The new world of flavors with Persian food
Iranian food : Chelo Kebab
When you are visiting Iran, it is almost impossible to move across different restaurants and don’t smell the deliciousness of=Iranian food. There are so many famous dishes which are popular in Iran but among all chelo Kebab is something that you should taste. There are caviar, pickle, and smokes fish in some areas of north. Samosas, falafel and hot shrimp are another thing in south. iranian food
There are so many things which you should know about Iranian food. The first thing you should know is that Iran is the land of Kebabs. There are so many recipes which can differ from one city to another. It is good to know that Iranian people pays a lot of attention to their food and that why you can see so much difference in one type from place to place. There are 5 or 6 types of Kebabs.
Here, we are going to introduce different type of kebabs which are cooked in Iran and count as Iran food. However, some restaurants make some changes in the recipe but at last they are all delicious.
Chelo Kebab Koobideh
When it comes to Iranian food, Kebab Koobideh is a signature and most famous one for locals and even international tourists. Chelo Kebab has different types but normally it is cooked by ground lamb or beef with grated onions. It is also consisting of cooked saffroned Persian rice.
In old bazaar tradition, the rice and accompaniment are served firstly and it is immediately followed by kebabs. Another thing which you can eat with your dish is ground sumac which is a kind of spice and it is optional but it makes chelo kebab more delicious.
Here we are going to give you a brief recipe of Iranian Kebab Koobideh:
Ingredients:
1 kilogram ground meat (it can be beef or lamb or a mixture of both)
1 large onion
1 large egg yolk
4 medium tomatoes
1 tablespoon baking soda
1 tablespoon salt
3 spoonful boiled Saffron
1.2 teaspoon black pepper
1 tablespoon sumac (this is optional)
How to make Kebab:
- First you should mix meat, onion, eggs, baking soda, saffron, salt and pepper well in a large bowl. Continue doing this until the mixture is well blended. When you are finished you can understand it from how it likes, it should be sticky.
- Take a handful piece of meat and place it on a long, thick metal skewers and press it around the skewer and shape it flat.
- Thread whole tomatoes on another skewer. To eat tomatoes which your Kebab is not an obligation but if you taste it with tomatoes you will never quit it.
- Make fire or barbeque them on each side for five minutes. Make sure you are turning them frequently. If you don’t have access to skewers you can shape the meat between a piece of aluminum foil and grilled them with high temperature in the oven.
- You can serve your hot kebab with Chelo or Iranian rice, tomato and Sumac and enjoy your Iranian meal with an unforgettable taste and smell!
Chelo Joojeh Kebab
Another kind of kebab which is baked by chicken, olive oil and saffron. In this kind of Kebab different parts of chicken can be used, such as breast and wings or thighs. In different restaurants you can find it with bone or boneless. When it is boneless normally it is cooked by chicken breast. Joojeh Kebab is also served with Iranian rice as well.
Chelo Kebab Barg
As we said Kebabs are not restricted in one kind. Kebab Barg is another type of Kebabs which are made by fillets of lamb shank. This kind of kebab should be marinated with onions, saffron, olive oil and mild spices.
Shishlik or Shish Kebab
Shashlik or shish kebab is one of the most popular type of kebabs in different parts of Asia, eastern and southern Europe and it is also knowing with the same name. the point is this kind of kebab is different in Iranian restaurant from those who are located in other countries. In Iran, shashlik is made by lamb ribs and it is normally marinated with saffron, chopped onions and lemon to make it tender. It is in six pieces and you can enjoy your meal with Iranian rice or without it.
Chelo Kebab Torsh
Kebab torsh is a kid of traditional Kebab from north of Iran, specially Mazandaran in Guilan province. Somehow you can say that there are some similarities between this kind of Kebab and Kebab Barg but it is cooked and marinated in a mixture of crushed walnuts and garlic, pomegranate juice and chopped parsley. This kind of kebab has a sour taste because of its pomegranate juice but still it is one of the most delicious kebab you can taste in Iran.
Chelo Kebab Soltani
Soltani which is stand for Royal is a kind of Kebab served with a combination of one skewer Kebab Barg and on Kebab Koobideh. This kind is suitable for those who cannot decide between these two kinds and want to have them both!
Kebab Vaziri
This kind of Kebab is compared to Kebab Soltani and it is a combination of one skewer of Joojeh Kebab and one Koobideh. For those who loves chicken and meat at the same time this kind of Kebab is the best choice. This kind of Kebab are normally served with Iranian rice.
Chelo Kebab Bakhtiari
Bakhtiari is sometimes known as Bolghari as well and it is a combination of Joojeh Kebab and Kebab Barg.
Kebab Chenjeh
If you are one of those who loves meat more than chicken, then if you prefer to taste it better you can choose Chenjeh what we are sure you will enjoy most. Chenjeh is a kind of Kebab which is cooked from fresh lamb meat.
Finally, …
If you are planning to visit Iran, make sure you are going to taste different flavors and then you will understand that there is a whole new world of flavors and colors in Iranian food.
