Calf guts

Grilled calf kidney is one of the unique and traditional dishes among fans of liver and heart (offal dishes). It is usually grilled alongside liver, heart, or even white liver (lung). The kidney, or calf kidney, has a soft yet slightly rubbery texture and its flavor is more distinctive compared to liver and heart. For this reason, it may not be appealing to everyone, but among true lovers of offal and specialty kebabs, it holds a special place. This kebab is typically prepared in liver-grill street stalls or at the best kebab restaurants in Rasht, as well as in simple home-style cooking. It is considered an energy-rich food packed with vitamins and essential minerals, especially iron, phosphorus, and vitamin B12.

To prepare grilled calf kidney, the kidneys are carefully cleaned and stripped of any white membranes or excess fat. They are then cut into relatively thin slices or small cubes and skewered. Some people marinate the kidneys in a mixture of onion, pepper, a bit of lemon juice or vinegar before grilling to remove their distinctive odor. The kidneys should be grilled over medium heat, as high heat can cause them to become tough and dry.

When served—just like other grilled organ meats—they are accompanied by sumac, fresh onions, warm flatbread, and yogurt drink (doogh) or soda. If properly prepared and cooked, grilled calf kidney offers a tender texture with mild fat, creating a flavor that’s surprisingly enjoyable.