Discover a world of flavours in this elegantly designed cookbook from Omid Roustaei—the Caspian Chef—featuring 75 mouthwatering recipes that blend Iranian dishes with global cuisines, accompanied by moving stories of Omid’s life and culinary journey from Iran to the US.

Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter & Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.

Recipes include Persian classics like Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh).

ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience.

IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook.

NARRATIVE-DRIVEN: Each chapter features a moving story from Omid’s life and the impact it had on his culinary journey from Iran to the US.

INSPIRING: Bitter & Sweet is a love letter to food’s ability to bridge cultures, sparking curiosity and underscoring humanity’s need for connection and belonging.

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Grilled Lamb Kebabs

Kabāb Kubideh

MAKES 4 SERVINGS • GF

Mention kabab to an Iranian, and you inevitably evoke deep and sentimental memories. Kabāb kubideh, in particular, is highly regarded for its distinctive texture and flavour profile, making it one of the most popular kabab options.

1 onion, grated, with the juice squeezed out and reserved

1 lb (450 g) ground lamb

1 teaspoon sea salt

½ teaspoon ground black pepper

1 tablespoon unsalted butter

1 tablespoon onion juice, from above

1 tablespoon fresh lemon juice

In a mixing bowl, combine the onion with the lamb, salt, and pepper. Thoroughly knead the mixture for about 5 minutes until you get a smooth paste. This crucial step binds the meat proteins and fat and ensures the meat sticks to the skewers.

Once the mixture is ready, place it in the fridge for 30 minutes to allow it to marinate and rest.

If you’re using a charcoal grill, start the coals 30 minutes before grilling the kababs. For a gas grill, turn it on 15 minutes in advance to reach a temperature of about 450°F (230°C).

Divide the meat mixture into four equal parts, molding each portion into an oval-shaped piece 4–5 inches (10–13 cm) long.

Now, we’ll form the kababs on the skewers. Dampening your hands frequently with the spare onion juice will help prevent the meat from sticking to your hands.

Take a skewer in one hand and one portion of the meat mixture in the other. Place the meat mixture next to one edge of the skewer, then slowly squeeze the meat mixture onto both sides of the skewer. Continue to stretch and squeeze the meat mixture along the skewer until you have a kabab that is 6–7 inches (15–18 cm) long and ½–2⁄3 inch (12–17 mm) thick, with the skewer in the middle. Squeeze firmly to ensure the meat mixture is firmly attached.

Using your thumb and index finger, gently press into the meat mixture to create uniform indentations about 1 inch (2.5 cm) apart. This is a traditional design, and also helps ensure that the meat is pressed well onto the skewers.

Suspend the kabab over a baking sheet, letting the skewer ends rest on the edges of the sheet. Repeat this process to prepare the remaining kababs. Prepare your baste by melting the butter in a small saucepan and mixing in the onion juice and lemon juice. Now, it’s time to grill the kababs, remembering to baste them on both sides throughout the process. Suspend the skewers (see Notes) directly over the heat and flip them over within 15 seconds. This will help ensure even cooking on both sides and prevent the meat from slipping off. After a few rotations, grill each side for about 4 minutes. They should be seared and browned on the outside while still juicy inside.

Finally, place the kababs on a serving platter. To remove them from the skewers, gently press them off using a large piece of flatbread or a serving fork.

Kababs are best enjoyed alongside flatbread, steamed basmati rice, butter, sumac, fresh herbs, and raw onions. In keeping with tradition, you can enhance the rice’s creaminess and richness by adding a single egg yolk and butter directly to the steaming hot rice, combining them immediately.

N O T E S

Lamb can be substituted with beef. Look for a leanness of 80–85 percent if possible; this ensures an ideal texture for the meat to stick to the skewer.

A crucial aspect of preparing these kebabs is the kneading technique. The meat and other ingredients should be kneaded for about 5 minutes, creating a sticky mixture that adheres to the skewer and retains its shape during grilling.

You’ll need 1-inch (2.5-cm) wide flat skewers for making kabāb kubideh.

The traditional way to cook the kababs is by suspending them over hot coals without a grill grate, to prevent sticking. You can modify a gas grill by placing bricks or metal pipes on opposite sides to create a ledge for the skewers to rest on, at least 1½ inches (4 cm) tall, to avoid contact with the grill grate.

Recipe published with permission from Insight Editions.