As @doobydobap would say, “Don’t yuck my yum.” Offal—the organs and other edible internal parts of a butchered animal. Here’s a Persian method of bbqing #lambliver and #kidney. The liver is wrapped in a delicate lace of lamb fat, a technique that ensures the liver stays succulent and tender while grilling. 😋 Ingredients: -lamb liver -lamb lace fat (caul) -lamb kidney (Seasoned with salt and pepper & grilled over charcoals) #offal #bbq #liver #lamb #jigar #gholve #kabab #kebab #جگر #persian #persianfood #irooni #iranianfood #araghsagi #عرق_سگی

🍖 Kabab Barg: A Step-by-Step Guide 🍖 Here’s everything you need to create this Persian delicacy, perfect for any gathering or a special family dinner. Ingredients: - 8-10 Lamb tenderloins,(trim and butterfly) - 4 Onions (2 sliced, 2 juiced) - 4 tbsp Saffron water - 2 tbsp Lemon, lime, or verjuice - Salt & Pepper, to taste - Saffron butter (combine melted butter with saffron water for basting) Preparation: 1. Marinate with Sliced Onions: Lay the lamb flat and cover with sliced onions. The onions not only flavor the meat but also tenderize it. Let it marinate overnight in the fridge for best results. 2. Second Marinade: Blend the remaining onions and strain to get the juice. Mix this juice with the saffron water, your choice of acid (lemon, lime, or verjuice), and season with salt and pepper. This mix will infuse the meat with rich flavors. 3. Prepare the Lamb: Pound the lamb gently to ensure even thickness. Cut into pieces approximately 4 fingers in width. This helps in even cooking and maximizes flavor absorption. 4. Skewering: Wet your skewers (dampen them to prevent sticking). Thread the meat onto the skewers, aligning the meat grains perpendicular to the skewer. This ensures tender bites that are easy to chew. 5. Final Marinade: Press each skewer into the second marinade, making sure each piece is evenly coated. 6. Grilling: Ideally, cook over charcoals for that authentic smoky flavor. If charcoal isn’t an option, a gas grill will work just fine. Heat your grill to medium-high. Grill the skewers, basting occasionally with saffron butter, until they’re cooked to your liking. Usually, a few minutes per side will suffice for a beautifully charred exterior and a juicy interior. 7. Serving: Plate your Kabab Barg with chargrilled tomatoes, a side of saffron rice, and mast moosir. The combination of flavors and textures will make for an unforgettable meal. #kababbarg #persiancuisine #persianfood #persian #kabab #كباب #كباب_برگ # #grilling #charcoal #saffron #kabob #kabobs #kabobsonthegrill #barg

The juiciest kabab koobideh…ever! #kabab #koobideh #kababkoobideh #persian #persianfood #kebab #kabob

Cake Yazdi! 🍰 A simple yet exotic treat that’s perfect for any occasion. Here’s what you’ll need: Ingredients: 3 eggs (room temperature) 180g sugar 115g vegetable oil 30g rose water 120g full-fat yogurt 1/2 tsp ground cardamom powder 1/2 tsp baking powder Sesame seeds & crushed pistachios for garnish Steps: -Preheat oven to 390°F -Mix sugar and eggs for 3-5 mins until pale yellow. -Add yogurt, oil, and rose water and mix. -Combine cardamom powder and baking powder with flour, then gradually add this to the wet mixture. -Mix until just incorporated. -Line a cupcake pan with cupcake papers, divide the batter evenly into 12. -Bake at 390°F for 12-15 mins or until light golden. Perfect for tea time or a sweet snack, these cakes are garnished with sesame seeds and crushed pistachios for an extra touch of elegance. Try it out and let your taste buds travel to the heart of Iran! 🌟 #cakeyazdi #persianbaking #homebaking #persianfoodtiktok #iraniansweets #rosewater #cupcakes #کیکیزدی #shirini #persiansweets #cardamom

Ab Goosht Recipe: Classic Persian Comfort Food ❤️ Ab goosht, aka “meat water,” is Iran’s go-to comfort dish. We cook it with budget-friendly, meaty cuts, but the real star is the tasty broth. After simmering, we mash up the meat, potatoes, and beans into a hearty paste. But don’t forget the broth - we soak it up with warm bread and enjoy with pickles, and fresh herbs. Perfect for sharing, it’s a cozy feast in a bowl! 🍲🥖🌿 Ingredients: -1/4 cup white beans, soaked 4 hours-overnight -1/4 cup chickpeas, soaked 4 hours-overnight -500g lamb rib, boneless -1kg lamb arm pot, bone in -1 large onion, quartered -3 tsp turmeric -Salt and pepper, to taste -1/4 cup tomato paste, sautéed until color deepens -10 cups of water (to cover meat and beans) -5 dried Persian limes (limoo amani), cut in half -3 large russet potatoes, cut into thirds -dash of cinnamon In a large pot, combine lamb ribs and arm, soaked white beans, and chickpeas. Add a quartered onion. Cover everything with about 10 cups of water. Heat until it boils. Skim off the foam that surfaces for a clear broth. Reduce to a simmer. Season with turmeric, salt, and pepper. After simmering for an hour, add in sautéed tomato paste and a hint of cinnamon. When beans are halfway cooked, put in dried Persian limes. Continue simmering for another hour. Add russet potatoes when meat is tender. Cook until the potatoes are soft, about 40-45 minutes. Remove the limes. Once fully cooked, separate the broth. Mash meat, beans, and potatoes together for Goosht Kubideh. Serve the flavorful broth and Goosht Kubideh with fresh herbs and Persian bread. 🥖 Best enjoyed with sides like Salad Shirazi or fresh onions. #abgoosht #abgusht #persiandelight #cookingreel #persianfood #comfortfood #wintermeals #easymeals #Iranian غذای_ایرانی #🥘💛 #آبگوشت