Kebab Barg isn’t just a family recipe it goes back to the Qajar dynasty around the early 1800s, when royal chefs spent years perfecting it for Persian kings
The name Barg means leaf in Persian because the meat is sliced so thin, it looks like autumn leaves when grilled
Every region in Iran still has its own version: tehran uses rich saffron, Shiraz adds a touch of yogurt and Isfahan mixes in a hint of honey
So when I make it today, I’m not just grilling, I’m continuing a 200 year old royal tradition
by shihab1977
1 Comment
Complete Kebab Barg recipe Authentic Iranian Style
#Ingredients
Serves: 4 people
1.5 kg lamb tenderloin or beef tenderloin/sirloin
2–3 large onions, grated and strained
1 tbsp saffron threads bloomed in 3 tbsp hot water for 2–4 hrs
1/4 cup olive oil
100g unsalted butter
1 tsp black pepper
Salt add only in last 2 hrs of marination
4 large tomatoes for grilling
Optional: 2 tbsp plain yogurt + 1 tbsp lemon juice
#Marinade
Mix onion juice + bloomed saffron + olive oil + black pepper
Add meat slices (1/2 cm thick) and coat completely
Refrigerate 8–24 hrs
Add salt in the final 2 hrs before grilling.
#Grilling
Thread meat onto wide flat skewers in gentle waves (“leaf” shape)
Grill over charcoal start hot (230–260C) for 2 mins each side to sear
Move to medium heat (175–200C) for 8–12 mins, turning every 2 mins
In the last 2 mins, brush with melted butter + saffron mixture.
#Serving
Slide meat onto buttered rice (chelo)
Add grilled tomatoes, a dab of cold butter, sumac, and fresh herbs.
Pro tip from Persian grandmothers:
Start your marination at night the cool overnight rest makes the flavor deeper and the texture softer