Comments for Foodcraftz

Comment on Koofteh baghali, fava bean meatballs with dill by Marjan

Marjan — Sat, 04 Jan 2025 20:14:08 +0000

Hi I’m from Iran and I gotta tell you I find these recipes lovely because they are actually really healthy and suitable for diets. Unfortunately most of the recipes that I find, use excessive fat or oil which are not healthy so thanks.

Comment on Traditional Tahdig – Persian rice crust by Bahareh

Bahareh — Thu, 11 Apr 2024 07:43:48 +0000

In reply to Ricky. Around 20 grams or a bit less than 1 oz :)

Comment on Traditional Tahdig – Persian rice crust by Ricky

Ricky — Thu, 11 Apr 2024 01:27:19 +0000

What measurement are knobs?

Comment on The authentic Persian Halva by Bahareh

Bahareh — Tue, 13 Feb 2024 07:29:46 +0000

In reply to Hannah.

Oh I’m sorry to hear that, about the bitter taste could it be the sugar that you used? Some unrefined sugars has strong taste and when they get in a hot pan (even in form of syrup) their flavor get too strong. And about the texture it’s very difficult to guess because pans types are different, and I guess as you mentioned it should be the temperature issue but also the Flour should be whole wheat, because the way the whole wheat flour absorbs the syrup is different from white flour because of the fibre contents it doesn’t absorb the syrup very quickly to become dense.
These were my theories and I can’t think of anything else! I Hope this help 🌷 🙂

Comment on The authentic Persian Halva by Hannah

Hannah — Sun, 11 Feb 2024 20:36:30 +0000

Not sure what I did wrong my texture was off, very dense and not buttery. I let pan cool a little before adding syrup, doesn’t look buttery as yours and has a little bitter aftertaste, is that normal? I’ve only made it with white flour and sugar before, not sure what’s happened

Comment on The authentic Persian Halva by Bahareh

Bahareh — Sat, 18 Nov 2023 07:43:29 +0000

In reply to Arup Roy Chowdhury. Thank you for your heart-warming comment, I'm very happy you like the recipe and made it ❤️🌷

Comment on The authentic Persian Halva by Arup Roy Chowdhury

Arup Roy Chowdhury — Sat, 18 Nov 2023 01:47:18 +0000

Thank you, made it with grape molasses to add to the authentic touch and it came out lip smacking. My mother in New Delhi would make it with semolina and brown sugar syrup, this brought out my childhood memories.

Comment on Pan-fried chicken liver and heart by Bahareh

Bahareh — Fri, 11 Aug 2023 05:17:24 +0000

In reply to gayle hiller. So great to hear that! Thank you :)

Comment on Pan-fried chicken liver and heart by gayle hiller

gayle hiller — Thu, 10 Aug 2023 15:03:53 +0000

What a wonderful dish and so easy to make. Instead of the bread which I shall use next time, I made it with mashed potatoes. It was very well liked by my family.

Comment on Potato kuku or kuku sibzamini by Bahareh

Bahareh — Sun, 14 May 2023 09:17:24 +0000

In reply to Jim Greenway. Thank you!