A Farsi report by Tasnim says Zardak Kebab, which is traditionally made in Iran’s central Province of Isfahan, is rich in iron and haemoglobin.
Zardak kebab is actually a kind of Shami Kebab which is made both in sweet and sweet-and-sour variations.
For the sweet-and-sour taste, vinegar or palm sap and grape syrup is used.
Minced mutton: 250gr
Carrots: 4 medium-sized ones
Chickpea Flour: As much as required
Onions: A small one
Palm sap or grape syrup: As much as required
Vinegar: As much as required
Water: ¼ Cup
Salt, saffron, turmeric: As much as required
Tail fat or sesame oil: As much as required
First mix the meat with salt, turmeric, and grated onion and carrots. Then add the chickpea flour and rub on it till the mixture becomes firm. Take walnut-size amounts of the mixture, form them and then fry them in sesame oil or tail fat oil.
To make the sauce, mix the palm sap or grape syrup with water and vinegar and put it on heat. Then add saffron and put the sauce aside. After that, put the fried kebabs in a pan and pour the sauce on them. Then leave the pan on low heat for 30 to 40 minutes till kebabs are fully marinated in the sauce. Now it’s time to serve the Iranian Zardak Kebab.