Kabab Bakhtiari

Kabab Bakhtiari is a traditional Iranian dish, known for its unique combination of chicken and lamb skewers. It is named after the Bakhtiari tribe, who are native to the southwestern region of Iran.

History

The origins of Kabab Bakhtiari can be traced back to the Bakhtiari tribe, a group of semi-nomadic people who have historically resided in the Zagros Mountains. The Bakhtiari tribe is known for their rich culinary traditions, which heavily feature meat due to their lifestyle as shepherds and cattle-herders. Kabab Bakhtiari, like many other kebab dishes in Iranian cuisine, is a testament to these traditions.

Preparation

The preparation of Kabab Bakhtiari involves marinating chunks of chicken and lamb in a mixture of yogurt, onion juice, saffron, and lemon juice. The marinated meat is then skewered alternately - a piece of chicken followed by a piece of lamb - and grilled over charcoal. The skewers are typically served with basmati rice or bread, and accompanied by grilled tomatoes and peppers.

Variations

While the traditional Kabab Bakhtiari is made with chicken and lamb, variations of the dish may use other types of meat, such as beef or fish. Some versions may also include vegetables like bell peppers and onions on the skewers.

Cultural Significance

Kabab Bakhtiari is not just a dish, but a symbol of the Bakhtiari tribe's history and culture. It is often served at celebrations and gatherings, signifying unity and communal spirit. The dish is also popular in other parts of Iran and has made its way into the menus of Iranian restaurants worldwide.

See Also

• Chelow kabab
• Kabab koobideh
• Kabab barg
• Iranian cuisine