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My mouth is watering! Can’t wait to try this. Thank you!

Love ur videos! Thank you amoo Yousef!

Osinski Mountains

Thank you

so glad i found this. much thanks!!!

Wowwww thank you so much For thus recipe!!!!!!! Will cook this week! 🎉🎉🎉🎉🎉❤❤❤❤

Well done Yusef, they look so yummy! 👍🙏

Thank you! Enjoyed making them. Tasted great.

Thank you!

In the Egyptian cuisine they use the same technique of frying the greens until it blackened in a dish called "Taro with greens" or in arabic "قلقاس بالخضرة" .. the greens are chard leaves, cilantro and dill. It was a pleasure seeing how this dish made; and I hope one day I'll make it .. Thank you so much and wish you the best ..

I usually have this on Rosh Hashanah every year with my Persian Jewish friends. Yum

Wow, that looks so delicious! I like the "low 'n slow" way of cooking meat, especially with vegetables, the end result is heavenly, all the flavours infuse nicely. That rice Rissotto comes from the Arabic word for rice "Ruz", from which we get the English 'Rice' and the Spanish "Arroza". Goes back to the days of Al- Hambra, Garnatha, Al-Andalus......🌻

خیلی عالی 🌸

Awesome recipes Yousef? I miss my mriend Irajh in Huntington Beach CA, he’d ask me to fix his car or something in his home and like clockwork there would be a knock on the door by him with a silver platter filled with Barq kabobs, Saffron rice and cucumber salad.

Thank you for the recipe. Looks delicious!! I would love the written recipe..

Hole in the middle???!!! How much time have we all been wasting? Mersi Agha

Love it. Bless you xxxx

Chef (IMO you are exactly that) Yousef, I am surprised that you didn’t use this opportunity to make a variety of gremolata variations! I did a little research on the traditional parsley/lemon/garlic combination, so maybe in some future videos you might include examples of one or more of them. What additions they would make to any mezze or special occasion! For herbs: parsley, cilantro, dill, mint, oregano, rosemary, sage, tarragon, watercress, za’atar For citrus: lemon, orange, lime, grapefruit, pomegranate molasses, grape molasses, dried cranberries, raisins and other dried fruits, sumac, zereshk For root vegetables: garlic, fennel, turnips/rutabaga, horseradish/radish, parsnips, parsley root For nuts: hazelnuts, walnuts, almonds, pistachios, pine nuts Or make relishes from these ingredients as well as whatever else is in that clever imagination of yours! (I make baked potatoes and while they’re right out of the oven I cut them into chunks and add drained canned spinach, lots of butter and/or EVOO (mine is Palestinian), flaky sea salt, black pepper, caraway and celery seeds, and sumac. To be eaten with a big soup spoon.)

Risoto is the most disgusting thing I have ever tasted. It is the opposite of Iranian taste. I cant believe you can eat it.

I make this dish all the time. I tried it with red wine vinegar(my leat fave), white cooking wine, red cooking wine, and worchester sauce lol(i was drunk) my fave is red cooking wine

I looooove iranian food❤❤❤❤❤❤❤❤❤❤

This will be our thanksgiving food as we don't eat pork and don't like turkey ❤

That was beautifully done fusion of Italian and Iranian cuisine although I still need more practice I hope I can try to make this one day.

Thank you for your work 🥰 When I cook with your videos, everyone loves the food so much that they ask for a recipe 😊🤗

Oh, my! I am 2nd (mom’s side) and 3rd (dad’s side) generation Italian American. Of course, I love Italian food, and Osso Bucco is one of my favorite dishes. However, my absolute favorite cuisine is Persian! Years ago I learned how to make a few Persian dishes. The first one I learned was Boghali Polo, which I obviously don’t know how to spell in English! Unfortunately, my husband & I retired to a rural area where there are no Persian restaurants. I liked the Boghali Polo and enjoyed making it. But, my husband does not care for Fava/Lima beans and as I’ve aged (I’m 75), I find the amount of dill in it difficult to digest. There are so many other Persian dishes I love, such as Gourmeh Sabsi and Khoresht Beh (it’s hard to find the quince). You did a beautiful job on both these recipes. Your Tahdik came out perfectly. I always liked mine made with lavash or, if I can’t find lavash, a flour tortilla works well. I’ve always said if someone ever figures out how to mass produce Tahdik, it will put the potato chip industry out of business! Thank you so much for these recipes. You are an excellent teacher!

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Love your videos. Do you have a cook book?

Thank you this dish is to die for. In fact all your dishes are amazing. I can only learn from your Chanel and Uncle Haji’s Kitchen clear and beautifully presented. Thank you so much bless you

New subscriber, I love your videos ❤

I love this! 💗💗💗💗

Thank you for sharing!

I love all your recipes! Please you should place a moist kitchen towel under your cutting board so it doesn't slide on your marble counter while you are chopping!

Thanks sir 🙏

Is there are reason you didn't use a food processor for the nuts? I assume that if you don't over-process so that the oil comes out, it would be ok? You have a very good manner about you and I'm so glad I found your channel

Instead of cooking the flour over direct heat on the stove, can you colour it on a tray in the oven?

I love Iranian food ❤

دمت گرم❤❤❤

Cooking take time until at least 4 hours, but when done eat one minute 😅😅😅

Love your cooking style and the foods you make. Thank you for sharing ❤

Im an Iranian and its my favourite food

Yousef, where are you from?

Hello Sir , thank you so much for your yet another delicious recipe . I am very thankful that I found your channel . I am from India and I reside in Iran after marrying my Iranian husband . Lots of love and respect to your effort 🎉❤

Sir ، are you Irani ?

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Thank you very much. This dish can become a great vegan dish if you replace meat with textured soja. This is how I ever cook Lobia polo for my friends.

Why don’t you speak farci? چرا فارسی شیرین حرف نمیزنی

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Looks tasty!

I have my partner iran the name mr ASSDOLLAH Khodayike the best cooking persan food l learning cooking persan food if l wantcing yuo cooking l remembers for him? Because last year pass away thanks

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