hello anons I haven't posted a pic-by-pic cook-along in...I forgot when
this has obviously already been done but I like these threads so I'm making one; I just can't handle posting and writing and properly cooking at the same time so it has to be done after the fact ...I'll insert some delay to make up for it
today we're making Persian food!
this'll be easy, you start with an empty pot like so
Christopher Wood
Oh right, so what we're making today is called Ashe Reshteh or Ash Reshteh or Asheh Reshteh
the Ash part apparently means thick soup the Reshteh part means thin noodles some yin and yang shit right there
here I'm saute-ing a couple of onions and garlic to your heart's content, in my case 6 cloves, but there's no such thing as too much garlic in that side of the world and I'm not gonna be the one to complain about it
Jaxon Lewis
continuing on the same trail of epic surprises, you guessed it, you have to go all out on the turmeric
so after you sweat those onions nice and good you throw about 2 teaspoons of turmeric in there
also, I'm really glad I got a bigger pot before starting this, as you will soon see the one used is 5.5L
Benjamin Long
Fucking turmeric, it's good but god damn that eternal yellow stain if you accidentally get it on anything
Lincoln Taylor
Continue chef user
Michael Wood
What fat? Buttor or oil?
Sebastian Reyes
I've yet to manage! but this will not be the end there is plenty of turmeric left in my kitchen that I intend to use in future Persian dishes
so I went the lazy route, shoot me if you will, but I used canned stuff because I decided to make this earlier today so there wasn't enough time to properly prepare the beans and such
and thus you throw in equal amounts of - (red) beans - lentils - chickpeas
apparently lentils should've gone in later but you can't properly read a recipe with your hands dirty so that's the best excuse I've got going for me
in my case it was eh I'd say 300g of each
Oliver Miller
post rare pattis
Colton Barnes
nigga does that look like butter to you?
Leo Cruz
oil, I used the standard sunflower-seed but I think olive oil would work just as well exact amounts unknown, I wing it til I think it's fine whatever that means by case
random fun fact: this is my 4th Persian dish and the first time it has neither eggplant nor rice, not even saffron! they _can_ do it if they try
so you cook the stuff for a few minutes, stirring a bit, especially if you have a sticky pan or you went cheap on the oil then you cover the whole stuff in water recipe said 8 cups and I was just too lazy to figure out again wtf 8 cups meant so I covered it up and then a bit extra; I'll add more later anyway so w/e
you end up with this somewhat unpleasant looking thing, and be advised, this won't be getting any prettier as we continue oh no it won't...
Leo Cooper
>i never used cleared butter
Joshua Lopez
eat my shorts
Robert Taylor
the suspense is killing me, how much worse is this gonna look?
Jose Bennett
now now we can all get along here and anons can ask any questions they want >I saved it
so while your concoction is bubbling away over a comfy low fire (lid on), it's time to do the easiest prepping you've ever done
it's HERB time pic related is aleatory amounts of: - parsley - mint - ...green onions? scallions? chives? I call them green onions because that's what they are in my language apparently chives are (((allegedly))) different but it don't matter the total amount of green onions was actually double but it didn't fit on one board; about 20 sprigs, green parts only ...you wouldn't use the WHITE part of a GREEN onion now would you
choppity chop
Parker Green
a-are you the real patti-user? are we being watched by the actual patti? >we'd best behave
I'm side-watching the shining again so I gotta learn how to build up suspense just hang in there user, release will come :^)
you THROW the greens in the pot, just pile 'em there, it won't matter in the end anyway nothing will matter... nothing does...
Jose Mitchell
>GREEND I kek'd
Samuel Myers
and now the main star of the show spinach you gotta eat your spinach
don't bother cutting it too small, just rough chop it again, just pile it there on top
now, how much spinach? you might ask...
Cameron Wood
how much spinach??? TELL US ALREADY!!!!
Mason Carter
patti~
Charles Jones
The difference is minor. Still i'd say you can taste the difference, especially in texture.
Jason Howard
MORE spinach as it later turned out, this was still not enough spinach
I ended up with about 600g of spinach in there, or a bit over a pound in freedom units
just stack dat dere spinach up
Cooper Wright
a fucking pound? sounds like a lot desu
Easton Scott
>you can taste the difference >especially in texture oh user how good were the days you see user where we're going... >there won't _be_ any texture
that's why I don't use freedom units, everything sounds like a lot; I guess that's why they'r...no I won't go there kilograms, meters, they sound so sciency you have no clue wtf you're doing recipe actually asked for a POUND and a half so I actually whimped out
anyways you PUSH the greens IN the soup that has formed add more water as needed, you don't want it to be overly sloppy but don't worry, that can be corrected later I added a bit extra because all the greens just wouldn't fit anymore
fret not, ye weak of heart this isn't even its final form
Jordan Wood
this is where boys become men, and girls become...bois unless they're Persian, in which case they become top-tier wives but none of us are that lucky
as you watch the insides of your pot start to bubble, you put the lid on you hear it bubbling inside, still, squirming under the ruthless heat you lower the flame lower... you still hear the bubbling inside it won't stop!!! ...lower but a faint murmur can be caught by the trained ear this is enough
now it is time to wait (and occasionally stir ya dingus)
but don't stray too far now you hold your spoon close wouldn't want anything ...unexpected to take place now would we?
[the night stands still] [a dim light reflects off the stainless steel] [in the distance, the cry of a lonely bird] [the moon shines on the blade of your knife, dulling it slowly] [pockets of air collapsing under pressure echo from the stove] [what can but a man do] [than wait]
Evan Green
Is there going to be meat in it or not? Looks like rabbit food so far and my rabbit died 2years ago
Samuel Myers
>this thread
Dominic Edwards
hello america
Luke Anderson
as a half-hour passes, you come back to your senses what doth unfold before you?
you take precaution and find the nearest rag as you carefully pinch the handle of the lid, you slowly lift
rolling, steaming gust of air escape!
you look with a careful eye and see pic related
...no this is not enough more MORE cooking time
[as you retreat to your guard-post you reflect] [what is time] [how must one measure it truly] [is there a time that is lost?] [nay, there is but forward] [forward we must go] [like time]
Ian Jones
no I'm just a normal dude who saves pictures of a cat whose owner cooks and posts pictures of food on a web forum started about japanese cartoons
I'm totally normal is what I am saying
Aiden Mitchell
wtf, why are you raping spinach like this?!
Nicholas Watson
spinach wilts pretty hard m8 a lb is like 6 quarts
Hudson Brooks
He's probably indian or pakistani
Evan Green
images of the past flash before your eyes how far can I go? how darker will it get? is it time? will I be ready? when will she be back?
enough questions are for people too afraid of answers
and the answer is: yes
now is the time
the spinach is weak we are strong cooking is about dominance like the dog whisperer
you and me both user, not many normal people left 'round these here parts...
Cameron Carter
so this is the part where if you'd be a proper chef user, you'd pull out your d..ough for making noodles, like proper noodles as the recipe requires
needless to say I wimped out once more and settled for some slightly flatter pasta that I broke in half
note that what you see in pic related is waaaay more than what was needed, and had to be fished out near the end of result so now I have an entire pot of left over pasta that I'll have to go through as well, but hey, who'da thunk that pasta sweels and absorbs liquid
now in my defense, the recipe didn't mention how much should be used, but by now my guess is that ~200g would be good for this amount of...stuff >I used double worry not, user is a master of improvisation and quick decision making, and as god is my witness and poseidon my watcher, this WILL have a happy ending
Luke Walker
Won't that be extremely starchy?
Jayden Perez
so by this point I dismounted the camera setup etc so there's no final shot of the pot
and thus I must jump-cut to the end product the coup de grĂ¢ce the magnum opus the pinnacle of perfection the finish the final frontier the event horizon our goal
so serve it up with sour cream (unless you for some odd reason have access to kashk) and if you're not wimping out like I did once more, fry up some thinly sliced red onions that you mix with dry mint and you'd lay that in the middle or on top of the sour cream lumps
this is supposed to be very thick, after you add the noodles/pasta the fire should be set to super low because the stuff will stick the recipe even advised adding flour to the thing which I didn't because of all the other different choices I made
I think originally it should be even thicker than mine (hue) so tl;dr no, unless you just don't like this kind of "soup", which is fine, but I wouldn't recommend this then
Juan Diaz
actually looks kinda nice would eat won't forgive you for what you did to that spinach tho
Ryan Kelly
it has a fairly strong spinach taste, with bits to bit into (beans and chickpeas) and slurping noodles is always good; the thing with the noodles and overcooking them is that they get very nice and soft and absorb a lot of flavor
for seasoning I just added salt, ground pepper, and some cayenne powder but without making it actually hot of course, it's not that kind of dish
very comfy and warm, great for cold weather, and it's apparently served during various celebrations in Iran
on a /p/ side note, I should figure out how to take food pictures without getting all those little reflections >inb4 I need to setup an entire studio at my place
but anyway, close-up
sacrifices needed to be made desu in my (east european) country of origin, this is how we cook spinach, so this was fairly normal for me >but I'm not normal we always apologize to the spinach beforehand so it's k
thus ends our cook-along anons hope you enjoyed questions are welcome or just post whatever you cooked last time
Alexander Walker
A+ thread OP. final product looks good. If you had kept the initial amount of noodles in, how bad would it have been? Because this sounds like it might not be too bad as a bastardized pasta dish too, not just a soup with noodles.
Brandon Parker
A decent professional cleaner should be able to get it out, so long as it hasn't been there for months, already been through multiple washings, or on some very delicate or delicately dyed (a lot of bright reds and some other colors tend not to be very color fast) fabric.
Grayson Bailey
What do you do with spinach? This shit is tame compared to how cooked spinach is usually treated in the US. Provided you're not a lazy fuck like most people and didn't just buy it in a frozen block, you would steep it, strain it, squeeze it dry, chop it, then season or saute with some other stuff.
Kayden Nelson
thank you kind user
>If you had kept the initial amount of noodles in, how bad would it have been pretty bad, I was actually quite surprised at my fuckup I literally have another pot that serves two full of pasta they taste very nice but the dish is supposed to only have some noodles in it, and I had basically reversed the ratios also, I think they soaked up a bit too much liquid
but I'll just eat 'em with some chicken I think so it's not the end of the world (I hate wasting food)
I hope nobody was expecting a world of flavor and extravaganza, it's not that kind of dish there is a lot to improve in my case though and this can be made in all kinds of different ways so I'll definitely give it a try later in winter, hopefully I can still find spinach; last winter Italy dun goof'd and fucked up the supply, there were pictures of fields covered in snow at the store, apologizing that they didn't have spinach, was ridiculous
Ethan Nguyen
bamp
Easton Bell
looks like shit
Joseph Rivera
Gotta admit it's not the prettiest thing I made, but after boiling spinach and red beans for an hour I didn't expect it either