Dande Kabab is a traditional Iranian dish that originated in Kermanshah. This type of kebab is usually made with lamb ribs that are cut into large pieces, placed on skewers, and then grilled. While the meat is cooking, it is brushed with a sauce made from tomato paste, lemon juice, saffron, oil, salt, and pepper. After grilling over hot coals, the Dande Kabab is traditionally served with rice or bread as a side dish. It is recommended to garnish the dish with onion rings, lemon wedges, or sour orange slices.

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