Sameen Maali

Literally nothing better #eurosummer #myman #travel

The side-eye 😭 she’s sick of me hahaha #catslovers #catbirthday #funnycat #ragdollcats

Attempted zereshk polo ba morgh without my mom supervising 🙊 Ingredients: • 2 cups basmati rice • 1.5–2 lbs chicken thighs • 1 large onion, sliced • 2 tbsp tomato paste • 1 tsp turmeric • 1 tsp salt • ½ tsp black pepper • 1–1½ cups water • Pinch of saffron • ½ cup zereshk (barberries) • 1 tbsp butter • 1–2 tbsp sugar Directions: 1. Bloom saffron in ice cubes for 30 min. 2. Sear chicken 2-3 min each side until golden and set aside. 3. In the same pan, cook onions until soft and golden. 4. Add tomato paste and cook for 2–3 minutes and then add water. 5. Return chicken to the pan, add turmeric, salt, pepper, and some of the saffron liquid then simmer 23-30 min until tender. 6. Cook basmati rice, set aside some rice and mix with saffron. 7. Sauté zereshk with butter and sugar for 30–60 seconds and stir in a little saffron water. 8. Top the rice with saffron rice and zereshk and serve with the chicken and sauce #persian #persianfood #cookingtok #firstgen

This genuinelyyy tastes like summer in a glass 🥥🍋‍🟩 Creamy Coconut Brazilian Lemonade/ Limemade Ingredients: • 3 limes, washed and quartered • 2 cups cold water • 1/4 cup coconut cream or sweetened coconut condensed milk • 2–3 tbsp honey (skip or reduce if using sweetened condensed milk) • 1 cup ice • Optional: coconut flakes Directions: 1. Add the limes, water, honey, and ice to a blender. If you’d like, you can add the coconut cream now as well. 2. Blend for 10-15 seconds only (overblending can make it bitter). 3. Strain the mixture through a fine mesh sieve. 4. If you didn’t add the coconut cream earlier, add it now and blend again for a few seconds until frothy. 5. Pour over ice and top with coconut flakes #summerdrink #easyrecipe #brazil #coconut #homecafe

Would go back just for the ube honey cone 😩😍 @sandiegocountyfair #sandiegofood #foodie #fairfood #sdfair #socal

POV: you wanted a crepe but only had rice paper 🍌🍫✨ Banana Chocolate Rice Paper Crepe: * 2 rice paper sheets * 1 banana, sliced * 1 egg * 1–2 tbsp milk * 1–2 tbsp chocolate chips * 1 tsp butter or oil * Pinch of cinnamon (optional) * Pinch of salt (optional but makes the chocolate pop) Instructions 1. Whisk together 1 egg and 1–2 tbsp milk and dip rice paper in 2. Heat a pan over medium-low heat and lightly oil or butter 3. Place wet rice paper sheet directly into the pan 4. Add banana slices and chocolate chips 5. Wet the second rice paper sheet in egg mix and place on top, gently press down 6. Cook for 2–3 minutes until the bottom is golden and crisp 7. Carefully flip and cook another 2–3 minutes until the chocolate is melted and both sides are golden 8. Let cool for 1 minute before slicing so the chocolate doesn’t run everywhere #easyrecipe #breakfastideas #desserttiktok