th, 2019. Piattino is on the corner of NW 12th and NW Everett St. And it is still there. Please join our Facebook group: facebook.com/groups/iranianandmediterraneanfoodrecipes And PM me for my phone number. facebook.com/kooroush2/
Thank you chef kooroush for making my favorite dish it looks amazing the way you marinated the hens and the grilling wow I’m sure it was delicious great Job 👏 👍chef by the way I live in United state . Thank you and God bless you 🙏🏻👍👍
I'm glad you like it Belle! Yes, the jojeh kebob was absolutely delicious, juice, crispy outside and tender inside. There are two techniques to get the jojeh kebob right. The other techniques is: to halfway grill your jojeh, store it in the fridge for at list one hour to cool down. Finish grilling when you want to eat them. Because grilling jojeh is very time consuming all the restaurant they adopt the second technique. Sorry I got where you reside. I was under impression you are in UK. Thank you Belle 🙏 ❤️ 🙏 ❤️
It looks so good. Thanks, chef Kooroush. It makes my mouth water as always. It's so sad that the Hatam restaurant was burnt. I'm pretty sure they served the best chicken kabob in the world.
I am glad you like this video and my cooking. Yes, they had the best Jojeh kebab. And it was sad to see lots of hooligans they called themselves revolutionary people and what they did.
Thank you chef for the mouth-watering recipes. I’m not Iranian, but I love Irani food. I was wondering what type of skewers you use-that is, what length/width and material are best?
Syed Amjad You are most welcome! I am glad to see you like Persian food. These skewers are just normal skewers you can buy from any Middle Eastern grocery. They usually have two sizes. Wide and narrow skewers. The wide ones are for "koobideh kebob (ground beef)" and the nerrow ones are for "barg kebob." Please ask if you have any more questions.
Thank you very much for your lovely comment and for being so detailed and oriented. Unfortunately, we started to see a few other unwanted guests, and that was the reason we stopped filling the bird feeder.
Kooroush jan, thanks for the delicious Hatam Joojeh kabab, and for the fond memories of Tehran's glory days. By the way, it would be great if you could do a video on cooking Maghz (Brain) and Zaboon (tongue) sandwiches the old Tehrooni style!
Your chicken Kabab recipe is excellent but I have problem with looleh Kabab it falls apart is there any method of doing it so it would be whole Kabab thanks
Thanks for your lovely comment! There are few facts that can help you to make your better: 1. you have to use 20% fat beef 2. Most defiantly has to be grounded very fine or ground it twice 3. Make sure the ratio between your ground beef and onion is correct. Usually I use 3 to 1 (three beef one onion) 4. Defiantly make sure mix your beef, onion and spices very well. When you notice the fat from your beef stocks to your hand it should be ready. 5. Check my videos for the full video recipe. I have placed the link under this comment. If you have any question please ask. Thanks, Kooroush. ruclips.net/video/YT6nusZ3SrU/видео.html ruclips.net/video/y8eEgHgl3Hc/видео.html
I usually buy Spanish saffron from Restaurant depot. The quality is excellent and it is only $43 for 30 grams. If you have any restaurantor friend and if there is any restaurant depot in where you are they can get it for you. Otherwise let me know and I'll send you one pack.
@@ChefKooroushShearan oh thank you chef that’s really very nice of you but don’t worry we have in California restaurant depot too also Costco they sell Saffaron but Chef do you mix it with little sugar or just warm water because I see some Persian people they do that what do you think I really trust your way as a master chef . Thank you so much again for answering my questions God bless you and your family 👍👍🙏🏻
درود ،چرا شما لیست منو تون رو فارسی نوشتین ولی برای فارسی زبانها ممکنه از چند ملییت باشن مثل ایران ، افغانستان، تاجکستان انگلیسی صحبت میکنین وممکنه خیلیها انگلیسی متوجه نشن بهتر فارسی هم بنویسین یا توضیح بدین 🙏
I loved the fact that you explained where Hatam's was. I lived on Kushyar and Pahlavi (close to fouroushgah Exir). When the wind was blowing north to south it brought the smoke and smells from Hatam's to us! I just read from Foad's comment here with sadness that Hatam got burned down. Lots of wonderful memories. Greetings from Toronto! God bless you and give you good health.
I am so sorry for answering you so late. I find your comment in the box.
I am glad you enjoyed my video, and it refreshes your memories.
I wish you well from Portland, Oregon.
@@ChefKooroushShearan Thank you Chef Kooroush. Salamat bashid.
سلام امروز این جوجه کباب را پختم واقعا خوشمزه بود سپاسگزارم از آموزش‌های خوب و کامل شما
خوشحالم که از این ویدیو راضی بودید ومتشکرم از حمایت شمای دوست
I remember going to Hatam as a kid and the outdoor seating. Like being in a backyard
All of us have some good memories from this and a few other iconic restaurants 🙏🙏🙏
Hi dear chef
Thanks for sharing recipes Hatam chicken kebab good luck 👌👌👌
Thank you so much, and I am glad you liked it
Excellent!! Thank you so much for sharing these recipes. Truly exceptional. Merci agha Kooroush
Glad you like them! 💓🙏🙏💓💓🙏🙏💓
به افتخار استادمون 👏👏👏🌹🌹🌹🙏استاد پیشاپیش کریسمس مبارک 🎈
کریسمس و سال نو بر شما و خانواده محترمتان مبارک باد
Thank you for the recipes and your presentation
Thank you for your support
Thank you for taking the time to explain so many details of the technique and ingredients. Your memories and thoughts are also fascinating. I can learn so much more this way than I can watching a video that shows how to cook dinner in 3 minutes.
So nice of you, and thank you very much for your support and kind comment.
I am glad you liked the recipe, and I could help.
The best jojeh kabob in the whole world you’re very talented chef Kooroush thank you 🙏 😋❤️
👏👏👏
I am glad you liked it Zore ❤️❤️❤️
Thanks for your support and lovely comment 🙏🙏🙏
Thank you this was great
Glad you enjoyed it!
Dear Koorosh, Thank you for sharing this recipe and the technique. I’ve had a lot of success with it . I just realized that you had a restaurant in Portland. I moved to Portland a couple of years ago. Would love to meet you if you’re still in the area.
Thank you Hadi Joon for your kind comment!
I sold my restaurant, Shiraz, on Jan 2nd 2018. It was on Scholls Ferry road. And my other restaurant Piattino, on May 4th, 2019. Piattino is on the corner of NW 12th and NW Everett St. And it is still there.
Please join our Facebook group: facebook.com/groups/iranianandmediterraneanfoodrecipes
And PM me for my phone number.
facebook.com/kooroush2/
It's look delicious Chef....yummy...❤️👍
Thank you 😋 very much Mainak for your lovely comment
Absolute superb 👌😘. Thank u
Most welcome 😊 Rosie Bob
آفرین عمو کورش شف با توانایی واستعداد عالی👍
فدای تو فرشاد جون متشکرم از این همه لطف و مهربانی
Look so delicious
Thanks Kamran
Thank you chef kooroush for making my favorite dish it looks amazing the way you marinated the hens and the grilling wow I’m sure it was delicious great Job 👏 👍chef by the way I live in United state . Thank you and God bless you 🙏🏻👍👍
I'm glad you like it Belle!
Yes, the jojeh kebob was absolutely delicious, juice, crispy outside and tender inside. There are two techniques to get the jojeh kebob right. The other techniques is: to halfway grill your jojeh, store it in the fridge for at list one hour to cool down. Finish grilling when you want to eat them. Because grilling jojeh is very time consuming all the restaurant they adopt the second technique.
Sorry I got where you reside. I was under impression you are in UK.
Thank you Belle 🙏 ❤️ 🙏 ❤️
Wonderful video! Loved it
Thank you so much for your support!
It looks so good. Thanks, chef Kooroush. It makes my mouth water as always. It's so sad that the Hatam restaurant was burnt. I'm pretty sure they served the best chicken kabob in the world.
I am glad you like this video and my cooking. Yes, they had the best Jojeh kebab. And it was sad to see lots of hooligans they called themselves revolutionary people and what they did.
I have eaten at hatams many times, it was the best i have ever tasted!
Thank you so much for your kind comment!
Hatam was my favorite place with my parents, and siblings to go to.
Thank you chef for the mouth-watering recipes. I’m not Iranian, but I love Irani food. I was wondering what type of skewers you use-that is, what length/width and material are best?
Syed Amjad
You are most welcome! I am glad to see you like Persian food. These skewers are just normal skewers you can buy from any Middle Eastern grocery. They usually have two sizes. Wide and narrow skewers. The wide ones are for "koobideh kebob (ground beef)" and the nerrow ones are for "barg kebob."
Please ask if you have any more questions.
ایول پسر خاله گلم💋💋
متشکرم نجمه جون
Wonderful video, thank you, ps: the bird-feeder is empty 😂😂
Thank you very much for your lovely comment and for being so detailed and oriented.
Unfortunately, we started to see a few other unwanted guests, and that was the reason we stopped filling the bird feeder.
Kooroush jan, thanks for the delicious Hatam Joojeh kabab, and for the fond memories of Tehran's glory days. By the way, it would be great if you could do a video on cooking Maghz (Brain) and Zaboon (tongue) sandwiches the old Tehrooni style!
You are most welcome Sohail joon,
I am glad you like the video. Sure, I'll do them both for you 🙏 ❤️ 🙏 ❤️ 🙏 ❤️
خیلی خوب توضیح دادین👍🏿من برای همکارای آلمانیم میفرستم 🦾👻
متشکرم از محبت و ساپورت شما
Very delicious :)
Thank you 😋 ElizabethColorsArt 🙏 ❤️ 🙏 ❤️
Your chicken Kabab recipe is excellent but I have problem with looleh Kabab it falls apart is there any method of doing it so it would be whole Kabab thanks
Thanks for your lovely comment!
There are few facts that can help you to make your better:
1. you have to use 20% fat beef
2. Most defiantly has to be grounded very fine or ground it twice
3. Make sure the ratio between your ground beef and onion is correct. Usually I
use 3 to 1 (three beef one onion)
4. Defiantly make sure mix your beef, onion and spices very well. When you
notice the fat from your beef stocks to your hand it should be ready.
5. Check my videos for the full video recipe. I have placed the link under this
comment.
If you have any question please ask.
Thanks,
Kooroush.
ruclips.net/video/YT6nusZ3SrU/видео.html
ruclips.net/video/y8eEgHgl3Hc/видео.html
استاد دست مریزاد عالی بود ✌️✌️میشه بگید چرا از سرکه استفاده کردید؟. سپاسگزارم
الکس جان متشکرم از حمایت و کلمات قشنگت 🙏 ❤️
سرکه باعث میشه گوشت لطیف تر و نرم تر بشه
Really it’s look like Hatam chicken kabobs 👌🌹
I am glad you liked it
Amazing ❤❤❤❤❤
Thank you for your kind support
GREAT 💝💝💝💝
Thank you for your support
@ChefKooroushShearan وظیفه من هست وقتی شما بی دریغ دانش و تجربه هاتون رو در اختیارم می گذارید. سلامت باشید🎍🎍🎍
My mother used to lit up the charcoals by using of a empty bottle of tomato can exactly like you, whenever my father used to make the barbecue
Yes, this is an old school
سلام و درود سرکه بالزامیک ریختین توی زعفران؟
Thank you very much for your support.
نه، من مقداری سرکه سفید به مرغم اضافه کردم
Vegetables for me please :)
Any time, you just command me 🙏 ❤️ 🙏 ❤️
Sorry to bother you again chef I like to know what brand of saffron you use please if you don’t mind I would really appreciate you 🙏🏻
I usually buy Spanish saffron from Restaurant depot. The quality is excellent and it is only $43 for 30 grams.
If you have any restaurantor friend and if there is any restaurant depot in where you are they can get it for you. Otherwise let me know and I'll send you one pack.
@@ChefKooroushShearan oh thank you chef that’s really very nice of you but don’t worry we have in California restaurant depot too also Costco they sell Saffaron but Chef do you mix it with little sugar or just warm water because I see some Persian people they do that what do you think I really trust your way as a master chef . Thank you so much again for answering my questions God bless you and your family 👍👍🙏🏻
Thanks for trusting on me 🙏🏻🙏🏻🙏🏻
No sugar or sugar cube. Just adding boiling water and covering the top tightly with surround warp and let it brew.
Wow
@@ibraheemngonzih Thank you for your kind comment
دهنم آب افتاد. عالی و خوشمزه به نظر میرسد
Thanks for your support, and kind comment.
I am glad you liked the video.
Can I move in?
Why not?
@@ChefKooroushShearan I can be your sous chef.
❤️👍
Thanks for your support 🙏🙏🙏
درود ،چرا شما لیست منو تون رو فارسی نوشتین ولی برای فارسی زبانها ممکنه از چند ملییت باشن مثل ایران ، افغانستان، تاجکستان انگلیسی صحبت میکنین وممکنه خیلیها انگلیسی متوجه نشن بهتر فارسی هم بنویسین یا توضیح بدین 🙏
علی خان متشکرم از حمایت شمای دوست. تمام این نوشته ها به طریقۀ اتوماتیک توسط گوگول ترجمه شده. درظمن: تمام ویدیوهی من زیر نویس پارسی هم دارند
🙏💐🙏👌🏼👏👏👏👏🌴🌍🏝✌️
Thanks Bobby joun
Total opposite of deep fried American chicken.
Thank you very much for your support
It is a Persian style
Better than France. Just make it vegan.
I am so glad you liked this video