tag:blogger.com,1999:blog-20652105528171989822024-03-13T18:46:29.365+03:30Daei Mansoorhis sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2065210552817198982.post-5707769854231743502010-06-26T05:23:00.026+04:302010-10-22T14:10:38.599+03:30Amme Furooz Quince jam recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_i8Dqlyb5Pow/TMFo2OlKwBI/AAAAAAAAAOM/_pkBBX4Svwg/s1600/11062010542.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_i8Dqlyb5Pow/TMFo2OlKwBI/AAAAAAAAAOM/_pkBBX4Svwg/s320/11062010542.jpg" alt="" id="BLOGGER_PHOTO_ID_5530817098223894546" border="0" /></a><br /><div style="text-align: left;"><ol style="text-align: left;"><li>Wash peel and quarter 3 k. Quince</li></ol><ol style="text-align: left;"><li>Cut each piece into 3 that makes 12 pieces .</li><li>In a copper pot pour water on top of the quints till covers them and put over a moderate flame and close the lid and bring to boiling point .<br /></li><li>cook for 2 to 3 hours till quinces change color into pink.</li><li>Turn off the heat and pour the extra water into another pot; add sugar the exact weight of the Quince<span class="comment"><a href="http://en.wiktionary.org/w/index.php?title=Quince&action=edit&redlink=1" class="new" title="Quince (page does not exist)">s<br /></a></span></li><li><span class="comment">Bring to boil and simmer for 10 min. then pour this syrup over</span><span class="comment"> Quinces</span><span class="comment"> in your copper pot.</span></li><li><span class="comment">Heat the pot to boiling point and cook for an hour and half over a moderate flame then turn off the heat.<br /></span></li><li><span class="comment"></span><span class="comment">Wrap the lid in a white clean cloth and then close carefully let i</span><span class="comment">t cool for 2 hours.</span></li><li><span class="comment">For better result turn on the heat and bring the jam to boil again simmer for 5 min.</span></li><li><span class="comment">Repeat this process till you feel satisfied with the color. </span><span class="comment"> </span></li></ol><br /><div style="text-align: justify;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_i8Dqlyb5Pow/TMFp0xgh00I/AAAAAAAAAOU/H1d_4Eyzyco/s1600/11062010543-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_i8Dqlyb5Pow/TMFp0xgh00I/AAAAAAAAAOU/H1d_4Eyzyco/s320/11062010543-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5530818172751565634" border="0" /></a></div></div><div style="text-align: center; color: rgb(153, 0, 0);"><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_i8Dqlyb5Pow/TCVP0aXobFI/AAAAAAAAALw/h9xCLENo4HI/s1600/11062010542.jpg"><span style="color: rgb(204, 0, 0); font-weight: bold;">The color of your quince jam depends mainly on the kind of quince you choose and the copper.</span><br /></a></div>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com4tag:blogger.com,1999:blog-2065210552817198982.post-39993115131162481942010-06-16T20:21:00.012+04:302010-06-19T02:40:05.765+04:30Joojeh Kebab; (BBQ chicken)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/TBvr87RKiRI/AAAAAAAAALY/sS_BazqgDEU/s1600/18062010575.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/TBvr87RKiRI/AAAAAAAAALY/sS_BazqgDEU/s320/18062010575.jpg" alt="" id="BLOGGER_PHOTO_ID_5484236403188074770" border="0" /></a><br />Daei Mansoor Chicken Kebab recipe: <br /><br /><br /><br /><ul><li>Cut and section the chicken meat into thin pieces</li><li>Add half cup of vegetable for 1 kilo of chicken and mix well<br /></li><li>Refrigerate the meat for 24 hours in a sealed container; mixing thoroughly a few times.<br /></li><li>Now the meat is ready, you either grill or freeze it to use later on.<br /></li><li>Add 5 g. ( 1 teaspoon) salt to 500 g. chicken</li><li>To enhance the taste and color add a desirable amount of spices like: Black pepper, Carry, Mango powder and Saffron to chicken meat.<br /></li><li> to every 500 g. chicken meat add 3 tablespoon lemon juice.</li></ul><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_i8Dqlyb5Pow/TBvsh1vdEoI/AAAAAAAAALg/eawKiamAiow/s1600/18062010573.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_i8Dqlyb5Pow/TBvsh1vdEoI/AAAAAAAAALg/eawKiamAiow/s320/18062010573.jpg" alt="" id="BLOGGER_PHOTO_ID_5484237037359665794" border="0" /></a><br /><br /><ol><li>Mix the spices, salt and lemon juice and add them to the chicken pieces mixing till well blended</li><li>Put in the refrigerator for an hour to marinate.</li><li>grill the chicken pieces over a moderate flame using long thin <span style="font-weight: bold;"></span>metal kebab skewers.</li><li>Remove the chicken kebab from the heat when done and brush and grease each with canola oil.</li></ol><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/TBj3iOVoBVI/AAAAAAAAALA/QQZsJruy5oQ/s1600/2ajzy1h.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/TBj3iOVoBVI/AAAAAAAAALA/QQZsJruy5oQ/s400/2ajzy1h.jpg" alt="" id="BLOGGER_PHOTO_ID_5483404713659991378" border="0" /></a><br /><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">Tenderize</span> </span><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:trebuchet ms;" >the meat </span><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:trebuchet ms;" >by marinating in vegetable Oil </span><br /></div>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com5tag:blogger.com,1999:blog-2065210552817198982.post-13751611026960319742010-05-26T08:14:00.018+04:302010-05-30T01:53:31.890+04:30Kebab Koobideh ( ground beef barbecue) a persian specialty<span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);">I asked Daei Mansoor how to make Kebab Koobideh and he says:<br /></span></span></span><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);"><br /></span></span></span><ul><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;">For preparing the kebab you need to ground an optional quantity of lean beef meat twice</span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;">Pack 500 g each freezer bag and </span><span style="font-weight: bold;">line each in half and fold a half over the other</span><span style="font-weight: bold;"> and keep in freezer this way you can use half the amount (250 g) later on when necessary</span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;">250 g ground meat is enough for 4 skewer; 65 g each skewer</span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;">Add 5 g ( 1 small teaspoon ) to every 500 g ground beef </span><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 153, 0);"></span></span></span></span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 153, 0);">Add the salt to the grated onion immediately; otherwise the onion wouldn't taste good</span></span></span></span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 153, 0);">The kebab skewers should be long and 2-1/2 cm. wide</span></span></span></span></li><li style="color: rgb(255, 153, 0);"><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(255, 153, 0);">Every housewife should have an accurate scale in her kitchen to measure the ingredients.<br /></span></span></span></span><img src="file:///C:/DOCUME%7E1/mum/LOCALS%7E1/Temp/moz-screenshot-2.png" alt="" /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_i8Dqlyb5Pow/S_zrEQZgWEI/AAAAAAAAAKo/WMFrav2mxUI/s1600/koobideh32.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 283px;" src="http://4.bp.blogspot.com/_i8Dqlyb5Pow/S_zrEQZgWEI/AAAAAAAAAKo/WMFrav2mxUI/s400/koobideh32.jpg" alt="" id="BLOGGER_PHOTO_ID_5475509705329629250" border="0" /></a><br /><br /><ol><li><span style="font-weight: bold;">P</span><span style="font-weight: bold;">eel and finely </span><span style="font-weight: bold;">g</span><span style="font-weight: bold;">rate a </span><span style="font-weight: bold;">middle sized onion </span><span style="font-weight: bold;">i</span><span style="font-weight: bold;">n a large bowl</span><span style="font-weight: bold;"> . </span><span style="font-weight: bold;"> </span><span style="font-weight: bold;"><br /></span></li><li><span style="font-weight: bold;">Discard the excessive onion liquid without pressing.</span></li><li><span style="font-weight: bold;">Add 5 g salt immediately to the grated onion.</span></li><li><span style="font-weight: bold;">Add a desired amount of crushed black pepper.<br /></span></li><li><span style="font-weight: bold;">Mix the ingredients thoroughly; knead with your gloved hand.<br /></span></li><li><span style="font-weight: bold;">Put a lead over the bowl and place in the fridge for an hour.</span></li><li><span style="font-weight: bold;">Take the meat mixture out of the fridge and knead again.</span></li><li><span style="font-weight: bold;">Press the meat around long metal kebab skewers evenly ( 65 g meat each).</span></li><li><span style="font-weight: bold;">Grill over high flame and turn & turn till all sides are cooked evenly___ this is very important if the heat is low or you turn skewer at random the meat will loosen and drop down; a ,hope not ,discouraging result!<br /></span></li><li><span style="font-weight: bold;">Remove from heat when the meat is cooked and place in a pan.</span></li><li><span style="font-weight: bold;">when still hot brush them with canola oil and remove from the skewers.</span></li><li><span style="font-weight: bold;">Serve with raw onion which you have already soaked in plenty of water and 2-3 tablespoon lemon juice for 2 hours to improve the taste.<br /></span></li></ol><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><br /></span></span><div style="text-align: center;"><span style="font-weight: bold;font-family:courier new;" ><span style="color: rgb(0, 153, 0);">This kebab tastes good and is comparably low in cholesterol </span></span><br /><br /><br /></div><div style="text-align: right;"><a href="http://en.wikipedia.org/wiki/Kabab_koobideh">http://en.wikipedia.org/wiki/Kabab_koobideh</a><br /><a href="http://http//www.persiancity.com/recipes/recipe.asp?ID=54">http://www.persiancity.com/recipes/recipe.asp?ID=54</a></div>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com0tag:blogger.com,1999:blog-2065210552817198982.post-10923088635766361162010-05-20T15:53:00.033+04:302010-05-26T10:44:08.276+04:30Home made Cottage cheese<span style="color: rgb(51, 102, 255);"><span style="font-size:130%;"><span style="font-family:times new roman;">Daei Mansoor says in order to make good home made cottage cheese you have to take these few simple steps:<br /><br /></span></span></span><ol><li>Do not overheat the milk higher than 50 degrees because high temperature kills the essential bacteria of pasteurized milk in cheese making process.</li><li>Have a clean thermometer available to measure the milk temperature</li><li>Do not buy your milk the day after the weekends or in the afternoon since fresh milk is an important factor in getting good results.<br /></li><li>Solve the pill in water at room temperature, don't use hot water.</li><li>Use one pill and 80g. salt for every 5 kg milk</li></ol><div style="text-align: right;"><a href="http://www.rennilaseiiec.com/english.html">http://www.rennilaseiiec.com/english.html</a></div><div style="text-align: right;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_i8Dqlyb5Pow/S_t3SlbaFpI/AAAAAAAAAI4/6Qjo0gvnGXA/s1600/qablame.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_i8Dqlyb5Pow/S_t3SlbaFpI/AAAAAAAAAI4/6Qjo0gvnGXA/s200/qablame.jpg" alt="" id="BLOGGER_PHOTO_ID_5475100933167388306" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_i8Dqlyb5Pow/S_tzoVK2ydI/AAAAAAAAAIw/zr5mj99ZoVk/s1600/qorse+panir.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_i8Dqlyb5Pow/S_tzoVK2ydI/AAAAAAAAAIw/zr5mj99ZoVk/s200/qorse+panir.jpg" alt="" id="BLOGGER_PHOTO_ID_5475096908713609682" border="0" /></a><br /><br /><div style="text-align: left;"><br /><br /></div><br /><br /><br /><br /><br /><br /><ul><li>Put 5 package of pasteurized milk and the salt in a stainless steel pan over the flame and heat to 40 degrees.<br /></li><li>Dissolve the pill in half glass of water and 1 teaspoon salt and add to the milk.<br /></li><li>You can add powdered cardamom, cumin or any herb or spice that you prefer to the milk to improve the taste.</li><li>If you don't like a change in your cheese color, you may wrap the spices & herbs in a clean white cloth and put in the milk for flavoring the cheese.</li><li>Put the lead and place the milk in the safe corner of a room and cover with a blanket.<br /></li><li>Remove the lead after a quarter and 2 hours and place the fresh cheese in refrigerator to set for half a day 6 hours</li><li>Spread a white thin clean cloth in a colander placing a plastic pan underneath.</li><li>Empty the content slowly and carefully into the cloth; leave to rest for 15 minutes.</li><li>Gather and rise the corner of the cheese cloth covering the cheese</li><li>Put a lead over the container and place it in the refrigerator for 24 hours or so</li><li>Meanwhile gather the corners of the cloth toward the middle to form the cheese surface evenly.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tvgSIshOI/AAAAAAAAAH4/l5Ek1RxYAt0/s1600/kase+sabad+parche.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 170px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tvgSIshOI/AAAAAAAAAH4/l5Ek1RxYAt0/s200/kase+sabad+parche.jpg" alt="" id="BLOGGER_PHOTO_ID_5475092372413777122" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_i8Dqlyb5Pow/S_tvhDnIkaI/AAAAAAAAAIA/a_wYhL17oUo/s1600/panir+qablame+parche.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 154px;" src="http://2.bp.blogspot.com/_i8Dqlyb5Pow/S_tvhDnIkaI/AAAAAAAAAIA/a_wYhL17oUo/s200/panir+qablame+parche.jpg" alt="" id="BLOGGER_PHOTO_ID_5475092385694781858" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tvh0jy29I/AAAAAAAAAII/5oj8SUqNV3s/s1600/panir+pooshide.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 132px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tvh0jy29I/AAAAAAAAAII/5oj8SUqNV3s/s200/panir+pooshide.jpg" alt="" id="BLOGGER_PHOTO_ID_5475092398834113490" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="text-decoration: underline;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tyAmq7QZI/AAAAAAAAAIQ/CU4RhEGw0Eg/s1600/panir+dar+kase.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 144px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tyAmq7QZI/AAAAAAAAAIQ/CU4RhEGw0Eg/s200/panir+dar+kase.jpg" alt="" id="BLOGGER_PHOTO_ID_5475095126705127826" border="0" /></a><br /></div><span style="text-decoration: underline;"><br /><br /><br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_i8Dqlyb5Pow/S_tyA_sX0DI/AAAAAAAAAIY/MOm0Q113qgs/s1600/panir+too+sabad+nesfe.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 122px;" src="http://4.bp.blogspot.com/_i8Dqlyb5Pow/S_tyA_sX0DI/AAAAAAAAAIY/MOm0Q113qgs/s200/panir+too+sabad+nesfe.jpg" alt="" id="BLOGGER_PHOTO_ID_5475095133422080050" border="0" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tyBprz82I/AAAAAAAAAIg/csiCgPbcDHU/s1600/dast+va+panir.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 147px;" src="http://3.bp.blogspot.com/_i8Dqlyb5Pow/S_tyBprz82I/AAAAAAAAAIg/csiCgPbcDHU/s200/dast+va+panir.jpg" alt="" id="BLOGGER_PHOTO_ID_5475095144694018914" border="0" /></a><br /></div><span style="text-decoration: underline;"><br /><br /><br /><br /><br /></span><span style="text-decoration: underline;"><span style="font-weight: bold; color: rgb(51, 102, 255);">Good Luck!</span><br /></span>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com6tag:blogger.com,1999:blog-2065210552817198982.post-72506237674107338232010-05-18T22:30:00.000+04:302010-05-19T07:38:30.549+04:30How to make Kashk<span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Kashk is a diary product and tastes sour. Iranian add Kashk to some of their cooking to improve the taste. Kashk is produced from boiled concentrated yogurt and contains a considerable amount of Calcium.<br /><br />Here is how to make it.<br /><br />Daee Mansoor says:<br /><br /></span></span><ul><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Leave the yogurt out of fridge for a day or half till it tastes sour.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Add 1 liter of water to every 5 kg. of yogurt and beat well using a mixer.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Put over the flame and beat till boiling point.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Let it boil moderately for about 4 hours till thickened turning into a cream color; leaving the lid open to scape the steam.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Add salt to taste.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Remove from heat after 4 hours and beat well with an electric mixer till smooth.</span></span></li><li><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" >Leave to cool till it looks like dough.</span></span></li></ul><span style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:130%;" ><br />Freeze in plastic bags or keep refrigerated for about a week.</span><br /><br /></span>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com3tag:blogger.com,1999:blog-2065210552817198982.post-38470146394037376382010-05-17T16:31:00.002+04:302010-06-27T19:27:55.652+04:30Dear readers<span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="font-family:trebuchet ms;">Daee Mansoor is an experienced man; a </span><span style="font-family:arial;">criticizing but kind husband; a jack of all trades.</span><br /><br /><span style="font-family:arial;">I am his sister and my writing is not literally good but ..</span><br /><br /><span style="font-family:arial;">he says such interesting things and has had long life valuable experiences in cooking, housekeeping, gardening etc .. with such an accuracy that if i happen to gather and collect even half of them here it makes a useful source of knowledge to those who are interested in cooking and how tos.</span><br /><br /><span style="font-family:arial;">I appreciate your every single helpful comments.</span><br /><br /><span style="font-family:arial;">Letting me know your ideas and feed backs will be a great help in writing the following posts and I promise you to do my best!</span><br /><br /></span></span><p style="font-family: arial;"> </p> <span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);"><span style="font-family:trebuchet ms;"><br /><br /><span style="font-family:arial;">P.S. </span><br /><span style="font-family:arial;">Daei means uncle in Persian</span><br /><br /><span style="font-family:arial;">Click and read this in Farsi:</span><br /><a style="font-family: arial;" href="http://daeemansoorfarsi.blogspot.com/">http://daeemansoorfarsi.blogspot.com/</a><br /></span></span></span>his sisterhttp://www.blogger.com/profile/09311745825165879689noreply@blogger.com3