Kabab Koobideh

Kabab Koobideh's name comes from the word koobidan, meaning “to pound,” a reference to the traditional practice of hand-working the meat until it binds without breadcrumbs or fillers.

The sizzling skewers, brushed with saffron butter and served with rice or warm flatbread, are a sensory memory for Iranians everywhere: the smoke of the mangal, the scent of charred tomatoes, and the unmistakable perfume of saffron rising from the plate.

It’s a dish that brings people together, communal, generous, and proudly Persian.