Side & appetiser
Kal Kebab
کالکباب
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Side & appetiser
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- grilled eggplant 600 g
- walnuts tree nut 150 g
- herbs 250 g
- verjuice 120 mL
- pomegranate 500 g whole fruit
Quantities and nutrition on this page are estimates unless the source gives measured values.
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.
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
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.
Nutrition
| Energy | 310 kcal |
|---|---|
| Protein | 10 g |
| Fat | 18 g |
| Carbohydrate | 27 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: IR0088 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods