Why Chelo Kebab deserves more attention

Chelo Kebab rarely gets the international recognition it deserves. The fragrant and aromatic complexity is genuine, not simple, and the technique involved in using pomegranate molasses correctly takes real skill.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. I encountered it first in a communal sofreh tablecloth feast and that context helped me understand it properly. fresh pomegranate juice is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Chelo Kebab is the dish to start with.