Kebab & grill
Dandeh Kebab
دندهکباب
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 4 h
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Provincial
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- lamb ribs 900 g
- tomato paste 60 g
- saffron 0.3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Combine the meat or chicken with the listed seasonings and refrigerate for about 4 hours.
Trim and portion the meat, chicken, fish, or other main ingredient for grilling.
Mix with onion and the listed seasonings; knead ground mixtures well or marinate whole pieces.
Thread onto skewers or shape as required.
Grill over hot charcoal or a grill, turning regularly until cooked but still juicy.
Serve with rice or bread, grilled tomato, and traditional accompaniments.
Cook's notes
Cut pieces to a uniform size for even cooking and avoid putting very wet meat onto the grill. A brief rest after grilling helps the meat retain its juices.
Background
This item belongs to the food culture of Kermanshah and western Iran, where meat dishes, clarified animal fat, nuts, mountain plants, and substantial ash dishes are important.
Nutrition
| Energy | 340 kcal |
|---|---|
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrate | 5 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0171 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods