nasser's PhotoBlog

without window

2008-07-12T14:51:25Z

...

2008-07-01T17:11:40Z

so sad

2008-06-27T17:48:43Z

The Door

2008-06-24T08:19:43Z

Wilderness

2008-06-15T16:19:19Z

Haroonieh

2008-06-10T08:04:52Z

This structure is known as the tomb of Haroon-al-Rashid, “Naqareh-Khaneh" i.e.(a place where drums are beaten at specified intervals) and also is known as Masjed or mosque. This place is situated between Mashad and Toos and is near the tomb of Ferdowsi. It is a square, brick made structure, containing porticos and windows with fine architectural finish. The dome and the ceiling of which boast of intricate craftsmanship. This structure is actually in three storeys and has been erected in the year 720 AH to commemorate this great scholar.

Darling

2008-06-05T11:11:46Z

no title!

2008-06-03T17:46:59Z

SHaSHLIC KEBAB

2008-05-30T17:54:37Z

Shashlik is Turk/Russian/Iranian type of kebab. Marinated skewered chicken, grilled to perfection combines with grilled vegetables make this the ultimate cookout food. Prep Time: 15 minutes Cook Time: 12 minutes Ingredients: 1 lb lamb trimmed of all fat, and cut into 2" cubes (leg or shoulder of lamb) 1/2 cup lemon juice 1/2 cup olive oil 1 teaspoon black pepper 1 teaspoon salt 1/4 teaspoon ground red pepper 2 medium onions, cut into eighths 1 pint cherry tomatoes 2 large green peppers, cut into 1 inch chunks Preparation: In a bowl, combine lamb, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours to marinate prior to cooking. Place marinated beef on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat. Place vegetables on skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat willk take longer to grill. Cook lamb shashlik skewers on grill or under broiler for 10-12 minutes,or until desired doneness. Turn to ensure even cooking. Grill vegetables skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook.

COLUMN

2008-05-29T08:28:52Z