IT’S punched-up barbecue, barbecue for the nose: smoky grilled meat swathed with heady scents of saffron, butter, onions and aromatic rice. No wonder the shah of Iran wanted his chelo kebab. About 150 ...

This is a variation of the Persian chelo kebab -- literally pilaf (chelo) and roast meat — unique to the Caspian Sea region. Known also as barg (“leaf”), the meat is carefully cut so that it unfolds ...

Mix all the ingredients, and make oval kebabs. Pan sear the kebabs in a nonstick pan over medium heat until golden brown on both sides. In a pan over medium heat add the oil and onions and saute them.

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). This recipe ...

AMHERST -- Arman Mohsenikabir, a University of Massachusetts graduate student from Iran, is happy to find the taste of home at the town's new Persian restaurant Top Kabab, which opened earlier this ...