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maeimeh: tilapia. that fish is from the south of iran. anthony: from the persian gulf? bijan: persian gulf. maeimeh: yes. and this one is from north. we call it mahi-ye halva. anthony: maybe if i could try some, uh yes, thank you. maeimeh: of course. and that one is gheimeh. we made it with beans, meat. anthony: so good. mmm. fantastic food. bijan: man and wife, both of them working. you know? anthony: so it s hard to do something like this. bijan: yes. anthony: that s what i ve been waiting, that s the crispy rice at the bottom, right there? the, what s it called? tadek? is that maeimeh: tadek. anthony: tadek. maeimeh: exactly. anthony: oh, lovely. merci. maeimeh: my mom and my mother-in-law, they think if they have a guest, they have to, at least two or three kind of foods. anthony: right. maeimeh: and, uh, if they make just one, they think that this is not very polite for the guest. but, uh, nowadays, for example, for my generation, when i hav ....
Guest likes their food. anthony: mmm! maeimeh: this call it fesenjan. anthony: a stew of fried chicken, onion, ground walnuts, pomegranate, and tomato paste. anthony: and this fruit, there s some kind of fruit? maeimeh: yes. there is a dried apricot inside this as well. anthony: delicious! so good! bijan: needed around 24 hours time. anthony: these are very sophisticated, very time-consuming dishes to prepare. always from scratch, and always in excess of what you could possibly need. you tend to kill your guests with kindness around here. maeimeh: tilapia. that fish is from the south of iran. anthony: from the persian gulf? bijan: persian gulf. maeimeh: yes. and this one is from north. we call it mahi-ye halva. anthony: maybe if i could try some, uh yes, thank you. maeimeh: of course. and that one is gheimeh. we made it with beans, meat. anthony: so good. mmm. fantastic food. bijan: man and wife, both of them working. ....
Guest likes their food. anthony: mmm! maeimeh: this call it fesenjan. anthony: a stew of fried chicken, onion, ground walnuts, pomegranate, and tomato paste. anthony: and this fruit, there s some kind of fruit? maeimeh: yes. there is a dried apricot inside this as well. anthony: delicious! so good! bijan: needed around twenty-four hours time. anthony: these are very sophisticated, very time-consuming dishes to prepare. always from scratch, and always in excess of what you could possibly need. you tend to kill your guests with kindness around here. maeimeh: tilapia. that fish is from the south of iran. anthony: from the persian gulf? bijan: persian gulf. maeimeh: yes. and this one is from north. we call it mahi-ye halva. anthony: maybe if i could try some, uh yes, thank you. maeimeh: of course. and that one is gheimeh. we made it with beans, meat. anthony: so good. mmm. fantastic food. bijan: man and wife, both of them working. ....
They will never get tired if the guest likes their food. anthony: mmm! maeimeh: this call it fesenjan. anthony: a stew of fried chicken, onion, ground walnuts, pomegranate, and tomato paste. anthony: and this fruit, there s some kind of fruit? maeimeh: yes. there is a dried apricot inside this as well. anthony: delicious! so good! bijan: needed around twenty-four hours time. anthony: these are very sophisticated, very time-consuming dishes to prepare. always from scratch, and always in excess of what you could possibly need. you tend to kill your guests with kindness around here. maeimeh: tilapia. that fish is from the south of iran. anthony: from the persian gulf? bijan: persian gulf. maeimeh: yes. and this one is from north. we call it mahi-ye halva. anthony: maybe if i could try some, uh yes, thank you. maeimeh: of course. and that one is gheimeh. we made it with beans, meat. anthony: so good. mmm. fantastic food. ....
They will never get tired if the guest likes their food. anthony: mmm! maeimeh: this call it fesenjan. anthony: a stew of fried chicken, onion, ground walnuts, pomegranate, and tomato paste. anthony: and this fruit, there s some kind of fruit? maeimeh: yes. there is a dried apricot inside this as well. anthony: delicious! so good! bijan: needed around bijan: needed around 24 hours time. anthony: these are very sophisticated, very time-consuming dishes to prepare. always from scratch, and always in excess of what you could possibly need. you tend to kill your guests with kindness around here. maeimeh: tilapia. that fish is from the south of iran. anthony: from the persian gulf? bijan: persian gulf. maeimeh: yes. and this one is from north. we call it mahi-ye halva. anthony: maybe if i could try some, uh yes, thank you. maeimeh: of course. and that one is gheimeh. we made it with beans, meat. anthony: so good. mmm. ....