Iranian cooking can be seen as a metaphor for the country itself : It 's tart , sweet , fragrant and vastly complex . It 's one of the world 's oldest , yet largely obscure , culinary landscapes , with roots dating back to the Persian Empire . In homes in Tehran , pots bubble for hours to braise tough cuts of meat in khoreshes , or stews , with all manner of local fruits like pomegranates and dried apricots and nuts like pistachios and walnuts . In the bazaars , there 's hot and fresh sangak , a staple oblong flatbread , and trays of sweet pastries perfumed with rose and orange blossom water . Any visitor would be remiss to not try the chelo ( chelow ) kabab , as it 's king here ; juicy skewers of meat and minced meat are served on heaping plates of rice steamed with saffron , the most expensive spice in the world , and grilled tomatoes . Here 's a recipe to get started with even if Iran is n't on your travel itinerary . Skewered Ground Lamb Kabab ( Kabab-e kubideh ) ( Serves 6 ) Reprinted with permission by Mage Publishers from `` Food of Life : Ancient Persian and Modern Iranian Cooking and Ceremonies '' by Najmieh Batmanglij . For the kabab : . 2 pounds twice-ground lamb shoulder or beef ( 85 % ) 2 teaspoons sea salt . 2 teaspoons fresh ground black pepper . ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water , or ¼ teaspoon turmeric . 2 tablespoons sumac powder . ½ teaspoon baking soda . 2 medium yellow onions , finely grated . 2 cloves garlic , peeled and grated . Zest of 1 lime . For basting : . ½ cup salted butter or olive oil . 1 teaspoon fresh lime juice . For cooking and garnish : . 14 flat 3/4-inch skewers . 1 package ( 12 ounces ) lavash bread . ½ cup sumac powder . 2 limes , cut in half , and Persian basil . 1 . To make the meat paste , in a warm , wide skillet , combine all the kabab ingredients . Knead with your hands for about 5 minutes . Cover the paste and let stand for at least 30 minutes and up to 24 hours in the refrigerator . 2 . Start charcoal at least 30 minutes before you want to cook , and let it burn until the coals are glowing evenly . For this kabab , you want the coals to be as high as possible , close to the meat and at their hottest . Do not spread the charcoal thin . If you are using an indoor grill , make sure it is preheated and very hot . 3 . Using damp hands ( keep a bowl of water next to you ) , divide the meat paste into equal lumps about the size of small oranges . Shape each into a 5-inch-long sausage and mold it firmly around a flat , sword-like skewer . Pinch the two ends to firmly attach meat to skewer . Arrange on a baking sheet , separated from each other . Cover and keep in a cool place . 4 . For the baste , melt the butter in a small saucepan and add the lime juice . Keep warm . Spread lavash bread on a serving platter . 5 . Arrange the skewers on the fire 3 inches above the coals ( bricks on either side make good platforms ; keep in mind that the ground meat should not touch the grill ) . After a few seconds , turn the meat gently to help it attach to the skewers and to prevent it from falling off ( these first few seconds are important for cooking skewered ground kabab ) . 6 . Grill the meat for 3 to 5 minutes , turning frequently . Baste just before removing from the fire . Avoid overcooking . The meat should be seared on the outside , juicy and tender on the inside . 7 . Place all the kabab skewers on the lavash bread platter . Keep on skewers until ready to serve and cover with lavash bread to keep warm . Loosen the meat from each skewer and slide the meat off using a piece of bread . Sprinkle with sumac and lime juice to taste . Serve with fresh basil and yogurt and cucumber dip . Nush-e Jan ! For a ground chicken variation : In a food processor , place 2 pounds chicken thighs , 1 small onion ( peeled and chopped ) , 3 cloves garlic ( peeled ) , zest of 2 limes , 2 teaspoons fine-grind sea salt , 1 teaspoon freshly ground black pepper , ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water , and 1 tablespoon olive oil . Pulse for a few minutes until you have a thick paste . Do not over mix . Transfer to a glass container . Cover and allow to rest in the refrigerator for 30 minutes . Continue with step 2 .
Chelo kabab is considered the national dish of Iran . The name comes from a Persian word meaning "chicken" and it was originally made by mixing chicken with ground lamb or beef in a pan, then adding spices such as cumin, coriander, tur@@ The culinary traditions of Iran date back centuries to the Persian empire .