Many tourists around the world recognize Iran for its delicious food. Iranian men and women's unique skills have made the food one of the most important tourist attractions in every region of this country. However, the Iranian kebab is something completely different. The best Iranian kebabs are made in every corner of our country with a special variety. That is because each city is regarded as the origin of a particular type of Iranian kebab. Actually, all Iranian dishes are delicious. However, besides these unique dishes, Iranian kebab has a lot more to offer and is amongst the Best Iranian Food.
The aroma and taste of these kebabs will make your soul fly. You cannot pass by a restaurant or a grill house without being tempted by the delicious smell of the Iranian kebab. Nowadays, the special Iranian kebabs are famous worldwide, and several of them are extremely appreciated by tourists. Throughout this article from Navaran, we will discuss Iranian kebab, this delicious food. First of all, we will delve into the history of kebabs in Iran, and then we will come to know the best Iranian kebabs. Kindly stay with us for the rest of the article.
What is kebab?
There are several ways to prepare meat. Steaming, boiling, frying, drying and finally, grilling. In the modern world, frying meat is regarded as one of the most popular and traditional ways of preparation. However, some experts think that grilling meat is healthier. The reason is that it spends less time on the fire, and its nutrients remain intact. Moreover, no fat or oil is added to the meat. Indeed, the meat that has already been seasoned and cooked on the fire is called kebab. Moreover, a common characteristic of most authentic Iranian kebabs is the use of onions and spices to season the meat.
History of Iranian Kebab
Food is actually one way to show a nation's culture. How we deal with our environment to live our lives shows the extent of our interaction with nature. That interaction with nature is accomplished by each nation according to its collective tastes. For instance, the level of interaction can be seen in daily tasks such as eating and preparing food in a particular nation. This is because the type of food and its preparation depend on each nation's culture.
Kebabs are considered among the most delicious foods in our country and are made differently in different places around Iran. Many people consider grilling meat as the best method of preparation. There are many stories in Ferdowsi's Shahnameh, for example, about hunting animals and grilling their meat on fire. Nevertheless, the kebab received its modern meaning only through Naser al-Din Shah Qajar in Iran. He was introduced to this delicious dish during one of his trips abroad. Several stories say that the current form of kebab in our country (Kebab Koobideh) was actually inspired by the Caucasian dish "Kali Kebab" or "Looleh Kebab".
In the Qajar books and travelogues, the first kebab restaurant in Iran is called "Chelokababi Nayeb". He was the first person in the history of Iran to make kebabs in its present form. Well, now that we have reasonably comprehensive and good information about Iranian kebab, stay with us for a closer look at 7 of the most delicious Iranian kebabs.
Barg Kebab is considered to be one of the noblest Iranian kebabs, which you can easily prepare at home and can be found in all restaurants. As Barg Kebab is made of tender beef, it is considered as one of the main dishes among Iranian kebabs. The seasoning of the raw materials is the most important for a delicious kebab. That is why the meat needs to be well seasoned before cooking the Barg Kebab. Never use bread to remove the kebab from the skewer or it will dry out. Serve this kebab with rice.
Barg Kebab is so soft and crispy that you can easily cut it with a fork. It is very popular in Iran and is prepared with lamb or veal. For making this Iranian kebab, we soften the meat with the help of onion and season it with saffron. Adding onion to the meat is considered one of the most important steps in the preparation of this dish, since it makes it crispy and soft.
It is best to use mutton or veal to prepare Barg Kebab. Stay tuned for this Iranian kebab recipe. Thinly slice the meat and beat it with the back of a knife until it is smooth and even. Then, peel and wash the onions, chop them into small pieces and add them to the meat together with salt, pepper and saffron. To increase the flavor, place the seasoned meat in the refrigerator for a while.
Tabriz has always been famous as one of the cities with delicious food in Iran, and Tabriz kebabs also have their own place in Iran. This city has all kinds of Iranian kebab, the most famous being Bonab Kebab and Uzun Kebab. But also Tabriz Barg Kebab is very famous in Iran. You can have this kebab and other Iranian kebabs in the restaurants of Tabriz city.
Probably one of the most popular Iranian dishes is Koobideh Kebab. Prepared from ground beef or mutton, this type of kebab is regarded as one of the favorite dishes at weddings and festivals in Iran. For cooking this popular Iranian kebab, you place the skewers in a row on the grill and turn them on the fire so that both sides are well cooked. If you like Koobideh Kebab, you must know that we owe this dish to Naser al-Din Shah Qajar. He brought the recipe for a type of kebab to Iran through his Caucasian friends. And then, creative Iranian cooks changed it into the modern form of Koobideh Kebab.
Without a doubt, as said earlier, one of the most delicious and popular kebabs among us Iranians is Koobideh Kebab. For preparing Koobideh Kebab, you better use lamb meat. However, mutton is much more suitable for preparing Koobideh Kebab. Most people usually also get stomach aches when eating Koobideh Kebab prepared with only beef, so mutton is a better choice.
Now it is time for Koobideh recipe! Having prepared Koobideh ingredients, to make Koobideh Kebab, prepare a suitable bowl and put minced meat in it, add salt, pepper and saffron and knead it well with your hands until the meat becomes sticky. Next, cover the bowl with a piece of cellophane and put it in the refrigerator for two hours to give the meat a good time. Skewering the meat is the most crucial step, and we recommend that you watch some how-to videos on YouTube beforehand.
Koobideh Kebab is among the best Iranian kebab and you can try them on your trip to Golpayegan. Golpayegan kebab is one of the Koobideh Kebabs that have a different taste than other Koobideh Kebabs depending on the type of meat and how it is prepared. Given the reputation of Golpayegan yogurt and buttermilk, we recommend you to try Golpayegan Koobideh Kebab with buttermilk to feel the special taste.
Shishlik Kebab is a very tasty Iranian kebab. Prepared from beef or sheep ribs, this kebab is in fact the same as the Dandeh Kabab. To season the lamb ribs, you should prepare and add onions, spices and lemon juice. Be sure that this will be one of the most delicious combinations in your cooking history. Dandeh Kabab, another famous and luxurious type of Shishlik Kebab, is eaten by hand because of its bones, making it very tasty and enjoyable.
There are many delicious dishes and famous restaurants in Mashhad; no one will return to their city unsatisfied with the food. Probably one of the most famous places to visit in Mashhad are the small towns of Torghabeh and Shandiz. Shishlik Kebab Shandiz is one of the most famous foods and the best kebabs in Iran. You can find this dish, which is grilled ribs, in many places in this city.
Needless to say, no one here knows this dish as Dandeh kebab, but everyone calls it Shishlik Kebab. Some of the best restaurants for Shishlik Kebab in Shandiz are Eram Shandiz Restaurant, Padideh Shandiz Restaurant, Mahan Restaurant, Haj Hassan Shandiz Restaurant and Hassan Shishliki Restaurant. Not only can you taste the delicious taste of Shishlik Kebab in Shandiz, but you can also enjoy the wonderful weather of this region and sit in restaurants by the river and in the shade of trees.
This is one of the most popular skewers, which, besides restaurants and barbecues, is also the basis for most picnics and nature trips between Iranians. Jooje Kebab is prepared from different parts of the chicken such as thigh, breast, shoulder and wings, each have their own fan. Particularly now that you can buy and grill ready-made chicken skewers with all kinds of flavors, Jooje Kebab has become one of the most famous dishes of Iranian kebab.
Jooje Kebab is generally prepared by soaking the chicken pieces in onion juice, lime juice, etc. and seasoning them. It is one of the most famous kebabs and has many fans among Iranian kebab lovers. Usually it is served along with all Iranian kebabs, saffron pilaf and delicious side dishes that will double the pleasure of the meal.
To make Jooje Kebab at home, first wash and clean the chicken. Then, use a sharp knife to separate the bone parts from the meat parts so that they can later be placed on separate skewers for grilling. Put the cut chicken meat in a bowl and then add the chopped onion, lemon juice, olive oil, salt and pepper. The proper seasoning of the chicken is the most important step to a delicious Jooje Kebab. There are of course other techniques that Iranians use to make their Jooje Kebab. Good grilled chicken can be found in various restaurants in almost all cities of Iran.
Shomali Torsh Kebab is one of the local dishes of Gilan province. It is a dish that combines veal or mutton with pomegranate paste, sour orange paste, and ground walnut kernels. Nowadays, Torsh Kebab is prepared in all northern regions of the country and has become one of the most popular and famous dishes in the country, however, it is prepared in different ways in various regions of the north. The difference between regions is all related to the vegetables used.
As you know, Rasht is famous for having a more diverse and different cuisine, and it has even been included in the UNESCO list as a creative city regarding food. This city' kebabs have a different and delicious taste. Torsh Kebab and dush kebab are some of the most famous kebabs in Rasht, which you can't find in other cities.
In this city, they season grilled meat with pomegranate seeds, which gives the grilled meat a sour, soft and delicious taste and does not turn black like pomegranate paste. Among the best places where you can enjoy Torsh Kebab is Shahdari Street. You will find many grill restaurants in Shahdari Street where you will feel comfortable without having to show off. Shore Coli Grill is also one of the most famous grills in the city. Razeghi, Ardeshir, Moharram, Polakabab and Jahangir restaurants are also the most famous restaurants in Rasht where you can eat the tastiest and best kebabs in Iran.
Soltani kebab is a mixture of Barg kebab and Koobideh kebab. For preparing this dish, you can use mutton or veal, but for experiencing the real taste of a delicious Iranian kebab, it is better to use mutton. Thin slices of roast meat are mixed with onions and peppers for the Barg kebab and seasoned with spices such as pepper and saffron; minced lamb meat is used for the Koobideh kebab and then seasoned with salt, pepper and saffron.
Soltani kebab is among the delicious dishes which is famous as a common dish among the people of Iran. In giving a brief background about this kebab, we should say that Soltani Kebab has been prepared in Iran since the reign of Naser al-Din Shah Qajar. Most interestingly, this dish was initially known as royal dish and ordinary people did not know about the existence of such dish. Because of this reason, this dish is also called Soltani which means royal in Farsi. Many people are wondering about the difference between Soltani Kebab and Bakhtiari Kebab. While Soltani Kebab is a combination of Barg and Koobideh, Bakhtiari Kebab is a mixture of Joojeh Kebab and Chenjeh.
The next time you visit a traditional restaurant, make sure to try Soltani Kebab as one of the best Iranian kebabs. You can find good Soltani Kebab almost everywhere in Iran, just like Jooje Kebab, Koobideh Kebab, and other Iranian kebab types.
Among the Iranian kebab varieties which has many fans is Chenjeh Kebab. Prepared from boneless cold lamb meat, this kebab can be prepared without skewers and on the grill. This kebab's ingredients are lamb meat, pepper, lemon juice and olive oil. Cut the meat into equal pieces of 2 cm and blend it with these ingredients until it becomes tender and soft. Chenjeh Kebab is normally served with rice, grilled tomatoes and raw onions.
Generally, Chenjeh Kebab is so famous among Iranians that most people like the taste of grilled meat and enjoy going to the barbecue to eat this kebab. However, if you follow some tips for preparing Chenjeh Kebab at home, you can prepare a Chenjeh Kebab with the same taste. Because the meat is prepared by yourself in this method, means its health and pureness can be guaranteed.
Borujerd is another city that is famous for having good Iranian kebab. This city' kebabs, like Golpayegan kebab, are listed in the Intangible Cultural Heritage List. Moreover, one of the reasons for the popularity and pleasant taste of Borujerd kebabs is the way of livestock breeding in this area. Lorestan is yet another center of livestock breeding in the country, and its delicious and fast-cooking meat has made Borujerd one of the best places for Iranian kebab. Besides the famous Chenjeh Kebab of this city, Borujerd kebab is also another type of Koobideh kebab that is different from other regions not only due to its preparing style but also due to its use of fresh livestock and high quality meat.
Throughout this Navaran Magazine article, we have introduced you to 7 of the most delicious Iranian kebab, explained how to prepare them, and also told you in which cities in Iran you can eat the most delicious of these kebabs. Besides the cities introduced in this article, we must say that Tehran, the capital of the country, hosts various restaurants from all over Iran and you can easily find all these kebabs in Tehran.
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