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Khoresh-e Gheymeh Masterclass
Intro to Khoresh-e Gheymeh
Course Intro (0:40)
Ingredients (7:14)
Special Persian Ingredients (4:32)
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
Finely chopping onions (3:04)
Finely chopping garlic (1:45)
Cutting meat (2:30)
Searing meat (2:55)
Cooking onions and garlic (2:03)
Start Cooking the Stew (2:42)
Preparing Persian Saffron Rice
Parboiling the Rice (3:07)
Steaming the Rice for making Rice Tadig (3:01)
Steaming the Rice for making Bread Tahdig (2:46)
Making the Fries and serving Khoresh-e Gheymeh
Chopping the Potatoes (2:10)
Making the Fries (2:32)
Finishing Touches for Khoresh-e Gheymeh (3:34)
Arranging the Rice (2:35)
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Steaming the Rice for making Rice Tadig
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