Dandeh Kebab: the secret of lamb ribs from Kermanshah chefs
Dandeh Kebab (lamb rib kebab) is one of the most famous and delicious dishes of Kermanshah province in western Iran. Local chefs reveal the techniques behind its preparation.
Dandeh Kebab is considered a hallmark of Kermanshah cuisine. Structurally, it resembles shish kebab but differs in its special marinating method and the sauce used during grilling.
Classic recipe includes:
• about 1 kg of lamb ribs
• skewers
• tomato paste, lemon juice, saffron, salt, pepper, oil
Preparation:
• The meat is placed vertically on 3–4 long skewers to hold its shape.
• Small cuts are made with a sharp knife, and the ribs are refrigerated for several hours (ideally up to a week) to dry slightly.
• For the sauce, oil is heated, tomato paste is fried, then salt, pepper, lemon juice, and saffron are added until thickened.
• The ribs are grilled over medium heat, constantly brushed with the sauce on both sides.
Chef’s tips:
• Do not remove the fat — it keeps the meat juicy.
• Place the skewers or grill at least 8 cm above the coals.
• Do not turn too often, but make sure the meat does not burn.
Dandeh Kebab is served with rice or fresh bread, garnished with onions, lemon slices, or sour orange. Visitors to Kermanshah can try this dish in many restaurants, especially in the area around the historical site of Taq-e Bostan.
