Cubes of fresh lamb liver grilled quickly over hot coals and eaten straight off the skewer with salt, lemon and basil — a late-night street institution in Iranian cities. Seconds matter: overcooked jigar is grainy, so vendors grill to order only.
Also known as: jigar, jigar kabab, liver kebab, jaghol baghol
Watch it made
Ingredients
- 600 g very fresh lamb liver, membrane peeled, in 2.5 cm cubes
- 100 g lamb tail or caul fat, in small pieces (optional)
- flaky salt
- 2 lemons, in wedges
- 1 large bunch fresh basil
- 2 sangak or lavash breads
How to make it
- 1
Peel every trace of membrane and cut out visible veins; this decides the texture.
- 2
Skewer the liver cubes snugly, tucking fat between pieces if using.
- 3
Hold over the very hottest coals 4-6 min total, quarter-turning each minute, until seared outside and barely rosy within.
- 4
Salt only after the skewers leave the fire.
- 5
Slide onto sangak with basil leaves and lemon and eat immediately.
Pro tip: Liver turns to chalk the minute it passes medium; pull the skewers while the centres still yield like a ripe plum.
