Dish

Nan-e-kabab

Nan-e Kabab

Nan-e-kabab is a flavorful and aromatic dish that is perfect for a special occasion or a dinner party. The dish is typically made with lamb or beef, which is marinated in a mixture of spices, including saffron, cumin, and turmeric. The meat is then grilled or roasted until it is crispy on the outside and tender on the inside. Nan-e-kabab is often served with a side of flatbread or rice, and can be topped with a variety of sauces and condiments.

Asian cuisine› Arab cuisine› Iranian cuisine

Meat Dish› Ground Meat Dish

Origins and history

Nan-e-kabab is believed to have originated in the city of Isfahan in central Iran. The dish has been enjoyed for centuries, and is a staple of Iranian cuisine. The name "nan-e-kabab" translates to "bread and kabab" in English, which is a reference to the traditional way of serving the dish.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of nan-e-kabab, depending on the region and the cook. Some recipes call for the addition of vegetables, such as tomatoes or onions, to the meat mixture, while others use different types of meat or spices. Some recipes also call for the use of yogurt or sour cream as a marinade.

Presentation and garnishing

Nan-e-kabab is typically served on a large platter, with the meat arranged in a neat row. The dish can be garnished with fresh herbs, such as parsley or cilantro, and a sprinkle of sumac.

Tips & Tricks

To make the dish even more flavorful, try marinating the meat overnight in a mixture of yogurt, lemon juice, and spices. This will help to tenderize the meat and infuse it with flavor.