How To make Italian Pistachio Pilaf
3 1/2 c Water
1 c White Basmati Rice
-- (Arrowhead Mills) 1/2 ts Salt (optional)
1 c Diced onions
1 c Diced red bell pepper
3 tb Olive oil
2 tb Fresh chopped garlic
2 c Flaked Seitan*
2 ts Salt (optional)
1 ts Ground black pepper (opt.)
3 tb Ground fennel
1 c Sliced scallions
1 c Chopped pistachios
Prep time: 45 minutes Bring water to simmer. Add 1/2 teaspoon salt and simmer for 10 minutes. Cover pot and turn off heat. Let sit until cooked (about 5 minutes.) Saute onions, bell peppers, garlic, Seitan, salt, fennel, and black pepper in olive oil until soft (about 10 minutes on medium heat). Add rice, scallions and pistachios. Serve hot with a vegetable as a light meal. *NOTE: The word "flaked" refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany. Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Italian Pistachio Pilaf's Videos
Easy Rice Pilaf with Arugula Pesto!!! #recipe #recipeoftheday #recipes
Recipe here:
ساطری پلو Carrot & Raisin Pilaf | Sateri Polo
لطفا جهت مشاهده لیست و میزان مواد مورد نیاز برای تهیه ساطری پلو به سایت «نوش جان» در آدرس زیر مراجعه فرمایید:
Ingredients for 2:
Rice: 2 Cups
Ground Beef: 200g
Dried Raisins: 1 Cup
Carrot: 150g
Onion: 150g
Brewed Saffron: 3Tbsp
Turmeric: 1Tsp
Salt and pepper to taste
Sliced potatoes or flat bread as needed for Tahdig (optional)
Oil as needed
Only eating street food for a full day in Turkey! #foodie #shorts #turkey #turkishfood #streetfood
Baking pistachio and walnut Oscar cookies
Oscar sweets is one of the delicious and famous sweets of our Iranians, which is easy to prepare and can be easily cooked at home;
This sweet is made in different flavors that we made today in three types of walnut, pistachio and coconut
I hope you enjoy watching this video and try baking these delicious sweets at home
Please support Kamal by liking the video and commenting;
ingredients:
Yolk
Butter
Sugar powder
flour
vanilla
push
Walnut
Pistachio powder
Coconut powder
How to prepare:
Mix butter and powdered sugar together with flour, cardamom and vanilla, add egg yolk to it, mix well until a smooth dough is made; We mix the egg white with a mixer until it foams, then roll the prepared dough in the palm of our hands and dip it in the egg white. set it at 180 degrees and cook the prepared doughs inside it for 20 minutes
Our delicious and beautiful Oscar candy is ready!
How to cook chicken and vegetables in the oven
Vegetable pilaf with fish is a special and very delicious dish!
Preparation of natural tea with lemon and honey to boost the immune system!
How to cook barberry rice with chicken, an authentic Iranian dish in the fireplace
Contact info: behnazsharqbour@gmail.com
manager info: behnazsharqbour@gmail.com
#cookingvideo
#cooking
#nature
Rice with pistachio pesto and prawns
Table Manners in the Ottoman Empire - Acem Pilav
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LINKS TO INGREDIENTS & EQUIPMENT**
Baldo Rice:
Pistachios:
Currants:
SOURCES**
Bountiful Empire by Priscilla Mary Isin:
The Gulper and the Slurper by Helen Pfeifer:
Melceü't Tabbâhîn
A Voyage Into the Levant by Sir Henry Blount
Kutadgu Bilig
Everyday Life in Turkey by Mrs. W. M. Ramsay
Alexis Soyer, A Culinary Campaign
On Horseback through Asia Minor by Frederick Burnaby
Tableau Genéral by Mouradja d'Ohsson
The Itinerary of Fynes Moryson
A Relation of A Journey to Constantinople by Nicholas Rolam
Ogier Ghiselin de Busbecq
Journals of Edward Lear
**Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Court of Slejuk ruler Tughril III: By Author: Benjamin Banayan (rugrabbit.com), photographed at the Metropolitan Museum of Art exhibit "COURT AND COSMOS: The Great Age of the Seljuqs", 2016 - This file has been extracted from another file, CC BY-SA 4.0,
#tastinghistory #ottoman #foodhistory