Learn how to make Kabob Koobideh, the classic Persian minced meat kebab, with simple ingredients and a student-friendly method. This recipe shows how to enjoy authentic Iranian flavors at home without ...

Master the art of Kabob Koobideh Morgh, the traditional Persian ground chicken kabab seasoned with aromatic spices and ...

1.You will need ten 1-inch metal skewers. 2.In a food processor, finely chop the onion pieces. Place a fine metal mesh over a bowl and strain the processed onion by pressing it with a spatula. Discard ...

A wide variety of Kebabs have evolved over centuries, with each region adding its unique spices and cooking techniques to create an array of flavors and styles. Since they were popular in Iran, India ...

This Kebab Koobideh is made with boneless pieces of lamb leg and more flavour is added by the use of lamb fat. It is spiced by saffron, parsley and white pepper for an exotic punch. 1.Clean the lamb ...

Call it kabab, kebap, kabob, koobideh, or simply kebab... its meteoric rise in popularity as the pinnacle of flavour and creativity, especially in the Indian context, can’t be contested, writes ...

Say hello to koobideh and chelo. Photo by Edwin Goei If you’ve ever eaten kebab or koobideh at a Persian restaurant, you’ve had chelo. That’s the proper name for the steamed basmati rice on which your ...

Leading up to this year's Best of L.A. issue (due out Oct. 4), we'll be counting down, in no particular order, 100 of our favorite dishes. It's a pretty obscene deal for the neighborhood: A one-skewer ...

Maybe I'm an unserious person, but every time Obama and Bibi get in a fight about Iran, my stomach growls. Every bit as much as the politics, Persian food is rich and complex, singular in its history.