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My incredible road trip through Iran continued in the southern part of the country, this time in the city of Lar! Join me and my friends as we enjoy some incredible kebabs and visit a halwa factory!
Lar is a historic city about four hours from Shiraz that was once a major stop on the road to the Persian Gulf. The city is divided into the new city (built after an earthquake in 1960) and the old city, which is home to the Bazaar of Qaisariye. The city is famous for its kebabs!
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My friend Mr. Taster had been telling me I would love this kanjeh kebab! It’s covered in yogurt and is sold at a 60-year-old shop. He and our guides from Kootook Travel and I headed into the kitchen, where they were making koobideh. The beef with spices and onion smelled so good!
I watched them take the raw beef and add the super thick yogurt and a softer yogurt, before mixing it well and placing it on skewers. Then, they took the kanjeh kebabs out to the grills outside. They cook super fast!
The meat was so moist and tender. It literally melted in my mouth! Then, you take the kebabs and wrap them in the thin lavash flatbread with some of the yogurt. It’s unreal!
Then, we headed inside a shop where the owner sang us a song! It was beautiful! They sold lots of international brands, including American candy bars, energy drinks, and more! But I had to go back to the kebabs outside. They were too delicious to leave!
Most people don’t come down to Lar, but they’re missing out on some of the best kebabs in the world!
From there, we drove through Lar to a halwa factory. It was actually a big bakery selling lots of sweets. They had so many sweets and cookies. The shop smelled like straight sugar!
They brought me a cream roll cake and another sweet topped with chopped pistachios. Then, we headed to another building, put plastic protective coverings on our shoes, and then watched them make halwa!
They start by boiling water and adding sugar, and then adding starchy water once it boils for a certain amount of time. The starch thickens it as they stir it. They add oil so it doesn’t stick. Later, they add saffron, nutmeg, cinnamon, and nuts as they continue stirring it.
The halwa was so nutty! I loved the saffron and cardamom. Then, we headed into the packaging area, where they cut day-old halwa that had thickened, put it in plastic bags, and packed it in tins.
Finally, we headed to a bakery where they make ragag bread, a famous bread from this part of Iran. They top it with different things like honey, egg, sesame seeds, fish sauce, or cheese. It looked similar to the bread I’d seen in Oman, where they roll a ball of dough on a grill and let the thin layer cook until it becomes a thick, crispy flatbread.
The ragag bread was delicious. It was similar to the one in Oman. The exterior was crispy but the inside was still doughy. It was also so light! The honey one was my favorite! What an awesome food adventure in Lar!
Where have you been?
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About Me:
My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 91 countries to experience and document unique cultures on my RU-vid channel, travel blog, and social media.
I highlight culture and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.
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20 сен 2022
