WHAT IS A KALEH KEBOB?

When Is Kebab Not Kebab?  It is a Persian twist on the traditional kebab recipe.  “Kaleh Kabob is a dish from the Caspian region of Gilan province [Iran] where I spent summers as a child on my grandparents’ farm. The Berkeley hills, remind me so much of this region and its plants, flowers, and citrus groves.” (from The Immigrant Cookbook)

SUGGESTIONS WHEN MAKING KALEH KEBOB

• The Culinary Marriage of Walnuts & Pomegranates

“The recipe showcases two important ingredients in Northern Iranian cuisine: walnuts and pomegranates, which both originated in Iran. It’s full of smoky, charred eggplant, pomegranate juice, and basil mixed with garlic and mint. It has lovely mild purple color and makes a fantastic dip or a very light meal, served with crackers, flatbread or Kate northern Iranian soft-cooked rice). Look for pomegranate molasses in Middle Eastern or specialty stores, or you can substitute tamarind paste, if you can’t find it.”  from Hanif Sadr in the Immigrant Cookbook.

• Book Review

For more on The Immigrant Cookbook check out our review here.

WHAT PAIRS WELL WITH KALEH KEBOB?

Any classic pita or other dipping bread will pair with the Kaleh Kabob.  Or try using it in place of a condiment on a sandwich.  Beverage-wise the addition of mint gives this recipe a summery flavor.  So go with crisp, cold and sparkling beverages for drink pairings.