Tourism Information of A Guide To 9 Iranian Kebabs or as Persians Say Kabab!

A Guide To 9 Iranian Kebabs or as Persians Say Kabab! Iranian food is surely one of the first things to thrill travelers to Iran and among them are different Kebabs of various tastes and colors.

Iranian people are really fond of their foods, and they are too concerned about how well these dishes are prepared and how delicious they taste. Iran is a vast country with lots of regions and subcultures with their own distinctive characteristics. Theses broad variety is also true about the gastronomy. So a traveler can enjoy special foods of each region by just moving a little around the country. Two iconic Iranian foods are Kabab (kebab) and Aash (thick traditional soup). These two foods are to be found in each corner in different types, tastes, cuisine and even traditions. We had a review about Chelow Kabab Koobideh as the most famous Iranian dish earlier on the blog. Now lets go a little deeper into the desired world of Iranian Kababs

Jujeh Kabab _chicken 

Jujeh (chicken) Kabab One of the most popular kebabs in Iran after Koobideh is certainly Jujeh Kabab. Chicken slices such as tenders, wings and thighs marinated with onion, lemon and saffron, grilled over coal fire along with tomatoes. Jujeh Kabab is a favorite choice for picnic and outdoor gatherings as it is easier to be prepared and also inexpensive, compared to Kabab Koobideh. Jujeh Kabab is one of the main dishes of almost every restaurant in Iran too. Thus you won’t miss it out unless you are vegetarian.

Kabab Barg

Kabab Barg Barg Kebab is the grilled fillets of lamb and beef marinated with onion, olive oil, garlic, saffron and black pepper. Here again, grilled tomatoes are a side serving of the meal along with steamed rice

(chelow) and sometimes seasoned with sumac like other types of Kebabs. Kabab Barg is a semi expensive choice like Vaziri, compared to Koobideh and Jujeh, but not as much as Sultani.

Kabab Vaziri

Kabab Vaziri Vazir literally means minister and Kabab Vaziri refers to a dish symbolically appropriate for the minister compared to Sultani which means for the king or royal. It is consisted of two skewers of kebab, One Jujeh and one Koobideh. So this is good for those who want to have a combination of both tastes together.

Kabab Sultani

Kabab Sultani Sultani or royal refers to one skewer of Kabab Barg and one skewer of Koobideh served together with rice, tomato and seasonings. Kabab Sultani is a semi-high budget kebab choice. But if you really want to spend more on kebabs, keep reading for Chenjeh and Shishlik.

Kabab Chenjeh

Kabab Chenjeh Chenjeh is actually for meat lovers who prefer the original taste of meat. It is similar to western steaks, but grilled in small rocky shaped pieces of fresh and soft lamb and slaughtered sheep with marinating with onions.

Kabab Shishlik

Shishlik (skewered meat) Shishlik is very popular in central Asia, eastern and southern Europe with the similar name. However the one you find in Iran differs from its family by some terms. The origin of Shishlik in Iran is north-eastern regions and a small city near Mashhad called Shandiz. So many places one can see the name of Shandiz alongside Shishlik in menus. Iranian Shishlik is made of large parts of lamb riblets (compared to medium-sized meat pieces of beef, lamb or pork without bones in most countries) marinated overnight in vinegar, sour fruit juice, onions and spices, grilled over coal fire. It usually consists of five (and sometimes six) pieces per serving and it is the most expensive Kebab dish you can find on a menu in restaurants. There is also a special kebab in the historical city of Kermanshah in west of Iran called Kabab-e Dandeh (Riplet Kebab) similar to Shishlik and a must-eat for everyone visiting there.

Kabab Torsh

Kabab Torsh (sour) If a traveler goes into green provinces of Gilan and Mazandaran in north of Iran, he/she can find a traditional kebab of the region. Kabab Torsh is grilled (tenderloin or sirloin) beef, marinated with a mixture of crushed walnuts, pomegranate juice (paste), chopped vegetables like parsley, crushed garlic and olive oil. This kebab has a slight sour taste. Kabab Torsh may be found in many restaurants around Iran, however it should be ordered with caution and only in famous ones as it may not be as delicious as the place of its origin.

Kabab Bakhtiari

Kabab Bakhtiari This kebab is actually Kabab Barg and Jujeh (chicken) grilled side by side in one skewer. If Koobideh is used instead of Barg with chicken cubes, it is called Kabab Negini which means jeweled kebab. One Last Point Some of these kebabs above are somehow enough for two people, especially if you are not Iranian and accustomed to big dishes. Although it depends to the restaurant too, you will have a better idea of how enough each serving would be for you. Bon Appétit.