Dish

Zarb

Zarb is made by marinating lamb in a mixture of yogurt, saffron, and spices, and then cooking it in an underground oven called a "tanoor." The tanoor is heated with wood or charcoal, and the lamb is placed on top of the coals and covered with a layer of rice and vegetables. The dish is then covered with a lid and left to cook for several hours. The result is a tender and flavorful dish that is perfect for a special occasion or a family gathering.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Arab cuisine

Technique

Origins and history

Zarb is a traditional dish of the nomadic tribes of Iran, who would cook the dish in underground ovens while on the move. The dish has been a part of Iranian cuisine for centuries and is still popular today.

Dietary considerations

Zarb is not suitable for those with a dairy allergy or intolerance. It is also high in calories and fat, so it should be enjoyed in moderation.

Variations

There are many variations of Zarb, including vegetarian versions that use eggplant or mushrooms instead of lamb. Some chefs also add nuts or dried fruits to the dish for extra flavor.

Presentation and garnishing

Zarb is typically served on a large platter with the lamb in the center and the rice and vegetables arranged around it. The dish is often garnished with fresh herbs or pomegranate seeds. The lid of the tanoor can also be used as a serving dish for the rice and vegetables.

Tips & Tricks

To make Zarb at home, you can use a regular oven or a slow cooker instead of an underground oven. However, the smoky flavor of the dish may be lost. You can also experiment with different spices and vegetables to create your own unique version of the dish.

Side-dishes

Zarb is often served with a side of yogurt or a cucumber and tomato salad. It can also be served with a side of bread or naan.

Drink pairings

Zarb pairs well with a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon. It can also be served with a cold beer or a glass of watermelon juice.