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𝒆𝒗𝒆𝒍𝒍𝒚𝒏 :

boa lenda

2025-11-19 14:15:05

9

￴ ￴ :

00 d vga

2025-11-16 18:44:42

1

⚡️Patrício⚡ :

bem dmsss🔥🔥🔥

2025-11-17 00:41:04

4

Heitoy_qz700 :

brabo🔥💯🔥💯

2025-11-16 20:26:18

4

￴ ￴ :

boaaa felipee

2025-11-16 18:43:57

2

￴ ￴ :

vc é bom dms

2025-11-16 18:44:01

2

⚡️Patrício⚡ :

amassou🔥🔥

2025-11-17 00:41:08

3

￴ ￴ :

dentro no editor

2025-11-16 18:45:05

1

𝐃𝐯𝐳𝐢𝐧𝐧𝟏𝟏⚽🔥 :

mto foda!! 🔥

2025-11-16 18:49:08

1

⚡️Patrício⚡ :

ai sim🔥🔥

2025-11-17 00:41:14

2

alcântara :

manda mt

2025-11-16 19:39:47

3

Davipox :

amassou Felipe

2025-11-16 18:43:31

2

⚡️Patrício⚡ :

🔥🔥🔥🔥

2025-11-17 00:41:18

1

￴ ￴ :

😻😻😻

2025-11-16 18:44:31

1

𝓓𝓪𝓿𝓲𝔃𝓲𝓷🍀 :

😍

2025-11-16 19:05:39

1

￴ ￴ :

🔥🔥🔥🔥🔥🔥

2025-11-16 18:44:33

1

￴ ￴ :

🔥🔥🔥

2025-11-16 18:44:30

1

nzk.vgs :

😈😈😈😈

2025-11-19 02:26:21

1

⚡️Patrício⚡ :

🔥🔥

2025-11-17 00:41:16

1

nzk.vgs :

😋😋😋

2025-11-19 02:25:58

1

￴ ￴ :

🔥🔥🔥

2025-11-16 18:44:35

1

nzk.vgs :

❤😍❤️😁🥰😂😳

2025-11-19 02:25:42

1

⚡️Patrício⚡ :

🔥🔥

2025-11-17 00:41:19

1

mr :

brb

2025-11-16 19:54:47

2

DL/Babizão💯 :

slkkkk

2025-11-16 19:42:24

2

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Khoresh Rivas 😋 (Persian Herb and Rhubarb Stew) Khoresh Rivas is a delicious springtime Persian stew made with fragrant herbs and tender rhubarb. Its flavor is very similar to Khoresh Karafs, making it a wonderful seasonal alternative to the classic celery stew. The combination of fresh herbs, tender meat, and lightly tart rhubarb creates a comforting and beautifully balanced dish that pairs perfectly with fluffy saffron rice and crispy tahdig. Ingredients (Serves 4–5) For the Stew * 1 lb mixed herbs (3 bunches parsley + 1 bunch mint) * 1 lb lamb or beef cubes * 1 large onion, finely chopped * 1 teaspoon salt * 1 teaspoon turmeric * ½ teaspoon black pepper * 4 cups hot water * 8–10 stalks rhubarb * 2 tablespoons verjuice or fresh lime juice For the Rice * 3 cups basmati rice * 3 teaspoons salt (for soaking) * 1 medium tortilla or flatbread (for tahdig) * 1 tablespoon bloomed saffron (optional) Instructions Prepare the Rice Rinse the rice 3–4 times until the water runs clear. Soak it in lukewarm water with salt for 1 hour. Prepare the Herbs Remove the thick stems from the herbs, keeping mainly the leaves and tender stems. Place the herbs in a large bowl of cold water and soak for 15 minutes. Lift the herbs out of the water, discard the dirty water, and repeat this process two more times to remove any sand or grit. Drain well and rinse under cold water. Allow the herbs to air dry in a sieve for a few hours. Finely chop them by hand or using an electric chopper. Heat a large pan over medium heat and add enough olive oil for frying. Add the chopped herbs and sauté, stirring frequently, until they are fully wilted, fragrant, and darkened in color, about 20 minutes. Be careful not to burn them. Set aside. After chopping and frying, the herbs should weigh approximately 150–180 grams (about ½ lb). Prepare the Stew In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until golden brown. Add the meat, turmeric, salt, and black pepper. Brown the meat on all sides for about 5 minutes. Add the fried herbs and 4 cups of hot water. Cover and simmer on low heat for about 1 hour and 30 minutes, or until the meat is tender and the stew is nearly finished cooking. Wash the rhubarb stalks and, using a sharp knife, gently peel away the thin outer skin if needed. Cut the stalks into 1–2 inch pieces. In a large pan, heat a little olive oil and lightly sauté the rhubarb pieces for a couple of minutes. Avoid stirring too much, as the rhubarb becomes very delicate and can easily lose its shape. Once the stew is fully cooked and ready to serve, gently add the rhubarb pieces along with 1–2 tablespoons verjuice or fresh lime juice. Allow the stew to simmer uncovered for another 10 minutes. Do not stir the stew after adding the rhubarb, as the pieces can quickly become mushy. Adjust the salt before serving. Prepare the Chelo (Rice with Bread Tahdig) Bring a large pot of water to a boil. Drain the soaked rice and add it to the pot. Cook on high heat for 6–8 minutes, until the rice is about 80% cooked. Drain well. In the same pot, heat some olive oil or butter with a little bloomed saffron, if using. Arrange pieces of tortilla or flatbread at the bottom of the pot to form the tahdig layer. Gently mound the rice over the bread, shaping it into a pyramid. Drizzle a little olive oil or melted butter over the rice to help keep it fluffy. Cover the lid with a clean kitchen towel and cook on low heat for 45–60 minutes, until the rice is fluffy and the tahdig is crisp and golden. Serve warm with Salad Shirazi and pickled vegetables. Noosh-e jaan 😋 #PersianCuisine #iranianfood #beefstew #khoresh #rhubarb

Khoresh Rivas 😋 (Persian Herb and Rhubarb Stew) Khoresh Rivas is a delicious springtime Persian stew made with fragrant herbs and tender rhubarb. Its flavor is very similar to Khoresh Karafs, making it a wonderful seasonal alternative to the classic celery stew. The combination of fresh herbs, tender meat, and lightly tart rhubarb creates a comforting and beautifully balanced dish that pairs perfectly with fluffy saffron rice and crispy tahdig. Ingredients (Serves 4–5) For the Stew * 1 lb mixed herbs (3 bunches parsley + 1 bunch mint) * 1 lb lamb or beef cubes * 1 large onion, finely chopped * 1 teaspoon salt * 1 teaspoon turmeric * ½ teaspoon black pepper * 4 cups hot water * 8–10 stalks rhubarb * 2 tablespoons verjuice or fresh lime juice For the Rice * 3 cups basmati rice * 3 teaspoons salt (for soaking) * 1 medium tortilla or flatbread (for tahdig) * 1 tablespoon bloomed saffron (optional) Instructions Prepare the Rice Rinse the rice 3–4 times until the water runs clear. Soak it in lukewarm water with salt for 1 hour. Prepare the Herbs Remove the thick stems from the herbs, keeping mainly the leaves and tender stems. Place the herbs in a large bowl of cold water and soak for 15 minutes. Lift the herbs out of the water, discard the dirty water, and repeat this process two more times to remove any sand or grit. Drain well and rinse under cold water. Allow the herbs to air dry in a sieve for a few hours. Finely chop them by hand or using an electric chopper. Heat a large pan over medium heat and add enough olive oil for frying. Add the chopped herbs and sauté, stirring frequently, until they are fully wilted, fragrant, and darkened in color, about 20 minutes. Be careful not to burn them. Set aside. After chopping and frying, the herbs should weigh approximately 150–180 grams (about ½ lb). Prepare the Stew In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until golden brown. Add the meat, turmeric, salt, and black pepper. Brown the meat on all sides for about 5 minutes. Add the fried herbs and 4 cups of hot water. Cover and simmer on low heat for about 1 hour and 30 minutes, or until the meat is tender and the stew is nearly finished cooking. Wash the rhubarb stalks and, using a sharp knife, gently peel away the thin outer skin if needed. Cut the stalks into 1–2 inch pieces. In a large pan, heat a little olive oil and lightly sauté the rhubarb pieces for a couple of minutes. Avoid stirring too much, as the rhubarb becomes very delicate and can easily lose its shape. Once the stew is fully cooked and ready to serve, gently add the rhubarb pieces along with 1–2 tablespoons verjuice or fresh lime juice. Allow the stew to simmer uncovered for another 10 minutes. Do not stir the stew after adding the rhubarb, as the pieces can quickly become mushy. Adjust the salt before serving. Prepare the Chelo (Rice with Bread Tahdig) Bring a large pot of water to a boil. Drain the soaked rice and add it to the pot. Cook on high heat for 6–8 minutes, until the rice is about 80% cooked. Drain well. In the same pot, heat some olive oil or butter with a little bloomed saffron, if using. Arrange pieces of tortilla or flatbread at the bottom of the pot to form the tahdig layer. Gently mound the rice over the bread, shaping it into a pyramid. Drizzle a little olive oil or melted butter over the rice to help keep it fluffy. Cover the lid with a clean kitchen towel and cook on low heat for 45–60 minutes, until the rice is fluffy and the tahdig is crisp and golden. Serve warm with Salad Shirazi and pickled vegetables. Noosh-e jaan 😋 #PersianCuisine #iranianfood #beefstew #khoresh #rhubarb

#riyadh #safety #gualf #SafetyOfficer

#riyadh #safety #gualf #SafetyOfficer

Happy Sunday. 🙇🏾‍♂️!! #blowthisup #sundaysareforlovers #fyp #sundaymood #blowthisup

Happy Sunday. 🙇🏾‍♂️!! #blowthisup #sundaysareforlovers #fyp #sundaymood #blowthisup

Glamour🐆💋#fyp

Glamour🐆💋#fyp

#creatorsearchinsights #foryoupagee #viral #اكتئاب #creatorsearchinsights

#creatorsearchinsights #foryoupagee #viral #اكتئاب #creatorsearchinsights

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