Chef KShar

Thank you.

I was sure to see many comments when it comes to Kabab:)

Where were you guys when he was talking about Kookooie Bademjoon?!

How about adding fresh chopped garlic?

Why is it that the Iranian Kabab Koobideh lacks garlic?  Personally , I always add that ....makes it tasty and healthy.

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I agree with one of the posters that mentioned about presentation, decor and some other details.  If you want take it a notch higher, and possibly gain more subscribers and more $$$, then some attention to detail  would certainly help. 

Also, with the right cut/composition of meat,  there is no need for eggs or baking soda. 

The biggest thing that I didn't like was the  handling of the food after it was prepared.  I know sometimes it must be done, such as when building sculptures and other complicated designs, but Iranian foods can generally be handled with utensils nicely, even with foods with elaborate decorations.

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ooh my.

no comment from jj on this one !

fikr konam roozeh dareh .

man ke goshnam shood.

Maziar

Thank you very much chef for making me so hungry...

3 hours before my lunch break at cafe with all that boring selection of food a typical  corporate US cafeteria offers....:(

Great post as always. great tips from other friends too. I must say, I agree with faramarz on 20/80 ground beef. The problem is my wife buys steaks like "london broil" when on offer, and gets the butcher to ground it. The resulting beef is more like 2/98, and practically unuseable for any form of grilling. I need to just come up with a trick to add another 18% fat to the content (Olive oil is no sunstitute for real thing. Tried it already....)  

"Personal business must yield to collective interest."

Thank You Chef KShar

I don't use eggs or backing powder either. Getting the juice out of the onions and using fatty ground beef such as 20/80 helps a lot.

Also keeping the mix in the frig to keep it cold will help kabob stick to the sikh. Keeping the end of the kabob very flat helps too, and constant turning of the sikh.

The basil (reyhoon) has to be Iranian to get the full impact, no susbtitute please!

It is a lot of work, but well worth it. Thanks.

Alborz

      Adding eggg to the meat, produces a koobideh that is somewhat "hard" ......not a good idea . Kabob Koobideh has to be succulent and tender ............If you want to make sure that the meat does not fall apart from the skewer while it is on the fire , you need to constantly turn them over (Just like Kshar did .....( he did not mention the process , but he he did it right . ......... If you wait until it is done on one side and then turn the skwer ....then the meat will fall off .

     Grinding the meat twice , would make a better Kabab.....

     This was a nice video...... 

I don't know, didn't find it that messy...

I think it was good just the way it was... Chelo-kabab is not a french "filet mignon", it should be made and presented in a more "raw"/"natural" way imo...

"An egg and baking soda is used in the mix only when you are unsure of the outcome", this ain't true either... Egg especially helps with the binding process and the final combination will affect the flavour aswell...

A few suggestions...

Preparing a dish needs to be just as pleasing as the way that it is presented.   A tasty kabob can be made in a more appealing way and I hope that you consider the following recommendations.

An egg and baking soda is used in the mix only when you are unsure of the outcome. 

Making kabob koobideh does not have to be so messy as shown in this video, especially in such a modern kitchen as yours.    For example, even pros don't have water dripping into the mix, on the counter and the tray.  Squeezing the onion by hand was just not a practice that should be perpetuated.   The use of a plastic green cafeteria tray just did not match the refinement of your other cookware.

Also, there was way too much handling of the cooked food - imagine a restaurant chef handling the kabobs and tomatos in this way prior to it being served - unacceptable.

May your videos attract many non-Iranians to the culinary delights of Persian food, but remember that their reference point is that of cooking shows on TV.  You have the kitchen and the cookware - the rest is up to you.

Best Wishes,

Alborz