KABAB

The word kabab or kebab was originally Arabic or Persian, and referred to fried meat.

Kabab is a general term for small chunks of fried meat of a lamb and beef or even a chicken.

Kabab have more variety than you might think. All Persian kababs are served alongside saffron rice, roasted tomato, parsley, onions, and maybe bread. Saffron is a sweet Persian spice, and Iran is the largest saffron producer in the world, they export the spice to forty six countries all over the world. Last year, they have exported about hundred thirty three tons of the precious spice, which was worth $409 million.

Saffron

Chelo Kabab Koobideh

Chelo Kabab is the national dish of Iran, this dish is served throughout Iran, but was traditionally from the northern part of the country. The meal is very simple, it is made with kabab, rice, roasted tomato and sumac (a Persian spice). It sounds simple, but the taste is sublime.

Joojeh Kebab

Joojeh (chicken) kebab is made from a whole chicken, they usually serve it boneless, and for more flavor, they marinate it in lemon and onion, and baste it with saffron and butter.

Butter is a big part of saffron rice, whenever there is rice and saffron, there will be butter as well. They also add zereshk (dried wild barberry) to their rice, which will give the rice a tart taste.

Jigar Kabab

If you’re lucky, you’ll find Jigar, which is the lamb liver, and only served with bread and onion.