Kabab Soltani (barg and koobideh combination)

Name: Kabab Soltani (barg and koobideh combination)
Total time: 120 min
Yield: 4
Cuisine: International
Ingredients: 400 g lamb or beef fillet (tender loin); 1 onion, grated (use 3 tbsp of its juice after squeezing); ½ tsp ground saffron dissolved in 2 tbsp hot water; 2 tbsp olive oil; ½ tsp salt and ¼ tsp black pepper for the barg marinade; 400 g minced lamb for the koobideh; 1 onion, grated and squeezed very dry; 1 tsp salt and ½ tsp black pepper for the koobideh; 4 wide flat skewers; 400 g basmati rice, cooked with saffron; 2 tbsp butter; 4 tomatoes for grilling, and sumac for serving

InternationalIranian120 minServes 4

Kabab soltani is a generous combination plate in Iranian kebab houses, pairing one skewer of “barg” (tender saffron-marinated fillet strips) with one skewer of “koobideh” (grilled minced meat) over saffron rice and butter. It is said that the name “soltani” (royal) hints at the richness and generosity of the meal, since it brings two kinds of kebab together in one serving. It is usually served with grilled tomatoes and sumac.

Origin of the dish: Iran

Ingredients for Kabab Soltani

400 glamb or beef fillet (tender loin)
1onion, grated (use 3 tbsp of its juice after squeezing)
½ tspground saffron dissolved in 2 tbsp hot water
2 tbspolive oil
½ tspsalt and ¼ tsp black pepper for the barg marinade
400 gminced lamb for the koobideh
1onion, grated and squeezed very dry
1 tspsalt and ½ tsp black pepper for the koobideh
4wide flat skewers
400 gbasmati rice, cooked with saffron
2 tbspbutter
4tomatoes for grilling, and sumac for serving

Method

Butterfly the fillet lengthwise with a sharp knife, then pound it with a meat mallet to about 1 cm thick and cut it into 4 lengthwise strips about 4 cm wide and 20 cm long.
Mix the onion juice, saffron water, olive oil, salt and pepper, turn the meat strips in it, cover and refrigerate for at least 4 hours (overnight is best).
Knead the minced lamb with the squeezed onion, salt and pepper for 8 to 10 minutes until sticky, and chill for 1 hour.
Light the charcoal until covered with white ash. Thread each barg strip lengthwise onto a wide skewer, then shape 100 g of the koobideh mixture around each of 4 more skewers and press with your fingers.
Grill the barg over strong heat for only 2 to 3 minutes per side so it does not dry out, and grill the koobideh for 4 to 5 minutes per side, with the tomatoes alongside.
Mix the butter with a spoonful of saffron water and brush over the skewers as soon as they leave the heat.
Serve one barg skewer and one koobideh skewer per person over saffron rice with the grilled tomatoes and sumac.

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