Sturgeon Kabab with Sour Orange

Kabab-e Uzunburun ba Narenj

Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Sturgeon does not have small bones and its flesh is firm and uniquely tasty, making it perfect for kababs. But the skin is very tough and must be removed before cooking. Be sure not to overcook sturgeon; as with shrimp or tuna, it can quickly become tough and dry. Once upon a time sturgeon came mainly from the Caspian, but these days it is often farmed —in Iran and the U.S. If you can’t find sturgeon fillets at your local fishmonger, try the internet.