Welcome to the flavorful world of Kebab Barg, a dish steeped in history and fit for royalty. Originating from the Qajar dynasty, this beloved Persian kebab has been perfected over centuries to delight the taste buds of kings and commoners alike. With a few simple ingredients and a touch of patience, you can bring this luxurious dish to your family table, offering a taste of tradition and a sprinkle of elegance.

Let’s dive into the step-by-step guide to mastering this exquisite dish, complete with tips from Persian grandmothers who have been passing down their secrets through generations.

The Essentials

To prepare Kebab Barg, gather the following ingredients. This recipe serves 4:

• 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 hours
• 1/4 cup olive oil
• 100g unsalted butter
• 1 tsp black pepper
• Salt (add only in the last 2 hours of marination)
• 4 large tomatoes for grilling
• Optional: 2 tbsp plain yogurt + 1 tbsp lemon juice

Marination Magic

The key to a tender and flavorful Kebab Barg is in the marination process:

1. Mix the onion juice, bloomed saffron, olive oil, and black pepper to create a rich marinade.
2. Slice the meat into pieces about 0.5 cm thick and coat thoroughly with the marinade.
3. Refrigerate for 8 to 24 hours. For the best results, add salt in the final 2 hours before grilling.

Grilling is an art, and with the right technique, you can achieve the perfect Kebab Barg:

1. Thread the marinated meat onto wide, flat skewers in gentle waves to mimic the 'leaf' shape.
2. Start by grilling over a hot charcoal fire (230–260°C) for about 2 minutes on each side to sear the meat.
3. Reduce to medium heat (175–200°C) and continue grilling for 8–12 minutes, turning every 2 minutes.
4. In the final 2 minutes, brush the kebabs with a mixture of melted butter and saffron for added richness.

Once your kebabs are perfectly grilled, it's time to serve:

• Slide the meat onto a bed of buttered rice, known as 'chelo'.
• Accompany with grilled tomatoes, a dab of cold butter, sumac, and fresh herbs.

Enjoy this royal dish with your family, savoring the rich flavors and the tradition it carries.

Here are some insider tips to ensure your Kebab Barg is the best it can be:

• Start your marination process at night. The cool, overnight rest deepens the flavors and softens the texture of the meat.
• Use high-quality saffron for the most authentic taste and color.
• For an extra layer of flavor, consider adding a touch of honey or yogurt to the marinade.