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Taat
United States
เข้าร่วมเมื่อ 30 ธ.ค. 2020
A cooking channel that is dedicated to teaching how to make Persian cuisine.
An unfortunate result of the current isolation of my country is that less people are aware about the richness of the Persian culture, including our delicious food. That being said, we want to begin spreading the knowledge of how to cook like a Persian with this channel. We hope you enjoy our videos, and we look forward to hearing your feedback throughout this experience.
An unfortunate result of the current isolation of my country is that less people are aware about the richness of the Persian culture, including our delicious food. That being said, we want to begin spreading the knowledge of how to cook like a Persian with this channel. We hope you enjoy our videos, and we look forward to hearing your feedback throughout this experience.
Gheimeh & Goodbye
This is the final video that Bita and I recorded and it was one of her last wishes for me to finish and post it before she passed away from cancer. I apologize that you have to put up with my voice for the voiceover parts but she had become too weak to complete them herself and requested that I do it instead.
In Farsi, Bita means "unique" and Khorasani means "from the land of the sun" and it could not have been a more fitting name for her. She was truly one of a kind and would light up any room she entered. Bita was such a kind and selfless person, someone who would go out of her way to help her friends and family whenever possible. Her life wasn't easy, but she worked tirelessly and accomplished so much in such a tragically short amount of time. She would've been the last person to admit it, but she was brilliant and was constantly researching and learning new skills. I am incredibly fortunate and grateful that she chose to be my best friend and partner and I miss her so much now that it can be unbearable at times.
I will leave this site up as a memorial to Bita, so her friends and family can come here to see her smile and hear her voice whenever they need it. I also hope that others will be inspired to try their hand at cooking some Persian recipes. In my opinion, it is one of the best cuisines in the world and deserves much more recognition than it has been given so far. What else could you expect from such a rich and diverse culture?
Thank you to everyone who joined us through this journey, and thank you to everyone who provided support when Bita needed it the most. I am humbled by your kindness.
Before we get to the recipe, just an fyi, the dried limes are not edible. You can however press them to release their juices if you want an extra burst of sourness in your next bite. I recommend trying it if you like sour foods. Bita studied in Northern Iran and she loved their sour dishes, and would tell me about the sourness of the white pomegranate from that region.
Recipe for Gheimeh:
For the Stew:
2 Tbsp Ghee or Cooking Oil
1 Large Onion
1 lb. Stew Meat
1 Tbsp. turmeric
1 cinnamon stick
0.5 tsp. curry powder
1 Tbsp. Ghee or Cooking Oil
4 Tbsp. tomato Paste
1/2 cup split peas (slow cook variety)
Black pepper (to taste)
2 cups boiling water
Salt (to taste)
1 Tbsp. rose water
4-5 dried lemons (limes)
1 tsp. saffron threads
Crushed ice
0.25 tsp. cardamom
For the topping:
4 Russet Potatoes
Oil for frying
Salt (to taste)
Rice for serving
In Farsi, Bita means "unique" and Khorasani means "from the land of the sun" and it could not have been a more fitting name for her. She was truly one of a kind and would light up any room she entered. Bita was such a kind and selfless person, someone who would go out of her way to help her friends and family whenever possible. Her life wasn't easy, but she worked tirelessly and accomplished so much in such a tragically short amount of time. She would've been the last person to admit it, but she was brilliant and was constantly researching and learning new skills. I am incredibly fortunate and grateful that she chose to be my best friend and partner and I miss her so much now that it can be unbearable at times.
I will leave this site up as a memorial to Bita, so her friends and family can come here to see her smile and hear her voice whenever they need it. I also hope that others will be inspired to try their hand at cooking some Persian recipes. In my opinion, it is one of the best cuisines in the world and deserves much more recognition than it has been given so far. What else could you expect from such a rich and diverse culture?
Thank you to everyone who joined us through this journey, and thank you to everyone who provided support when Bita needed it the most. I am humbled by your kindness.
Before we get to the recipe, just an fyi, the dried limes are not edible. You can however press them to release their juices if you want an extra burst of sourness in your next bite. I recommend trying it if you like sour foods. Bita studied in Northern Iran and she loved their sour dishes, and would tell me about the sourness of the white pomegranate from that region.
Recipe for Gheimeh:
For the Stew:
2 Tbsp Ghee or Cooking Oil
1 Large Onion
1 lb. Stew Meat
1 Tbsp. turmeric
1 cinnamon stick
0.5 tsp. curry powder
1 Tbsp. Ghee or Cooking Oil
4 Tbsp. tomato Paste
1/2 cup split peas (slow cook variety)
Black pepper (to taste)
2 cups boiling water
Salt (to taste)
1 Tbsp. rose water
4-5 dried lemons (limes)
1 tsp. saffron threads
Crushed ice
0.25 tsp. cardamom
For the topping:
4 Russet Potatoes
Oil for frying
Salt (to taste)
Rice for serving
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عزیز مادر خیای دلتنگتم ❤❤❤❤❤😢😢😢😢😢😢😢😢😢
مادر عزیز بیتای عزیز، چقد همه دلتنگ دختر مهربون شما هستن، از وقتی که هم اتاقی من بود دوازده سال گذشته ولی خیلی برام زندس، خاطراتش خیلی عزیزه و مهربونی هاش فراموش نشدنی، امیدوارم قلبتون آروم بگیره و بیتای مهربون ما در آرامش ابدی باشه🖤
@@somayebarghamadi8928 ممنونم عزیز دلم خوشحالم ک از بیتای عزیزم خاطرات خوب دارید .سپاسگزارم به خاطر محبتون 🙏🏻❤️
Great idea and results!!❤❤❤
Please share more iranian dishes ❤❤❤
Rest in peace Bita 🖤🖤🥀
Miss you ghashangam 🖤🖤 miss your beautiful smile and golden heart.
Miss you , You are always in my heart and thoughts ♥️♥️😭
You will always stay in our hearts and minds.
It’s still hard to believe such a beautiful soul and person is gone😞 Thanks Rob for sharing this and I hope all is well with you.
❤😢miss you Bitaye ziba
Woke up to this link on my twitter feed. I’ve baked Bita’s love cake and it’s my favorite. I cannot believe such a beautiful soul is gone. Rob hope you are doing well and thank you for finishing this video. ♥️
I miss her so much😢 she was truly one of a kind 😢😢😢 thanks Rob for sharing this video 💔🖤
We will never forget you azizam♥️♥️😭
💔🥺🥺
Thanks for posting this Rob, hope you’re doing well.
My heart skipped a beat when I saw this on my feed. Love and miss you my beautiful. ❤️❤️
I felt my heart stopped for a sec… I miss you more than anything else in this world Biti…
Dear mother, after all this time, when I saw you again today, all your beautiful memories came back to me, your beautiful smile calmed my heart. I can't believe that you are gone forever, my dear, I miss you so much. 0:43 😢😢❤❤❤❤ my dear Robb thanks 🙏🏻 😢❤❤
See you in the next dimension sis 😞🖤
☹☹☹
دختر گلم چطور دلت امد بری ومارا تنها بذاری خیلی دلم هواتو کرده 😢 خیلی دلم برات تنگ شده عزیزم😢
Miss you azizam
دخترعزیزم خیلی دلم برات تنگ شده 😢❤
عزیز مامان الان چهل روزه که صداتو نشنیدم روحت غرق در نور دختر زیبای من ❤❤❤❤❤❤❤
دختر عزیزتر ازجانم چقدر زود مامان را تنها گذاشتی ورفتی 😢 عزیزم نمیدونم چطور این جدایی را تحمل کنم خیلی دوستت دارم جگرم ❤❤❤❤❤❤
دختر عزیزم بیتای گلم چقدر زود مادرتو تنها گذاشتی ورفتی . چطور من ذاغ تو راهموارکنم عزیز دلم 😢😢❤❤
روحت شاد
من چرا نشستم چنل یوتوبتو نگاه میکنم و زار زار گریه میکنم اخه. روحت شاد دختر
بعد از این همه سال چقدر دیر پیدات کردم😔
Rest in peace, Bita.
در ارامش بخوابی بیتای دوست داشتنی❤️🖤
Rest in peace
😞💔😭
من چطوری این ویدیو رو دیگه ببینم😭😭😭💔💔💔
مرسی که بهم یاد دادی تهچین درست کنم❤️
So delicious but I am vegetarian what will be the option for eggs please reply
👍
👍
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چی بنویسم دختر برات فقط بیا بگو کامنتم رو خوندی
Hello, I'd like to try this recipe with barley flakes instead of pearled barley. How long would you recommend pressure cooking on high for this type of barley? And did you use quick release for venting the pressure after the 30min? Thank you!
Yes, you can do that and 30 minutes should work for barley flakes. I tried this with barley flakes before and it turned out as well and I used quick release for venting. I hope you enjoy it!
Thanks 🙏🏻 that’s great 😃
At this point once it has "bloomed" how much would you use to make say 3 cups of cooked rice for jeweled rice? Would you just use the whole amount you just made?
Hi Donna, this is all depend on the color of the rice you want to have at the end. I will add gradually and see if i like the color. If not i keep adding to get the desired color. Also, the color of saffron is dependent to where it is coming from and when it was picked. Older saffron tend to release less color and aroma. If it’s not a persian saffron it also releases less color. Play around with what you have and you’ll know how much you need to add eventually. If you have left over, pour it in ice cubes and freeze it to use later.
@@Taatcooking Thank you so much!
زنده باد
Why am I persian and I’ve never heard of this🤣
🙂😊
Thank you 😊💗
Thanks for your support! 💕
Lecker😋
What can i replace the almond and the almond flour with?
Hi, this recipe is for almond cake. In future I’ll post similar cake with wheat flour which is called Share-bat cake. You make it with flour and soak the cake with syrup.
Making it again. Thanks :)
❤️❤️❤️
I cooked it three times, each time it tasted better. Thank you for your good tutorials❤️❤️👌🙏🏻
2:10 for infusion