© 2020 by TopKabab

TOP KABAB IS A PERSIAN FOOD AND KEBABS RESTAURANT IN SOUTHERN CALIFORNIA

Taste of Persian Kababs

Kebabs are the moset popular traditional food in iran and between persians. Here in TOP Kabab we try to deliver you the best iranian kebab experience.

Read below for a quick introduction to iranian kabobs and what we serve here in top kabab.

Kabab Kubideh

Kubideh kabab is the most popular persian kebab in iran and between persians. It includes chelo (persian style rice) and roasted tomato and sumac in a regular kubideh meal.

 

A kabab kubideh meal in Top kabab includes:

2 peaces of kubideh kabab 0.2 lbs

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemons 

Joojeh Kabab

Boneless Joojeh kabab is the one of the most popular persian kebabs in iran and between persians. It includes chelo (persian style rice) and roasted tomato in a regular kubideh meal.

 

A joojeh kabab meal in Top kabab includes:

peaces of chicken breast for joojeh  0.2 lbs

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemons 

Kabab Barg

kabab barg is the one of popular persian kebab in iran and between persians. It includes chelo (persian style rice) and roasted tomato in a regular barg meal.

 

A kabab barg meal in Top kabab includes:

Kabab made with 0.25 lbs beef meat

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemons 

Shishlik Kabab

Shishlik kabab is the most delicious persian kebabs in iran and between persians. It includes chelo (persian style rice) and roasted tomato and sumac in a regular shishlik meal.

 

A shishlik kabab meal in Top kabab includes:

Shishlik kabab 0.4 lbs of lamb meat

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemon

Kabab Chenje

Chenje kabab is a very delicious persian kebabs  between persians. It includes chelo (persian style rice) and roasted tomato in a regular chenje meal.

 

A chenje kabab meal in Top kabab includes:

chenje kabab 0.2 lbs of lamb meat

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemon

Kabab Soltami

Soltani kabab is a delicious mix in persian kebabs in iran and between persians. It includes chelo (persian style rice) and roasted tomato and sumac in a regular soltani meal.

 

A Soltani kabab meal in Top kabab includes:

Kubideh kabab 0.2 lbs of beef meat

Barg kabab 0.2 lbs of beef meat

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemon

Special  Kabab 

Bakhtiari kabab is on of the most delicious persian kebabs mix in iran and between persians. It includes chelo (persian style rice) and roasted tomato and sumac in a regular shishlik meal.

 

A shishlik kabab meal in Top kabab includes:

Joojeh kabab 0.2 lbs of chicken breast

Kubideh kabab 0.2 lbs of beef meat

1 plate of chelo (iranian rice) 0.2 lbs

Served with sufran rice, sumac, roasted tomato, roasted peper, butter, fresh lemon

KHORESH E FESENJAAN

Khoresh-e Fesenjān (Persian: خورش فسنجان‎‎), or simply Fesenjān (Persian: فسنجان‎‎), is an Iranian stew (a khoresh) flavored with pomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat,ghormeh cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Persian white or yellow rice (polo or chelo).

GHEIMEH

Gheimeh also spelled as Qeymeh (Persian: قیمه‎‎) is a Iranian and Iraqi stew (khoresh) consisting of meattomatoessplit peasonion anddried lime. The stew is garnished with aubergine and/or French fries and usually served with rice. The word has the same linguistic root withKeema popular in Indian cuisine and literally means finely minced meat.

Iraqi Qeema is made with finely diced meat and crushed split peas, and is traditionally prepared on a large communal scale at the annualĀshūrā commemorations. The name qeema is an ancient Akkadian word meaning 'finely chopped'.

SHOLEZARD

Sholezard or Sholehzard(Persian: شله زرد) is a traditional Iranian dessert that is cooked during Persian New Year and Ramazan.

Information 

Sholezard is yellow and sweet because of the use of saffron. It is decorated with cinnamon, almonds and pistachios. Sholezard is especially cooked during Ramadan.

Ingredients 

It is made with rose water, cardamom, cinnamon, pistachio, rice, sugar and saffron. It is also decorated with sprinkling cinnamon in order to write religious phrases 

SHAMI

Shami kabab or Shaami kabab (Urdu: شامی کباب‎, Hindi: शामी कबाब) is a popular local variety of kebab from the Indian subcontinent. It is part of the PakistaniPunjabiIndian, and Bangladeshi cuisines. It is composed of a small patty of minced or ground meat (usually potato or paneer in India, but occasionally lamb or mutton), with ground chickpeas, egg to hold it together, and spices  Shami kebab is eaten as a snack or an appetizer. 

GHORMEH SABZI

Ghormeh Sabzi also spelled as Qormeh Sabzi (Persian: قورمه‌سبزی‎‎) (Azerbaijani: Səbzi Qovurma) is an Iranian herb stew. It is a very popular dish in Iran and neighboring Azerbaijan Republic.[1] It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

Kashk e Bademjan

Kashke Bademjan کشک بادمجان , is one of the most popular Persian appetizers.  Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process from very firm strained yogurt.  The final product is either formed into balls, or pressed through a large holed sieve into strips, and dried. When dried kashk is used in a recipe it has to be soaked in small amount of warm water and dissolved gradually to produce a light tan-colored, thick creamy liquid.  Kash is also available in most Middle Eastern markets in liquid form. 

Adas Polow

Adas Polow عدس پلو, a delicious rice layered with lentils, is one of the favorite polow. Since It is a trend for being a pesco-vegetarian  This is polow is definitely a winner when it comes to vegetarians and vegans! 

Ingredients:

3 cups rice
1 onion
1 1/2 cup lentils
1 cup raisins
1 tsp cinnamon
2-3 tbsp Advieh
4 tbsp brewed saffron
12 dates
salt & pepper
oil

DIZI

(Aab-gusht)

DIZI دیزی

Dizi is a very popular and delicious meals in Iran. it is sometimes used as a power up because of its wide verity of ingredients. It is made with: Lamb meat, tomato, lamb natural meat fat, potato, chickpeas, onion, fresh limes and served with some tasty vegetables and ingredients.

Dizi, a popular highlight of Persian cuisine, is traditionally cooked in a small stone crock pot or a metal cooking pot. The history of abgoosht goes back hundreds of years ago when it was only made with lamb and chickpeas. However, with the introduction of the new world foods into Iranian cookery and the addition of new ingredients such as potatoes and tomatoes, this modest meat and chickpea soup became a more substantial and tastier meal. Preparing food in a clay/stone cookware is one of the ancient methods of cooking where the clay pot is placed over an indirect heat or slow fire for several hours until all ingredients are fully cooked. Dizi is one of the foods that's usually bought from a dizi specialty store due to its long cooking process and the need for a very hot stove.

Ash e Reshteh

ASH RESHTEH  آش رشته

Ash reshteh is one of the oldest and most favorite Iranian meals. Ash reshteh is usually served with Kashk/ Curd (an Iranian style yogurt made of milk). Iranians usually eat a hot ash in winter and cold times. Ash reshteh is made of : chickpeas, Wax bean, saffron, Ash vegetables(spearmint, Coriander, Parsley, spinach), hot garlic, onions, Curd. Ash Reshteh is a thick vegetable and noodle soup which is traditionally prepared to welcome the Persian New Year and noodles are believed to bring good fortune for the following year. There are many different kinds of Ash in Iran but Ash Reshteh is the most famous and popular one among all. It is mostly served with whey and sometimes with vinegar.

TOP KABAB IS A PERSIAN FOOD AND KEBABS RESTAURANT IN AMHERST MASS

  • White Facebook Icon
  • White TripAdvisor Icon