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Shishlik or Shish Kebab: Shishlik meaning skewered meat is originally made of lamb and popular in many countries.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.