Persian – Kebab (Barg)

Kebab Barg is a classic Persian dish consisting of tender, marinated beef or lamb skewers, grilled to perfection. The name “Barg” means “leaf” in Persian, referring to the thin, flat cuts of meat that resemble a leaf when prepared. This dish is a staple of Persian cuisine, often enjoyed at celebratory events, restaurants, and gatherings.

Ingredients and Preparation

Meat:
- Traditionally made with lamb tenderloin, beef tenderloin, or occasionally veal.
- The meat is sliced into thin, wide strips to ensure even cooking.
Marinade:
The meat is marinated for several hours or overnight in a mixture that often includes:
- Olive oil
- Lemon juice
- Grated onion
- Saffron (to add flavor and a golden hue)
- Salt and black pepper
Skewering:
The marinated meat is carefully threaded onto wide, flat metal skewers, helping to maintain the “leaf-like” shape.
Grilling:
- Cooked over hot charcoal or an open flame until juicy and slightly charred.
- The grilling process gives the kebab a smoky, savory flavor.

Serving

Kebab Barg is typically served with:

Steamed saffron basmati rice (Chelo), garnished with barberries or a sprinkle of sumac.
Grilled tomatoes and peppers on the side.
Flatbread as an alternative to rice.
Accompaniments like fresh herbs, yogurt, and pickles.

Cultural Significance

Kebab Barg is often paired with Kebab Koobideh (minced meat kebab) in traditional Persian meals, creating the iconic “Chelo Kebab” platter. It represents the artistry and elegance of Persian grilling techniques.