Cooking Saffron Kabob, Hydrabadi Rice, and Zucchini Garlic Saute with Sana

Hosted by Haroon

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About Event

Cooking with Sana!

A bit about Sana

Sana Saifuddin is a Data Analyst by day and creative entrepreneur by night. When she first moved back home from college, she wanted to learn more about her culture, especially how to make the delicious pakistani/hydrebadi foods her mom made growing up. Learning recipes was a challenge. She was only given measurement of spices in "estimation" or otherwise known as "hisab se". At one point she realized that the way to learn would be to ask her mom to use one spoon for measuring all the ingredients after which she'd measure out the spices and convert them into US units of measurement. It was a tough process but after years of cooking and learning from her mom, she wants to share these recipes with everyone that wants to keep the tradition of her ancestors alive or simply enjoy some delicious desi food.

Ingredients Saffron Kabob Bake

2.5 lbs beef keema (25% fat/75% meat)

1 large onion

1.5 serrano peppers

8 cloves of garlic

3 tbsp ground almond

½ tsp saffron powder

2 tsp coriander/cumin powder

2 tsp salt

½ tsp black pepper

1 cup of breadcrumbs

Hydrebadi Rice

1/2 cup of rice

1/2 small onion

1 black cardamom pod

1/4 tsp ginger garlic paste

1 cinnamon stick

1 bay leaf

mint leaves (optional)

fennel seed powder

water

Zucchini Garlic Saute

butter

2-3 large zucchini

3 cloves of garlic