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Khoresh-e Karafs Masterclass
Intro to Persian Cuisine and Khoresh-e Karafs
Course Intro (0:38)
Ingredients for Khoresh-e Karafs (6:40)
Useful Equipment for Persian Cooking
Pots and pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Persian Cooking Basics
Washing the fresh herbs (4:43)
Finely chopping onions (3:04)
Finely chopping garlic (1:45)
Cutting meat (2:30)
Searing meat (2:55)
Cooking onions and garlic (2:03)
Cooking Khoresh-e Karafs
Chopping the fresh herbs (2:00)
Sautéing the Herbs (1:36)
Start Cooking the Stew (2:19)
Preparing Persian Saffron Rice
Parboiling the Rice (3:07)
Steaming the Rice for making Rice Tahdig (3:01)
Steaming the Rice for making Bread Tahdig (2:46)
Finishing Touches and Serving
Chopping the Celery (1:11)
Sautéing the Celery (1:37)
Finishing Touches for Khoresh-e Karafs (3:23)
Arranging the Rice (2:35)
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Chopping the fresh herbs
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