Calf liver

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Calf liver

Calf liver kebab is one of the most delicious and popular meat dishes, holding a special place among Iranians, especially for light dinners or snacks. Compared to lamb liver, calf liver has a firmer texture and a slightly different, less fatty taste but remains very tasty and nutritious. This type of liver is rich in protein, iron, and B vitamins, making it a great choice for those needing nutritious food.

To prepare calf liver kebab, the liver is first cut into small cubes and skewered. It’s best grilled over moderate charcoal heat to cook through without drying out or becoming tough. Sometimes, pieces of suet are placed between liver chunks to enhance flavor and juiciness. When served at the best kebab restaurants in Rasht, calf liver kebab is usually seasoned with salt, sumac, lemon juice, and fresh onions, accompanied by fresh bread, herbs, and doogh or soda. Due to its unique texture, calf liver requires longer cooking time than lamb liver and must be carefully cooked to avoid dryness or bitterness.