I love that you didn’t just say that this isn’t iranian like so many others when they see something from their country that they don’t recognize! Love from Sweden
It's a great idea to put videos about Iranians and their culture. It's so rich and beautiful, but not really shown, probably because problematic internal situation. Have a great day and cheers from Warsaw, Poland :)
Munchies should consider a revisit to the guide to series, in the spirit of one person's adventure isn't anothers. Food, drink and culture is what brings all humans together.
I’m cooking it right now and steaming rice. It smells so delicious. I appreciate its simplicity yet comfort food. You were happy, humorous and charming. Thank you.
This dish is certainly well-traveled. Seems like every country from North Africa through the Middle/Near East has a take on it. I’m a spice wimp, so I might actually be able to handle this version.
Our spin (east of arabia) of shakshuka is: eggs should be well scrambled, adding cumin and cardamom (instead of chilly spices) and lots of melted butter (instead of olive oil) :d
I just made this with no tumeric and hot sauce instead of cayenne and it's awesome. Super easy recipe, and great over rice. I'm gonna make this one often.
I swear! My Persian grandad could make his own ‘abgoosht’ and ate that like 5 times a week, now guess the only recipe my dad is able to cook... Bless Persian moms, and their amazing cooking skills
@@Leegheid my dad can make tahdige noon and omelette really well, but those are genuinely the only things he can make lmao bless him at least he helps out in other ways. But yea thank god for mamans that are keeping the cuisine alive lol
@@S500- my bad for the really late response, but I meant that persian dads can make one food really well, but they don't know how to make anything else so they just keep making that food over and over again
@@mozorellastick2583 lol, when i say cook to death its my grandpa’s second wife’s broccoli thats boiled to fuck until its lost all vibrance and has the texture of baby food lol
2:31 It's actually a Gilaki name. Vavishtan in Gilaki means frying and Vavishka kinda means "fried". It's like Orshineka or Janshoreka. Orshineka: when typically birds play with dust to get rid of insects Jan-shoreka: when again birds wash themselves in water to get clean or cool or both So, it is a Iranian name.
Hi there. That's where you are.!!!! I heard about you and your book on BBC Radio 4. Few years back. I bought your book for my daughter studying at uni. I find your channel by chance. For few months I've been searching iranian cooking channel, but this time I decided to type in in English. There you are , top of the listing!!!! I will check out your channel and your food recipes . We never know we might hear from you on Radio 4 again. Good luck. Farshad.
In eastern iran we use a lot of garlic in everything. So if i adapted this northern dish to my families tastes i would add a shit ton if garlic. The rest of iran has something similar to this called omlette (its actually a persian word haha) which is just eggs in tomatoes and garlic
This is the perfect food for those with ten thumps. ;-) Easy to make, anywhere, and almost no dishes ;-) Thanks. Btw. Iranian cuisine and trad.food-culture is amazing, and with a long heritage. :-)
Just a different variation of Shakshouka or Eggs in purgatory. Every country in the Middle East, North & East Africa & Mediterranean country has this dish with their own spin.
Our spin (east of arabia) of shakshuka is: eggs should be well scrambled, adding cumin, cardamom and a bit of cinnamon (instead of chilly spices) and lots of melted butter on top (instead of olive oil).
No the persian equivalent to shakshouka would be omelette (a persian word the french borrowed). Its a basic tomato garlic sauce with eggs in it, but instead of poaching the eggs they're scrambled. This is a pretty unqiue dish that is not well known throughout all of iran. Food from region to region differs greatly
Better omit the 2 tbsp of pureed tomato. I've just made this (using 2 tomatoes rather than 4, plus the puree), and tomato is still the only thing I can taste in this.
I made it last night and it's an easy recipe and tastes very good. However, after I finished it according to the recipe, I realized that something was missing for me so I added a bit more spices, cumin and paprika and a cube of beef bouillon because run of the mill North American beef is sometimes sort of tasteless.
No apron, left the end of the onion on, added the oil last, etc...the whole video was anxiety. Munchies should get me on their show, I can cook lol check my page food downunder on fb Edit* reason you add the oil before not after is because the flavours get absorbed by oils and fats but not water, if the flavours are in the water it will evaporate with the water but oil has a much high evaporation temperature much higher than boiling temp (because you can fry in hot oil). Try some beef stock and oil with the water before not after
@@GrowingDownUnder You don't need an apron to cook, she clearly cut off the end of the onion after having sliced/ diced it (like most people do) and she said this is a traditional recipe so whilst I'm sure you're correct about the reason for adding oil first they don't do so in this specific recipe and that is okay...no need to be anxious lol ❤
@@oabuseer I don't think she meant traditional, I think she meant it's a family recipe that her dad used to make and she even said that's the only thing her dad knew how to cook which makes me think her dad didn't know how to cook properly at all. It probably is a traditional dish in her country, but the way she make it doesn't seem traditional
GrowingDownUnder I'm sorry did you say the flavors evaporate with the water? Only the H2O molecules evaporate and become water vapor. Therefore the flavors still get left behind. Check your science.
@@ayeshak6822 the flavours do infact vaporize with the water...why do you think when you're cooking you can smell it in the air? that's because terpenes which are also responsible for flavour and smell are evaporated into the air. Cool fact, when making extracts they use the exact same principle, they basically boil the flavours and collect the vapor, the vapor has all the esters, terpenes and flavonoids, then they extract the water from the flavours and you're left with concentrated flavours. My science is correct and I know this for a fact because i'm a chef and I cook all the time and i've done the tests myself. Here's more proof, if you cook spicy food you are supposed to have a well ventilated area because the fumes can burn your eyes and go up your nose irritating the respiratory system.
Made this today, and found it very bland. I browned the mince and onions before adding liquid, and ended up adding Worcestershire sauce and chilli at the end for flavour. Maybe my tomatoes just weren’t ripe enough?
Diana Dai hey Diana , I’m from Rasht City witch is in Caspian sea border , she didn’t made it right , first it’s need to Caramelized onion Dan sauté your beef with your onion and this between you can add your turmeric , than add your tomatoes with salt and pepper and one spoon tomato past , let it simmer when it becomes thicker like a sauce , your food is ready , it’s optional to add eggs and green onions.
They edited it funny. Right after that she repeats that she's reducing it again and then takes the lid off while she chops green onions. She wouldn't have reduced it twice, which means they just decided to put the clips out of order.
Please do Assyrian Cuisine. The Assyrians are from the Middle East and they have so many good appetizers and entrees and desserts. It would be a great addition to the idea of Middle Eastern cuisine :-)
I'm no familiar with the recipe, but it's a shame the ground beef was not seared at the beginning, to add that hinch of complexity in flavour. Still a dope recipe tho.
Traditionally you brawn the meat first in butter or lard. She tries to reduce the fat to make it "healthier", wich is not. I lived 5 years in north Iran.
In some parts of the world people just don't brown minced meat that much. I don't know about Iran, but if you know larb, the Thai salad with minced chicken or pork, the mince is simply blanched in a bit of water rather than browned in oil.
I’m from Iran and I’ve never seen this dish. My country is so diverse and I love it.
same i've never heard of this before
It reminds me of Shakshouka. YUM
she said it was from the area near the russian border.
I love that you didn’t just say that this isn’t iranian like so many others when they see something from their country that they don’t recognize! Love from Sweden
@@yomuthabyotch iran doesn't have borders with russia, we are connected through Caspian sea
It's a great idea to put videos about Iranians and their culture. It's so rich and beautiful, but not really shown, probably because problematic internal situation.
Have a great day and cheers from Warsaw, Poland :)
"Problematic"?
@@kenthomas7471 Well it is not the most stable and peaceful of countries, is it.
@@jplichta yes but why would that affect whether or not people want to learn about the food?
@@kenthomas7471 that was not your question
@@jplichta the crazy thing is i can ask more than one question 🤔
Munchies should consider a revisit to the guide to series, in the spirit of one person's adventure isn't anothers. Food, drink and culture is what brings all humans together.
I’m cooking it right now and steaming rice. It smells so delicious. I appreciate its simplicity yet comfort food. You were happy, humorous and charming. Thank you.
this is good and tasty, I'm also from north of Iran we also use chicken liver instead of minced beef when it comes to making Vavijshka.
That sounds delicious!
id imagine itd have a strong, gamey, offal flavor. would that really pair well with a tomato-based sauce?
Now I’m wondering if this would work with chicken hearts. I love them so much and they’re so cheap
@@MsLilyPickles well, we also make that too with kindda same recipe as vavijshka, but it's not the vavijshka 😅
@@yomuthabyotch if u r comparing the two recipes, i personally like the liver one better, tho it has no eggs in it
Basically a shashuka with a meaty sauce rather than a tomato one.
I can’t find a single problem with this.
I was thinking the same thing. Very similar to shashuka--which I have made and LOVED. I will have to try this!
This dish is certainly well-traveled. Seems like every country from North Africa through the Middle/Near East has a take on it. I’m a spice wimp, so I might actually be able to handle this version.
Our spin (east of arabia) of shakshuka is: eggs should be well scrambled, adding cumin and cardamom (instead of chilly spices) and lots of melted butter (instead of olive oil) :d
Exactly!!!
CantankerousDave originates in Tunisia though.
I just made this with no tumeric and hot sauce instead of cayenne and it's awesome. Super easy recipe, and great over rice. I'm gonna make this one often.
I had it once 45 years ago, by a relative from RASHT ,and I liked, thanks for recipe
Persian dads and grandads always know how to make that one dish that they cook to death
What you really mean?
I swear!
My Persian grandad could make his own ‘abgoosht’ and ate that like 5 times a week, now guess the only recipe my dad is able to cook...
Bless Persian moms, and their amazing cooking skills
@@Leegheid my dad can make tahdige noon and omelette really well, but those are genuinely the only things he can make lmao bless him at least he helps out in other ways. But yea thank god for mamans that are keeping the cuisine alive lol
@@S500- my bad for the really late response, but I meant that persian dads can make one food really well, but they don't know how to make anything else so they just keep making that food over and over again
@@mozorellastick2583 lol, when i say cook to death its my grandpa’s second wife’s broccoli thats boiled to fuck until its lost all vibrance and has the texture of baby food lol
2:31 It's actually a Gilaki name. Vavishtan in Gilaki means frying and Vavishka kinda means "fried".
It's like Orshineka or Janshoreka.
Orshineka: when typically birds play with dust to get rid of insects
Jan-shoreka: when again birds wash themselves in water to get clean or cool or both
So, it is a Iranian name.
Love her humour. "I'm just going to... smoosh, which is the technical term", lol! And Iranian food is yum.
Yes, truly a comedic genius. Like all women.
My mother tends to add beans in the very end, doesnt over cook the beans and it gives more body!! 💗
I'm from Louisiana and love Persian food ♥ Thank you for sharing these wonderful recipes ♥
Love her! What a great video - thanks for the tips Yasmin
Had no idea about the onions and tomatos.
omg I love that you guys make videos that teach others about iranian food and culture, nobody else does it.
Persian women are beautiful
@@Brandon-ob9rg but crazy, I promise you lmaoo
I made it for dinner tonight and it was really tasty
I will be making it again
She is delightful! Great energy. And a natural.
Thanks for teaching me a new dish, can wait to try it. Love Persian food.
You can’t get it wrong with eggs , mince beef and tomato ... That instantly make wanna cook it and hug it !!
Oh my beef with tomato sauce! This video made me hungry now at 1am in korea!
Hi there.
That's where you are.!!!!
I heard about you and your book on BBC Radio 4.
Few years back.
I bought your book for my daughter studying at uni.
I find your channel by chance.
For few months I've been searching iranian cooking channel, but this time I decided to type in in English.
There you are , top of the listing!!!!
I will check out your channel and your food recipes .
We never know we might hear from you on Radio 4 again.
Good luck.
Farshad.
Please make a video about how to make “Anarvij”.it’s a delicious food from north of Iran.
Any dish with flat bread is a WIN : ) Great Video !
I never knew I wanted to eat Iranian food before this video. Thanks! :)
This looks SO good but my Cuban mind desperately wants there to be a ton of garlic
In eastern iran we use a lot of garlic in everything. So if i adapted this northern dish to my families tastes i would add a shit ton if garlic. The rest of iran has something similar to this called omlette (its actually a persian word haha) which is just eggs in tomatoes and garlic
Stop it.
My Jamaican mind is wondering where the Thyme/Oregano/Allspice berries are!
my grandma is from northern Iran and she uses a lot of garlic in her vavishka:)it’s delisious
rose berry I’m glad it’s not too untraditional to use it!!! I’m definitely gonna try :-)
This is the perfect food for those with ten thumps. ;-) Easy to make, anywhere, and almost no dishes ;-) Thanks. Btw. Iranian cuisine and trad.food-culture is amazing, and with a long heritage. :-)
Just a different variation of Shakshouka or Eggs in purgatory. Every country in the Middle East, North & East Africa & Mediterranean country has this dish with their own spin.
Why do you need to say just in front of it. That’s what it is. They’re all incredible simple recipes. No need to put it down.
Our spin (east of arabia) of shakshuka is: eggs should be well scrambled, adding cumin, cardamom and a bit of cinnamon (instead of chilly spices) and lots of melted butter on top (instead of olive oil).
No the persian equivalent to shakshouka would be omelette (a persian word the french borrowed). Its a basic tomato garlic sauce with eggs in it, but instead of poaching the eggs they're scrambled. This is a pretty unqiue dish that is not well known throughout all of iran. Food from region to region differs greatly
I'll definitely be making it soon. thank you for the great recipe. BTW, love your cheerful personality !!!
I am from Iran. I'm glad you enjoyed Iranian food
This looks amazing. So excited to cook it!
Comfort food when it's rainy.
Kid friendly! I served with rice and left scallions out and they are every bite👍
I think I loved this woman, she needs to make her own channel
Awesome video. Would love to see more Iranian cuisine
Never heard of this but it looks awsome. Salt pepper and turmeric are an awsome combo
This looks deliscious
Would it be good to brown the beef and onion first? Or is it important to the texture that the beef is boiled?
She said that it was important to poach it instead of browning it because it changes the consistency of the dish otherwise..
Better omit the 2 tbsp of pureed tomato. I've just made this (using 2 tomatoes rather than 4, plus the puree), and tomato is still the only thing I can taste in this.
Yasmin is delightful!!! More please!!!
Why are there so many hateful comments here
Mendozer01 true
@Mendozer01 haha evn if they had big dicks they still wouldnt get laid.
What a charming cook.
@paperchasin23 real talk jejej lol yes indeed
Looks and sounds yummy!
Made this very good! Cheers..
That looks so good.😋
Love Iranian food and Iranian people ❤️❤️❤️❤️❤️
some of the most beautiful people in the world
I really want to make this! thank you for the video
I have to try that
Hi, I really want to try and male this dish. If I don’t have turmeric, what can I replace it with?
I made it last night and it's an easy recipe and tastes very good. However, after I finished it according to the recipe, I realized that something was missing for me so I added a bit more spices, cumin and paprika and a cube of beef bouillon because run of the mill North American beef is sometimes sort of tasteless.
“I’m just gonna […]” - looks delicious xoxox
Looks very tasty... Cheers from Pakistan.
why is youtube video volume always superlow? it is like they broadcast on their very lowest volume setting.
Love this lady's personality!💞🍎🥰🤗🌈👑🌟🎖️🌹
I like her and the recipe! Please more like this
interesting... and looks amazing! i'll take 8!
looks awesome, like Cincinnati chili, or Western NY Greek Chili Hot dog sauce.
This looks wonderful
Banging. Shakshuka with meat
Looks so easy and tasty!! gotta try :)
you should make food from the tehran region. Khoreshts and ash reshteh are my favorite comfort foods.
I know. That was a separate statement
Cool host, awesome recipe.
Iran so far to see this video.
🍪
Booooooooo
She’s awesome!
Farideh's song 🤣
The single rolled up sleeve gave me anxiety
No apron, left the end of the onion on, added the oil last, etc...the whole video was anxiety. Munchies should get me on their show, I can cook lol
check my page food downunder on fb
Edit* reason you add the oil before not after is because the flavours get absorbed by oils and fats but not water, if the flavours are in the water it will evaporate with the water but oil has a much high evaporation temperature much higher than boiling temp (because you can fry in hot oil). Try some beef stock and oil with the water before not after
@@GrowingDownUnder You don't need an apron to cook, she clearly cut off the end of the onion after having sliced/ diced it (like most people do) and she said this is a traditional recipe so whilst I'm sure you're correct about the reason for adding oil first they don't do so in this specific recipe and that is okay...no need to be anxious lol ❤
@@oabuseer I don't think she meant traditional, I think she meant it's a family recipe that her dad used to make and she even said that's the only thing her dad knew how to cook which makes me think her dad didn't know how to cook properly at all. It probably is a traditional dish in her country, but the way she make it doesn't seem traditional
GrowingDownUnder I'm sorry did you say the flavors evaporate with the water? Only the H2O molecules evaporate and become water vapor. Therefore the flavors still get left behind. Check your science.
@@ayeshak6822 the flavours do infact vaporize with the water...why do you think when you're cooking you can smell it in the air? that's because terpenes which are also responsible for flavour and smell are evaporated into the air. Cool fact, when making extracts they use the exact same principle, they basically boil the flavours and collect the vapor, the vapor has all the esters, terpenes and flavonoids, then they extract the water from the flavours and you're left with concentrated flavours. My science is correct and I know this for a fact because i'm a chef and I cook all the time and i've done the tests myself. Here's more proof, if you cook spicy food you are supposed to have a well ventilated area because the fumes can burn your eyes and go up your nose irritating the respiratory system.
Meow. I’m making it tomorrow. Yummy 😋 in my tummy. 💕
How about making Portuguese food munchies?
Doesn't this looks like shakshoukah with meat? why didn't i think of putting meat before
I was gunna say the same thing but shakshuka has like peppers, garlic, paprika, cumin. This feels almost like italian food ragu haha
@@slikshot6 true! Tumeric Bolognese! And eggs
this was GREAT it looks so good!
Did I miss the seasoning? I saw a but of salt and pepper - was that all? And what kind of oil was used?
Pickled Ginger around 4 minutes
brodeurheaton thank you!
olive oil
According to the recipe on her website, she uses sunflower oil.
www.vice.com/en/article/nexkpd/spiced-beef-with-eggs-and-spring-onions-vaavishkaa
I feel like this is crying out for cheese. But it looks delicious! I want to try it.
love the video
Nothing taste like our mothers food in Iran 🇮🇷
Looks good.
The Babushka looks like Jewish Shakshuka or the Turkish Menemen
That intro, you just know she watches Brooklyn 99
4:53 hows it gonna reduce with the lid on?
ur dumb
Made this today, and found it very bland. I browned the mince and onions before adding liquid, and ended up adding Worcestershire sauce and chilli at the end for flavour. Maybe my tomatoes just weren’t ripe enough?
Diana Dai hey Diana , I’m from Rasht City witch is in Caspian sea border , she didn’t made it right , first it’s need to Caramelized onion Dan sauté your beef with your onion and this between you can add your turmeric , than add your tomatoes with salt and pepper and one spoon tomato past , let it simmer when it becomes thicker like a sauce , your food is ready , it’s optional to add eggs and green onions.
Was not expecting her to hold the bread piece like that and ofc she changed to a spoon after
1:54 This is patently untrue. Marcella Hazan's signature tomato sauce dumps an entire uncut onion into the mix, which softens beautifully.
“A kick ass country ”
Well today I learned that scallions are spring onions!
How did Farideh let someone else do the Iranian comfort food episode?
What kind oh oil!?
I like this lady. That said, she put the lid *on the dish to reduce it, which makes no sense :P
They edited it funny. Right after that she repeats that she's reducing it again and then takes the lid off while she chops green onions. She wouldn't have reduced it twice, which means they just decided to put the clips out of order.
@@TheRealKLT ah, OK. Good catch!
Looks yummy,
Please do Assyrian Cuisine. The Assyrians are from the Middle East and they have so many good appetizers and entrees and desserts. It would be a great addition to the idea of Middle Eastern cuisine :-)
They usually fry the onion and meat, I haven't seen any one cooking it with water.
It’s basically spaghetti-sauce🤷🏽♀️ or chilli
Except for the boiling of the meat, but yeah, you are correct.
To Americans I guess, but we've been making this food for a lot longer than chilli or spaghetti sauce has been around
Vavishka!
try it with cubed beef steak and don't crack the yolk
I'm no familiar with the recipe, but it's a shame the ground beef was not seared at the beginning, to add that hinch of complexity in flavour. Still a dope recipe tho.
looks like Ragù bolognese with eggs and without some minor ingredients like carrot selery and red wine
It's like a tomato based Chili with eggs.
Now Im hungry...
GOOD
Add garlic b
I like her, I like the idea, I like the concept - but the idea of boiling that beef makes me shudder
Agree no matter what browning the beef (then boiling/reducing ) creates more flavor
Concept? It's a dish that's traditional in Iran...don't think it's a concept since it's been made for who knows how many years
@@peanuttbuttergt9920 You brown then boil. That's not specific to Iran.
Traditionally you brawn the meat first in butter or lard. She tries to reduce the fat to make it "healthier", wich is not. I lived 5 years in north Iran.
In some parts of the world people just don't brown minced meat that much. I don't know about Iran, but if you know larb, the Thai salad with minced chicken or pork, the mince is simply blanched in a bit of water rather than browned in oil.
i don't add eggs to mine, it's so delicious