Goat Cooked in a Fire Pit

Kabab-e Tanurcheh


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      9 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I cooked all day with Solmaz Khanum and her extended family (sitting around the spread/sofreh in the photo below). Baluchi cooking was an eye opener for me; many ancient Iranian dishes forgotten in other regions of Iran are still cooked there, including the following recipe.




  1. To prepare the pit: Dig a round pit, 24in/60cm wide and 48in/120cm deep, fill it half way with charcoal, and light the coals.
  2. For the dusting: Combine all the ingredients for the dusting in a small bowl.
  3. For the goat: Rub the goat meat all over, first with the lime juice, and then with the dusting and set aside. Cover and allow to re