Louisiana Shrimp Arancini | Sicilian Risotto Balls | Subscriber Appreciation
A subscriber Brent came down from Louisiana to fish on Aaron's boat, but due to weather, the trip was canceled. Brent was a great sport and brought Aaron and I a gift from Louisiana : dried shrimp! I made Sicilian rice balls with them. Also known as Arancini. They were an absolute hit! Thank you Brent!!
#risotto #shrimp #arancini
How to make Saffron Rice By Melody Banton ( part 2 )
Easy Saffron Rice made in minutes
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Thank you for watching..
TAHDIG- Persian Saffron Rice
#tahdigrecipe #persianfood #saffronrice
EXTREME Iran Street Food Tour in Tehran, Iran! 500 KG LAMB PLATE + 7 INSANE Street Food in Iran!
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Street food in Iran is AMAZING! Today, I'm (The Food Ranger, Trevor James) bringing you in DEEP into Tehran, Iran, for a FULL ON street food tour with Mr. Taster!!! We're tasting INCREDIBLE kababs, SAFFRON RICE, meat platters, BBQ, Iranian HALEEM, BREAKFAST, and MORE!!!
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Tehran is one of the oldest and most vibrant cities in the world and has one of the BEST street food scenes too! You need to travel to Iran to try the street food, especially the MEAT in Tehran! Everything is FULL of SAFFRON!!!
Today, we're bringing you Foodrangin' for LOTS of TRADITIONAL and AUTHENTIC Iran Street Food - including the AMAZING 500 KG meat platter and going DEEP into one of the OLD BAZAARS of Tehran! We're also having Persian sandwiches and energy drinks too! My favourite was the butter kabab bowl1!
These Iranian foods are incredibly DELICIOUS, and worth traveling to Iran for! You have to taste this food at least once in your lifetime!
When you travel to Tehran, you will fall in love with the street food as soon as you arrive! Today, we're starting out with a local Iranian BREAKFAST haleem and NOODLE dish! Serving 100's of people every day!
It was found in downtown Tehran in an old bazaar, the Tajrish Bazaar, where there is hundreds of Iranian foods and spices to see!
Shop name: Haleem and Ashe Seyed
Address: Tajrish Square, Tehran, Iran
area where there is street food everywhere! The haleem was SO THICK!!
After this, we're going DEEPER into Tehran by stepping into this HUGE BAZAAR, where there are 1000's of street foods and stalls to visit! This is before we bring you to a MASSIVE IRANIAN MEAT feast in a TRADITIONAL IRANIAN restaurant!
We found a MASSIVE bakery serving traditional Iranian food like Persian bread soaked with date syrup!
And then Mr. Taster brought us to the most buttery Koobideh kabab wrap! It was SOAKED with butter and incredibly juicy!
Next up, we're going to a local Iranian food served in LUXURY style, the PERSIAN MEAT PLATTER at Setaregan Ghaza in Tehran! Here, chef Kapitan Abhed uses his mastery to cook Iranian recipes and make the most tender kababs in the WORLD!
AND he covers it in a SAFFRON OIL and tomato onion sauce served with SAFFRON RICE!!
After tasting the meat platter in Tehran, Mr. Taster is bringing us to eat the MOST BUTTERY kabab bowl in Tehran, at Kabab Kasei Ardabil!
And we're still going for MORE! We're going for the PERSIAN energy drink at Alibaba Majoon, using SAFFRON ICE CREAM, rose water, banana, nuts, flowers, coffee, and more, to make the MOST POWERFUL persian energy drink!!
After this, we're finishing up by going for Iranian Sandwiches to finish the night!! Found at Yeganeh Sandwich, Niloufar St, Khorramshahr, Tehran, Iran!
I hope you're enjoying this big Iran street food video series! Thanks so much for watching, I would love to hear from you down below!
There is much more street food in our Iran food videos series, get ready for the playlist of a lifetime!!
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This one pot Lentil Rice Recipe will PAN OUT AMAZING
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LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY!
LAY HO MA! Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato - this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe. Let's begin
Ingredients:
1 cup brown lentils
1 cup basmati rice
3 pieces garlic
small piece ginger
1 red onion
1 tomato
2 tbsp olive oil
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder (cayenne pepper)
1 1/2 tsp sweet paprika
1 tsp coriander
pepper to taste
1 1/2 cups veggie stock
few lemon wedges
few sprigs parsley
Directions:
1. Place the brown lentils into a large bowl. Fill with about 3 cups of water and let it soak for 8 hours or overnight. Then, strain out the lentils and set aside
2. Rinse and drain the basmati rice two to three times. Then, set aside
3. Finely chop the garlic and ginger. Dice the red onion and tomato
4. Heat up a sauté pan to medium heat. Add the olive oil and red onions. Sauté for 4-5min
5. Add the garlic and ginger. Sauté for 1-2min. Add the lentils and sauté for about 1min
6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper
7. Add the tomato and sauté for about 1min. Add the veggie stock and give the pan a stir to deglaze
8. Turn the heat to medium high and bring to a boil. Then, cover and cook on medium low for 15min. After 15min, turn the heat off and let the rice continue to steam covered for a further 10min
9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Eid Episode Part 1 - Slow Cooked Lambshank and Saffron Rice
Eid is the most celebrated festival in Bangladesh. The food in the kitchens in Bengali households is exclusive.
Slow Cooked Lamb Shank
Ingredients
4 whole lamb shanks (pierced with a knife)
125 grams goat’s cheese (use cream cheese as a substitute) melted in 200 ml hot water
1 chicken stock cube diluted in 250 ml hot water
1 tablespoons of four seeds spice mix (recipe to follow)
2 tablespoons of cashew nut butter/powder
2 tablespoons of ginger paste
1 teaspoons of garlic paste
1 teaspoon of salt
½ teaspoon of dried oregano
½ teaspoon of dried parsley
3 green or 2 black cardamoms
3 cinnamon sticks (2” long)
½ cup fried onion
½ cup dried cranberry or ¼ cup dried raisins
150 ml of hot water (total 600ml liquid)
4 tablespoons of olive oil
Link to four seeds spice mix -
The Four Spice Mix (for Arab cuisine)
2 teaspoons of coriander seeds
1 and ½ teaspoon of black peppercorns
3 teaspoons of fennel seeds
2 teaspoons of cumin seeds
1/4 teaspoon of salt
How to make the mix
Heat a nonstick pan or wok on medium heat and add the coriander seeds. Toast the seeds for 30 seconds
Add the black peppercorns in the pan and toast for another 30 seconds
Add the fennel seeds in the pan and toast for one minute
Finally add the cumin seeds in the pan and toast for another 30 seconds.
Total toasting time is 3-4 minutes. To void burning the spice keep tossing and turning the seeds with a spatula.
Rest the toasted seeds to cool down then powder the cold toasted seeds using mortar and pestle. You need to add the salt to make the powder. You could also use a coffee/spice grinder. Keep the spice mix in an airtight container/jar and label the mix with the name and date. You can keep the spice mix for up to a year.
Preparing the shanks
Scrap off the excess fat and sinew from the lamb shanks and pierce the shanks with a knife
Make the marinating liquid with 125 grams of goat’s cheese or cream cheese melted in 200 ml of hot water in a large bowl
Add the four seeds spice mix, dried oregano, dried parsley, salt ginger paste and garlic paste and mix with the melted cheese well.
Gradually add the shanks and marinade well. Cover the bowl with a lid or cling film and marinade overnight in the fridge.
Slow cooking the shanks
Take a baking pan or a large cooking pan. Brush 4 tablespoons of olive oil around the pan.
Carefully place each shank in the pan.
Mix the two tablespoons of cashew powder/butter with the rest of the marinating liquid. Add 250 ml of chicken stock and mix well. Then pour the liquid on the shanks
Take another 150 ml of hot water, wash the marinating bowl and pour the water in the pan.
Add the cinnamon sticks and the cardamoms.
Preheat the oven at 180℃ or 360℉.
Slow cook the shanks for 3 hours turning them over every 45 - 50 minutes as shown in the video.
After cooking the shanks for 2 hours add the saffron and the dried cranberries or raisins. Bring the heat down to 160℃ or 320℉
Cook for another 45 minutes and sprinkle the fried onion on top. Cook for another 15/16 minutes. Take the pan out of the oven and rest for 15 minutes.
This recipe can be cooked on the cooker on medium low and then low heat.
This recipe serves 8 people.
Saffron Rice
Ingredients
1 and ½ cup of basmati rice
3 cups of hot water
½ teaspoon of saffron
1 teaspoon of rose water
40 grams of butter
Salt for seasoning
Cooking the rice
Wash the rice in the cooking pan (I used a rice cooker) and drain the water.
Add 3 cups of hot water, saffron, rose water, salt and butter. Cover with a lid. If you are cooking the rice in a rice cooker turn the switch on and cook until it turns itself off. I usually stir the rice in 3 minutes interval to avoid crust at the bottom of the pan
If you are cooking in a conventional cooker then start cooking on medium heat and after the rice is boiling bring the heat down.
When the water is soaked up by the rice simmer for 2-3 minutes.
Total cooking time 12-15 minutes
Serves 4-6 people
#LambShank #SaffronRice #SlowCook