جگر کباب
Jigar Kebab
Grilled lamb liver with sumac — Tehran's beloved street kebab.
Prep 15 min · Cook 8 minServes 4Easy
Ingredients
4 pers.
The story behind the dish
Jigar stalls are an institution of Tehran street food. Liver is grilled fast, wrapped in flatbread with herbs and eaten standing up.
Cooking mode
- 1Pat the liver very dry and toss with oil and salt.
- 2Thread onto skewers.
- 3Grill over hot charcoal 3–4 minutes per side — the centre should stay slightly pink.
- 4Dust generously with sumac and wrap in flatbread with herbs.
Tips & troubleshooting
- ✦Never overcook liver — it turns grainy. Slightly pink is perfect.
- ✦Soak liver in milk 30 minutes for a milder flavour.
Rather taste the original?
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