Recipes
Thinner than you think. Faster than you'd guess. Better than what you'll get at most kabab houses. Barg kabab — barg means leaf — is lamb (or sometimes beef) filet, butterflied paper-thin, marinated in saffron and onion, and grilled fast over high heat. It's the third
Recipes
Soltani means "of the sultan." When you put koubideh, jujeh, and barg on the same plate, you've earned the name. A Soltani isn't a recipe so much as a logistics challenge. Three kababs, three marinades, one grill, and a table full of people who
Recipes
Every Persian kabab platter at every Persian restaurant in the world has a grilled tomato on it. Most people leave it on the plate. Most people are wrong. A properly grilled Persian tomato is half side dish, half sauce — when you crush it onto your rice with the back of
Recipes
Most people who order Persian kabab in America never realize that the pile of raw onion + red powder next to the meat is doing the heavy lifting. This is the recipe nobody publishes because it's barely a recipe. But it's why your homemade Persian dinner tastes
Recipes
Saffron, lemon, onion, yogurt. Four hours in the fridge. Twenty minutes on the grill. If koubideh is the kabab everyone knows from the menu, jujeh kabab is the one Persians actually make at home most often. It's chicken — easier to source, easier to cook than lamb, friendly to
Tools
If you've ever shopped for Persian kabab skewers on Amazon, you've seen widths from 0.4 inches all the way up to 1 inch. Same length range — usually 23-27 inches. Wildly different price points. The width matters more than any other spec. Here's why.
Family Stories
Nowruz is the Persian New Year. It falls on the spring equinox — usually March 20 or 21 — and runs for 13 days. In every Iranian and Iranian-diaspora household, food is the centerpiece. And while koubideh isn't strictly a Nowruz dish, the grill is rarely cold during those 13
Kabobs
The honest answer: charcoal is better. The honest follow-up: gas can work if you stage it right. Here's what actually matters — and what doesn't. Why charcoal wins 1. Higher peak heat. A bed of glowing charcoal hits 700-900°F. A home gas grill maxes around 550°
Kabobs
Everyone's first koubideh ends up in the coals. Sometimes the second. Sometimes the tenth. It's not a mystery — there are five mistakes that account for every koubideh failure ever. Fix these and your meat stays on the skewer. Mistake 1: Not kneading the meat long enough
Recipes
Persian recipes and tools from an Iranian-American family. There's a moment in every koubideh failure where you know it before it happens — the meat sags, slips, falls into the fire. You've seen it on every cooking blog that calls itself authentic and uses 5/8-inch skewers.