Zardak kabab

01 / ABOUT THE DISH

About the dish

Zardak kabab is a specialty from Isfahan, a city in central Iran, a type of carrot-based kabab in which grated carrots are combined with minced meat and spices to form small patties that are then cooked until golden. Unlike the meat-heavy kababs more commonly associated with Iranian cuisine, zardak kabab brings carrots into focus, creating a preparation that is both nourishing and subtly sweet. Its roots lie in Isfahan’s history of inventive cooking, where local produce was incorporated into everyday meals in creative ways. Carrots, or “zardak” in Persian, were abundant and valued not only for use in sweets and stews but also in savory preparations. Over time, cooks in Isfahan developed this kabab as a way to highlight the carrot’s unique qualities, and it became a beloved part of the city’s repertoire of home-style dishes. To prepare it, carrots are finely grated and mixed with minced lamb or beef, eggs, flour or breadcrumbs for binding, onions, and a selection of spices such as turmeric, cinnamon, and black pepper. The mixture is shaped into small patties and pan-fried until crisp outside and soft inside. They are often served warm with flatbreads like lavash or sangak, accompanied by fresh herbs, yogurt, or pickled vegetables to balance the flavors. Zardak kabab is most often eaten as part of family meals in Isfahan, though it can also appear at gatherings and celebrations where a variety of dishes are presented together. It pairs well with rice dishes, flatbreads, or yogurt-based sides, and is sometimes enjoyed with Iranian pickles or a glass of doogh, the yogurt and mint drink that is a staple of the region’s dining culture.