Пікірлер

• 
  @jiranshahi7043Күн бұрын

  He sound like a cool and friendly guy.

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  @hazyla7zuzu4259 күн бұрын

  music annoying

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  @rdrock-vd2dw18 күн бұрын

  Never heard of a Dolmeh with Saffron, Molasses, & Barberries!?? They all sound deliecious on paper but i wished you'd just stuck to the traditional Persian Dolmeh. Gonna try your version as well one of these days though! 👍

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  @ChefKooroushShearan18 күн бұрын

  @@rdrock-vd2dw Thanks for your support and kind comment. Please try it out and I am sure you will love it

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  @saidmoshiri358918 күн бұрын

  واقعا لذت بردم

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  @eiramu22 күн бұрын

  I moved away from home and I’m missing the nostalgia of my childhood so here I am , trying to recreate it myself 🎉😊

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  @ChefKooroushShearan22 күн бұрын

  I am glad my video could bring back your good childhood memories. Please let me know if you have any questions.

• 
  @VegaHealth24 күн бұрын

  Yummy 😍

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  @sahakter-gukasyan108527 күн бұрын

  When I make kebabs, I usually squeeze all the juice out of the onion. I tried your method of using breadcrumbs with the onion, but the mixture kept falling off the skewer. I typically use meat that is 25% fat. Why do you think it didn't hold together?

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  @ChefKooroushShearan27 күн бұрын

  I appreciate your support and kind comments. As you saw in the video, I did not use only the onion pulp and used 80-20% ground beef. This recipe has been a staple in my kitchen for the past three decades, a testament to its consistent success. Make sure your ground beef is finely ground, and mix it very well with your onion and spices until you feel it is sticking to your hand and the sides of the mixing bowl. After you skew your kebob, please place it in the fridge for a few hours. Hopefully, this time will be OK; otherwise, follow my recipe. Thanks, Chef Kooroush.

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  @sahakter-gukasyan108526 күн бұрын

  @@ChefKooroushShearan Thank you for your prompt response, Chef Kooroush. I will certainly give it another try. I greatly appreciate your videos.

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  @ibraheemngonzih27 күн бұрын

  Wow

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  @ChefKooroushShearan27 күн бұрын

  @@ibraheemngonzih Thank you for your kind comment

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  @bahar23Ай бұрын

  Exactly what kind of meat? When we buy ground beef from grocery store it never comes right.

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  @ChefKooroushShearanАй бұрын

  Thank you for your kind comment. Almost all the supermarkets sell 80% or 80-20% fat That is what you should be using Please let me know if you have any questions

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  @bahar23Ай бұрын

  Where is your restaurant in Oregon ?

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  @ChefKooroushShearanАй бұрын

  I sold my restaurants, one in 2018, and the other one in 2019. The first one was Shiraz, and the second one was called Piattino

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  @user-ti9vs3bc7dАй бұрын

  some Iranians in Iran or overseas, get high on their stupidity.

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  @edyk8374Ай бұрын

  On your other video you Said don’t add any oil in marinate solution case it blocked the meat . kzread.info/dash/bejne/hJeVxZd-ksifmrw.htmlsi=fl3aO7o-x6eCMtkL For that reason I gave you dislike. If you want me to changed it then you need to explain why on one recipe you said no oil but here you added oil !!! Sorry

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  @ChefKooroushShearanАй бұрын

  Thank you very much for your support and kind comment. These are two different recipes. And this is why I add oil to one, not the other. Take a closer look at the color of the marinaded meat. You'll see that the one without oil has a deep, rich hue, indicating that the marinade has penetrated perfectly. The other, with oil, may not show the same intensity of color, but it's equally delicious. Oil will prevent the penetration. I did the second video based on a few requests.

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  @edyk8374Ай бұрын

  @@ChefKooroushShearan thank you for your kind explanation.

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  @2uwwjdАй бұрын

  What salab does to ice cream ?

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  @ChefKooroushShearanАй бұрын

  Thank you very much for your support and kind comment. Salab gives Persian ice cream its texture. Instead of being ice, it will be a little stretchy.

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  @josephinejustin4095Ай бұрын

  Very 👍 nice 🙂. Thanks for sharing. I will make it for dinner sometime.♥️😘👍

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  @ChefKooroushShearanАй бұрын

  Thank you very much for your support and kind comment. I am glad you liked the recipe, and I hope you like your dinner simultaneously.

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  @rbass225Ай бұрын

  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.

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  @ChefKooroushShearanАй бұрын

  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.

• 
  @ashsilos7252Ай бұрын

  I made this for my family. And they just loved it so much! Thank you for providing us with an amazing recipe. I love exploring different cultures and this by far is one of my favorites! ❤️

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  @ChefKooroushShearanАй бұрын

  Wonderful! I am so glad I could be some help

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  @cyrusfarsi5718Ай бұрын

  I had never heard of this! I am going to try making it, appreciate another fantastic video from you

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  @ChefKooroushShearanАй бұрын

  Cyrus Khan, this is one of the very old Iranian Kebobs; I hope you also make it and like it. Please let me know if you have any questions.

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  @cyrusfarsi5718Ай бұрын

  Thank you!

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  @ChefKooroushShearanАй бұрын

  You're welcome!

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  @fr-cj5btАй бұрын

  Hello chef, would it be possible to keep the leftover marinated meat on skewer into fridge overnight and cook it next day? Thanks

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  @ChefKooroushShearanАй бұрын

  Thank you for asking. Your answer is, yes! This is how all the restaurants keep their kebobs prepared in the fridge. Please remember the shelf life should not be more than two days.

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  @fr-cj5btАй бұрын

  @@ChefKooroushShearan thank you chef

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  @Marymina6754Ай бұрын

  Wow wow , thank you Chef , God bless you Sir , greetings from Dallas Texas

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  @ChefKooroushShearanАй бұрын

  You are very welcome Maryam khanoom.

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  @Kamdaman2024Ай бұрын

  I attest, Sabzi polo is king of rice

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  @ChefKooroushShearanАй бұрын

  Thank you for your lovely comment

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  @lauraswartz90232 ай бұрын

  A pronunciation of the name of the bread would’ve been nice…but great looking bread. 👍🏻

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  @ChefKooroushShearanАй бұрын

  Hello Lura, Sorry for the late reply. If you look at the title, I would say Barbari Bread Recipe. Barbari is the name of this Iranian bread. At the same time, after welcoming everyone, I mentioned what I would make, and I mentioned one of the most beloved and famous Iranian Breads: barbari.

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  @Bluebirdiran2 ай бұрын

  دست شما درد نکنه. یه سوال. آیا ماست آب رفته شیرین باشه بهتره یا که ترش باشه. ممنون

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  @mehdiaslani35252 ай бұрын

  We made this and it was amazing. Thanks.

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  @ChefKooroushShearanАй бұрын

  Great to hear! Thank you for your support

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  @mohammadsh67372 ай бұрын

  Thank you for your recipe that was cool

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  @ChefKooroushShearanАй бұрын

  My pleasure 😊

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  @lisat02072 ай бұрын

  What cut of meat was used for this type kebab?

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  @ChefKooroushShearanАй бұрын

  Thank you for your kind comment, and your support. It was NY Steak.

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  @mohamedali48902 ай бұрын

  All blessings to you from Egypt

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  @ChefKooroushShearanАй бұрын

  Thank you for your kind comment, and your support.

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  @seraj31582 ай бұрын

  Definitely the best Stuffed eggplant recipe!

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  @hafeezurrahman10002 ай бұрын

  Thanks Chef ...great recipe ❤️ Can you tell which other cuts can be used for Barg kebab?

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  @ChefKooroushShearan2 ай бұрын

  Thank you for your kind comment, and I appreciate your support. There are many different cuts, but I like to use NY Steak because it is much more affordable, there is less waste, and I can ground the fat and mix it with my koobideh. At the same time, the taste of NY Steak is more likable than that of other cuts. You can also use Rib-Eye Steak, but it is much pricier and does not yield as many barg.

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  @hafeezurrahman10002 ай бұрын

  Thank you so much for you recommendation.

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  @DJAraRealSalsa2 ай бұрын

  Thank you, great video. We need a restaurant Irani here in Rio de Janeiro, Kooroush joon.

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  @ChefKooroushShearan2 ай бұрын

  Thank you for your kind comment, and I appreciate your support. Enjoy your time in Brazil.

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  @chicagogirl7322 ай бұрын

  Oh wow this looks amazingggg 🥰👏👍💐

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  @ChefKooroushShearan2 ай бұрын

  Thank you for your kind comment, and I appreciate your support. I am so glad you like it Please let me know if you have any questions.

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  @savchuktaras2 ай бұрын

  The wok idea is so cleaver. Thank you

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  @ChefKooroushShearan2 ай бұрын

  Thank you for your kind comment, and I appreciate your support. I am so glad you like it Please let me know if you have any questions.

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  @jeffuk39402 ай бұрын

  Your Kebab looks nothing like the poor quality doners they sell in kebab shops. No wonder people are making there own

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  @ChefKooroushShearan2 ай бұрын

  Thank you very much for your kind comment. This is the reason why in any restaurant, they compare good food to a home-cooked meal.

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  @jeffuk39402 ай бұрын

  @@ChefKooroushShearan Honestly your Kebab looked so yummy no wonder you sold so many

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  @deandayanch832 ай бұрын

  How is it Greek 😅

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  @ChefKooroushShearan2 ай бұрын

  The Greek is fine

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  @srinivaspatel84143 ай бұрын

  I am from India 🇮🇳 , best recipe 👍

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  @ChefKooroushShearan2 ай бұрын

  Thank you very much for your kind comment, and I am glad you like the recipe.

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  @ddn517-sc4bs3 ай бұрын

  I hate abgosht. Always have and always will.

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  @draganamijailovic59623 ай бұрын

  Thank you very much for such a detailed recipe! Thanks a lot ! I only follow a few cooking channels and you guys are great! I heard an interesting story that this preparation started with an Iranian soldier who, during a break in the battle, was chopping meat with his saber and roasting meat strung on his saber...

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  @ChefKooroushShearan2 ай бұрын

  Thank you for your kind comment, and I appreciate your support. I am so glad you like it. There are many different stories, and nobody knows which one is correct, but the main point is that if you can get the recipe right, it is an excellent kebob. I am always here to answer any questions you may have. Please feel free to reach out at any time.

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  @draganamijailovic59622 ай бұрын

  @@ChefKooroushShearan Thank you

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  @aliumyanputhawala50223 ай бұрын

  ASKM. For lavash bread due you knead the dough and keep it for fermentation?? Please advice

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  @ChefKooroushShearan3 ай бұрын

  Thank you for your support and kind comment. Yes, any dough must be kneaded and kept for the fermentation.

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  @zaitonphotons3 ай бұрын

  Hi what did you put on top of the cooked rice? Thank you

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  @ChefKooroushShearan3 ай бұрын

  I appreciate your support. If you are asking about the end of the video, it was the saffron rice. But if you ask about the towel on the lid, it is for collecting the steam.

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  @Mimi123-t2z3 ай бұрын

  Thank you cheff what is the recepie for that sauce toward the end your amazing 👏

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  @ChefKooroushShearan3 ай бұрын

  I appreciate your support. Thank you for asking. It was the salad dressing I used to make for my restaurants, and it is a perfect solution for marinating and rubbing on any red meat. Please click on the link below for the full recipe; kzread.info/dash/bejne/anZok7GkcZuekaw.html

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  @Mimi123-t2z3 ай бұрын

  @@ChefKooroushShearan thank you cheff merci 😇

• 
  @baylee77213 ай бұрын

  Thank you so much for sharing this recipe Chef Kooroush! I tried out this recipe today and it was delicious!

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  @ChefKooroushShearan3 ай бұрын

  Wonderful!! I appreciate your support. I am glad I could be some help to you.

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  @nahidmaleki80683 ай бұрын

  Salam, thank u very much, but where is the Tah dig?

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  @ChefKooroushShearan3 ай бұрын

  I would think anyone ask for it

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  @solotrue453 ай бұрын

  Chef Koorush, you are awesome!

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  @ChefKooroushShearan3 ай бұрын

  Thanks 🙏 for your support and kind words

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  @aimson3 ай бұрын

  Looks great. Interesting how differently baghali polo is made in different recipe videos I've seen.

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  @ChefKooroushShearan3 ай бұрын

  Yes, you are right, Almost everybody has his or her way of cooking, and the quality of ingredients they use dictates what they should do. For example, fresh lima beans are different from frozen or dried lima. I hope you liked the video. Happy cooking.

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  @animefan90364 ай бұрын

  Thanks for the information about salt killing yeast!

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  @ChefKooroushShearan3 ай бұрын

  Thank you for your support, and liking my videos

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  @roshanmeshkinnafas55514 ай бұрын

  Thank you 🙏🌸

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  @ChefKooroushShearan4 ай бұрын

  I am glad you like the video

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  @DanieleLeone-re9cv4 ай бұрын

  Perfect size

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  @ChefKooroushShearan4 ай бұрын

  I am so glad you liked it

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  @ECWF524 ай бұрын

  It looks delicious,😍😍😍

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  @ChefKooroushShearan4 ай бұрын

  I am so glad you liked it It would be best if you tried it at home; I am sure you will love it

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  @mohebsafdari42034 ай бұрын

  by watching your video i learn how to cook grill kabab i will try this this sunday when my kids come by thank you sir happy nowruz and your family

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  @ChefKooroushShearan4 ай бұрын

  I am glad I could be of some help. Please let me know if you have any questions.

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  @angellino19664 ай бұрын

  Wonderful video, thank you, ps: the bird-feeder is empty 😂😂

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  @ChefKooroushShearan4 ай бұрын

  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.