Barg Kabab
One skewer of thinly sliced, marinated beef tenderloin, traditionally served with rice and grilled tomato.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yaas Grill House (Location Two)
The history of kababs in Iran stretches back centuries, with various types evolving based on regional ingredients and cooking techniques. Barg Kabab, meaning 'leaf kabab' due to its thin, leaf-like slices of meat, likely emerged as a refined version of simpler kababs, possibly influenced by royal or aristocratic culinary preferences during the Qajar or Pahlavi dynasties.
Barg Kabab is considered a sophisticated and celebratory dish in Iranian culture, often served at special occasions, family gatherings, and upscale restaurants. It represents a symbol of hospitality and culinary excellence.
Celebratory Meal
Barg Kabab is frequently served during Nowruz (Persian New Year), weddings, and other significant celebrations, reflecting its association with joy and abundance.
Restaurant Staple
It is a prominent dish on the menus of Persian restaurants worldwide, showcasing the cuisine's elegance and appeal.
Social Gathering Food
Sharing a platter of Barg Kabab with rice and accompaniments is a common practice during social gatherings, fostering a sense of community and togetherness.
Barg Kabab is characterized by its delicate and tender flavor profile. The marinade imparts a subtle tang and aromatic complexity, while the grilling process creates a slightly smoky char that complements the beef's natural richness.
The primary flavor components include the high-quality beef tenderloin, known for its tenderness. The marinade typically features ingredients like lemon juice or sour orange juice for acidity, onion for savory depth, olive oil to tenderize and prevent sticking, saffron for aroma and color, and salt and pepper for seasoning. Some variations may include yogurt or garlic. The grilling process adds a smoky flavor, and the traditional accompaniment of grilled tomato introduces a sweet and acidic element.
Meat Selection
Use only high-quality beef tenderloin, trimmed of excess fat and sinew. The tenderness of the meat is crucial to the dish's success.
Thin Slicing
Slice the beef as thinly as possible, approximately 1/8 inch thick. This ensures even cooking and maximizes tenderness.
Marinating Time
Marinate the beef for at least 4 hours, and preferably overnight, to allow the flavors to fully penetrate the meat.
Grilling Technique
Grill over medium-high heat, turning frequently, to prevent burning and ensure even cooking. Avoid overcooking, as the meat will become tough.
Saffron Infusion
Bloom the saffron threads in a small amount of hot water before adding them to the marinade. This will enhance the color and aroma.
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