Iranian Food 101
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Summary
This is the one and only time I'm doing this, because when I tell you that I struggled making this video, you know what? I'm way more comfortable talking about politics and Islamic terrorism and Iran, so that's what I'm going to stick to.
Transcript
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Hi, everyone. So as promised, here is my Iranian Food 101 video. This is the one and only time
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that I'm going to be doing this because when I tell you that I struggled making this video,
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yeah, I'm way more comfortable talking about politics and Islamic terrorism and Iran.
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So that's what I'm going to stick to. So without further ado, here we go.
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We had dinner at an Iranian restaurant called Toronto Persian Cuisine in Toronto.
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We Iranians love pomegranate. It's a main ingredient in many of our dishes, so when the
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server recommended the pomegranate margarita, I couldn't resist. Apparently, Tehranto is famous
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for their pomegranate margaritas, and now I can see why. It was absolutely delicious.
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If you like chicken soup, then you'll really enjoy the Iranian version, which we call
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supejo. It's made with chicken, barley, celery, and parsley, and it's the perfect comfort food
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for cold winters. You can have it as an appetizer or a full meal with bread on the side. The barley
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soup at Toronto was delicious and highly recommended. If you love olives and savory
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flavors like I do, then this one's for you. Zeytun Parverde is a classic appetizer from
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northern Iran. It's basically olives marinated in a rich tangy paste consisting of finely chopped
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walnuts, pomegranate molasses, garlic, mint, and a traditional Persian spice called ground
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angelica. Pomegranate seeds are added for bursts of color and flavor. Mirza Ghassimi is a popular
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dish often served as an appetizer or main course and goes best with warm, freshly baked Iranian
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bread. It's made of smoked or grilled eggplant, tomatoes, garlic, and eggs. If you've had baba
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ganoush, it's similar to that, except for Iranians, we use eggs instead of tahini. I'm personally not
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a big fan of it, and I don't usually order it when I go out to restaurants, but the Mirza Ghassimi
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at Tehronto was actually really delicious, and it's something I would definitely order again.
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Most of mosir is a popular Iranian yogurt dip made with shallots and yogurt. We also have most
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of khior, which is yogurt and cucumber. Think tzatziki sauce, but way less thick, and we eat
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it on the side with our meal instead of pouring it on top of meat or using it as a sauce. The
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masakhir at Tehranto was of course delicious. And now for the reason I decided to come to Tehranto
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in the first place, the kabob kubideh. I'd heard amazing things about the kabob kubideh, so I had
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to come and see for myself. I was not disappointed. It was absolutely delicious, and if you're in the
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Toronto or GTA area and want to try Iranian food, I highly recommend the kabob kubideh at Tehranto.
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Kabo-kubideh is a staple in Iranian cuisine, and if you're new to Iranian food, this is definitely
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what you want to order for your first time. It's basically the Iranian version of a meatloaf,
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but instead of being baked in the oven, it's molded around a flat, wide metal skewer and
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grilled over hot charcoal. It's always served with rice and grilled tomatoes. If you've noticed
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that I'm eating with a spoon and fork, that's because we Iranians don't really need knives for
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our food. Our meats are usually so tender and served in bite-sized pieces that you can just
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use your spoon to cut it up when it's on your plate. If you like savory flavors then you definitely
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want to add some sumac to your kebab as well. Kebabs are a staple of Iranian cuisine but the
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flavors are very different from other regions. Saffron also plays a big role in Iranian cuisine
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which is where our food gets its aromatic flavors from. The food was delicious, the service was
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excellent. Shout out to our server Shayan, shout out to the chef who was working that night. If
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you're in Toronto or the GTA definitely definitely recommend checking out Tehranto for their amazing