For true Persian food purists, kabob on the bone represents the gold standard of flavor. We take an entire young, tender Cornish Hen, expertly break it down into bone-in cuts (thigh, drumette, breast, and wing), and steep it in a deep bath of crushed onions, cracked pepper, fresh lime juice, and vivid saffron. As it roasts over glowing coals, the internal bone marrow heats and releases deep, savory richness directly into the surrounding meat, yielding crisp skin and unmatched juiciness.
