Duck Kabab

Kabab-e Ordak

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Preparation info

  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In the U.S. the only way to eat a wild duck is to shoot it yourself or to get one from a duck-hunting friend. The marshes around the Caspian are migratory-duck heaven and locals sell them at the Rasht market. Teal, called khodka in Persian, is particularly popular during the autumn when it is in season. Whether made with wild duck or farmed duck, as here, this kabab is quite delicious, especially when basted with a little pomegranate molasses.

Ingredients

Method