Advieh Kabab

Grilled Beef Kebabs with Persian Spices

This is a recipe inspired by Persian flavours and one I developed by throwing various things together as a marinade for some cubed rump steak. With echoes of the Levantine shawarma, by using the Persian mixed spice advieh (a mix of nutmeg, rose petals, cardamom, cumin, black pepper, coriander, cinnamon), this kabab will not disappoint. You can use lamb or chicken as an alternative and you can cook it under your grill as opposed to on a BBQ.

The marinade combines yoghurt, garlic, olive oil, onion, lime juice, advieh, saffron, turmeric, sumac and chilli sauce. The meat is marinated for a minimum of 12 hrs to let the flavours fully intensify and be absorbed into the meat. You can get your hands on saffron from most supermarkets and advieh can be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on  Etsy. 

I serve this kabab as pictured with flatbreads filled with the meat; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; and a dollop of Greek yoghurt mixed with dried mint, Aleppo pepper, garlic, a squeeze of lime and a little sea salt. On the side we have home-made fried chips and bbq corn-on-the-cob with a butter, chilli and chive drizzle.


Advieh Kabab

Grilled Beef Kebabs with Persian Spices
Prep Time15 mins
Cook Time20 mins
(Marinating Time)12 hrs
Total Time12 hrs 35 mins
Course: Main Course
Cuisine: Persian, Iranian, Middle-Eastern
Keyword: kebabs, advieh, bbq
Servings: 4
Author: Mersedeh Prewer


  • 1 - 1.2 kg cubed lamb or beef (I've used beef rump steak)


  • 1 large brown onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tbsp Greek yoghurt
  • 1/8 tsp ground saffron (bloomed in 50 ml of water)
  • 1 tbsp advieh
  • 1/2 tsp turmeric
  • 1 tbsp chilli sauce ( I use habanero)
  • Salt and Pepper (to taste)

To baste while cooking

  • 2 tbsp butter (melted)


  • Place the beef (or any other cubed meat you fancy) into a large bowl or tupperware box.
  • Place all the ingredients for the marinade in a blender and blitz until all the onion and garlic is blended. Pour over the meat and rub in until evenly coated. Cover and place in the fridge to marinate for a minimum of 12 hrs.
  • Remove the meat from the fridge about 30 mins before cooking to bring to room temperature.
  • Divide the meat on to about 4 skewers and cook on your BBQ or under your grill (on the highest setting). Baste with the melted butter, turning the skewers until the meat is a little charred. It takes roughly 15 to 25 minutes on a bbq (depending on how hot your bbq is).
  • For serving inspiration either serve alongside rice and grilled tomatoes or with flatbreads; lettuce; chopped tomatoes with Thai basil; chopped onion and parsley; pickled chillies; bbq/grilled peppers; Greek yoghurt mixed with dried mint, Aleppo pepper, garlic and a little sea salt; chips; and bbq corn with a butter, chilli and chive drizzle.


Persian lamb patties

Kotlet is a Persian dish made with ground lamb or beef, potato, onion, mixed with turmeric and eggs and fried in a pan. It originates from the word “cutlet” meaning a flat-shaped patty made with ground meat. I have many wonderful memories about this perfect little Persian meat patty and it is probably in my Top 10 of favourite dishes. 

My maman is considered to be the best kotlet maker in our family (I mean the world). From as far back as I can remember, I have memories of her shaping the kotlet in her little hands and frying them on her stove. From the 80’s to present day, those memories are twinned with flash-backs of her various hair-styles. My favourite being the classic 80’s perm in the picture below.

The aroma of the kotlet cooking permeated through the house and bent my sister, father and me to its will. We had to get our hands on at least one of those patties even though my maman was cooking them for a family party (‘mehmooni’) with every single one potentially accounted for. It was a good day (for us) if she was having a clumsy day and a few of the kotlet broke into pieces while she was cooking them. This meant we were legitimately allowed to eat them before the guests arrived, as they had not met the mehmooni standard. But for those times the kotlet Gods were on her side and every patty was perfect, we had to get into stealth mode to try and snaffle one away from the tray they were cooling on.

‘Operation Kotlet’ would begin with each of us waiting for her to be distracted so we could get our prize. Throughout the day she would see her slowly depleting pile of kotlet and would demand which of us had eaten them. I, being the youngest, was the least adept at lying and mostly got the blame. My dad was such a smooth operator that even I believed I had probably eaten his share.

It is now my turn to take the baton and continue the skill of making kotlet but, as with every recipe that is handed down the generations, with the addition of a few personal touches to make this recipe my own. The core ingredients are simple: lamb mince, potato, onion, egg and turmeric. My recipe tweaks include a little garlic and smoked paprika. The resulting kotlet are equally delicious but with a little smokiness to them.

The key to cooking the kotlet is to fry them slowly on a medium / low heat in enough oil for them to be submerged to the edge of the kotlet but not completely under the oil. Also the width of the kotlet is important, too thick –  they end up undercooked. The perfect thickness for your kotlet is about 1 cm, oval in shape, approximately 5 cm in width and 10 cm in length (about the length of a palm). While shaping them, ensure you wet your hands which helps to prevent the kotlet from sticking to your hands.

Traditionally, we serve the kotlet warm and usually as an appetiser or part of main meal. We eat our kotlet as sandwich fillers with warm pitta bread or a crusty baguette, Maast O’Khiar (Persian yoghurt, cucumber and mint dip), fresh crisp lettuce, pickled dill gherkins and fresh tomatoes. My sister and I are also partial to ketchup with our kotlet stuffed in some bread with fresh herbs like tarragon, mint and / or coriander.


Persian lamb patties
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main Course, Appetiser
Cuisine: Persian, Iranian
Keyword: potatoes, lamb, cutlet
Servings: 20 kotlet
Author: Mersedeh Prewer


  • 1 cup vegetable oil (for frying the kotlet - you can fry with less oil and then finish off cooking in the oven if you would prefer)
  • 500 g potatoes (Maris Piper is the best) (peeled, boiled and mashed / grated with the fine side of a box grater)
  • 500 g minced lamb (minced leg of lamb no more than 20% fat is the best for kotlet)
  • 1 onion (grated)
  • 1 medium free range egg
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • Salt and pepper (to taste)


  • Take a saucepan and boil the peeled potatoes until fully cooked. Then mash or grate with the fine side of a box grater or equivalent.
  • Grate the onion. Squeeze as much liquid out of the grated onion as you can, otherwise it will make the kotlet fall apart while it is cooking.
  • Mix the grated onion and potato with the minced lamb. Add the egg, spices and seasoning and using your hand, mix everything until well combined. The mixture will be sticky.
  • Take a large frying pan and pour enough oil in so that it comes to the edge of the kotlet when frying them. Place the pan over a medium / low heat. The frying pan will need to gently heat up for approximately 10 minutes. Cook the kotlet in batches to avoid overcrowding the pan and undercooking the patties.
  • Wet your hands and take about a golf ball amount of the kotlet mixture, form into an oval and fry it in the oil on each side until it turns a dark brown colour. During the frying process prick some small holes into the middle of the kotlet using a fork to allow the hot oil to penetrate through and cook the kotlet properly.
  • Serve warm or cold with bread, yoghurt (or ketchup), salad and / or fresh herbs.

Khoresh Karafs (sabz)

Lamb, herb and celery stew

Winter is the season of Persian stews and this is a lovely introduction if you are new to Persian cuisine. Persian stews are relatively low maintenance to cook, which is a bit of a relief as the accompanying rice (chelow) requires attention and precision to create the fluffy grains and moreish Tahdig.

We have two versions of Khoresh Karafs in my family. The first one, the subject of this post and the better known version, is cooked with herbs. The second one is cooked with tomatoes and I will do a separate post on the red version in due course. In my big fat Persian family, we refer to them by their colour: Khoresh Karafs-e-Sabz (‘sabz’ means green in Farsi); and Khoresh Karafs-e-Ghermez (‘ghermez’ means red in Farsi).

The ingredients for this khoresh (stew) are simple and easy to source: onion, lamb, celery, parsley, mint, garlic, fresh lime juice, turmeric and saffron. Every household has its own variation and mine differs from others as I use more mint in my version. The resulting khoresh is lighter and fresher in flavour. The celery is also an equal star of the show and adds a delicious peppery and savoury flavour to the dish. So often celery is hidden in dishes to flavour them but in this case it is a headliner, where it deserves to be.

My family cook our stews with lamb or chicken but I have noticed our US and Canadian counterparts use beef. You can certainly use beef but make sure it is the cut of beef best for stewing i.e. braising beef such as skirt, chuck or blade. In the case of this recipe, the UK has excellent quality lamb so, unless you are not keen on it, it is the best meat to use to complement the herbs. The best cut of lamb to use for this recipe is from the leg and from a butcher. Ask for the leg to be trimmed of the outer layers of fat and to be cut into stew size pieces with the bone. I often buy a full leg of lamb chopped into chunks for stews and then I create separate portions (equivalent for a family of 4, ranging from 600 grams to 1kg depending on the bone to meat ratio) and freeze the lamb portions until I am ready to cook. The slow cooking of the khoresh results in the lamb falling off the bone and melting in your mouth and the stew will be more flavoursome due to the bone broth created.

If you are vegetarian or vegan then other vegetables of your choice which complement the herby flavours and/or meat substitutes such as jackfruit, tofu or quorn are great alternatives.

Although supermarkets have an excellent selection of herbs available, I tend to buy my big bunches of herbs from my local Asian supermarket. Usually it works out to two large bunches of parsley (approximately 250 grams) and one large bunch of mint (approximately 150 grams).

I hope this dish becomes a favourite for you as it has for my family. As with all Persian stews, the flavour continues to mature and intensify if you leave it for a day before you reheat and serve.  This is, therefore, a dish you can make on a Sunday evening and tuck into later in the week reducing the time spent in the kitchen and washing up afterwards. Serve it with chelow and either torshi or a salad with a citrus dressing.

My husband recently asked me why Iranians referred to the vegetable and/or fruit element in the names of most of our stews and not the meat. For instance this stew translated is celery stew, there is no reference to the lamb. Khoresh Bademjan, despite being made with lamb, only refers to the aubergine (bademjan). Khoresh Beh ba Aloo refers to the quince (beh) and plums (aloo) despite either being cooked with chicken or lamb. There are exceptions such as Khoresh Gheymeh (a stew made with lamb, yellow split peas and dried limes) and Khoresh Fesenjan (a stew made with chicken or duck with walnuts and pomegranate molasses) which have their own etymology but I will save that history lesson for another time!

Now I don’t know the actual answer so as my husband and I discussed the matter I concluded the position on the following assumptions:

  1. It is a given that all or most of our stews have meat in them; and
  2. It is the addition of these vegetables, herbs and/or fruits that change the flavours of the dish given that the core ingredients and spices are often the same e.g. onion, either lamb or chicken, turmeric and saffron.

The variation of these vegetables, herbs or fruits should get top billing in the name of the stews as ultimately it is these hero ingredients that change the flavour profile.

Khoresh Karafs

Lamb, herb and celery stew
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Persian, Iranian
Keyword: mint, parsley, lamb, celery
Servings: 4
Author: Mersedeh Prewer


  • 5 tbsp oil or butter or ghee
  • 250 g fresh parsley
  • 150 g fresh mint
  • 1 large head of celery (about 7 to 10 stalks cut into 2 to 3 inch chunks)
  • 1 medium onion
  • 2 cloves garlic (crushed)
  • 1 tsp turmeric
  • 0.6 to 1 kg lamb on the bone (preferably leg, portioned into chunks approx. 2 to 3 inches width)
  • 600 ml water
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • Juice of 1 to 2 fresh limes
  • Salt and pepper (to taste)


  • Take the herbs and remove leaves from the stalks, discard the stalks, and place the leaves in a colander. Wash the leaves and let the water drain out in the time you are working through the next steps of the recipe.
  • Finely dice your onion.
  • Take a casserole dish / saucepan which has a lid and a minimum capacity of 3.5 litres and place it on a medium to high heat. Add 1 tbsp of the oil / butter / ghee and brown the lamb and remove from the pan.
  • Add 2 tbsp of the oil / butter / ghee and then add the diced onions. Cook the onions until they have turned golden (approx. 10 minutes).
  • Add the crushed garlic cloves and stir, being careful that the garlic does not turn brown and/or burn.
  • Add the lamb and stir.
  • Add the turmeric and stir until distributed evenly.
  • Then add the water and bloomed saffron (the water should just cover the meat so adjust if necessary), place a lid on the pan and turn down the heat to low and let the meat simmer.
  • In the meantime, take the herbs and finely chop them making sure to mix the mint and parsley until it is evenly distributed. Feel free to use a food processor to chop the herbs but pulse the herbs until they are chopped. If you over-process the resulting herbs will taste bitter.
  • Then take a frying pan and add 1 tbsp of the oil / butter / ghee and put on a medium/low heat. Add your chopped herbs and stir until the herb mix has softened, being careful not to burn it. A few minutes will suffice. Then add the herb mix to the lamb and stir. Replace the lid.
  • Take the celery and chop into 2 inch chunks. Sauté the celery on a medium heat in the frying pan, used for the herbs with the remaining tbsp of oil / butter / ghee, for no more than a few minutes. Just enough for the celery to take on some heat from the pan but not soften. Turn the heat off under your frying pan and add the celery to the lamb and herb mixture.
  • After 5 minutes of simmering, add the fresh lime juice (start with half the lime and then add more), salt and pepper and adjust according to taste.
  • Continue simmering the stew for a minimum of an hour, stirring gently every 15 minutes and checking the softness of the meat - ideally you want the meat to be falling off the bone.
  • When ready, turn off the heat and serve with chelow and either torshi or a salad with a citrus dressing.


Kabab Tabei

Pan cooked lamb kofte kababs with roasted tomatoes

We ate Kabab Tabei frequently as a child as it was a quick and easy way to cook up a dish similar to the well known Kabab Koobideh. If you have ever eaten at a Persian restaurant or have been invited to a BBQ at an Iranian’s home, then you will be familiar with the long metal skewers of minced lamb cooked to juicy perfection over a charcoal flame.

This is the easy version, with no skewers required, and can be eaten all through the year come rain, wind or shine. It’s cooked in a pan and other than the need to tenderise / marinate the meat for a minimum of 4 hours (preferably overnight) it is a quick and easy dish.

If you can get to a good butcher for the lamb mince, then all the better. Ask for the meat from a leg of lamb to be minced (approximately 10% fat left on). 

Also ask them to put the meat through the mincer twice more so you don’t get the long strings of mince that you get in supermarket packet mince. This will ensure the perfect Kabab Tabei. Don’t worry if all you can get your hands on is packet mince, just make sure you knead the mince well at step 3 below. 

Continuing the theme of quick and easy Persian cooking, I tend to eat these kababs with Kateh (Persian rice cooked the easy way) and Salad Shirazi as pictured. They can also be eaten with flatbreads, salad, chilli and garlic sauce with a side of chips as part of a fake-away style meal!

Kabab Tabei

Pan cooked lamb kofte kababs with roasted tomatoes
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Persian, Iranian
Keyword: lamb, kebabs, easy recipe
Servings: 4
Author: Mersedeh Prewer


  • 500 g lamb mince (preferably minced leg of lamb meat and with approx. 10% fat – see note above)
  • 1 large onion
  • 3 cloves garlic (crushed)
  • 1/2 tsp turmeric
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 1 tsp tomato purée
  • 1 tbsp olive oil
  • 2 tsp sumac
  • 500 g cherry tomatoes (on the vine)
  • Drizzle of olive oil (for the cherry tomatoes)
  • Salt and pepper (to taste)


  • Put the minced lamb in a mixing bowl.
  • Grate the onion and squeeze most of the juice out. This will ensure the kebab does not fall apart when cooking but will tenderise the meat and be juicy once cooked.
  • Add the grated onion, garlic, turmeric, saffron water, tomato purée, and salt and pepper to the bowl with the mince. Knead the mixture well for a few mins.
  • Cover the bowl and leave in the fridge for no less than 4 hrs but preferably overnight. Take the meat mixture out of the fridge about 30 minutes before you want to cook it.
  • Heat the oven to 180°C (fan oven) and drizzle olive oil over the cherry tomatoes and season with salt and pepper. Place in an oven tray and roast for 20 minutes.
  • Shape the meat mixture into patties of your choice. Some do oval but I like to make mine look more like the traditional kabab cooked on skewers, so I shape them into thinner patties – about 15 cm length, 3 cm width and 2 cm depth (they will shrink a little while cooking).
  • Coat a frying pan with the tablespoon of oil and put on a medium / high heat. After 2 minutes, place the kababs in the pan.
  • Sprinkle some of the sumac on the uncooked side and wait until the meat releases water and the water dries out in the pan before flipping.
  • Sprinkle sumac on the cooked side. Wait until the kababs release further water and it is cooked off. Turn off the heat.
  • Serve the kababs with your roasted cherry tomatoes and rice or bread.


If you like your kababs spicy then try my Kabab Tabei-e-Tond (‘Tond’ means spicy in Farsi). Follow the recipe and method as set out above but at step 3 replace the tomato purée with 1 tsp of Harissa paste or 1 tsp of biber salcasi (Turkish spicy tomato paste), which you can buy from any local supermarket, and 1 tablespoon of chopped fresh coriander.