A Napkin A Paper Ribbon HOW TO MAKE A TUXEDO USING A NAPKIN If you are hosting a venue or a special occasion such as wedding, try this napkin design. It's really easy and doesn't take long to make one. With a little practice you'll be wanting to design your own everyday napkin for no occasion at all. Although tuxedos are often black, we tend to keep our videos energy bright for the sake of our happy and energetic visitors but feel free to use black or darker color for more realistic tuxedo look.Read More
6 oz (170g) Leek 2 Russet Potatoes 2 Eggs 1/3 Cup Bread Crumbs 2 Garlic Cloves 2 Tbsp Vegetable Oil Salt, Dried Mint, Turmeric, Ground Chili Pepper PREPARATIONS: 1- Clean the leeks thoroughly. 2- Chop the leeks. 3- Peel the potatoes skin and dice. DIRECTIONS: 1- Place the diced potatoes in a small pot. 2- Add enough boiling water to cover the potatoes. 3- Sprinkle a pinch of salt dried mint. 4- Cover the pot with a lid and simmer for 15 minutes over medium heat or until the potatoes are cooked. 5- Transfer the chopped leeks to a pot, add boiling water. Cover the pot and boil for 10 minutes or until they are tender. 6- Using a spoon strainer, transfer the cooked potatoes to a bowl and mash them thoroughly until it resembles a dough. 7- Drain and strain the cooked leeks thoroughly and add to the potatoes. 8- Add turmeric, ground chill pepper, salt and bread crumbs. Add more bread crumbs if necessary. 9- Mash the garlic cloves on top. 10- Add the eggs to the bowl and stir until all the ingredients are well combined. 11- Take a fist full of the mixture and pat to make patties as desired. 12- Fry the patties in vegetable oil.Read More
Khoresht Gheymeh (Split Yellow Peas)
- 1 Cup Split Yellow Peas
- 2 dried limes
- 1 Lb (453g) Ground Beef
- Vegetable Oil
- 1 Tbsp Rose Water
- 2 Onions
- Salt, Turmeric, Ground Chili Pepper
Persian spice mix (Advieh)
- 2 Tbsp Tomato Paste
- 1 Small Potato
- 1/4 Zafran (saffron)
1- Grate the Onion.
2- Soak Zafran (Saffron) In boiling water for 30 minutes.
3- Soak the dried limes in boiling water for 20 minutes.
4- Dice an Onion.
5- Slice the potato.
1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes.
2- Pour boiling water into the pot until it covers the split yellow peas, then cover the pot with the lid and let it simmer for 10 minutes over medium heat.
3- Pour the grated onions in a large bowl and add the ground beef to it, then add some salt, black pepper and Persian Spice mix (advieh) (as you prefer), and mix the mixture thoroughly.
4- Shape the ground beef mixture into small meatballs.
5- In a small pot, dip fry the diced onions in vegetable oil until translucent, then add turmeric, ground chili pepper, Persian Spice mix (advieh) and Tomato paste to it and stir.
6- Add the meatballs to the fried onion's pot to fry along.
7- Add the Split yellow peas to the pot, stir and pour boiling water until it covers the mixture.
8- Add the Cinnamon to the mixture.
9- Make holes in the dried limes and add it to the pot.
10- Add the Zafran (saffron) and the rose water to the pot, stir and cover the pot with the lid and continue simmering for 15 minutes.
11- Add the fried potato (Chips) when serve in plate.
Read more about Khoresht Gheymeh calories and nutritional facts