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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":481,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":545,"diet":548,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":536,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Almost always excess moisture from the onion, or not enough kneading. Grate the onion finely and then squeeze it out in a cloth until it is nearly dry, knead the meat for a full ten minutes until it becomes visibly sticky, and chill the mixture for at least an hour before shaping. Skewer width matters too — wide flat skewers grip, thin round ones let the meat spin loose.","Why does my koobideh fall off the skewer?",{"answer":398,"question":399},"You can, and many home recipes do, but it is not how koobideh is made in Iran and it changes the texture towards a meatball or kofta. The binding is supposed to come from working the meat and controlling moisture. If you are cooking on a pan rather than skewers you do not need a binder at all, since nothing has to hang over a fire.","Can I add egg or breadcrumbs as a binder?",{"answer":401,"question":402},"Lamb shoulder minced with around 20 percent fat is the benchmark, though a fifty-fifty mix of lamb and beef is extremely common in kababis. Avoid anything sold as lean or extra-lean mince — the fat is what keeps the kabab juicy through fast, high-heat grilling and what holds the loose mixture together while it cooks.","What meat should I use for koobideh?",{"answer":404,"question":405},"Yes. Shape the mixture into flattened logs about two centimetres thick and cook them on a very hot ridged grill pan, or on a foil-lined tray under a preheated oven grill set as high as it goes. You will not get charcoal smoke, which is a real part of the flavour, but the meat itself cooks identically and the dish is still worth making.","Can I make koobideh without a barbecue?",{"answer":407,"question":408},"Grilled tomatoes go on the skewers alongside the meat in every kababi, and the blistered, half-collapsed flesh is mashed into the saffron rice at the table to moisten and season it. The char is deliberate — it adds smoke and concentrates the sweetness, and the loose skin is meant to be slipped off before eating.","Why is the tomato served blackened?",[410,411,412,413,414,415],"Use lamb with at least 20 percent fat, or ask the butcher to mince shoulder rather than leg. Lean mince makes a dry kabab that falls apart on the skewer.","Grate the onion on the fine side of a box grater, then squeeze it hard in a clean cloth. You want the onion flavour and none of the juice, which is the main cause of skewer failure.","Knead for a full ten minutes, or five in a stand mixer with the paddle. The mixture should go from crumbly to distinctly sticky and start pulling away from the bowl in one mass.","Chill the mixture for at least an hour before shaping. Cold fat holds the shape while the surface sets over the heat.","Wet your hands with cold water before moulding the meat onto skewers, and press in ridges with your fingers along the length — they help the kabab grip and give it the classic wavy look.","Cook it hard and fast, turning after the surface has set. Koobideh takes around eight minutes total, and anything longer dries it out.","🍢","Kabab koobideh is minced lamb and grated onion, salt and pepper — and almost nothing else. What turns those four things into the most eaten dish in Iran is the working: the meat is kneaded and slapped until the protein tightens and the mixture becomes tacky enough to grip a wide flat skewer without falling into the fire. Grilled fast over charcoal it develops a dark, slightly charred crust while the inside stays loose and juicy, tasting sweet from the onion and faintly smoky from the fat dripping onto the coals. It arrives on saffron-buttered rice with a blackened tomato and a shaker of sumac, and the whole thing is eaten with flatbread and raw onion.","Koobideh means pounded, and the name describes the technique rather than the ingredient: meat worked by hand until it changes texture. Grilling meat on skewers over fire is ancient across the Iranian plateau and Central Asia, but koobideh as it exists now is essentially a nineteenth and twentieth century urban dish, tied to the rise of the kababi — the specialist grill house with a long charcoal trough, wide flat skewers, and a cook who does nothing but turn them. That specialisation matters. In Iran, koobideh is overwhelmingly food you buy rather than food you make, and many excellent home cooks have never shaped a skewer in their lives.\n\nThe flat skewer is not a stylistic choice. Round skewers spin inside the meat and the kabab slides off; the wide flat blade grips the mixture and lets you turn the whole length at once. Traditional kababi skewers are around three centimetres wide and long enough to span the trough, and they are laid directly across the rails with no grill bars underneath, so the fat drips straight onto the coals and the smoke comes back up through the meat. Everything about the setup is designed around a mixture that is deliberately soft and barely bound.\n\nThat softness is also why koobideh has a reputation for being difficult. There is no egg, no breadcrumb and no flour in a proper one — binding comes only from working the meat, from the fat content, and from getting as much water as possible out of the grated onion. Too wet and it drops into the fire; too lean and it crumbles; too little kneading and it never grips at all. A home cook without a charcoal trough and flat skewers is honestly at a disadvantage, and the sensible answer is not to fake the equipment but to shape the mixture into flattened logs and cook them on a very hot ridged pan or under a grill. You lose the charcoal smoke, which is a real loss, but the texture and flavour of the meat itself survive intact.","Raw kabab mixture keeps 24 hours refrigerated and actually improves after a few hours of resting, so making it the morning of a barbecue is sensible. It freezes well raw for up to 2 months, either as a block or already shaped into logs on baking paper. Cooked koobideh keeps 2 days but suffers on reheating — the loose texture that makes it good tightens up. Reheat wrapped in foil in a moderate oven rather than in a microwave, or chop the leftovers into flatbread with tomato and herbs for a sandwich.",[421,422,423,424],"Squeezes the grated onion dry, which is the single fix that stops koobideh sliding off the skewer.","Specifies fat content rather than just saying minced lamb, because anything leaner than 20 percent fat will crumble.","Includes a rest in the fridge, the step home cooks skip and kababis never do.","Gives a proper method for cooking it without flat skewers or charcoal, instead of pretending you have both.",[426,427,428,429],"Wide flat metal skewers, or a ridged grill pan","Box grater","Clean tea towel or muslin for squeezing the onion","Charcoal barbecue if you have one",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},31,42,3,1100,40,610,[438],"Saffron-buttered rice with a blistered tomato, warm flatbread, raw onion wedges and a shaker of sumac at the table.",[440,443,446],{"name":441,"description":442},"Kabab barg","The other half of a mixed grill plate: whole strips of lamb fillet or beef tenderloin marinated in onion juice and saffron, skewered flat and grilled. Firmer, leaner and considered the more expensive order.",{"name":444,"description":445},"Joojeh kabab","Chicken pieces marinated for hours in saffron, yogurt, lemon and onion, then grilled until the edges blacken. The usual choice for people who find koobideh too rich.",{"name":447,"description":448},"Kabab tabei","The pan version made openly as a pan version: the same mixture pressed flat into a frying pan, scored into strips and fried in its own fat. A normal weeknight dish in Iranian homes.",[450,456,461,464,468,472,477,480,485,488],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"lamb","minced lamb shoulder, around 20 percent fat","g","For the kababs",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","onions, finely grated and squeezed dry","piece",{"qty":457,"name":462,"unit":463,"group":455},"fine salt","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":455},1,"black-pepper","freshly ground black pepper",{"qty":469,"ref":470,"name":471,"unit":463,"group":455,"optional":8},0.5,"turmeric","ground turmeric",{"qty":465,"ref":473,"name":474,"unit":475,"group":476},"saffron","saffron threads, ground and steeped in 3 tbsp hot water","pinch","To baste and finish",{"qty":435,"ref":478,"name":479,"unit":454,"group":476},"butter","butter, melted",{"qty":481,"ref":482,"name":483,"unit":460,"group":484},4,"tomato","firm tomatoes, for grilling whole","To serve",{"qty":457,"ref":486,"name":487,"unit":463,"group":484},"sumac","ground sumac, for the table",{"qty":489,"ref":490,"name":491,"note":492,"unit":454,"group":484},400,"basmati-rice","long-grain rice, steamed","or warm flatbread instead",[494,498,503,507,510,514,519],{"tip":495,"text":496,"title":497},"This is the step that decides whether the kabab stays on the skewer. Do not rush it.","Grate {qty:onion} of onions on the fine side of a box grater, then tip the pulp into a clean tea towel and wring it out hard over the sink. Keep squeezing until barely any juice comes out — the pulp should look almost dry and shredded.","Grate and drain the onion",{"tip":499,"text":500,"title":501,"timerSeconds":502},"A stand mixer with the paddle attachment does this in about 5 minutes on medium speed.","Combine the minced lamb, squeezed onion, salt, pepper and turmeric in a wide bowl and knead with your hand for a full 10 minutes, pressing and slapping the mixture against the side. It should change from crumbly to noticeably tacky and start lifting away from the bowl as one mass.","Knead the meat until it turns sticky",600,{"text":504,"title":505,"timerSeconds":506},"Cover the bowl and refrigerate for at least an hour, or up to overnight. The fat firms up and the salt continues to tighten the protein, both of which help the kabab hold its shape over the heat.","Chill the mixture",3600,{"text":508,"title":509},"Light the charcoal and wait until the coals are covered in grey ash with no flames left, then spread them into an even bed. If you are using a ridged grill pan, heat it over high heat for a full 5 minutes until a drop of water skitters and evaporates instantly.","Get the fire properly hot",{"tip":511,"text":512,"title":513},"No flat skewers? Shape the same portions into flattened logs on a tray lined with baking paper and cook them directly on the grill pan.","Divide the mixture into eight. With cold, wet hands, take a portion and press it around a flat skewer, working it outwards into a strip about 20 cm long and 2 cm thick. Pinch ridges along the length with your thumb and finger every 3 cm so the meat grips the metal.","Mould the meat onto the skewers",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Turning too early tears the kabab. Wait for the surface to firm up and lift away from the metal on its own.","Lay the skewers across the coals so the meat hangs clear of the bed and grill for 3 to 4 minutes without touching them, until the underside has set into a dark crust and releases cleanly. Turn the whole skewer over and cook another 3 to 4 minutes, basting with the saffron butter. Grill the whole tomatoes alongside until the skins blister and split.","Grill fast and turn once",420,{"text":520,"title":521},"Lay a piece of flatbread over the kabab, grip through it and pull the skewer out so the meat slides free in one piece. Serve straight away on saffron rice with a blistered tomato, raw onion wedges and sumac to sprinkle at the table.","Slide off and serve immediately","kah-BAAB koo-bee-DEH",[524,528,532],{"note":525,"swap":526,"original":527},"The half-and-half mix is standard in many kababis and slightly less strongly flavoured. Pure beef koobideh is common too but needs the fat content watched closely.","Half lamb, half beef mince, or all beef with 20 percent fat","Minced lamb",{"note":529,"swap":530,"original":531},"You lose the charcoal smoke, which is a genuine difference, but the meat itself cooks the same. Do not try to use thin round skewers — the kabab will spin and drop.","Shape into flattened logs and cook on a ridged grill pan or under a hot oven grill","Flat metal skewers",{"note":533,"swap":534,"original":535},"Sumac is the traditional table seasoning and worth buying, but lemon supplies the same sour lift against the fat.","A squeeze of lemon over the finished kabab","Sumac","persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده","iran",30,15,60,"medium",[546,547],"main","street-food",[549,550,551],"dairy-free","gluten-free","halal-friendly",[452,458,473,486],[554,557,559,561],{"alt":555,"src":556},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[564,565,566,567,568,569],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue","saffron rice","2026-08-20","dishroute-kitchen","Grated onion worked into minced lamb until the mixture turns sticky enough to cling to a flat skewer, grilled hard over charcoal and served with saffron rice and a blistered tomato.",{"en":574},"\u002Frecipe\u002Fpersian-kabab-koobideh",{"items":576,"total":853,"page":465,"limit":854,"hasMore":855},[577,610,645,675,704,736,746,776,802,829],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":540,"baseServings":582,"prepMinutes":541,"cookMinutes":583,"difficulty":544,"course":584,"diet":586,"mainIngredients":588,"images":593,"keywords":603,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته",6,75,[585,546],"soup",[587],"vegetarian",[589,590,591,592],"chickpeas","lentils","spinach","mint",[594,597,599,601],{"alt":595,"src":596},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[604,605,606,607,608,609,587],"ash-e reshteh","persian noodle soup","kashk","nowruz","herb soup","iranian bean soup",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"romanized":613,"countrySlug":540,"region":615,"baseServings":582,"prepMinutes":541,"cookMinutes":616,"restMinutes":617,"difficulty":618,"course":619,"diet":621,"mainIngredients":623,"images":628,"keywords":638,"publishedAt":570,"updatedAt":570,"authorSlug":571},"faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","Shiraz, Fars province",20,300,"easy",[620],"dessert",[622,587,550,549],"vegan",[624,625,626,627],"cornstarch","rose-water","lime","sour-cherry",[629,632,634,636],{"alt":630,"src":631},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":630,"src":633},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[611,639,640,641,642,643,644],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry",{"slug":646,"title":647,"shortTitle":648,"nativeName":649,"countrySlug":540,"region":650,"baseServings":481,"prepMinutes":616,"cookMinutes":651,"difficulty":544,"course":652,"diet":653,"mainIngredients":654,"images":658,"keywords":668,"publishedAt":570,"updatedAt":570,"authorSlug":571},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان","Gilan",150,[546],[549,550,551],[655,656,657],"walnuts","pomegranate-molasses","chicken",[659,662,664,666],{"alt":660,"src":661},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[669,670,671,672,673,674],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew","gilan",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":540,"baseServings":481,"prepMinutes":541,"cookMinutes":680,"difficulty":544,"course":681,"diet":682,"mainIngredients":683,"images":687,"keywords":697,"publishedAt":570,"updatedAt":570,"authorSlug":571},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[546],[549,550,551],[452,684,685,686],"parsley","cilantro","fenugreek",[688,691,693,695],{"alt":689,"src":690},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[698,699,700,701,702,703,686],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":705,"title":706,"shortTitle":707,"nativeName":708,"romanized":707,"countrySlug":540,"region":709,"baseServings":582,"prepMinutes":710,"cookMinutes":711,"restMinutes":712,"difficulty":544,"course":713,"diet":715,"mainIngredients":717,"images":719,"keywords":729,"publishedAt":570,"updatedAt":570,"authorSlug":571},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",25,240,720,[714],"breakfast",[551,716],"nut-free",[452,478,718,458],"cinnamon",[720,723,725,727],{"alt":721,"src":722},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[730,731,732,733,734,735,452],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":536,"title":537,"shortTitle":538,"nativeName":539,"countrySlug":540,"baseServings":481,"prepMinutes":541,"cookMinutes":542,"restMinutes":543,"difficulty":544,"course":737,"diet":738,"mainIngredients":739,"images":740,"keywords":745,"publishedAt":570,"updatedAt":570,"authorSlug":571},[546,547],[549,550,551],[452,458,473,486],[741,742,743,744],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[564,565,566,567,568,569],{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":540,"baseServings":582,"prepMinutes":710,"cookMinutes":751,"restMinutes":752,"difficulty":618,"course":753,"diet":756,"mainIngredients":757,"images":760,"keywords":770,"publishedAt":570,"updatedAt":570,"authorSlug":571},"kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی",35,5,[754,546,755],"appetizer","snack",[587,550],[758,684,685,759],"eggs","dill",[761,764,766,768],{"alt":762,"src":763},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[771,772,607,773,587,774,775],"kuku sabzi","persian herb frittata","barberries","iranian eggs","herb cake",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":540,"region":650,"baseServings":481,"prepMinutes":542,"cookMinutes":435,"difficulty":618,"course":781,"diet":783,"mainIngredients":784,"images":787,"keywords":797,"publishedAt":570,"updatedAt":570,"authorSlug":571},"mirza-ghasemi","Mirza Ghasemi (Persian Smoked Eggplant and Egg)","Mirza Ghasemi","میرزا 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