Category: Kebab

In Iran, fresh herbs, pomegranates, dried plums and prunes, raisins, apricots and saffron are generously consumed in the process of cooking, giving the food a delicate and moderate flavor which is not too spicy, too sour, too sweet or too salty.

Chelow Kebab which is relatively simpler than the other recipes, is considered Iran’s national dish and served throughout Iran today, though was traditionally associated with the northern part of the country. Chelow Kebab is steamed, saffroned Iranian rice and kebab, of which there are several distinct varieties.

Kebab Koobideh: Koobideh is the Iran’s signature Kebab and the most famous of them all. It is made from ground lamb, beef or chicken mixed with chopped onions. Koobideh refers to the style that meat was prepared, originally placed on a flat stone (precisely a black flat stone) and was smashed by wooden mallet.

Joojeh Kebab: Joujeh Kebab is barbecued chicken with olive oil, tomatoes and saffron.

Kebab Barg: Barg is in fact barbecued lamb, chicken or beef kebab dish. The main ingredients of Kebab-e Barg are fillets of beef tenderloin, lamb shank, onions, safron, olive oil and mild spices.

Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries. In Iran, it is grilled meat with bones, previously marinated in onion, olive oil and saffron.

Kebab Torsh: Kebab torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice or paste, chopped parsley, olive oil, and crushed garlic.

Kebab Soltani: The combination of one Kebab Barg and one Kebab Koobideh is typically called soltānī, meaning King’s (meal).

Kebab Torki: Kebab Torki aka Turkish Kebab is same Doner Kebab and Shawarma in other countries. In Iran it is served in big pita breads with stir fried veggies.

Kebab Bakhtiari: Kebab bakhtiari is a combination of jujeh kebab and kebab barg in a decussate form.

Kebab Chenjeh: Chenjeh is pure meat and very similar to western steaks. However, unlike most of Iranian Kebabs, onion is not used in prepration. Chenjeh is usually made from the meat of newly slaughtered sheep, when it’s still soft and fresh.

Mahi Kebab: Mahi Kebab or barbecued fish is popular in both northern and southern Iran, particularly in Caspian sea and Persian Gulf regions. However white fish (Caspian Kutum) from the Caspian Sea is among the preferred type for the dish.

Recipe for Kebab Koobideh: (4 servings)
Ingredients:

1. 1 kilograms ground meat (lamb or beef or a mix of both and grind finely 2,3 times)
2. 1 large onion (grated)
3. 2 large egg yolk (beaten)
4. 4 medium tomatoes
5. 1 teaspoon baking soda
6. 1 teaspoon salt
7. 3 spoonful boiled saffron
8. 1/2 teaspoon black pepper
9. 1 tablespoon sumac

PREPARATIONS:

1. Soak 1/2 Tsp saffron in a class of hot water, cover the glass with a lid and leave it to give out its color. You will need 3 spoonful of the result for Kebab Koobideh and can keep the leftover in the fridge for long time.
2. Grate the onions and drain the excessive juice.

DIRECTION:

1. Mix meat, onion, eggs, baking soda, 3 spoonful of boiled saffron, salt and paper well with your hands in a large bowl until the mixture becomes well blended. The result should be sticky like dough. Leave it aside for 2 hours.
2. Take a handful of meat and place it on the long, thick metal skewers, press the meat around oval and shape evenly flat. +
3. If the meat is sticky, leave a bowl of water next to you to drip in your hand while placing the meat to prevent the stickiness.
4. Thread whole tomatoes on another skewer.
5. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kebab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kebab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on Iranian bread. If serving with rice, may be topped by butter and some sumac. If kebab-e koobideh was made in an oven, the juice from the kebab can be poured on rice or bread.

Recipe for Rice (Polow) : (4 Servings)

• Ingredients:
  4 cups long-grain rice or basmati
• 6 tablespoons cooking oil
• 1 tablespoon salt
• 3 spoonful butter
• 1 or 2 spoonful saffron ( You may use the leftovers from the Kebab Koobideh recipe)

DIRECTION:

The preparation of Iranian polow (chelow) is a delicious non-sticky rice, normally served with kebabs or any of the main Persian dishes.

Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.

Add rice and a spoonful of salt and continue boiling until rice slightly softens. (The rice should become soft but slightly chewy. Experience makes perfect. ) Pour rice into a drain and wash it with slightly warm water.

Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 spoonfuls of butter and 1 spoonful of saffron over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan. But be careful, not to burn it.