About Iranian Foods
Kebab
Kabab, of which there are several distinct Persian varieties, is a national dish of Iran. Kebab may be served with either steamed, saffroned basmati or Persian rice (chelow kebab) or with the various types of bread that are the most commonly eaten in Iran, such as Lavash. Iran has more than seven types of kebab, which form a significant part of the Iranian diet.
It is served with the basic Iranian meal accompaniments, in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in Tehran) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered sumac, is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.
Three types of Kebab
Kebab Koobideh Kabab koobideh or kubide is an Iranian meat kabab made from ground lamb or beef, and less commonly chicken, often mixed with parsley and chopped onions.
Preparation and Cooking
Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. Salt, garlic powder, black pepper, celery powder, sumac, very finely grated onion (the extra juice is squeezed out and saved for later) and one egg yolk per pound of meat are added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least four hours or overnight. Kabab koobideh is grilled on skewers, traditionally over hot coal, and is served with Polo (Iranian rice pilaf with oil, salt and Saffron), accompanied by grilled tomatoes and onions. Sumac is usually served as a tableside garnishing spice. Chicken kabab koobideh is made using chives or green onions, parsley, salt and pepper–no turmeric and no sumac. It is served over Baghali Polo (dill and broad bean rice pilaf).
Kebab Barg Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken) Kabāb-e Barg (Persian: Kabāb-e Barg‎‎ meaning Fillet Kebab) is a Persian style barbecued and marinated lamb, chicken or beef kabab dish. The main ingredients of Kabab-e Barg are fillets of beef tenderloin, lamb shank, and less commonly chicken, along with onions and olive oil. Sometimes referred to in English as Kabab Bargh, Kabob Barg or Kabāb-e Barg.
Preparation
The meat is cut in strips and given a marinade in olive oil, onions, garlic, saffron, salt and black pepper. It is then skewered and grilled. Tomatoes are grilled separately and often served on the side with rice or bread, sometimes seasoned with sumac.
Suggested Restaurant :
Shater Abbas: no.10. Nouri Lane. Parkway crossroad. Valiasr Ave.Tehran Tell:02122667762-3 Shandiz: Saba Blvd. Jordan Ave ( Africa).Tehran Tell:02122043755(6 lines)
Shashlik Kabāb-e Barg-e Barre (Lamb), with Jujeh Kabab (Chicken) Shashlik or shashlyk is a dish of skewered and grilled cubes of meat popular in Iran, Eastern and Central Europe (Russia, Ukraine, Belarus, Romania, Bulgaria, Croatia, Poland, Hungary), the Baltic region in Northern Europe (Latvia, Lithuania, Estonia), the Caucasus (Armenia, Azerbaijan, Georgia), Central Asia, Afghanistan, Israel, Iraq, Mongolia, Morocco, Pakistan, Turkey, and other places.
Preparation
In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in form of large chunks of meat, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices. Shashlik is usually cooked on a grill called a mangal.
Suggested Restaurant :
Shandiz: Saba Blvd. Jordan Ave (Africa). Tehran Tell:02122043755(6 lines)
Jujeh Kabab
Chicken kebab is in the category of traditional and Iranian cuisine. But must say that chicken kebab is one of international dish. In all countries, not only in will be cooked in all restaurant and dining rooms but also is in the family's food program. In fact, almost in all countries, chopped chicken pieces are laid or marinated with special sauce and various ingredients and cooked on stove, charcoal or barbecue. First, the most important element in making Persian Chicken Kabob is the marinade. There are a couple of different ways making chicken marinade. This recipe will make a feature having a nice and easy way of using food.
Recipe : Make a Marinade
In a bowl combine onion (you can use Garlic if you want), Olive Oil, Lime Juice, Salt, Pepper. For Blending well into a smooth mixture adjust seasoning with lime juice, salt and pepper. It is better You make a Seasoning with yogurt (if you like the addition of yogurt, be sure that It tastes much better and adds moisture to your chicken.)
Description:
Wash chicken and put dry
Using onion
Place yogurt in a large mixing bowl
Empty the content of the seasoning zip bag
Mix well yogurt and seasoning
Place onion (Garlic) and chicken in the bowl
Mix well until onion and chicken are both well covered with the marinade
Put everything in a zip bag
Put in the fridge overnight turning over a couple of times
Iranian serves this food with Rice, butter and saffron.
Suggested Restaurant: Shandiz: Saba Blvd – Africa (Jordan) Street Tell: 02122043755
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