How to make Chenjeh

Why cooks start here

Chenjeh is cooked the way kebab houses cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Chenjeh, a Persian classic, often graces the tables of kebab houses where the art of seasoning and grilling is honed to perfection. This recipe captures the essence of home-cooked chenjeh, where salt is pinched with instinct and fat is embraced generously. It's a dish that invites sharing, a staple for gatherings where the sizzle of lamb on skewers signals the start of an unhurried meal. The taste of chenjeh is a harmonious blend of tender lamb, subtly infused with the tangy brightness of sumac. Butter enriches each bite, while grilled tomatoes add a sweet, smoky contrast. The texture is a satisfying interplay of juicy meat and charred edges, making it a cherished centerpiece on any Persian table.