Пікірлер

• 
  @christyanajw12 күн бұрын

  What kind of dried chiles are you using? Many of them look alike. Chile de Arbol?

• 
  @persiankitchen_12 күн бұрын

  @@christyanajw hey Christy! Thanks for your message- you’d be good to use any type of dried chilli you prefer, as the heat level is down to preference. The dish is traditionally not spicy, it’s more just to flavour the chicken a tiny bit x

• 
  @MrMzand15 күн бұрын

  I appreciate it, I'll be preparing it for tomorrow's BBQ.

• 
  @persiankitchen_15 күн бұрын

  @@MrMzand Brilliant 🤩 have a great day x

• 
  @sairamustafa2277Ай бұрын

  Hi, lovely treat to make at home, thank you for sharing the recipe and instructions . Please just one request, stop touching your hair and then touching the food. ❤

• 
  @nickzadeh7082Ай бұрын

  Wonderful I like it and I am going to make it now

• 
  @persiankitchen_Ай бұрын

  Yummy! Nooshe jan 😍

• 
  @Kristina4ka1991Ай бұрын

  Hi, haben Sie den Ofen angemacht? Oder den Lavashek nur in den Ofen gelegt, ohne den Ofen anzumachen?

• 
  @billlyoliveman2 ай бұрын

  Do you go about making this much different if you don't have a stand mixer? Thank you so much for metric measurements!

• 
  @persiankitchen_2 ай бұрын

  Salam, hello! Without the stand mixer you’ll just need to knead the dough manually by hand which will take more time, so maybe whack on some good tunes or a podcast and knead away! It can absolutely still be done to great results without the stand mixer, just it just takes a bit more effort :)

• 
  @billlyoliveman2 ай бұрын

  @@persiankitchen_ Thank you! Yes, I wondered about that, as you later said, when you split it into 2 balls, that one doesn't want to overwork it, so I wasn't sure what was for the best. Thank you again, much appreciated.

• 
  @Mary87-qo1er2 ай бұрын

  Iranian food is so yummy ❤❤❤❤

• 
  @barrel18082 ай бұрын

  Any reason you dehydrate overnight as opposed to slightly higher temp for shorter time?

• 
  @persiankitchen_2 ай бұрын

  Hi thanks for your question - a good one too! This is what I have found works best; the lower the oven temp the better, as we are trying to recreate Sunny rooftop conditions which is how it’s all done in Iran when homemade / small scale production. Any higher and you risk just “cooking” the top layer and not having an even consistency throughout the tray. But do experiment as every oven will be a bit different too. Play around with it and let me know what you think!

• 
  @sandramonguilan17772 ай бұрын

  I tried this recipe and I only got a cold puree 😢😢

• 
  @persiankitchen_2 ай бұрын

  Carry on baking it! It will soon enough dehydrate

• 
  @sandramonguilan17772 ай бұрын

  @@persiankitchen_ thank you!!

• 
  @stoneyfore87532 ай бұрын

  Making this tonight. Marry me please😃

• 
  @alphonse-louisvinh2142 ай бұрын

  I'm making this tonight. 6 May 2024. Thank you for your video! I am inspired. I know a farmer who supplies me with goat & lamb organ meats from her farm.

• 
  @persiankitchen_2 ай бұрын

  Amazing! Enjoy 😊 Sounds like you have some super fresh ingredients to work with!! 🧑‍🍳

• 
  @Alma-iu5cr3 ай бұрын

  I like the idea

• 
  @canadaforreal3 ай бұрын

  Im indian and this is my favorite soup of all time

• 
  @user-ld6fp8vw7g3 ай бұрын

  it has nothing to do with "olive" the salad apparently was the creation by chef lucien Olivier from belgim

• 
  @PastaMakerCordy-qy4uz4 ай бұрын

  Can someone post the recipe?

• 
  @aliposhtpazan26254 ай бұрын

  Thanks for the recipe, Hmmm delicious

• 
  @persiankitchen_4 ай бұрын

  Nooshe joonet! 🫶🏻

• 
  @aliposhtpazan26254 ай бұрын

  @@persiankitchen_ سپاسگزارم

• 
  @rehanrafiqi15464 ай бұрын

  Is it safe to place clink wrap in the oven? What is the oven’s temperature?

• 
  @persiankitchen_4 ай бұрын

  Hi I put mine on the lowest possible setting of around 40-50 deg c ... it will be fine at such a low temp :)

• 
  @marevamailau84844 ай бұрын

  I love lamb tongue... it's yummy 😋

• 
  @Haitigoodtimes114 ай бұрын

  thank you, awesome video!

• 
  @persiankitchen_4 ай бұрын

  Thank you!! Please do give it a go and tag me on IG @persiankitchen_ so I see your yummy creation!

• 
  @shani50604 ай бұрын

  Are u not moving the skin from the tongue? I doit👍

• 
  @persiankitchen_4 ай бұрын

  Yes I do remove them at the end of the cooking process 😊

• 
  @user-uo2ml2bq7s4 ай бұрын

  12 hours in oven... Ohh...

• 
  @persiankitchen_4 ай бұрын

  lol yeah it’s a slow one! But well worth it 🙌🏻

• 
  @Maryama190005 ай бұрын

  One of my fav appetizers

• 
  @persiankitchen_5 ай бұрын

  Same - it always tastes so much better when homemade as you can control it exactly to your liking! And you can make a large batch for probably the same price as buying it as a side in a restaurant 🤩

• 
  @Maryama190005 ай бұрын

  @@persiankitchen_ thank you !!! We need a Tahchin episode

• 
  @editzzxftbl_6 ай бұрын

  So do you cook in the oven for 12 hours!?? On 50 degrees?

• 
  @persiankitchen_6 ай бұрын

  Cook on the lowest temperature with the fan on, for as long as it takes to remove the excess moisture in the fruit purée. Mine took about that long but each oven will be slightly different!! Let me know how you get on 👍🏼 👌🏼 🍎 🍒

• 
  @hovikabrahamian38016 ай бұрын

  Excellent Job, I Love it. Thank you for sharing How to make Lavashak in this video.

• 
  @persiankitchen_6 ай бұрын

  Thank you for your kind words!

• 
  @Hamstermast06 ай бұрын

  Looks fab!

• 
  @persiankitchen_6 ай бұрын

  Tastes even better 🤩 thank you for your comment, I hope you give the recipe a go!!

• 
  @SenorChubbs4206 ай бұрын

  Saffron honey sounds delicious. Are you left handed? Great video!!!

• 
  @persiankitchen_6 ай бұрын

  Thanks for your message- I am indeed a lefty 😊 are you? Our Persian Kitchen honey really is divine!!! It is part of our limited edition range for spring / summer and will be back very soon via our website www.thepersiankitchen.co.uk so keep a look out 🤩

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  @SenorChubbs4206 ай бұрын

  @@persiankitchen_ I wish I were left handed. For a while during senior year in high school (secondary school) I tried taking class notes with my left hand, but it was really messy. I checked out your honey on your website and it seems very reasonably priced, especially considering international shipping!

• 
  @review_film4896 ай бұрын

  what kinds of fruit to make lavashak ??🤩👍

• 
  @persiankitchen_6 ай бұрын

  Hey! Any fruits work well, just blend them up and dehydrate in the oven 🌟 let me know what you end up experimenting with!

• 
  @peterpomahun78926 ай бұрын

  No need to peel off the skin , it's not waste....it's edible and completes the whole quality of what a lamb is...

• 
  @ykborna7 ай бұрын

  No transcript appears.

• 
  @susanarsoniadou7 ай бұрын

  Thank you for the recipe...Looking forward to trying it without the sugar....

• 
  @persiankitchen_7 ай бұрын

  Yes it’s my favorite when made without added sugar as it’s such a guilt free snack!

• 
  @boyking11117 ай бұрын

  Lovely

• 
  @SC-ys3zx7 ай бұрын

  Do you add saffron? If you did, when would you add it?

• 
  @persiankitchen_7 ай бұрын

  Hi thanks for your question; I did not add saffron but if you want to I’d suggest adding freshly ground and then bloomed for 5-10 mins (a small pinch of saffron in 2 Tbsp hot water) into the pan during the final 10 mins. This will retain as much of that precious flavour as possible. It will enhance the colour but saffron is quite sweet and floral so will be interesting to see how you think it changes the flavour of the final dish … Let me know how it goes!

• 
  @mbaksrihokyberkah34589 ай бұрын

  Like video from indonesia 🇮🇩

• 
  @persiankitchen_9 ай бұрын

  Hello, salam, selamat! Thanks for your comment and your like 👍🏼 from Indonesia 🤩

• 
  @preciousangel23773 ай бұрын

  ​@@persiankitchen_*I had the misfortune of coming across you & your appalling cooking. I ordered one of your cakes for the special anniversary of 1 year of my Beloved Mother's passing over to Paradise 🤲🏽. I made you well aware in advance the cake I was purchasing better be 100% awesome because we were celebrating Our Unique Mum. So imagine our horror when it arrived & we unpacked it to plate up that we noticed it was burnt in many areas & you had tried to cover up the awful burnt areas with sugar frosting. We took pictures & videos immediately so there could be no dispute from time of delivery & when we noticed burnt cake. When I reported the burnt cake to you on homecooks app I ordered from, you totally ignored me 😤 however I msged daily because you were extremely unprofessional! your attitude was rude and uncaring. I then got the owner of site involved & obviously you worked your charm on him 🤢 sickening ‼️you took zero acceptance for burnt order & refused to have burnt untouched order collected & more importantly return my payment. Absolutely shocking the audacity you displayed. We are mixed Persian frm our Mother's side & you're a disgrace to Persian community if this is how you do business. I did not order any further items from you. There's a wonderful lady Jai selling her award winning ice creams on the same site and she most definitely out shines 🌞 your cheap ingredients, rip off prices. Her pistachio ice cream is to die for, literally! that's why she award winner many times over & huge selection 😋 you should learn frm that lesson - never send out burnt food thinking you can get away with awful work ethics - I'm disabled but far from stupid!*

• 
  @lefkourris206910 ай бұрын

  Lovely Sade. ❤️

• 
  @susanemo713610 ай бұрын

  I prefer mine with dill pickle rather than gherkins. And, no carrot or garlic.

• 
  @persiankitchen_10 ай бұрын

  Sounds like a nice version!

• 
  @irshadnizam722710 ай бұрын

  you must first drop the tongue on hot water and peel the upper skin. then cook them.

• 
  @spontanaz19034 ай бұрын

  Not in the persian way.

• 
  @rafshantik10 ай бұрын

  Wow how could you make such perfectly!? I am jealous

• 
  @persiankitchen_10 ай бұрын

  It is very easy. Give it a try! The recipe is fail proof :)

• 
  @rafshantik10 ай бұрын

  @@persiankitchen_ I tried once, didn't go well. You made it look easy. I'll try this recipe now!

• 
  @kevin685610 ай бұрын

  Thanks for the video, your so pretty

• 
  @persiankitchen_10 ай бұрын

  Ooh thank you Kevin! Very kind of you

• 
  @ionicinky852710 ай бұрын

  Did you peel the skin off these tongues?

• 
  @persiankitchen_10 ай бұрын

  Hey! Yes I did at the end, once they're cooked. You can see it in the video if you skip towards the end :) it peels off very easily. It's a bit grim if you are squeamish!!

• 
  @robertballuumm73011 ай бұрын

  Surprised you don't skin the tongues.

• 
  @persiankitchen_11 ай бұрын

  Hi Robert, thanks for your message - you do at the end when they're cooked as the skin will then peel off so easily

• 
  @robertballuumm73011 ай бұрын

  @@persiankitchen_ Ahhh, thank you. 🙏

• 
  @shawnsb758311 ай бұрын

  You’re absolutely adorable. Just watched your channel with my daughter, whose half Persian, and half American. Adooorrrraaaable.

• 
  @miaash387011 ай бұрын

  Why is heat necessary, when blending can do the job? Thanks.

• 
  @persiankitchen_11 ай бұрын

  Hi Mia, it will help to remove some of the excess water in the fruit and will dissolve the sugar / salt if using. Hope you give it a try!

• 
  @arvinsaboor150311 ай бұрын

  سلام شادی من چنل تورو اون روز پیداکردم که اصفهان بودی اون جا توی مهمونی که تولد بابات بود

• 
  @persiankitchen_11 ай бұрын

  Merci Arvin Jan 🥳🤗🩷 inshallah mibinamet

• 
  @shazmirshahi497311 ай бұрын

  Love love love your English Persian accent or should I say Persian English accent by the way this is a great video, packs a wallop with Persian Delights secrets keep on the good work girl we love you

• 
  @persiankitchen_11 ай бұрын

  Aw thank you so much!! I'm currently in Iran learning a whole lot more‌ to make new videos when I'm back home 🇬🇧☺️

• 
  @jerbsherb4391 Жыл бұрын

  I love that I get to see so many variations of Sholeh Zard that I don't have to only try the ones my mum makes 😄

• 
  @homaikhergamwala5929 Жыл бұрын

  Im going to cook this recipie and add the tongue into the whole masoor (red lentil dal) im going to be making. Its a Parsi ( Zoarastrian dish.)

• 
  @homaikhergamwala5929 Жыл бұрын

  Hiii , I loved your recipe, can i request you to share the Sangak recipe. Thanks.

• 
  @scottburkhart6953 Жыл бұрын

  Can parchment paper be used?

• 
  @persiankitchen_ Жыл бұрын

  Yes 🙌🏻

• 
  @peanutlucy1 Жыл бұрын

  Lovely! I just was making it today and forgot what nice spices to add, googled and found you! Thank you! 7:21

• 
  @rodneybaldwin2278 Жыл бұрын

  Hi Shadi, I'm a great fan of Persian cooking . Sadly there is a shortage of Persian restaurants in Dublin so I've had to learn to cook Persian dishes myself. I've just discovered your channel and I can't wait to try the lambs tongues' Many thanks for posting. I wonder if you could summarise the ingredients and method in the descriiption box for ease of reference. Best wishes. Rodney

• 
  @persiankitchen_ Жыл бұрын

  Thanks for your amazing feedback! That’s great you’re exploring Persian cuisine and I’m so glad you are enjoying my videos. Sure thing - I will summarize it for you in the next few days. Do you follow me on Instagram? I often post shorter content there eg just now a video on kookoo sabzi which is an amazing and easy, yummy dish. - Shadi 👩🏻‍🍳

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  @rodneybaldwin2278 Жыл бұрын

  @@persiankitchen_ Many thanks for your quick reply. I'm not on instagram . I have made kookoo sabbzi but I'm sure that like all recipes yours will have a sllightly different twist to it. This is what makes cooking and looking someone else's take on them fun. The tongue recipe is easy enough to remember and I was thing more about summarizing longer dishes. Keep up the great work😀