Calf heart

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Calf heart

Veal Heart Kebab is one of the most delicious and popular types of offal dishes. Alongside liver, kidneys, and other flavorful organs, it is commonly grilled over charcoal in open gatherings or traditional eateries specializing in organ meats (known as jegaraki in Iran). Veal heart has a firmer and denser texture compared to liver, but when properly cooked, it becomes very flavorful, juicy, and tasty. This part of the meat is rich in protein, iron, B vitamins (especially B12), and essential minerals, and is often considered a nutritious and energy-boosting meal.

To prepare veal heart kebab, the heart is thoroughly cleaned, its membranes and veins removed, and then it is cut into small cube-shaped pieces. The chunks are then skewered and typically grilled over mild charcoal heat until fully cooked but not dried out. Some people marinate the heart in onion, pepper, and a bit of lemon juice or vinegar before grilling to eliminate any strong odor.

Veal heart kebab, when served at the best kebab restaurants in Rasht, is often accompanied by sumac, sliced onions, warm sangak or lavash bread, fresh herbs, and traditional Iranian yogurt drink (doogh). Its strong flavor and chewy texture make it one of the most appealing choices among offal-based dishes.