Kinds of Kabab
part 2
Fish and shellfish kababs include fatty fish such as mahi azad (salmon), mahi sefid (kutum or roach), mahi mahi, mahi ل¸µavyar (sturgeon), maygu (shrimp), and lobster. Salt, pepper, lemon juice, saffron, and sometimes hot sauces, such as red pepper sauce, are usually added to season these kababs.
Vegetable kababs include kabab-e gowja farangi (tomato kabab), kabab-e felfel-e sabz (green pepper kabab), kabab-e felfel-e tond (hot pepper kabab), kabab-e badenjan (eggplant kabab), kabab-e kadu (squash kabab), kabab-e qarsh (mushroom kabab), kabab-e sibzamini (potato kabab). In cooking these kababs, liquid oils are added.
Kabab is usually served with bread or rice, and in recent years with cooked or fried vegetables.
Mention should be made of shelow kabab, a popular Persian dish in which the kabab, either barg, kubida, or solل¹ani (a combination of both) is served with steamed rice (see BERENJ iii. IN COOKING), butter, egg yolk, sumac, raw onion, broiled tomatoes, fresh basil, and dugh, a beverage made of yogurt and plain or carbonated water and often served chilled as a refreshing drink. Persian restaurants that focus on serving this dish are called shelow kababi.
There are numerous citations in Persian literature of kabab served with wine in royal and aristocratic festivities and hunting ceremonies. Abu Eshaq ل¸¤allaj SHirazi, known as Boshaq-e Aل¹ت؟ema (d. 1423 or 1427), who uses Persian cooking and culinary vocabulary in his humorous poetry, repeatedly employs the term kabab, both literally and metaphorically in his poems.
Source: encyclopedia.thefreedictionary.com
wikipedia.org
iranica
Other Links:
Naqsh-e Rostam: Part 1
Naqsh-e Rostam: part 2
Kabir Kuh
