Jigaraki — Iranian Organ Grill
Middle East — Iran
Iran's defining organ-grill tradition. Dedicated jigaraki restaurants specialize in charcoal-grilled liver, heart, kidney, and specialty glandular organs. Late-night liver grilling is especially prominent in urban areas.
Cuts in this tradition
Cultural context
Jigaraki restaurants are a fixture of Iranian urban food culture. Liver (jegar) is the anchor item; heart, kidney, and donbalān are ordered alongside. Served with flatbread, grilled tomatoes, raw onion, sumac, and lemon. Structurally parallel to Turkey's offal grill culture.
Preparation
Organs cubed or sliced and skewered. Grilled over charcoal with minimal seasoning — salt, lemon, sumac. Liver cooked quickly to preserve tenderness. Donbalān grilled whole or halved.