@skillers.academy: @itsmoazzawi 🪄😮 #fussball #skillers

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Friday 25 September 2026 10:15:37 GMT

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Comments

Lorik 🇽🇰 :

Bei wie viel Likes darf ich mitmachen

2026-09-25 10:20:01

926

ard0_10 :

Vallahi billahi cain overrated

2026-09-25 11:03:51

13

mahmud_3066 :

cain wird gehated weil er der beste ist

2026-09-25 11:09:33

50

anis.jasharii :

den Torwart auch

2026-09-25 10:59:33

359

🇭🇷 :

Der hatte gar kein bock mehr

2026-09-25 12:55:07

150

￴ ￴ ￴￴￴￴￴￴￴￴ ￴ ￴ ￴￴ ￴ ￴ ￴ :

kann ich auch (bin bank in der c jugend💔)

2026-09-25 14:32:46

15

🏴‍☠️⛰️ :

Welches vidio

2026-09-25 10:19:15

2

Amin🇩🇪 :

hat cain verloren weil ich finde die folge nicht auf yt

2026-09-25 11:42:52

2

Leo :

Ich wär so gut für dieses Format lass mich bitte mitmachen

2026-09-25 10:25:19

6

nishti ⚽️ :

Stark mo

2026-09-25 10:18:20

29

LianT01🇽🇰 :

Wann kommt Folge 2

2026-09-25 11:29:44

0

Lyrix_scm :

Egl beide Maschinen skillers beste

2026-09-25 11:04:18

7

Ousi :

2026-09-25 14:35:39

2

𝔈𝔪𝔦𝔯👑 :

Brooo wannn kommtt 2 folge warte schon 4 tage😢⚠️

2026-09-25 15:32:54

0

bubakarjarju :

Brutaler Spieler!!🔥🔥

2026-09-25 10:17:30

9

m4at1.krd :

2026-09-25 10:25:17

5

Santino :

mein goat💔

2026-09-25 11:10:21

2

Denis Faris :

2026-09-25 11:39:41

1

Kwón’ :

Warte seit mehr als nem Jahr bis meine Bewerbungen mal angenommen werden muss dabei sein ‼️

2026-09-25 12:51:25

8

AFD 💙🤍💙🤍 :

cain

2026-09-25 13:02:42

2

ko🌊 :

das ist in darmstadt 😁

2026-09-25 12:44:56

2

karlchen_96 :

Wann kommt nächste Folge von Villa

2026-09-25 15:29:05

0

L🧽 :

Jeder von der krasser spieler🤙🤝

2026-09-25 14:05:19

0

Baller_Mø :

Wann kommt folge 2 auf youtube?(ich warte )

2026-09-25 17:38:55

0

Balkan_Videos :

erste

2026-09-25 10:17:41

0

To see more videos from user @skillers.academy, please go to the Tikwm homepage.

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Persian rice (baghali polo) Dill rice, infused with saffron. The aroma on this dish alone will make you fall in love! With golden crispy potato tahdigh! You’re doing to LOVE this. It’s actually quite simple! Ingredients - 3 cups basmati rice - 6 tablespoons salt - 2 tablespoon vegetable oil - 500 g frozen broad beans or fava beans - 2 large potatoes, peeled and thinly sliced - 3 bunch fresh dill - 3 tablespoons butter - ½ cup hot water - a pinch of ground saffron Instructions 1. Wash and rinse the rice with cold water until the water runs clear. Soak the rice in 6 cups of cold water mixed with 6 tablespoons of salt, and set aside for a couple of hours. Drain but don’t rinse the rice. Make sure that you don’t use your hand or a utensil during this process. 2. Thaw the frozen broad beans in water, and remove skin from each broad bean. In a large non-stick pot, add 8 cups of water and 2 tablespoons of vegetable oil, and bring to a boil. 3. Add the drained rice to the boiling water, and cook the rice for about 7 minutes until it is parboiled or al dente—the grain needs to be soft from the outside and firm in the centre. Drain and rinse the parboiled rice in cold water. 4. Wash and dry the pot. In same pot, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil; then arrange the potato slices in a single circular layer and fry on high heat for a couple of minutes. 5. Begin to layer the pot with a third of the parboiled rice, followed by a layer of half of the broad beans and dill. Repeat the steps with another layer of a third of the parboiled rice and the rest of the broad beans and dill. The final layer should be the remaining parboiled rice. Make three holes in the layers of the rice with the handle of a spatula or wooden spoon. 6. In a small cup, mix half cup of hot water with 3 tablespoons of butter and a pinch of saffron; sprinkle the mixture over the rice. Once the rice starts to steam wrap the pot lid with a towel and then reduce the heat to low (this absorb all the excess condensed liquid and allows the rice to become fluffy); cook for about 45–50 minutes. 7. Serve with saffron chicken or saffron lamb shanks, and don’t forget the crispy and crunchy potatoes at the bottom of the pot, it is usually the most sought after part of the dish. #persian #rice #food #Recipe #iran

Persian rice (baghali polo) Dill rice, infused with saffron. The aroma on this dish alone will make you fall in love! With golden crispy potato tahdigh! You’re doing to LOVE this. It’s actually quite simple! Ingredients - 3 cups basmati rice - 6 tablespoons salt - 2 tablespoon vegetable oil - 500 g frozen broad beans or fava beans - 2 large potatoes, peeled and thinly sliced - 3 bunch fresh dill - 3 tablespoons butter - ½ cup hot water - a pinch of ground saffron Instructions 1. Wash and rinse the rice with cold water until the water runs clear. Soak the rice in 6 cups of cold water mixed with 6 tablespoons of salt, and set aside for a couple of hours. Drain but don’t rinse the rice. Make sure that you don’t use your hand or a utensil during this process. 2. Thaw the frozen broad beans in water, and remove skin from each broad bean. In a large non-stick pot, add 8 cups of water and 2 tablespoons of vegetable oil, and bring to a boil. 3. Add the drained rice to the boiling water, and cook the rice for about 7 minutes until it is parboiled or al dente—the grain needs to be soft from the outside and firm in the centre. Drain and rinse the parboiled rice in cold water. 4. Wash and dry the pot. In same pot, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil; then arrange the potato slices in a single circular layer and fry on high heat for a couple of minutes. 5. Begin to layer the pot with a third of the parboiled rice, followed by a layer of half of the broad beans and dill. Repeat the steps with another layer of a third of the parboiled rice and the rest of the broad beans and dill. The final layer should be the remaining parboiled rice. Make three holes in the layers of the rice with the handle of a spatula or wooden spoon. 6. In a small cup, mix half cup of hot water with 3 tablespoons of butter and a pinch of saffron; sprinkle the mixture over the rice. Once the rice starts to steam wrap the pot lid with a towel and then reduce the heat to low (this absorb all the excess condensed liquid and allows the rice to become fluffy); cook for about 45–50 minutes. 7. Serve with saffron chicken or saffron lamb shanks, and don’t forget the crispy and crunchy potatoes at the bottom of the pot, it is usually the most sought after part of the dish. #persian #rice #food #Recipe #iran

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