APK Series 1 - Esfahan (Full length in English)

[@ostriy08]

Ariana we love you! You are a beautiful woman! Thank you for showing about the culture, traditions and cuisine of Iran.

[@ArianaBundy_Official]

Aw thx Bobo Jan 🌹

[@sadiaafrin1461]

I saw all episodes of ariana's iran. I Loved that programme. I really interested to iranian food. I like u so much.❤ from🇧🇩 Bangladesh

[@ArianaBundy_Official]

Thx sadia 🌸🌸

[@3drace]

11:46 The difference between Shoor and Torshi is that in Shoor the veggies are pickled in a very strong salt brine, while in Torshi white vinegar is used. It has nothing to do with the amount of time it has been aged.

[@md1735]

I love her and how she represents iran and Iranians. My husband who’s an American loves that we watch this together!

[@ArianaBundy_Official]

Merci merci 🌷🌷

[@melissakaytravels249]

Thank you for taking us on your beautiful journeys. We love watching, learning, and sharing your wonderful experiences!

[@greengrass5458]

Salam! Ariana :-) Thank you for this english version, excellent video quality. I love your recipes and your culture. Regards from Mexico :-)

[@ArianaBundy_Official]

Thank you I looooove Mexican cuisine 😋🤗

[@greengrass5458]

@@ArianaBundy_Official Thanks to you too :-) ,what Mexican dish do you like? The Mole, have you eaten it? Here we have many types of Mole, sweet, spicy, red, green, yellow, etc. : -) ... according to the region of Mexico, the way of making the mole is changing, there is something for everyone! best regards!! :-)

[@jacquelinee8994]

Ariana i absolutely love your channel. How you show us all the beautiful foods, culture, history of Iran.🙂👍👍♥️

[@elvand.84]

So happy to find you channel ❤️

[@springpourmehr2003]

I love the way you present Iran 😀👌 very sweet and cute son 🥰😊

[@algreenn]

i am so proud to be live in iran iran have kindness people i invite all of you viewer this video be our guest in iran especially city esfahan

[@sinanoorzad9465]

Love to watch your shows Aryana joon your the best

[@ArianaBundy_Official]

Merci Sina jan 🙏🏻💕

[@danijelakelava6602]

Ariana, man fekr mikonam, ke to nafar-e khubi hasti. Bacce-ye to ham kheili khub va ziba ast. Man to ra kheili dust daram. Ariana, i really think, that you are a very good person. Your child is also very good and beautiful. I really love you a lot.

[@abc_cba]

India today has 95% of the world's Zoroastrians referred to as Parsi !

[@ArianaBundy_Official]

👍🏻🌷

[@nellsea8086]

What a profound video great job

[@ArianaBundy_Official]

Thank you Neil :)

[@cristaniancatembung1160]

Again a beautiful presentation! Thanks Ariana!

[@ArianaBundy_Official]

🙏🏻🌷

[@attiqurrehmanrana9249]

lovely son and offcourse your cooking miss ariana u r the best ...love from pakistan

[@sunitaangel1260]

I also grown up like you. To be a great master chef... 😊and l ❤your show... Your very big fan.. 💕

[@ArianaBundy_Official]

🙏🏻🌸

[@MS-he6eo]

Thank you so much

[@ArianaBundy_Official]

🙏🏻🌷

[@nilouvivid]

Your videos are great. If you could add a more detailed description (For instance what you have cooked in this specific episode) more people can find your content by searching in KZbin.

[@ArianaBundy_Official]

Thx for the tip Niloufar Jan 😘

[@nilouvivid]

Ariana Bundy you are very welcome! 😘

[@franziskavoeltz6743]

The little chef at the end is nailing it!!! cuteness overload

[@danijelakelava6602]

Man dar esfahan nabudam, vali kheili ziba ast. Bavar mikonam, ke ghaza ahle anja ham kheili khub ast. Dust daram ham esfahan ra bebinam.

[@danijelakelava6602]

Ariana, kheili dust daram, vaghti ke to mikhandi. Ariana, i really love it, when you smile.

[@danijelakelava6602]

I haven't been to Isfahan. I believe, that the food from over there is also very good. I would like to visit Isfahan.

[@suzyjaff7138]

There's an old Persian song played in the beginning of the video, does anybody know the name of the song?! Please...

[@ArianaBundy_Official]

Ghormeh sabzi but I can’t recall the talented girls name anymore 🌷

[@zainabmirzaie7057]

سلام آریانا جان من همزبان افغانت هستم چندوقت است که برنامه های بسیارزیباوپرانرژی تان را میبینم خیلی لذت میبرم چقدرشما فرش وباانرژی هستید آدم وقتی شمارامیبینه احساس سرزنده گی وشادابی پیدامیکنه ،آریانا اسم اسم قدیم افغانستان بوده است چقدر غذاهای ماوشمانزدیک بهم هستند بعضی ازغذاهااصلاهیچ فرقی باهم ندارند مثل مرسع پلو،خورشت قیمه ، کباب چنجه ،وخیلی دیگرازغذاها،بهرحال خیلی دوست دارم برنامه های تان را ناگفته نماندمن بیست سال ایران زده گی کردم اکنون بیست سال است که آلمان هستم وقتی برنامه های شمارامیبینم باشمابه تمام نقاط ایران سفرمیکنم،مرسی زینب میرزایی ازآلمان شهرمونیخ

[@ArianaBundy_Official]

Merci Zainab jan :) xx

[@mahajian]

Happy Nooruz!

[@ArianaBundy_Official]

🌷💕🌹

[@greengrass5458]

I am in love with wild pistachios, pomegranates and roses from Iran. Ariana how do they make the buttons and petals dry rose do not change color? Do you know if there is someone who sends wild pistachio, saffron,etc to Mexico? online shop Iran, Dubai, EEUU? I would like to order some things but I do not know where

[@ArianaBundy_Official]

Hmmm not sure I’m sorry 🙏🏻😘

[@srisxc812]

Khanoomeh Bundy, can you provide an alternative to zereshk ? Can I use kishmish instead ?

[@1970abhijit]

Hakeem is common in India for centuries. Maybe it originated in Persia. But it is wrong to say it is found in Pakistan. Pakistan was formed only in 1947.

[@zeinabsoueidan3479]

loved this episode !

[@ArianaBundy_Official]

Thank you 🙏🏻🌷

[@trueorient1544]

Indians have been drinking lassi since 1500 BC, it’s attested in the Rig Veda. I doubt it’s Iranian in origin.

[@hadipourkerman]

You are right bro, Iranian Doogh is way different both in taste and the way you make it... Lassi is a blend of yogurt, water, spices and sometimes fruit. Namkeen (salty) lassi is similar to doogh, but Doogh is made in a bit more complicated process and tastes way sourer. Iranian Traditional Doogh used to be made with soured kinda fermented yogurt and shaking it for hours to separating the butter from the sour yogurt, they never ever mixed it with soda water (like they do in Turkey) and the soda-like taste and look was naturally achieved by itself as a result of the natural fermentation of the yogurt. I know this because my grandmother used to make it when I was a child. In her village they had a tradition of lending milk to each other, It was like every family in the village lend their fresh milk every day to my grandmother for a week and she used to making yogurt with it and let those yogurt rest about 2 weeks to a month to become fermented and very sour then she would put it in a very big clay jar ( a metre high) and shaking it for 2 to 4 hours sometime even more than that. the main product was the natural butter which would float on the surface and the remained was the DOOGH. This way of making Doogh is still being practiced by people in north of Iran, you can buy it on the mountain road from Tehran To Chalus by kilos, they have the fresh one as well as the dry version which looks like Greek yogurt but way sourer. I would call Doogh the beer of Iran.

[@m.rahimi4231]

IRAN IS GREAT 😍🇮🇷

[@ArianaBundy_Official]

Yes :)

[@m.rahimi4231]

@@ArianaBundy_Official 😊😍🤗

[@m.rahimi4231]

@@ArianaBundy_Official my sister 😍

[@algreenn]

isfahan is my city be are guest in esfahan

[@akramalanchari1800]

ته چین ایرانی سیر توش استفاده نمیشه. ادویه و طعم دهنده اش گلاب و زعفران و هل هست کمی هم برگ گل محمدی خشک شده

[@ArianaBundy_Official]

Vay che aali hatman emtahan mikonam merci Akram Jan 🌸

[@sepasiran6721]

💝😘!

[@elinas1301]

غذا روافتضاح درست كردى

[@ArianaBundy_Official]

ey vay :(

[@umt6429]

The bengali halim is pretty much the smae as the Iranian one. No spice.

[@robieftekharian1124]

Be hamin rahati az khoschkie 33 poll gosaschti ?????????🤦🏻‍♀️was bist du für ein maleh kesch ??????👎🏻