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Friday 24 July 2026 07:41:53 GMT

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ليوناردو الرصافه(يرد المتابعه) :

2026-09-27 14:47:16

2

𝑨🇮🇶 :

شنو؟ مافهمت ليش شدخل بطل يم الصوبه

2026-07-24 23:16:14

3

𝑯𝑬𝑴𝑶🗽 :

ضحكتني

2026-07-24 12:36:45

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ابو العباس ☭ :

ههههه

2026-07-29 10:06:11

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عباس🩵✈️ :

2026-08-02 08:52:40

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✋🏿😃.. 𝑴𝒐𝒉𝒂𝒎𝒂𝒅 :

2026-07-25 23:20:16

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🙂‍↕️ :

2026-08-02 04:18:59

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علوان 🖤 :

😂😂😂

2026-07-31 12:09:42

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علــي :

😂😂😂😂

2026-09-25 09:51:07

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Fesenjoon with Duck | خورش فسنجون با اردک 🦆 Slow-cooked duck legs in a rich, tangy walnut and pomegranate stew. Deep, glossy, and 100% worth the time. Save this for a cozy dinner. Ingredients: 4 duck legs, patted dry, scored, salted 300g walnuts 100g pomegranate paste 100g onion, fine mince (optional) 1 tsp turmeric (optional) 4–5L ice-cold water + ice cubes Salt, pepper, and sugar — to taste Instructions: 1. Render duck: Place duck skin-side down in cold dry pan. Turn heat to medium and let the fat slowly render. No oil needed! Cook until golden and crisp. Remove and set aside. 2. Grind walnuts: Process until fine but not a butter. You want a fine, fluffy and grainy texture. 3. Sauté onions (optional): In the same pan with the rendered duck fat, cook onions until golden. Add turmeric and bloom for 30 seconds. 4. Toast walnuts: Add ground walnuts directly into the pan with the onions. Toast slowly on medium-low, stirring constantly. Cook off the raw walnut smell. Toast until golden and fragrant, don’t let it burn! 5. Add water and salt: Pour in ice-cold water to create a loose stew base. Use 4–5L total (add more as needed). Season with salt. Bring to a gentle simmer and cook partially covered for 1 hour. 6. Add pomegranate paste and duck: Stir in the pomegranate paste, nestle duck legs into the stew. Add pepper and a bit of sugar or maple syrup to balance the flavours, especially if the pomegranate paste is very tangy like mine was. Adjust salt again. 7. Simmer for 2–3 more hours: Keep it partially covered. Stir occasionally, add water if needed. Sauce should reduce, darken, and thicken. You’ll know it’s ready when a glossy layer of walnut oil rises to the top. Serve with Persian rice, pickled garlic and fresh herbs. I love it with mahi doodi, but anchovies work in a pinch. 🎣 NOOSH e JOON! ❤️ #fesenjoon #فسنجون #persianfood #iranianfood #persian

Fesenjoon with Duck | خورش فسنجون با اردک 🦆 Slow-cooked duck legs in a rich, tangy walnut and pomegranate stew. Deep, glossy, and 100% worth the time. Save this for a cozy dinner. Ingredients: 4 duck legs, patted dry, scored, salted 300g walnuts 100g pomegranate paste 100g onion, fine mince (optional) 1 tsp turmeric (optional) 4–5L ice-cold water + ice cubes Salt, pepper, and sugar — to taste Instructions: 1. Render duck: Place duck skin-side down in cold dry pan. Turn heat to medium and let the fat slowly render. No oil needed! Cook until golden and crisp. Remove and set aside. 2. Grind walnuts: Process until fine but not a butter. You want a fine, fluffy and grainy texture. 3. Sauté onions (optional): In the same pan with the rendered duck fat, cook onions until golden. Add turmeric and bloom for 30 seconds. 4. Toast walnuts: Add ground walnuts directly into the pan with the onions. Toast slowly on medium-low, stirring constantly. Cook off the raw walnut smell. Toast until golden and fragrant, don’t let it burn! 5. Add water and salt: Pour in ice-cold water to create a loose stew base. Use 4–5L total (add more as needed). Season with salt. Bring to a gentle simmer and cook partially covered for 1 hour. 6. Add pomegranate paste and duck: Stir in the pomegranate paste, nestle duck legs into the stew. Add pepper and a bit of sugar or maple syrup to balance the flavours, especially if the pomegranate paste is very tangy like mine was. Adjust salt again. 7. Simmer for 2–3 more hours: Keep it partially covered. Stir occasionally, add water if needed. Sauce should reduce, darken, and thicken. You’ll know it’s ready when a glossy layer of walnut oil rises to the top. Serve with Persian rice, pickled garlic and fresh herbs. I love it with mahi doodi, but anchovies work in a pinch. 🎣 NOOSH e JOON! ❤️ #fesenjoon #فسنجون #persianfood #iranianfood #persian

Don’t Trust anyone 🙂#goviral #fy

Don’t Trust anyone 🙂#goviral #fy

That juicy, glassy lip without looking like you piled on gloss ✨ Smooth, shiny, and just enough to make your lips look extra pretty. This little rom&nd lip oil is staying in the bag. 💋 #RomandLipOil #Romand #KoreanLipOil #KBeautyMakeup #GlassLips

That juicy, glassy lip without looking like you piled on gloss ✨ Smooth, shiny, and just enough to make your lips look extra pretty. This little rom&nd lip oil is staying in the bag. 💋 #RomandLipOil #Romand #KoreanLipOil #KBeautyMakeup #GlassLips

Bún ốc nguội- đặc sản mùa hè nóng nực 😋 #nhaemmydayo #GippsNature #A2HuuCo #OrganicA2#suacongthuc

Bún ốc nguội- đặc sản mùa hè nóng nực 😋 #nhaemmydayo #GippsNature #A2HuuCo #OrganicA2#suacongthuc

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