Editing Kebab (section)

====Iran====
{{Main|Iranian cuisine}}
[[File:Kebab in Khorramabad.JPG|thumb|right|Kabab Chenjeh in [[Khorramabad]]]]
There are several distinct Persian varieties of kabab ({{langx|fa|کباب}}). Kabab may be served with either steamed, [[saffron]]ed [[basmati]] or Persian [[rice]] and called ''[[chelow kabab]]'' ({{lang|fa|چلوکباب}}), which is considered the [[national dish]] of Iran.<ref name="Shaida 1992">{{cite conference |url=https://books.google.com/books?id=FrWgDRkS90EC&pg=PA272 |title=Chellow Kabab – The National Dish of Iran |last1=Shaida |first1=Margaret |date=1992 |publisher=Prospect Books |pages=272 |location=[London] |conference=Oxford Symposium on Food and Cookery 1991: Public Eating |isbn=9780907325475|access-date=21 April 2018}}</ref> It may also be served with the various types of bread that are the most commonly eaten in Iran, such as [[lavash]].

It is served with the basic [[Cuisine of Iran#Essential accompaniments|Iranian meal accompaniments]], in addition to grilled tomatoes on the side of the rice and butter on top of the rice. It is an old northern tradition (probably originating in [[Tehran]]) that a raw egg yolk should be placed on top of the rice as well, though this is strictly optional, and most restaurants will not serve the rice this way unless it is specifically requested. "Somagh", powdered [[sumac]], is also made available and its use varies based on tastes to a small dash on the rice or a heavy sprinkling on both rice and meat, particularly when used with red (beef/veal/lamb) meat.

At Persian restaurants, the combination of one [[kabab barg]] and one [[kabab koobideh]] is typically called ''Soltani'', meaning "sultan's feast". The combination of one kabab barg, one [[jujeh kabab]] and kabab koobideh is typically called ''Shah abbasi'', meaning "[[Abbas the Great|Shah Abbas']] meal". The traditional beverage of choice to accompany Persian kabab is [[doogh]], a sour yogurt drink with mint and salt.

In the old [[bazaar]] tradition, the rice (which is covered with a tin lid) and accompaniments are served first, immediately followed by the kababs, which are brought to the table by the waiter, who holds several skewers in his left hand, and a piece of flat bread (typically nan-e lavash) in his right. A skewer is placed directly on the rice and while holding the kebab down on the rice with the bread, the skewer is quickly pulled out. With the two most common kababs, [[Kabab barg|barg]] and [[Kabab koobideh|koobideh]], two skewers are always served. In general, bazaar kabab restaurants only serve these two varieties, though there are exceptions.

In [[Azerbaijan (Iran)|Iranian Azerbaijan]], "Binab (also Bonab) Kababi" is very famous in Iranian Azerbaijani local cuisine for its large size.<ref name="Financial Tribune Daily">{{cite web| url=http://financialtribune.com/archive/2015/09/19/articles/travel/12198/5000-bonab-kebabs-day| title=5,000 Bonab Kebabs per Day| date=1 March 2015| website=Financial Tribune Daily| access-date=13 June 2016| archive-date=11 August 2016| archive-url=https://web.archive.org/web/20160811205957/http://financialtribune.com/archive/2015/09/19/articles/travel/12198/5000-bonab-kebabs-day| url-status=dead}}</ref> It is named after the city of Binab in East Azerbaijan province. This kabab and other types (e.g., Shishlik, Kubide, Berge, Gelin, etc.) can be served alone or with rice and fresh salad on the side. In this region Kababs come usually with yogurt, hot bread, tomato, onion, parsley and paprika-salt, and tarragon.

[[File:Iranian Kabab Koobideh (Bonab style).jpg|thumb|Iranian Kabab Koobideh (Bonab style)]]
'''[[Kabab koobideh]]''' ({{lang|fa|کباب کوبیده}}) it '''''kūbide''''' ({{lang|fa|کوبیده}}) is an Iranian [[Ground meat|minced]] meat kabab which is made from ground lamb, beef, or chicken, often mixed with [[parsley]] and [[onion|chopped onions]].

Kabab Koobideh contains: ground meat, onion, salt, pepper, turmeric, and seasoning. These ingredients are mixed together until the mixture becomes smooth and sticky. One egg is added to help the mix stick together. The mixture is then pressed around a skewer. Koobideh Kabab is typically {{convert|7|to(-)|8|in|cm|order=flip|sp=us}} long.

'''[[Kabab barg|Kabāb-e Barg]]''' ({{langx|fa|کباب برگ}}) is a Persian style barbecued lamb, chicken or beef kabab dish. The main ingredients of ''Kabab Barg''&nbsp;– a short form of this name&nbsp;– are fillets of beef tenderloin, lamb shank or chicken breast, onions and olive oil.

[[Marination|Marinade]] is prepared by the mixture of half a cup of olive oil, three [[onion]]s, [[garlic]], half teaspoon [[saffron]], salt and black pepper. One kilogram of lamb is cut into 1&nbsp;cm thick and 4–5&nbsp;cm long pieces. It should be marinated overnight in refrigerator, and the container should be covered. The next day, the lamb is threaded on long, thin metal skewers. It is brushed with marinade and is barbecued for 5–10 minutes on each side.

'''[[Jujeh kabab|Jūjeh Kabāb]]''' ({{lang|fa|جوجه‌کباب}}) consists of pieces of chicken first [[Marination|marinated]] in minced onion and lemon juice with [[saffron]] then grilled over a fire. It is sometimes served with grilled tomato and pepper. Jujeh Kabab is one of the most popular Persian dishes.

'''Kabab Bakhtiari''' is a combination of Jujeh kabab (chicken kabab) and Kabab barg (beef or lamb meat) on the same skewer. Its name comes from the [[Chaharmahal and Bakhtiari Province|Bakhtiari region]] of Iran.

'''Kabab Kenjeh''', also known as Chenjeh ({{lang|fa|کنجه‌کباب}}, {{lang|fa|چنجه}}) is a kabab traditionally made with chunks of marinated lamb meat. It is typically served with grilled tomatoes and rice or bread.<ref name="Dana-Haeri 2014">{{Cite book |url=https://books.google.com/books?id=ElrXAgAAQBAJ&pg=PA117 |title=From a Persian kitchen : fresh discoveries in Iranian cooking |last=Dana-Haeri |first=Jila |publisher=I.B.Tauris |year=2014 |isbn=9781780768014 |location=London |pages=117–118 |oclc=859880780}}</ref>

[[Kabab torsh|Kabab Torsh]] is an Iranian Kabab from the northern provinces of Gilan and Mazandaran, renowned for its sour, pomegranate based seasoning.<ref>{{cite web |title=Kabab Torsh |url=https://thecaspianchef.com/2019/05/21/marinated-tangy-kebabs-in-pomegranate-and-herbs/ |website=thecaspianchef |date=21 May 2019 }}</ref>

Kabab Lari, Kabab Tabei (Pan Kabab), Dande Kabab, Kabab Shandiz, Shishlik Kabab, Kabab Ghafghazi, Kabab Soltani, Kabob Vaziri, Kabob Loghmeh, Taas Kabab, Mahi Kabab (Fish Kabab) and Kabab Jegar (Sheep Liver Kaba) are among other types of Persian Kababs popular in Iran.{{citation needed|date=October 2024}}