By Chef Fiona Afshar
In this episode of #FarhangFlavor Farhang Foundation visits self-taught chef Fiona Afshar from Instagram’s very popular page @CookingWithFiona, to learn about her original saffron “Boloroni” homemade pasta.
According to Chef Fiona, “Boloroni” is her upgraded version of the more traditional Persian macaroni married with the Italian bolognese sauce pasta, which features everyone’s favorite crunchy “tahdig” bottom of course. Chef Fiona describes herself as a “self-taught home chef, very passionate about creating visually appealing, beautiful, and delicious food.” Her latest passion has been pasta making, according to her “I love creating healthier, and tastier pasta with grilled vegetables, herbs and superfoods. There is nothing more gratifying than making your own pasta, and I love to inspire home cooking to the younger generation in a fun, visually appealing way.”
“Food is such a big part of our day-to-day lives, it’s a conversation changer when presented on the dinner table, it brings family and friends together, and I am so humbled to be able to share some
Bolognese Sauce:
- 1 onion
- 1 carrot
- 1 stick celery
- 4 garlic cloves
- 1 cup of mushrooms
- 1 tbsp fresh oregano or 1 tsp dried oregano
- Salt
- Pepper flakes
- 1 lbs of 15% ground meat
- 1 jar of tomato sauce
- 3/4 cup red wine
- 1/4 tsp saffron powder
- 1/3 cup half and half
Pasta:
- 2 cups 00 flour (aka doppio zero flour)
- 4 eggs
- Salt
- 1tbsp olive oil
- 1/4 tsp saffron
- Make sure you have a nonstick pan so you can get that crunchy bottom.
- 1/4 cup water, 3 tbsp olive oil and 1/4 tsp saffron for the bottom of the pan.
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