Kabab barg

Kabab Barg

Kabab Barg served with grilled tomatoes and rice

Kabab Barg (Persian: کباب برگ) is a traditional Iranian dish consisting of marinated lamb, chicken or beef, skewered and grilled over an open flame. The name "Barg" means "leaf" in Persian, referring to the thin slices of meat used in the preparation of this dish.

Preparation

The preparation of Kabab Barg involves marinating thin slices of meat, typically lamb, beef, or chicken, in a mixture of olive oil, onion, garlic, saffron, and lemon juice. The marinade is essential for tenderizing the meat and infusing it with flavor. The marinated meat is then skewered and grilled over a charcoal fire, which imparts a smoky flavor to the kabab.

The meat is usually cut into long, thin strips, resembling leaves, which is how the dish gets its name. The skewers are turned frequently to ensure even cooking and to prevent the meat from drying out.

Serving

Kabab Barg is traditionally served with Persian rice, often garnished with saffron and barberries, and accompanied by grilled tomatoes and onions. It is also common to serve it with a side of fresh herbs and flatbread.

Cultural Significance

Kabab Barg is a staple in Persian cuisine and is often served at special occasions and celebrations. It is a popular dish in Iranian restaurants around the world and is considered a symbol of Persian culinary art.

Variations

While the traditional Kabab Barg is made with lamb, variations using beef or chicken are also popular. Each type of meat offers a different flavor profile, and the choice often depends on personal preference or dietary restrictions.

Related Pages

• Kabab koobideh
• Kabab torsh
• Iranian cuisine
• Saffron