The history of chicken kebab, which is one of the ancient and famous dishes of Iranians, is very interesting. Marinating the chicken kebab in various ways has created diversity in this delicious dish.
The exact history is not well-defined, but some believe that this dish has existed in Iran since the Sasanian era. At that time, people used meat from various animals to prepare kebabs, including chicken.
During the Safavid period, Joje Kabab became a popular dish in Iran. It was prepared in various ways, including grilling over charcoal, cooking over an open flame, and roasting in a tandoor.
Joje Kabab is considered an international dish, where pieces of chicken are marinated in a special sauce. However, the methods of marinating Djoje Kabab differ across regions. For example, in India, spicy seasonings are used to flavor the chicken pieces, while in the United States, they are often marinated in barbecue sauce. In Iran, it is typically marinated in lemon juice, onions, and saffron for flavoring.
Joje Kabab is one of the main dishes served at Iranian gatherings and parties. Due to its delicious taste and easy preparation, it is well-received by everyone.
In this article, we aim to introduce the history of kabab kobideh. Kabab kobideh is a type of kebab made primarily from ground meat.This dish is usually served with rice and is one of the most popular kababs among Iranians. The secret to its deliciousness lies in the high-quality ingredients and the skill involved in its preparation.
HISTORY_OF_KABAB KOBIDE
The history of kabab koobideh goes back thousands of years and it is one of the most popular and beloved dishes.
The_earliest historical records of using fire and cooking food date back to approximately 120,000 years ago in the grand palaces of Iran, which included Shush, Susa, or Pasargadae. In these places, many kebabs were prepared. The_history of kababs dates back to ancient times. The earliest traces of cooking kababs are from the time of the Achaemenids, about 2500 years ago.
HISTORY OF KABAB KOBIDE
The_oldest Chelokababi (restaurant specializing in kababs and rice) established in Tehran dates back to approximately 120 years ago
E’temad al-Saltaneh mentions in his writings that the first cholo-kabab restaurant was called Nayeb and was located in Tehran’s bazaar, serving food in a manner similar to European restaurants. However, there are also other documents indicating that the first cholo-kabab restaurant was established in Tabriz, near the Caucasus border. At Nayeb, waiters arranged rice in pyramids on the plates and served a piece of butter alongside. They brought the rice to the tables one by one, while the next waiter immediately placed the kebabs on the plates.
One of the most famous cholo-kabab restaurants in Tehran was Cholo Kabab Shamsiri, founded during Reza Shah’s era and located in the eastern part of Sabzeh Meydan. This restaurant has always played a significant role in the history of kabab kobideh. Later, it was moved to a four-story building, where the first floor was the kitchen, the second was for merchants and single patrons, and the third and fourth floors were designated for families and dignitaries. Each floor was decorated with many mirrors, and Mr. Mashiri personally oversaw the upper floors.
Starting from 11 a.m., the aroma of kabab and rice being cooked at Shamsiri filled the surrounding area, enticing passersby to try this incredible dish. The cholo-kabab served at Shamsiri consisted of a plate of rice with butter and two kababs.
E’temad al-Saltaneh, the Minister of Publications during the reign of Nasir al-Din Shah and head of the translation office at that time, stated that he paid between 3 and 5 rial for the best kabab served at Nayeb.
In 1916, Abdullah_Bahrami, the deputy head of Tehran’s security department (the modern police). Reported that he paid the highest amount of 4 to 5 rial for each portion of cholo-kabab. About thirty years ago, in 1320,the newspaper Etela’at charged 5 rial for a serving of cholo-kebab. Which included a large kebab, 330 grams of butter, rice, onion, and bread. At the same time, kabab kobideh cost 4 rial.
Between the years 1330-35, a kabab kobideh cost 3.5 rial in Tehran, while in other cities, two kababs with bread and grilled tomatoes, forming a complete serving, cost 8 rial. If lemonade or soda was also consumed, an additional 2 to 4 rial was charged. Thus, with 10 to 12 rial, a person could have a complete meal.
During that time, kabab juice was used to enhance the flavor of the kababs, and the scent of this juice dripped onto the coals, making many customers hungry. In 1352, cholo-kabab with butter, grilled tomatoes, onions, and sumac cost 60 rial, and many people who worked and could not go home often ate cholo-kabab. Students with better incomes typically ordered chicken kabab, which cost 120 rial.
At that time, there was a very large bowl in kabab restaurants where they made doogh (a yogurt drink) that was served with the food. Other documents also show the influence of the first kebab restaurant in Tabriz.
The first kabab restaurant in Tehran, where women could also be present, was Abbas Shamerouni (later known as Fard Shamirani), located in Amin al-Soltan Square (near the old gate of Abd al-Azim).
Reason for the Name Kabab Kobide
In examining the history of kabab kobideh, it has become clear that at that time, there were no meat grinders. Therefore, the meat was softened and prepared for skewering by pounding and chopping it. As a result, this kabab became known as kobideh.
Sumac is sprinkled over kabab kobideh as a seasoning, and its tangy flavor enhances the deliciousness of the dish. It is served alongside fresh herbs, onions, and pickles.
Kabab barg is one of the most popular and delicious dishes in Iranian cuisine. This dish is made from thinly sliced lamb or beef. Kabab barg is typically served with rice or bread and can be flavored with various seasonings, such as saffron, lemon, and fresh herbs.
This kabab has a long history in Iran. It was first cooked during the Sassanian era, about 2000 years ago, when kabab barg was usually made with rabbit or venison. Over time, this dish was replaced with lamb or beef and became one of the main dishes in Iran.
Kabab Barg is a masterpiece of Iranian cuisine and has gained great popularity due to its unique taste and flavor. This dish is now served in many countries around the world.
History of Kabab Barg
Kabab barg has a rich history in Iran, originating during the Sassanian era, approximately 2000 years ago. At that time, it was typically made with rabbit or venison. As time passed, lamb or beef became the preferred meats, solidifying its status as a staple dish in Iranian culture.
Kabab barg consists of a combination of fresh meat, apricot or tomato slices, and aromatic spices. The meat used for this kebab is usually from lamb or beef and should be fresh and lean. The apricot or tomato slices contribute to the flavor of the kebab, while the aromatic spices play an essential role in enhancing its taste.
Kabab barg is one of the main dishes in Iranian culture, commonly served at important ceremonies and celebrations. It is also a favorite for family gatherings and friendly get-togethers.
This kabab is a complex dish filled with details, requiring skill and experience to prepare.
Types of Kabab Barg
Kabab Barg is prepared in various types, including
Plain: Made from lamb or veal Saffron: Flavored with saffron Lemon: Flavored with lemon juice With Vegetables: Flavored with fresh vegetables
The most famous Iranian dishes that are popular worldwide
Mentioning the most famous Iranian dishes is challenging due to their diversity and wide-ranging popularity. Colorful tables adorned with delicious and authentic Persian dishes have spread not only within Iran but also beyond its borders. Among these tasty dishes, some are especially popular, and in this article, we aim to introduce you to some of the most beloved Iranian dishes worldwide.
KUBIDEH KABAB
Kabab Koobideh is one of the most ceremonial types of Iranian food. It is served with both rice and bread, along with herbs and onions.
BARG KABAB
Kabab Barg is a type of Iranian kabab made from lean lamb or veal. It is served with rice, and its flavor and tenderness depend on the cook’s skill during preparation.
JOJE KABAB
Joje Kabab is one of the most authentic Iranian dishes, commonly present at important ceremonies and gatherings, as well as picnics and weekend outings. Various ingredients are now used to flavor it, but the most traditional taste is saffron, which is very delicious and appealing.
ZERESHK POLO BA MORGH
Zereshk Polo with chicken is one of the best choices for an Iranian dish featuring chicken and rice at formal gatherings. It typically uses chicken thighs. Its special sauce, along with barberries served at the time of serving, makes it one of the most authentic Iranian dishes.
GHORMEH SABZI
Ghorme Sabzi, or herb stew, is among the most famous Iranian dishes that incorporate various special herbs, meat, and beans. Its deliciousness comes from the long cooking time, which allows the flavors to meld. The vegan version substitutes mushrooms for the meat.
BAGHALI POLO
Baghali Polo with meat is one of the delicious and popular Iranian dishes known as a luxury meal. This tasty dish is typically served for gatherings and celebrations. The skillful cooking of the meat, which makes it very tender and flavorful, is a key feature of this dish.
SHIRIN POLO/GHABELI POLO
Shirin Polo is one of the traditional and ancient Iranian dishes that can be prepared with various recipes. The meat used can be chicken or beef. Sliced almonds, pistachios, carrots, and barberries or raisins, along with plenty of saffron, are the secrets to its deliciousness. Many recipes also include orange peel, which adds its own unique flavor. This dish is known as Ghabeli Polo among the Afghan people and has many admirers.
KHORESHT-E FESENJOON
Fesenjoon holds a special place on the Iranian menu and has long been considered one of the luxurious Iranian dishes. This stew is prepared differently in various cities. An important aspect of preparing Fesenjoon is ensuring it thickens and reaches the right consistency. Some prefer it sweet, some sour, and others mildly sweet, which can be adjusted by varying the sweetness. The sour flavor comes from the pomegranate paste used in it.
