Persian Cooking


Kabab is the Persian word for grilled meat. The meat is marinated in Saffron, Herbs, Onion, Garlic, and Vinegar or Lime Juice or Yogurt. Best when marinated for at least 24-72 hours before grilling. Kabab's should not be cooked on a grill surface, rather they should straddle the coals and be supported at either end by the grill edges or bricks, always being turned on the skewers. The Kabab is cooked just long enough to be seared on the outside, pink & juicy within. The secret to a good Kabab is a very hot fire. Chelow (steamed rice) Kabab is Iran's national dish, the equivalent of Steak and Potatoes in North America. Grilled tomatoes and raw onions are also an integral part of Chelow Kabab. 

Batmanglij, N., (1986). Food of Life (Fourth Edition)

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