Iranian Style Grilled Corn on the Cob

Add This Page to the Web
iranian barbecued corn on cob


Persian style corn on the cob barbecued over a charcoal fire then dunked in salt water.

This may not sound like much, but the taste of freshly roasted corn dripping with salty water is incredible. It's a nice departure from boiled corn coated with butter, which I love.

Mainly sold by street vendors in Iran.

Balal means 'corn' in the Persian language or Farsi (Arabic pronunciation of Parsi).


  1. Corn on the cobs
  2. Salt - 2 tablespoons
  3. Pepper
  4. Hot water - 2 cups


  1. Heat barbecue fire until charcoal turns ash white.
  2. Place salt in a tall jug or wide bowl and add hot water.
  3. Strip corn and rinse before placing over burning embers.
  4. Cook until kernels are slightly blackened.
  5. Submerge corn in salt water for a few seconds.


  1. Add touch of lime juice for extra zesty flavor.
  2. Served alongside barbecued fresh calf liver, warm flat bread and a green salad.
How to prevent kebabs from rolling

Steven Raichlen Best of Barbecue Signature Stainless Steel Grilling Kabob Skewers, Set of 2 (17 x .98-Inch Wide) Garden, Lawn, Supply, Maintenance

Taken from the comments section at Amazon

"These stainless steel jems are simply the best........ The quality and workmanship is excellent. Unlike water soaked bamboo skewers that will burn up, you can cook your kabobs on very hot fires and get that crusty exterior that makes em taste great. These skewers are flat and can be turned with tongs or even pliers. The meat and veggies will not spin. They are dish washer safe."

See more cotton tshirts with Food, Mandalas and other cool designs

pinterest facebook twitter youtube gplus Follow us on Social Media! Home   |   Shop   |   Recipes   |   Articles   |