Iran

Kabab barg

Name: Kabab barg
Total time: 1 h
Yield: 4 servings
Cuisine: Persian
Ingredients: 700 g lamb loin or fillet in long strips lamb (lamb or tender mutton); 2 grated for juice onion; 2 tbsp olive oil; 1/4 cup yoghurt curd (plain yogurt, natural yoghurt); a generous pinch ground and bloomed saffron; 2 tbsp melted butter; 1 tbsp lemon juice; 4 for grilling tomato; 1 1/2 cups basmati rice; 1 tsp sumac; Black pepper, to taste; Salt, to taste

Flattened lamb fillet in saffron and onion, grilled fast and brushed with butter. Persian royalty.

60 minTime

37 gProtein each

mildSpice

The leaf kebab2 chapters · 1 min read

Make it your way

Grandma's wayPersian saffron lamb fillet kebab with chelow.

The original

867kcalsame

37 gproteinsame

3 gfibresame

60minutessame

Kabab barg.

Per serving, worked out from the ingredient table.

Ingredients

Lamb (lamb or tender mutton)700 g lamb loin or fillet, in long strips

Onion2, grated for juice

Olive oil2 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup yoghurt

Saffrona generous pinch, ground and bloomed

Butter2 tbsp, melted

Lemon juice1 tbsp

Tomato4, for grilling

Basmati rice1½ cups

Sumac1 tsp

Black pepperto taste

Saltto taste

Method

5 steps

1Pound the lamb strips with a mallet to flatten them to 1 cm.
2Mix onion juice, oil, yoghurt, half the saffron water, lemon and pepper; marinate the lamb overnight.
3Cook the rice as chelow, steaming it with butter for a fluffy result.
4Thread lamb flat on wide skewers, salt it, and grill over very hot coals for 2 to 3 minutes a side.
5Brush with melted butter mixed with remaining saffron and serve on rice with grilled tomatoes and sumac.

Serve it like this

Lay the kebab over a mound of saffron streaked rice with a pat of butter, grilled tomatoes and a dusting of sumac.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Iran

Kabab barg

Flattened lamb fillet in saffron and onion, grilled fast and brushed with butter. Persian royalty.

60 minTime

37 gProtein each

mildSpice

The leaf kebab2 chapters · 1 min read

Make it your way

Grandma's wayPersian saffron lamb fillet kebab with chelow.

The original

867kcalsame

37 gproteinsame

3 gfibresame

60minutessame

Kabab barg.

Per serving, worked out from the ingredient table.

Ingredients

Lamb (lamb or tender mutton)700 g lamb loin or fillet, in long strips

Onion2, grated for juice

Olive oil2 tbsp

Curd (plain yogurt, natural yoghurt)¼ cup yoghurt

Saffrona generous pinch, ground and bloomed

Butter2 tbsp, melted

Lemon juice1 tbsp

Tomato4, for grilling

Basmati rice1½ cups

Sumac1 tsp

Black pepperto taste

Saltto taste

Method

5 steps

1Pound the lamb strips with a mallet to flatten them to 1 cm.
2Mix onion juice, oil, yoghurt, half the saffron water, lemon and pepper; marinate the lamb overnight.
3Cook the rice as chelow, steaming it with butter for a fluffy result.
4Thread lamb flat on wide skewers, salt it, and grill over very hot coals for 2 to 3 minutes a side.
5Brush with melted butter mixed with remaining saffron and serve on rice with grilled tomatoes and sumac.

Serve it like this

Lay the kebab over a mound of saffron streaked rice with a pat of butter, grilled tomatoes and a dusting of sumac.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kabab barg

Make it your way

Ingredients

Method

Kabab barg

Make it your way

Ingredients

Method

Make it a meal