Cooking in Wartime Iran | French Cordon Bleu & Persian Zereshk Polo Fusion Vlog

After almost 6 months, i’m finally back here… sharing a little corner of my life again. this vlog was filmed during heavy days, in the middle of uncertainty and war in my country, but somehow we kept going by holding onto small things — cooking, laughing, feeding a cat, and creating a soft space at home. this channel is all about that kind of life: cozy cooking, real moments, fusion food, and slow living in a very imperfect world. i hope you feel a little warmth and calm here with us. ——————————- ⏱ timestamps 00:00 Vlog Overview 00:28 Cutting the chicken 00:53 Flattening the chicken 01:25 Feeding Ghandi the cat 01:51 Chicken marinade 02:28 Blooming saffron 04:44 Cooking the rice 07:10 Soaking the barberries 07:37 Making the chicken sauce 08:12 Grating the tomatoes 08:53 Mixing barberries with butter 10:19 Preparing zereshk polo 10:52 Cooking the chicken sauce 12:40 Rolling the cordon bleu 13:44 Pan-frying the chicken rolls 15:19 Putting it in the oven 18:27 Serving the Fusion chicken rolls —————————— recipe for Cordon Bleu Stuffed with Iranian Zereshk Polo ingredients: 🍗 For chicken marinade 2 chicken breasts (about 500–600g total) saffron (1 tsp, bloomed) 2 tbsp yogurt salt & black pepper 🍅 For chicken sauce chicken stock 3 tomatoes 1 tbsp tomato paste salt, pepper, turmeric 🍚 For zereshk polo 2 cups rice 2 tbsp oil 2 tsp salt 3 tbsp barberries 2 tbsp sliced almonds 2 tbsp pistachios 1 tbsp butter ⁠1 tbsp sugar ⁠1 tbsp rose water —————————— 👩‍🍳 instructions 1️⃣cut and flatten the chicken breasts, then marinate with yogurt, saffron, salt and black pepper. 2️⃣ cook tomato purée on low heat, then add spices, chicken stock and hot water and let it thicken. soak rice, cook until water reduces, then steam for about 30 minutes. 3️⃣sauté barberries in butter, add rose water, sugar and pistachios, then mix and serve everything together. follow for more vlog @Cozzyplate #iranvlog #nightroutine #slowliving #iranfood #aestheticvlo