Kebab & grill
Sardashi
سرداشی
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
- 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)
- ground meat 400 g
- onion 200 g
- potato 500 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
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 2 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 is associated with Hamedan and the colder central Zagros, where legumes, grains, dried fruit, dairy, and hearty dishes are important.
Nutrition
| Energy | 340 kcal |
|---|---|
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrate | 5 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0186 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/fa/cuisine/%D8%B3%D8%B1%D8%AF%D8%A7%D8%B4%DB%8C