Chenjeh is a traditional Iranian kabab made from marinated chunks of lamb or beef, skewered and grilled over an open flame until tender and smoky. The meat is typically marinated with onion, yogurt, lemon juice, and saffron, which tenderizes the cuts and infuses them with rich, aromatic flavors. Originating from the regions around Tehran and Mashhad, Chenjeh is often served with chelo (buttered steamed rice) or lavash bread, accompanied by grilled tomatoes, raw onions, and fresh herbs (sabzi khordan). This dish is a classic feature of Persian feasts, valued for its juicy texture and smoky, saffron-kissed taste.

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