Kebab & grill
Pan Kebab
کباب تابهای
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 2 h
- Makes
- 4 servings (Estimated)
- Kind
- Kebab & grill
- Where it is eaten
- Popular national dishes of Iran
- Serving
- 200 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- ground meat 400 g
- onion 200 g
- tomato 400 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Marinate/rest meat before grilling
Method
The recorded steps contradict this dish's own cooking method, so they are not shown. They are being rewritten.
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 dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 375 kcal |
|---|---|
| Protein | 35 g |
| Fat | 24 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: IR0035 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods