How To Make Persian Kebab (kabab-e koobideh)

Kebabs have been a staple tradition in Iran since before Iran was Persia. Persian Kebabs, and the food served along with it, should come with a warning sign as it is addicting.

Kebabs are traditionally eaten with dugh, an interesting sour yogurt drink that is carbonated. They are also served with flatbread, sumac and raw onions, which are extremely healthy for your blood.

Persian gatherings will almost always have an assortment of kebab meats that were cooked on skewers over coals, and have been taken off the skewers and laid upon flat bread for presentation and to keep the moisture in.

Basmati rice is traditionally burnt at the bottom, causing something called Tadik, which means 'crispy rice.' This is often the most desired part of the rice, especially among children, and served as an appetizer.