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@9088161yh: 🗣️ 国内にいても暇だから飛ぶ day2 \\ 日中動き回るの危険です // チムジルバンが混み具合的にほぼ寝れなくて、 早々に脱出したはいいけど、 大手スーパーがお休みの日だったから、 ちょっと遠めのところに行ってみたけど、 サイズ感大きすぎて何も買えなーい🤦‍♀️💦 6:50 clubK脱出 7:35 ハナロマート良才 8:40 宿に荷物預ける 9:30 ピクベークでテイクアウト 10:00 popup① ソンスのオリーブベター 10:30 レディヤングソンス店 11:00 LOEソンス店 11:45 popup② ongredients 12:15 popup③ tocobo 12:30 popup④ 23cm home 12:45 CIABATTA でパン買って 13:00 popup⑤ banobagi 14:10 ソンスからカンナムに移動して 14:50 オリーブベター 15:00 チェックインして 16:30 あかすり 19:00 アワビ粥テイクアウト #韓国vlog #韓国旅行 #ソンスpopup #韓国美容

9088161yh
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Tuesday 18 August 2026 10:12:14 GMT
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کباب ترش You already know my obsession with pomegranate, and so today I’m showing you how to make Kabab Torsh! It is a juicy beef marinated in pomegranate molasses and served with rice and salad. Nooshe jooooooooonnnn💗🌸 Beef Ingredients 700g gound beef 1 onion, finely grated 2 garlic cloves, finely grated 1/4 tsp turmeric 1/ 4 tsp black pepper 1/2 tsp salt 1 tsp ghee Sauce Ingredients: 1 large onion, finely grated 1 cup walnuts, finely crushed 1/2 tsp ghee 1/2 cup pomegranate molasses 1/2 cup pure pomegranate juice (or water) 1/4 tsp turmeric 1/ 4 tsp black pepper 1/4 tsp salt Rice Ingredients 3 cups basmati rice 1/8 tsp ground saffron + 1 ice cube Ghee NOTE: feel free to replace pomegranate juice with equal parts water Instructions for Kabab torsh: (watch video for more detail) In a food processor grind the walnuts until fine. Set aside. Now grind 2 onions and the garlic together. Add half of that paste to the ground beef. Add the spices and massage until combined. In a non-stick pan, add ghee, and the beef. Shape it. Cook on medium-high heat for 30 minutes while you prep the sauce (instructions in video). Flip it, and then add the prepared sauce. Cover and let it simmer on low heat for 20 minutes or until it has reduced and is thickened. Instructions for rice: Prepare the saffron water by putting the ground saffron in a bowl with an ice cube. Rinse the rice a few times, then soak in for 1 hour. Bring a large pot of water to a boil and add 1 tbsp salt. Add the drained rice and cook for 7-8 minutes. Drain immediately and rinse with cold water. Add 1 cup of the rice to the saffron water, and mix until combined. Heat a non-stick pot with 1 tbsp ghee (or enough to cover the bottom of the pot). Press down the saffron rice, then top with the remaining white rice. Add 1 tbsp of melted ghee on top, and poke some hols. Cover the lid with a towel and cook on low heat for 1 hour, then on medium heat for 5-10 more minutes. NOTE: This is what worked for me, but time varies depending on your stove and pot. #persian #iraniantiktok #kabab #MiddleEasternCuisineGuide #persianfood
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