As a historical and civilized capital of Iran, with a rich culture and food tradition, Hamedan province features the great food diversity, in the west of country. Hamedan’s Sardashi Kebab is one of the traditional and special foods of this province with many fans not only in Hamedan but also in all around of Iran.
This Kebab is one of the most famous and remarkably old kebabs with good smell indicating a part of this culture and people's lifestyle. Sardashi, a traditional and valuable food of Hamedan, is mostly served in ceremonies. This Kebab is cooked with a combination of lamb meat, onion, potato, green pepper, salt, spice and tomato; The lack of modern equipment at home enforced past people to delegate Sardashi cooking to Sangak bakery in order to grill prepared foodstuff over the bakery stove. Accordingly, this food became famous as Sardashi, which means cooking Sar-e Dāsh OR "over the heat in the kiln". This delicious kebab is dished out with bread or rice (Polo) and also the other ingredients such as onion, lemon, vegetables and Doogh.
At first, you may confuse this kebab with a type of kebab called Kebab Tabeh, but this is not the case and it is a little different. The steps of cooking Sardashi kebab are such that it must be in the oven; otherwise, it cannot taste good.
Now it is time for one of the main techniques in preparing this kebab, which is a kind of very fragrant spice, but you will find this type of spice only in Hamedan, which is a kind of mint. In the local language, Hamedanians call it Marzanjoosh.
You need to grate the raw materials at the beginning of the work. These ingredients will include onions and potatoes. Of course, to prevent excess water inside the grill, you need to take out the water in these two grated ingredients.
Mince the mutton but remember that this meat and grated ingredients must be mixed together.
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