کباب برگ
Kabâb-e barg is a Persian fillet kebab: thin, leaf-like slices of marinated lamb or beef tenderloin grilled on skewers, often served with saffron rice.
Glossary
جوجه کباب
جوجه کباب (juje kabâb) is grilled chicken kebab, marinated in saffron and lemon, then skewered and cooked over charcoal. It is one of the most popular Iranian kebabs.
کوبیده
کوبیده (kubide) is Iran’s classic minced-meat kebab, grilled on flat skewers. The name comes from کوبیدن, “to pound,” because the meat is pounded smooth before grilling.
دمی
دمی (dami) is a one-pot Persian rice dish cooked by simmering the rice and water together until done, instead of parboiling and draining first like chelow or polow.
کته
Kateh is Persian rice cooked by the absorption method, where the water boils away into the grains so the rice turns soft and sticky. It is the quick, homey alternative to drained-and-steamed chelow.
ته دیگ
Tah dig is the golden, crunchy crust of rice that forms at the bottom of the pot, a prized part of any Persian rice dish that everyone fights over at the table.
چلو
Chelo (چلو) is plain steamed and drained Persian rice, served alongside a stew or kebab. Unlike polo, where ingredients are cooked into the rice, chelo stays white and on its own.
تاهچین
Tahchin is a baked Persian rice cake made with saffron, yogurt, and egg, layered with chicken or lamb, then flipped out as a golden, crispy mold you slice like a cake.
کتلت
کتلت (kotlet) is a pan-fried Iranian patty of ground meat and grated potato. The name is a borrowing from French côtelette (“cutlet”).
کوکو
Kuku (کوکو) is a Persian egg dish, like a thick frittata packed with herbs or vegetables, baked or pan-fried and often served sliced.