Kabab barg

Kabab Barg is a traditional Iranian dish, typically made from marinated lamb, beef, or chicken. The meat is cut into thin strips and skewered before being grilled over a fire. The dish is often served with basmati rice and a side of grilled tomatoes.

History

The origins of Kabab Barg are traced back to ancient Persia, where it was a popular dish among the nobility. The recipe has been passed down through generations and remains a staple in Iranian cuisine today.

Preparation

The preparation of Kabab Barg involves marinating the meat in a mixture of onion juice, lemon juice, saffron, olive oil, and salt. The meat is then skewered and grilled over a fire until it is cooked to the desired level. The dish is typically served with basmati rice and a side of grilled tomatoes.

Variations

There are several variations of Kabab Barg, depending on the region in Iran. Some variations include the addition of garlic, turmeric, and yogurt to the marinade. In some regions, the dish is served with a side of yogurt sauce or sumac.

Cultural Significance

Kabab Barg is often served at special occasions and celebrations in Iran, such as Nowruz, the Persian New Year. It is also a popular dish in Iranian restaurants around the world.

See Also

• Chelow kabab
• Kabab koobideh
• Iranian cuisine