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  1. Ohhhhh ssshyt i love Persian kabobs, BUT i love that steakee one i think call Barge & the chicken one is soo tender & delcios …THE MOST OF ALL that yellow THICK Crispy crunchy rice thing they made in the bottom rice ahhhhhh..wish was the whole rice pot was like that , thats freaking delicious with that kabob on top ahhh

  2. Iranian cuisine is probably very rich and nice but I have been 2 times in Iran and the only thing that was offered most of the time in restaurants was kebab …..and after 3 months there it was a little boring

  3. Add turmeric and black pepper :). You did great but I haven’t heard of saffron instead of turmeric in koobideh. Saffron is on the rice (chelo) eaten with kabob. Same with sumac—it is used to garnish after kabob is already cooked. But your version is tasty too I’m sure

  4. Every time I try to make kebab my ground meat don’t stick. I’ve tried less fat, more fat, all lamb, all beef, combination of both. I’ve even tried adding more spices and even placing in the freezer till almost frozen. I cannot get them to stay on the skewers.

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