Anna’s Hogget Koobideh
Hebridean Hogget Koobideh by Anna Ansari, a Flavour-Packed Nod to Iranian Summer Grilling Tradition
A limited summer special from Anna Ansari, Iranian-American writer and author of the forthcoming Silk Roads (October 2025). This koobideh is made with Swaledale’s exceptional minced Hebridean hogget, seasoned with just the right amount of turmeric, salt, and onion. Juicy, richly flavoured, and deeply nostalgic.
From Anna Ansari
“An Iranian American, I grew up on summers filled with fireflies, hydrangeas, watermelon, sweetcorn, heat, humidity … and koobideh. Always koobideh. Juicy, extraordinary koobideh.
As he basted kebabs on a rusting grill overlooking the Detroit River in suburban Michigan – a world away from the one he knew as a child – Dr Frugh, my father’s best friend and the grill master, was undoubtedly chasing the flavours of his erstwhile home in Iran. He chased them. He caught them. And he shared them with me and everyone at our table. I share them with you now, to savour in the British summertime.
Possibly the most beloved and recognisable Iranian kebab, koobideh is pretty good even when it’s bad… and this koobideh, made with Swaledale’s exceptional minced hogget, just the right amount of turmeric, seasoning and onion, is truly special. Serve with steamed basmati rice or tucked into flatbread – but always finish with a generous sprinkle of sumac.
Be transported. Be delighted. Be very, very well fed.”
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Anna’s Hogget Koobideh
Hebridean Hogget Koobideh by Anna Ansari, a Flavour-Packed Nod to Iranian Summer Grilling Tradition
A limited summer special from Anna Ansari, Iranian-American writer and author of the forthcoming Silk Roads (October 2025). This koobideh is made with Swaledale’s exceptional minced Hebridean hogget, seasoned with just the right amount of turmeric, salt, and onion. Juicy, richly flavoured, and deeply nostalgic.
From Anna Ansari
“An Iranian American, I grew up on summers filled with fireflies, hydrangeas, watermelon, sweetcorn, heat, humidity … and koobideh. Always koobideh. Juicy, extraordinary koobideh.
As he basted kebabs on a rusting grill overlooking the Detroit River in suburban Michigan – a world away from the one he knew as a child – Dr Frugh, my father’s best friend and the grill master, was undoubtedly chasing the flavours of his erstwhile home in Iran. He chased them. He caught them. And he shared them with me and everyone at our table. I share them with you now, to savour in the British summertime.
Possibly the most beloved and recognisable Iranian kebab, koobideh is pretty good even when it’s bad… and this koobideh, made with Swaledale’s exceptional minced hogget, just the right amount of turmeric, seasoning and onion, is truly special. Serve with steamed basmati rice or tucked into flatbread – but always finish with a generous sprinkle of sumac.
Be transported. Be delighted. Be very, very well fed.”
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Hebridean Hogget Koobideh by Anna Ansari, a Flavour-Packed Nod to Iranian Summer Grilling Tradition
A limited summer special from Anna Ansari, Iranian-American writer and author of the forthcoming Silk Roads (October 2025). This koobideh is made with Swaledale’s exceptional minced Hebridean hogget, seasoned with just the right amount of turmeric, salt, and onion. Juicy, richly flavoured, and deeply nostalgic.
From Anna Ansari
“An Iranian American, I grew up on summers filled with fireflies, hydrangeas, watermelon, sweetcorn, heat, humidity … and koobideh. Always koobideh. Juicy, extraordinary koobideh.
As he basted kebabs on a rusting grill overlooking the Detroit River in suburban Michigan – a world away from the one he knew as a child – Dr Frugh, my father’s best friend and the grill master, was undoubtedly chasing the flavours of his erstwhile home in Iran. He chased them. He caught them. And he shared them with me and everyone at our table. I share them with you now, to savour in the British summertime.
Possibly the most beloved and recognisable Iranian kebab, koobideh is pretty good even when it’s bad… and this koobideh, made with Swaledale’s exceptional minced hogget, just the right amount of turmeric, seasoning and onion, is truly special. Serve with steamed basmati rice or tucked into flatbread – but always finish with a generous sprinkle of sumac.
Be transported. Be delighted. Be very, very well fed.”
